Given the price of granola, you’d think it was laced with gold leaf and scattered with pearls. In fact, the ingredients are simple and it’s ridiculously easy to make. I did a lot of recipe-shopping on food blogs to find just the right inspiration. I avoided any with dried fruit (too squishy!) and any that screamed sticky. And I like my granola to be like me: nutty, so I settled on this most perfect granola recipe at the drool-inducing La Tartine Gourmande where the photographs would make you want to eat food you think you don’t like.
Homemade granola allows you to control the ingredients: you like rice puffs: go crazy. You like a granola where chocolate is the main ingredient? Do it. You like Craisins? Who are you?
I didn’t have honey, and don’t like a super-sweet granola, so I just used a little maple syrup. Also, it was touch and go when the almonds started to brown, like a second after I had last checked on the batch, so watch it carefully. Then carry it around in little snack containers so you can feel all frugal and fancy.