granola, 6 Apr 2008

I make granola every few weeks (including today). I find that I focus better when I eat breakfast, and I prefer my homemade granola to commercially available granola or cereal because it’s less sweet and more full of nuts. Granola + yogurt + some sort of fruit = awesome breakfast. I use the basic recipe from the Tassajara Bread Book: 10c dry ingredients, 1/2 c honey (I prefer dark honey), 1/2 c oil, 1 c water; bake at ~325ºF until it starts to look toasted.  This batch is about half oats, with wheat germ, wheat bran, almonds, hazelnuts, pecans, walnuts, rye flakes, and flax seeds.

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