Page 547 - YC Cooking School

Next up, prepare the cereal base

Granola consists of a cereal base, usually whole rolled oats, and the larger the grains the
better the end result. Bigger flakes stand up to the granola-making process better and give
a crisper crunchier finish as they don't turn to mush during mixing. You could also add in
quinoa or barley for a little variation.

Build a flavour profile
This is where you can get really creative. A few spices such as cinnamon, nutmeg and
ground ginger add beautiful flavour, although some people prefer simpler tastes first thing
in the morning.

To add an exciting depth of flavour, colour and crunch you can also add in a handful of
seeds and dried fruit. Pumpkin seeds, sunflower seeds, sesame seeds and linseeds are all
popular granola options while cranberries, apricots, coconut shavings and figs are tops in
the dried fruit department. Save adding the dried fruit until right at the end, once the
granola has been cooked.

Add a nutty crunch
Now it’s time to get nutty! The pop of colour of bright green pistachios, the creamy richness
of pecans, and the good sound crunch of toasted almonds is something to behold, but
which nuts you choose to include is completely up to you.There’s nothing more awful than
the taste of a rancid nut though, so make sure you buy fresh ones, store them in an airtight
container and try to use them within 2-3 months of purchasing them.

Go for even bronzing
Once you’ve combined all the ingredients, spread them out evenly onto the baking tray and
give them a toss while they’re cooking, so that everything has a chance to cook and bronze
evenly.

If you follow these basic guidelines, you'll end up with a moderately healthy but ridiculously
delicious friend to start the day with. Add a little double thick yoghurt and a fresh berry
compote and you'll be enjoying a breakfast that’s a little bit special.

Storing granola
For daily use, granola is best stored in a glass jar with a sealed lid, or an airtight container. It
will last for up to two weeks, but will probably be gobbled up long before then!

From granola to oat bars
Once you have a delicious granola base, you're just a few steps away from beautiful little oat
bars. It’s essentially the same ingredients tightly packed into a lined baking tray and baked
until lightly golden (not quite as crunchy and crispy as granola though). Oat bars are best cut
while still warm because if they dry out completely, they become difficult to cut into neat
squares.

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