Do you officially have the Kinks stuck in your head now? Good.
It’s officially granola season in our household. Ok – maybe granola season is the wrong word. When the weather begins to show the slightest warming trend, my brain has a switch where all comforting winter food turns completely unappetizing. It’s not that I crave summer food, rather it’s that I really can’t stand the winter food anymore. Soup turns to sandwiches, everything can now be cooked on the grill, and all my coffee is iced. And for breakfast, I can no longer bear eating oatmeal.
Oatmeal and jam or fruit butter is a staple from the fall until my mental switch flips. But these days, the thought makes me slightly queasy. So we switch to granola. It’s so easy, I don’t know how or why anyone still buys it from a store.
His & Hers Multigrain Granola
Makes 1 big batch for a week of breakfasts for two people
1.5 cups spelt flakes
1.5 cups rye flakes
1.5 cups oats
3 tablespoons golden flax seeds
1/2 cup neutral oil such as canola or grapeseed
pinch of kosher salt
3/4 cup maple syrup, preferably grade b (or if you’re anywhere near Stonewall Apiary, toss with their amazing honey butter)
Combine all grains and Toast at 250° until crunchy – stirring every 15-20 minutes – approximately 45 minutes. When toasted to your satisfaction, combine fruit, nuts and if you’re a maple syrup fiend like Jon, additional maple sugar.
Raisins – golden & regular
Dried cherries or apricots (or both)
Salted pepitas or toasted chopped hazelnuts (or both)
I find its easiest make a big batch of granola basics (grains, flax, canola oil and maple syrup) and after toasting, seperate it into two batches. Don’t think you’re being clever by tossing the fruit into the oven either, unless you’re really into shriveled black used-to-be-fruit (ahem). And I like toasting any nuts separately. Serve by itself with your milk of choice or with yogurt for a quick breakfast on a morning where oatmeal would simply be intolerable.