Photos by Donna
I used to eat the best granola when I was a feckless student at the University of Sussex outside Brighton. For years I tried to find something similar but never could. A few years ago I started making it myself in big batches. But I was sort of, well, feckless about it. I'd throw some oats in a roasting pan, some chopped nuts (almonds and walnuts usually), some sugar or honey and bake it and however it came out, it came out.
Then I thought I should do a recipe (I don't hate recipes!), just to have a record of one. So I looked up a half dozen recipes to see variations and how others made granola, and they all hued to the basic formula above. Then I looked at ...
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