{"id":165,"date":"2014-04-26T04:18:00","date_gmt":"2014-04-26T08:18:00","guid":{"rendered":"https:\/\/elitemporaryblog.wordpress.com\/2014\/04\/26\/maybe-hes-right"},"modified":"2015-12-15T19:01:45","modified_gmt":"2015-12-16T00:01:45","slug":"maybe-hes-right","status":"publish","type":"post","link":"https:\/\/orangette.net\/2014\/04\/maybe-hes-right\/","title":{"rendered":"Maybe he’s right"},"content":{"rendered":"

This is the fifth granola recipe I\u2019ve posted on this blog. Five. Five! Four more than anyone needs! I cannot be stopped! I\u2019ve turned into your annoying great-aunt, the one who tells the same boring story about Eisenhower every Thanksgiving, over and over and over and over and over. I even have the requisite small crotchety dog<\/a> and a banana-yellow Formica kitchen, circa 1960. My transformation is complete.<\/p>\n

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I\u2019ve been making granola regularly, at least once or twice a month, for something like fifteen years. I\u2019ve gone through several recipes and versions, from the lowish in fat – a tragic notion that, I now believe, goes against the whole concept of granola – to the intricately spiced, thoroughly nutted, and generously sweetened. For a while, this 2008 version<\/a>\u00a0was the recipe that I hewed most closely to. It\u2019s simple, solid, and though it does involve chocolate, I don\u2019t know, it still feels like a sensible breakfast to me. \u00a0(And I\u2019ve decided that there are far more dangerous delusions to harbor.) Two years ago, I found the Early Bird<\/a> recipe, and then I got on a roll with that. But before long, I started to wish it were less sweet, and then I made the batch size larger, and then I started making it without the seeds, because I never seem to have any, and before I knew it, my slow paring-down and tweaking had shaped it into something else entirely.<\/p>\n

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I wasn\u2019t going to write about it – I will remind you: FIVE GRANOLA RECIPES – but Brandon keeps nagging, asking me if I\u2019ve written about it and why not. He thinks it\u2019s the best yet, and maybe he\u2019s right. My mother is also hooked on it, so that\u2019s something. It\u2019s the only granola I\u2019ve wanted to make for the past year, if not longer. It\u2019s deeply toasty in a way that verges on savory, rich enough to make me look forward to breakfast but not too rich for everyday, and most importantly, it has the strange, mystical ability to make coffee taste even better than it already does at seven o\u2019clock in the morning.<\/p>\n

Like the Early Bird recipe – and like my friend Megan<\/a>\u2019s wonderful Marge Granola<\/a> – I use olive oil for the fat component, because I like the savory quality it brings. In the sustained heat of the oven, its grassy, vegetal flavors mellow out, so there\u2019s nothing remotely salad-y tasting going on in the finished granola; the olive oil just gives it a deeper complexity than other vegetable oils can. And while you could maybe use less oil than I do, I like that it\u2019s satisfying enough to stay with me for a few hours, and I like the way the oil helps the oats and nuts to crisp and crackle. Do what you will.<\/p>\n

Also like the Early Bird recipe, I don\u2019t use any spices. I like to keep it quiet, to leave room for the gentle, warming flavors of toasted nuts and oats. I also use maple syrup as my sweetener, but unlike Early Bird, it\u2019s the only sweetener I use. And while it does look and sound like a lot of maple syrup, it\u2019s less sweetener per cup of oats than almost any other granola recipe I\u2019ve tried. I should also add that I used to sort of choke when I thought about using anything more than a tablespoon of maple syrup at a time, because it\u2019s so whoppingly expensive, but its flavor really does<\/i> make a difference, a dusky sweetness. At Delancey, we mail-order maple syrup from Stannard Farm<\/a> in Vermont, and it\u2019s wood-fired(!), dark and very subtly smoky. The way I feel about it borders on the evangelical.<\/p>\n

As for the dry ingredients, there are the usual rolled oats, and whatever combination of nuts shows up in my cabinets that day, and a decent dose of kosher salt, and always some big flakes of coconut, the kind that crunch like wafers. And I measure the oats and nuts by weight, so it\u2019s easy to throw together quickly with no measuring cups and, YES! YES! GOD YES! fewer dirty dishes and spills. I\u2019ve even managed to make a batch of this granola with June around, weighing and stirring and slipping it into the oven so fast that she hardly had time to get feisty and start hanging on my legs, yelling EEEEEEAT<\/i>. I can\u2019t say that about much else.<\/p>\n

P.S. I wrote a lot of this post at Delancey, where “Get Outta My Dreams, Get Into My Car<\/a>” was playing on Spotify. And before that, it was “Uptown Girl<\/a>.” I don\u2019t really have anything to say about that, other than yeeeeeeow, it was great.<\/p>\n

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Recipe<\/div>\n

Granola No. 5<\/h2>\n \n \n <\/header>\n\n
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