Meal planning is one of the least glamorous sounding phrases on the internet, right along with “dank memes” and “subtweets”. But now that I’m actually home more evenings than not it’s become something that I look forward to. I spend half an hour every week thinking about what I want to eat and making grocery lists, and a few more hours on days off making food. It’s become this enjoyable ritual where I either queue up Stranger Things (I’m still on Season 2, mostly because no one will ever convince me it’s not scary) or soothing videos about minimalism on YouTube while making food for the week. I cook beans, make pots of soup to take to work, mix spices, and bake goods. And if I don’t have a full mason jar of this granola, I make granola.
When I first started cooking granola was one of my responsibilities. We served it for brunch at the restaurant I worked at, and it was easy to forget because it was rarely ordered. And the granola was finicky- mostly because the ovens at work never heated true to temperature and so it burned easily. Still, the granola page in my recipe book is splattered with oil and coated in salt, because I made it so many times.
This is an adaptation of that granola I made dozens of times in a professional kitchen. I’ve done some tinkering to increase the crispness and clumps of the granola and to make it more stable in the oven. It’s a stunner with a dark, rich sweetness from maple syrup, balanced by a healthy pinch of salt. I like to toss in a variety of nuts, seeds, and dried fruit to suit my whims, though it’s still quite nice naked.
When Aaron went on his first-ever business trip I packed a jar for his breakfasts in his carry-on. When we fly out to California later this month I’ll bring some to eat with almond milk and berries. And right now my platonic ideal of a breakfast is this granola with cream topped yogurt, strong black tea, and toast with butter and jam.
Your Very Own Granola
The beauty of this recipe is its flexibility. I like to raid our cabinets for whatever dried fruit and nut combination looks good, which makes this granola endlessly customizable and has the added benefit of using up all the odds and ends around. The maple syrup can be swapped for honey if you’re interested, and spices can be adapted- I’m planning on using garam masala in a batch very soon.
Makes about 5 cups
3 cups rolled oats
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup maple syrup
1/3 cup canola oil
up to 1 1/2 cups add-ins of choice (for this batch I used sunflower seeds, flaked almonds, shredded coconut, and dried cranberries
Preheat the oven to 325.
In a large bowl whisk together the oats, brown sugar, cinnamon, and salt together until well-combined. Set aside.
In a small bowl whisk together the maple syrup and canola oil. Drizzle the oil mixture over the oats and toss well to combine. Turn out onto a sheet tray. Set the small bowl aside.
Bake the granola for half an hour, turning with a rubber spatula every fifteen minutes. While the granola bakes place your add-ins in the small bowl, and toss well to coat with any remaining maple syrup mixture.
After half an hour add your add-ins to the granola, and toss well with the rubber spatula. Return to the oven and bake for fifteen more minutes, until it’s golden in color and crisping up. It will get crisper as it cools, so it’s alright if it’s not perfectly crunchy yet, but you don’t want it to be wet. Let cool. Transfer to pretty jars.
Granola will keep stored in airtight jars for a few weeks.