My favorite granola was always the original from La Brea Bakery, by Nacy Silverton. It had big clusters of whole almonds and pumpkin seeds that were toasted to a dark brown. I’ve honestly never been able to recreate it and don’t wanna try anymore, I think it’s better in memory. I eat granola every morning, with yogurt, or milk, or in a smoothie. Making it is a great joy and good for incorporating unused nuts and dried fruit in your cabinets. It’s one of the easiest things you can make and tailor exactly to your taste. It’s pretty hard to mess up too. It’s all about the method.
Granola Methodology (recipe)
Granola Methodology (recipe)
Granola Methodology (recipe)
My favorite granola was always the original from La Brea Bakery, by Nacy Silverton. It had big clusters of whole almonds and pumpkin seeds that were toasted to a dark brown. I’ve honestly never been able to recreate it and don’t wanna try anymore, I think it’s better in memory. I eat granola every morning, with yogurt, or milk, or in a smoothie. Making it is a great joy and good for incorporating unused nuts and dried fruit in your cabinets. It’s one of the easiest things you can make and tailor exactly to your taste. It’s pretty hard to mess up too. It’s all about the method.