Nothing better than home-made granola that stays together in big clusters! And, I like that I can make it ahead and have it available whenever I want.
We’ve had a houseful of company lately, which I l.o.v.e! I so enjoy sharing our home with people we love. We’re fortunate enough to live in beautiful Southeast Georgia and we have the pleasure of introducing our friends and family to its treasures. A small example of this beautiful area is Jekyll Island (aka the Millionaire’s playground where the likes of J.P. Morgan, Marshall Field and Joseph Pulitzer spent the winter months – from 1886 to WWII). Jekyll is one of the 13 barrier islands in this area. So much history and beauty in one place. I’m thrilled that the State of Georgia was able to buy Jekyll and turn it into a playground for all. I am so…blessed.
But, in order to experience all this area has to offer demands that breakfast, on occasion, has to be quick. And, this granola fits the bill. Served with a variety of yogurts and a fresh fruit platter, it gets you through until lunch time – where a stop at Southern Soul Barbecue on St. Simons Island is a must (love burnt ends). But, back to granola.
For months, I’ve been making another granola, which is also fabulous, but it was time to branch out a bit. I started with this recipe from the Minimalist Baker (see original here.) But, as always, I changed it up to suit my taste and what was in my pantry.
I love that it stays in big chunks and to get it that way was a simple solution – just don’t stir while it’s in the oven and let it cool completely before breaking apart.
So, make it up to a week in advance, keep it in an airtight container and you can focus on what’s truly important – your family and friends.
Buon Appetito xoxo…
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