My mother makes really really excellent granola. When I lived with her, I would probably eat it twice a day, no joke: for breakfast, and when I got home from school. She’s a great cook, and so there isn’t really a recipe. She mostly just tosses amazing nuts, grains, and oats in brown sugar and olive oil. No butter, no vegetable oil, basically ever. She is a huge proponent of olive oil in everything, and now, so am I. Anyway, now that I live on my own, her granola is like gold. When I do manage to score a bit, I try to figure out the best possible way to make it last forever.
Recently, I started using it more sparingly than I’d like, but it works well, since I basically cut it with quinoa, my go-to grain. Anyway, it’s pretty much like this recipe, and I feel satisfied knowing that I’m not plowing through my treat as quickly as I might usually.
- 1/3 cup quinoa
- 1/2 orange, juiced
- 1 cup to 1 and 1/2 cup water
- 2 tablespoons granola
- handful of raspberries
Anyway, cook the quinoa in the orange juice and water, then once it’s done, stir in the granola and gently stir in the raspberries. It’s pretty great, and when I eat this for breakfast I’m basically full until… lunch. Which is a serious accomplishment, for me.