Granola OG or Nuggety: Make a lot/share a lot

Crunch and chew, sugar and spice - it's a morning-to-midnight munch

Hello! Hello!

The first time I made granola, I was so pleased with myself you’d have thought I’d invented electricity. Not that granola is hard to make – it’s a cinch. Not that it’s complicated – it’s not. Or that it’s esoteric in any way – negative again. It’s just that there’s a particular kind of glee derived from making something at home that you’d normally buy ready-made. The pleasure is doubled when what you’ve made is terrific, and my granola was really good.

I’ve been making granola for a while. I made it often and more often when I was at home in Paris. My Parisian friends, some of whom could spin sugar on a moment’s notice or debone a chicken while chatting about Proust (slight exaggeration, but you get the idea), were genuinely surprised when I’d bring them a bag. “You made it!” they’d exclaim, and I’d nod and blush, embarrassed that they’d fuss over something so simple. Because, really, it’s dead simple.

OATS AND SEEDS AND NUTS, OH MY

At its heart, granola is oats, sweetener (…