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Hot à la Minute Granola

Published: May 13, 2013 · Modified: May 13, 2013 by Michael Ruhlman · 8 Comments

Morning granola. Photo by Donna Turner Ruhlman.

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 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

  • ¼ cup slivered almonds
  • ¼ cup chopped walnuts
  • 1 tablespoon butter
  • ½ cup rolled oats
  • ½ cup milk
  • 5 or 6 dried cherries or cranberries
  • 2 tablespoons plain yogurt
  • 1 tablespoon honey
  1. 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.
  2. 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.

Serves 1

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.

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Reader Interactions

Comments

  1. Natalie Luffer Sztern

    May 13, 2013 at 11:59 am

    Do you find you eat more working at home rather than from a commute to an office everyday?

    Reply
    • ruhlman

      May 13, 2013 at 4:09 pm

      I probably eat better because don't rely on cheap processed food for lunch or costly good prepared food.

      Reply
  2. Natalie Luffer Sztern

    May 13, 2013 at 12:01 pm

    Hey that would be a good new book...recipes for people who work from a home office

    Reply
  3. Ruthy @ Omeletta

    May 13, 2013 at 12:54 pm

    Sounds way better than the cream of wheat my husband's always glopping around! It's still chilly here in the mornings, too, so perfect thing to tide me over till smoothies are in full force every day. Good luck getting that book birthed at last!

    Reply
  4. Susan

    May 13, 2013 at 3:32 pm

    What a great idea! I never thought to toast the oats in the pan before making oatmeal. This is where I use salt. Oats need salt.

    Reply
    • ruhlman

      May 13, 2013 at 4:10 pm

      i use salted butter, but agree that a pinch here wouldn't hurt

      Reply
  5. Becky

    May 13, 2013 at 4:34 pm

    Thanks so much for including my recipe. You're granola sounds and looks fantastic!

    Reply

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  1. Hot à la Minute Granola | Foodies Love This says:
    May 16, 2013 at 8:23 pm

    [...] Hot à la Minute Granola [...]

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Hi, I'm Michael! I'm an award winning author and trained cook who writes about chefs, food and cooking..

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