I hesitate to admit this to all of you folks who are seated in your fancy kitchens surrounded by exotic spices and fresh duck eggs from your local organic farm, but I have a love affair with cereal. Gasp. You likely do not share this affinity, but my affair is a long-standing one. Perhaps it is because I like rituals and knowing what I am going to eat each morning provides a sort of comfort. This may be part of the reason, I am sure. On the other hand, I just like the stuff. A lot.
Now, don’t get me wrong. I do not indulge in the weirdly colored sugar cereals and only briefly chose the Captain Crunch over the Grape Nuts during a weak period in college. The period was brief due to the injury I suffered to the roof of my mouth. That stuff is scratchy!
Today, it is not uncommon for me to take cereal over what seems like another tasty breakfast option. My mother in law always wants to feed me bacon and eggs. The conversation always ends in the same manner. I politely decline choosing, instead, to root through her pantry for an acceptable cereal selection. She never disappoints.
Now, with summer here, I inevitably turn to granola in the morning. (Honestly, you can add afternoon to that selection too. This baby makes me hungry!) Granola is the perfect accompaniment to a rich yogurt and a handful of summer berries. It adds the perfect crunch to just about anything, in fact. I love it so.
If you read this blog with some regularity, you know I previously shared a recipe for granola. It was quite good. Since that time, however, I’ve taken to exploring all sorts of recipes and flavor combinations. This one, in my humble opinion, takes the cake. I hope you’ll agree. But, remember, when you make granola, it’s a great time to experiment. Try out prunes instead of dates. What about flame raisins instead of their darker counterparts? Don’t be shy. Be creative! And, by all means, let me know what you discover.