I used to not like granola. Tasted like bird food to me. I never understood why people would eat it unless you needed the sustenance. But then I had good granola. And I realized, this is not health food. This is practically candied cookie bits that have been rebranded as a “healthy” breakfast.
So anyways, no matter how many nuts and seeds I put in there, I don’t fool myself into thinking this is much healthier than sugary cereal, but for a snack, I could do much worse. And these days, I always keep a jar at my desk to snack on throughout the day. It’s fairly quick to whip up a batch over the weekend and be set for the week. And pretty easy to get a handle on experimenting. Once you have the general ratios, the world is your… granola bowl? But even if you aren’t one to measure (aka me), it’s pretty forgiving.
This week I opted for a little sweet and savory, taking inspiration from miso almond butter cookies and making it into granola. I usually go heavier on the nuts (adding walnuts and pecans to the mix), but kept it simple with almonds. I love the addition of millet for some extra texture (both in terms of taste and visually), but everything is easily swappable. I generally go for about a 4:1:1 ratio between the dry ingredients (oats, nuts, seeds, coconut flakes, etc), the sugar, and the oil.