Kitchen Classic

Our unseasonably warm weather has caused us to be out of my homemade granola, one of our breakfast staples, for more than a month. The cooler temperature today (62F / 17C at 11 a.m.) made having the oven on for 45 minutes very pleasant, instead of intolerable.

Today's blip is looking into the glass measuring cup, containing half a cup (4 oz) each of organic canola oil (UK rapeseed oil) and Grade B maple syrup --- the dark, delicious kind.

This duo is warmed slightly, then poured over a large bowl containing four cups of organic rolled oats that have been mixed with about a tablespoon of baking spice. Stir to combine, then spread the oats on a large baking sheet lined with foil, parchment paper, or a baking mat. Pop the baking sheet into a 325F/160C /Gas Mark 3 oven and bake for 15 minutes.

Take the baking sheet out and stir the oats around a bit, then back into the oven they go -- but first lower the temperature to 300F/150C/Gas Mark 2. Set your timer for 10 minutes, and put three teaspoons next to your oven. (You may not need to do that, but I do!) When the timer rings/buzzes, take out the baking sheet and stir the oats around. Put teaspoon #1 away, and put the baking sheet back in the oven.

Repeat that for teaspoons #2 and #3, and when that last 10-minute baking is over, you'll have delicious granola! You can enhance it differently each time you eat it, using nuts, coconut, fresh fruit or berries, or dried fruit, depending on what you like and what's available. Enjoy!

(There's a small sample dish of it, unadorned, for you in the extras.)

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