D makes big batches of granola so that he can eat it all week. He uses this recipe (which is from Molly, but he didn't know who that was until I told him) but I think he leaves out the dried fruit and maybe adds a bit of lemon zest.
I don't usually eat it for breakfast, because I'm loyal to eggs. But I like snacking on it at other times of the day.
{d's granola}
I don't usually eat it for breakfast, because I'm loyal to eggs. But I like snacking on it at other times of the day.
I have to say, that bowl with the little dip for your spoon is absolutely wonderful!
ReplyDeletealso, granola makes a lovely snack.
i would eat that in a second. now i'm hungry :)
ReplyDeleteI adore granola, and I feel that, of late, everywhere I turn people are making their own. I'm just going to have to give this a try one of these days; if only my kitchen were bigger...
ReplyDeleteGreat photo, looks a lot better than the banana I'm having :)
ReplyDeleteGranola is an any-time-of-the-day thing. I love making big batches. Yet, no matter how big, they never seem to last long!
ReplyDeleteThis might sound like a crazy question, but what time do you get up in the morning and how do you have time to cook eggs for breakfast before you head out to work? I'm trying to adjust my morning schedule so I can get more done, but I'm a terrible time manager first thing in the morning. Any pointers would be awesome. Thanks!
ReplyDeleteRachel, where is that fantastic bowl from?!
ReplyDeleteI make a similar granola from Martha's "whole living" site. Their recipe suggests using olive oil for a healthier oil and only incorporates real maple syrup (which I combine with honey) as the only sweetener. I know that olive oil sounds weird, right? But I have to tell you -- it's amazing. Like seriously the best granola ever. Whole LIving also uses a higher cooking temp, but I'm with Bon Appetit that the temp should be around 300.
ReplyDeleteHere's the link, if you're interested (sadly, I can't get the link for the exact url, so you have to scroll through the videos until you find the one on granola):
http://www.wholeliving.com/one-whole-minute
i love traditional eggs in the morning, it helps you wake up!
ReplyDelete@ Stephanie - Not crazy, but my answer probably won't be helpful! I'm a morning person and I get ready really quickly and I don't have to leave for work until 9 am. So I have a lot going for me. For a full getting ready morning (shower, blow dry, make up, dressed + poached eggs) it usually takes me about 45 minutes. Scrambled are quicker, because you don't have to wait for the water to boil first. If I'm running late, I'll tuck scrambled eggs into half a whole wheat pita pocket, splash some hot sauce all over it and then run out the door.
ReplyDelete@ Helen - The bowl was a handmade gift from D's ceramics professor in college. We have two and treasure them. Sadly, he doesn't sell them or I'd point you his way.
Thanks, Rachel! I'm even more impressed now, because of the poached egg bit. (That's my favorite egg cooking method.) You're pretty much a rock star in my book.
ReplyDeletethat granola recipe is fantastic. i always try to have a jar of homemade granola in the kitchen. i tend to find it too sweet for breakfast so i'll either sprinkle it on other cereal or go with eggs (scrambled with salsa, topped with avocado is my recent favorite). in the evenings, sliced apples/greek yogurt/granola has been a welcomed treat lately!
ReplyDeleteI wish I was loyal to eggs... or granola! Bagels are going to be the death of me!
ReplyDeletemmmm, this looks good! I prefer eggs for breakfast too! xxxx
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