This recipe appeared as my cooking column in the May 5th edition of my local newspaper, The Hinton Voice.
[I’ve been making homemade
granola for as long as I can remember.
In my early days of cooking, I would use my library card liberally to
take out as many recipe books as I could.
I remember one book in particular that was bound in hardcover and
heavier than any school text book I currently had in my backpack. After pouring
over this book for weeks (and lets be honest, probably incurring a great deal
of late fees if current me is any indication) I discovered a how-to manual for
making the perfect granola. It called
for a little of this, and a little of that, with heavy suggestions of
substitutions. The beauty of granola is
that it’s incredibly easy to mix up depending on what you have in the house,
right down to the type of oats you use – rolled, large flake, old fashioned,
instant, quick oats… I have used a variety over the years and I haven’t had a
granola that didn’t turn out yet.]
