My daily breakfast of yogurt and granola is (almost) as important to me as my morning coffee. Those crunchy baked clusters and bursts of fruity sweetness wake up my taste buds and give me enough fuel to make it through the morning. I might even go as far as saying that eating granola makes me happy. OK, maybe the coffee gets partial credit for that, but I do love granola.
Baking up a batch every couple of weeks is another nice ritual. It’s really easy, and unlike the store-bought alternative, you can create exactly the balance of fruit, nuts, grains, sweetness, and richness you want.
This slideshow will show you the basics of granola-making, whether you want it rich and sweet, or lighter, more liked a baked muesl.
Because you can’t save the world on an empty stomach or if it’s TEOTWAWKI, you still got eat: