One of my favorite summertime treats is plain yogurt with fresh berries and granola. I have it for breakfast sometimes, but more often for lunch. I love the cool, tart, creaminess of the yogurt contrasted with the sweetness of the berries and the crunch of the granola. It is fantastic with those local berries that are available in the markets now.
I used to buy granola mostly in bulk at Whole Foods or at the Silver Spring-Takoma Park Coop, and they offer a great selection of different flavors. But once I made it myself, I was amazed by how much better it tasted. It is very easy to put together and stays fresher longer when I make it at home. I make this granola with a lot of almonds because, well, I like a lot of almonds. I also use almond extract to intensify the almond flavor. Because Chloe doesn't like almonds in her granola, I leave them whole so that they are easier for us to pick out.
I usually make my yogurt-granola concoction into a parfait because it's pretty and more appealing for me or the kids. I have to confess that I am very fussy about how I make it. I always put it in a glass, with the granola on the bottom, then the fruit, then the yogurt. Depending on the size of the glass, I might make another layer, or just put a sprinkle of granola and a few berries on top. Layered this way, the yogurt drips into the berries and pulls their juices into the granola. This fully flavors the granola with the berry flavor but can't sit too long or the granola will lose its crunch.
Am I completely insane to be so particular about how I prepare my yogurt? Maybe I'm just getting set in my ways as I get older. If that's the case, the next few decades are going to get really rough.
Almond Granola
Makes about 6 cups
15 minutes preparation time
1 hour baking time
2/3 cup honey
1/3 cup maple syrup
1 teaspoon cinnamon
3 tablespoons olive oil
½ teaspoon salt
1/3 cup water
1 teaspoon almond extract
3 1/2 cups rolled oats
1 1/2 cups raw, unsalted, whole almonds
1/4 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup raisins
Preheat the oven to 300 degrees.
In a small pot, mix together the honey, maple syrup, cinnamon, olive oil, salt, water and almond extract. Bring to a boil, then turn off the heat and set the mixture aside.
In a large bowl, mix the oats, almonds, sesame seeds, and sunflower seeds. Pour the honey and maple syrup mixture into the bowl and mix thoroughly so that the oats and nuts are completely coated.
Line two baking sheets with parchment paper. Pour the granola onto the sheets and spread it out evenly into a single layer. Bake for 45 to 50 minutes, watching to make sure that the almonds do not get too dark. About half way through, remove each tray and gently push the granola around the tray to break up any clumps.
Remove the granola from the oven and let it come to room temperature on the baking sheets, then add the raisins. The granola will keep for several weeks in an airtight container.
Comments