MAPLE PECAN GRANOLA WITH BLUEBERRIES
WHEN I WAS IN THE FIFTH GRADE, I DECIDED THAT I was done with sandwiches. My mother did not take the news well, as she depended on a rotating schedule of turkey with cheddar and peanut butter and honey to keep me fed during the school day. After much negotiation and a few tears (entirely on my part), we settled on a new lunchtime staple: a cup of yogurt, topped with a nutty granola.
While the yogurt rarely changed (Tillamook Creamery’s vanilla bean), I was willing to mix it up when it came to the granola. If my mom had time to make it, I’d have Melinda’s GORP (see page 198). Other days, I’d opt for the maple granola that came from the bulk bins at Food Front in northwest Portland.
To this day, my capacity for eating granola is fairly unlimited. I always have at least one batch on my kitchen counter, stashed in a half-gallon Ball jar. I appreciate how versatile it is (eat it with yogurt, milk, applesauce, or straight from your palm) and how easy it is to make from scratch (and oh so much cheaper than buying it!).
As you tackle your own granola projects, keep in mind that these recipes are really just starting places. Feel free to make adjustments, so that you end up with a finished product that you love.
Note: There are a couple of ways to get those crunchy granola clusters we all crave. One method is to mix in a couple of lightly beaten egg whites to your batch prior to baking. Another option: After baking, scrape all the granola to the center of your baking sheet and press it down with your spatula. Whichever method you use, let the granola sit undisturbed until completely cool and clustery.