Morning granola. Photo by Donna Turner Ruhlman.
Just last week handed in the revised manuscript of the new book, considerably fatter than expected, still have manuscript afterbirth to contend with, and thus have lazily failed to whip up my typical monster batch of
granola, which starts the morning off rightly, oats and nuts and dried fruit, plus some yogurt to enliven the gut bacteria. But wanting it nonetheless, I've now gotten into the habit of toasting some nuts in a small pan, adding a little butter, then some oats, stirring to toast the oats further, than adding milk to cover, bring to a simmer, serve with honey and yogurt, and it's all so satisfying and quick I'm disinclined to make cold granola again. It was 39˚F this morning, though, so maybe when ...
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