With grad school wrapping up and a new job around the corner, my meals have become two things: quick and easy.
Despite all the shortcuts I take for my meals (can you say canned tuna on a bed of lettuce?), one shortcut I refuse to take is with store-bought granola. The minimal effort it takes to make your own is worth the peace of mind knowing exactly what went into it. Taking 30-45 minutes to whip up a big batch ensures I’ve got enough granola to top my morning yogurt for at least a couple weeks.
This particular granola comes from one of my favorite blogs that I’ve mentioned in the past, How Sweet It Is. I’ve mentioned Jessica before in my Must Make Mondays post (that I’ll reinstate one day, I promise). Her recipes are creative, her photography is gorgeous, and you better bet I’ll be one of the first people in line to buy her cookbook when it comes out.
So in the style of the brown butter queen, I took a page from her book and added it to this granola. It adds a level of complexity that is unmatched. Add in some almonds, ground flax, and dried cranberries and you’ve got a healthy granola that totally negates the impact of the minimal amount of butter.