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Posted By Jenny On September 24, 2012 @ 7:29 am In Baking and Sweets | 19 Comments
There’s this meal — it comes every single day whether I like it or not and it is a continuing source of stress for me. At this meal, my kids turn their noses up at anything new; we’re always in a rush because we are pressed for time, and I am perenially un-inspired to come up with new things to make for them. The meal? Breakfast. Both Andy and I have gone on record declaring it the Hate Story to our house’s Dinner’s Love Story. Somehow, when the girls show up at the evening table, they show up with minds open, tastebuds flexing. They will eat oysters and duck curry and on occasion have been known to fight me for the last piece of Hamachi crudo. But at breakfast? Forget it. If it’s not one of the SuperStarches of the Morning Table (French Toast, Pancakes, Bagels) they’re not interested.
Until now. I’m almost afraid to type this for fear of jinxing things, but we seem to be in a good place — thanks to Abby’s sudden affection for the overpriced, oversweetened Starbucks parfaits, and Mom’s polite suggestion to maybe just maybe have one at a different time of day? Like say…Breakfast? Phoebe got on board as soon as I told her we could make the granola and she could customize the batch however she liked it.
And we were off.
The backbone: I start with a simplified version of the one I loved in the Times  last year: Oats, brown sugar, coconut, syrup, oil, salt, and cinnamon.
Then we add the Variables: Pistachios, sunflower seeds, sliced almonds, raisins, dried cherries, cardamom. Not shown: pepitas, hazelnuts, chopped walnuts, flaxseed, sesame, millet, dried pineapple, apricots, or apples.
In a large bowl, mix together:
3 cups old-fashioned rolled oats
1/2 cup maple syrup or honey (have not tried agave, but I will very soon)
1/2 cup oil (I like olive oil , but anything works)
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
Then mix in your pre-bake extras (any or all of the following):
1 1/2 cups nuts (such as pistachios, sunflower seeds, sliced almonds, pepitas, hazelnuts, chopped walnuts)
1/2 cup coconut flakes (unsweetened)
1/4 cup of variables (such as millet, sesame seeds)
Spread mixture on a rimmed baking sheet in an even layer and bake at 300°F for 45 minutes, stirring every 10 minutes, until golden brown. Transfer granola to a large bowl and let cool.
Finish by tossing in some post-bake extras.
handful of M&Ms, chocolate chips, carobs
handful of dried fruit such as: dried cherries, apricots, raisins, pineapples, apples.
Store in an easily accessible jar . To make parfaits, layer plain yogurt, granola, honey, and fresh fruit (such as jarred Morello cherries from Trader Joe’s — pictured — or pomegranate seeds, strawberries, blueberries) in the most fun glass you can find.
Note: Phoebe picked the basic formula plus coconut flakes plus pistachios and almonds. She likes hers with no fresh fruit. Abby takes hers with cherries and pomegranate seeds.
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 Times: http://www.dinneralovestory.com/ill-miss-you-granola/
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