Reasonably So

You know what I love? Granola. I love it a lot. I love it so much that I’m extremely picky about it. Every morning last year, I would eat the same granola. And then we moved to New York, and I haven’t seen it in any stores anywhere. Fortunately, my breakfast is provided for me by work — they don’t have granola, so I brought my own to put on the yogurt they provided. Yeah. Picky.

Now that it’s summer and I’m not working, I have struggled with what to eat for breakfast. Alex bought a granola recently that I didn’t really like (too cinnamon-y), so I’ve been having just bananas–a.k.a. not enough breakfast to sustain me. But then, I got my June issue of Bon Appétit, and lo and behold, there was a recipe for everyday granola. Perfect, I says, and then thought of 12 things I would change about the recipe (remember? Picky.).

So, I made it! I did change a few things, and the recipe turned out beautifully and deliciously. I’m slightly concerned that our oven is completely inaccurate about temperatures, because my batch took about 30 minutes rather than the recipe’s suggested 40 minutes. I’m just glad I was checking and stirring as told because rather than the beautiful golden brown color you see below, I would have ended up with a batch of burnt granola.

Alex likes his granola with milk, and enjoyed his first bowl this morning. Success! He particularly liked the crunch of the toasted coconut. I prefer my granola mixed in with some plain yogurt and honey, alongside a cup of earl grey tea.

This is a wonderful base recipe for granola, especially when you simplify it even more (like I did, adaptations listed below). You can add or substitute just about anything, based on your preferences. For instance, you could substitute agave nectar or maple syrup for honey. You could add crystalized ginger instead of fruit. You could make a trail mix from it. Versatility, people.

Everyday Granola

Adapted from Bon Appétit

Changes I made to the recipe: I used almonds instead of pecans (personal preference). I used sweetened shredded coconut because I could not find unsweetened, and only 2 tablespoons of brown sugar to balance out extra sweetness from the coconut. I reduced the cinnamon, slightly. I also omitted the 1 cup of dried fruit because I’m just not a fan of fruity granola. As previously mentioned, I had to reduce my cooking time to about 30 or 32 minutes. Structurally, I changed very little, but the taste was pleasantly simple and accentuated the harmonious flavors of the ingredients rather than hiding them.

3 cups old-fashioned oats
1 cup sliced almonds
1/2 cup sweetened shredded coconut
2 tablespoons (packed) brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons vegetable oil

Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. DO AHEAD: Can be made 1 week ahead. Store airtight.*

*I find that granola, stored airtight, gets soggy from its own moisture. I have a container with tiny vents in the lid that I am using to store mine, and my granola has maintained the perfect level of crunch.