I suppose it’s official. I’m a card-carrying member of Berkeley now. Just made my first batch of homemade granola! (Thanks for inspiring me Rachel Cole! She made me the best granola of my life)
Update: Since so many of you asked, here is the recipe! (Thanks again Rachel!) It’s sketchy and imprecise, because well, that’s the fun of it. You can put almost anything you like into it beyond the oats. Just check out the bin food section of your grocery store and see what looks good.
This is what I put in mine:
coconut shavings (big pieces, not the shredded kind)
(other options could be walnuts, dried fruit, flax seeds, etc.)
Preheat the oven to 350 or 375 degrees and when it’s hot, start toasting each item separately in the oven. That’s the real trick. Since they all have different cooking times, it’s helpful to toast each thing on a cookie sheet one at a time and keep adding them to a big bowl. (For example, the coconut took no time at all to get golden brown while the oats took the longest)
For the oats, I put several pats of butter in there and a a few sprinkles of sea salt.
Just keep checking on your cookie sheet and shuffling them around with a spatula to get them to toast evenly.
*My big complaint about store-bought granola and muesli is that they are WAY too sweet. And in the case of granola, too crunchy as well. This brew has no sugar, so for a bit of sweetness, I like to eat mine with some vanilla soy (or almond milk) or yogurt with some honey. (You can also put a bit of honey on the almonds as you toast them for extra yumminess)