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 it warms up, I’ll change my mind.
Much to do today, including consider all those enormously helpful suggestions from you readers last week (thanks!), so off to the business of the day, fortified by the below.
I measure by the literal handful or by sight, but for those who like to see actual quantities, here you go.
A La Minute Granola
- 1/4 cup slivered almonds
- 1/4 cup chopped walnuts
- 1 tablespoon butter
- 1/2 cup rolled oats
- 1/2 cup milk
- 5 or 6 dried cherries or cranberries
- 2 tablespoons plain yogurt
- 1 tablespoon honey
- Toss the nuts in a pan over high heat and add the butter. Swirl everything around in the pan until the nuts are cooked and the butter is about to brown. Add the oats and stir to toast them.
- Add the dried fruit and enough milk to cover, allow it to come to a simmer, then serve with remaining milk (if you wish), yogurt, and honey. If this takes you more than 5 minutes, you’re not doing it right.
If you liked this post, take a look at these links:
- My recent post on How to Cook Morels and my past post on making Apple Cinnamon Granola.
- Use my All-Strain Reusable Straining Cloths to make your own yogurt at home.
- Try making your own rhubarb jam from scratch this spring.
- Homemade muesli is another great breakfast item to make at home for your pantry.
© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.