Springtime Granola

A pantry staple gets a supercharge from seasonal ingredients and creativity, times three

PHOTOGRAPHY BY GENEVA RICO

The association of granola and hippies may never fade. Which is fine, as it’s not really hurting anybody to align the two things in our social consciousness. But did you know that granola was invented way before bell bottoms and peace signs?

Or that the concoction—more similar to Grape- Nuts, and originally called “granula”—was invented in 1863 by a doctor at a popular health spa in Dansville, N.Y.?

Subsequent versions were named “granola” to avoid legal issues. The 1960s saw a revival of the cereal, with the addition of other ingredients like nuts, fruits and seeds, in tandem with the hippie movement that was taking place at that time.

Hence, our crunchy granola labels that remain to this day.

The irony is that many of the options found at a grocery store are essentially smashed up cookies, loaded with sugar and other processed ingredients.

We still think of granola as healthy, but there are certainly varieties out there that could fall into the treat category.

Granola is one of those staples that is super easy to mix up in your kitchen, and way more cost effective.

To have ultimate knowledge of which kind you are getting, just make a batch at home.

Granola is one of those staples that is super easy to mix up in your kitchen, and way more cost effective.

Plus, you get to have the added fun and flexibility to create flavor variations and ones you won’t usually find in the store.

The three recipes below take a cue from the spring, playing with fruity and flowery ingredients to add a bit of whimsy to your breakfast (or dessert) bowl. I workshopped these recipes by leaning on a granola formula I’ve relied on for years, and then taking inspiration from the season to spark a bit of excitement beyond the typical oat-nut-dried fruit combo.

The trio also offers a range for your dietary needs and preferences, from a decadent, butter-based version (this would be closest to the cookie kind) to another that is completely grain free.

Check out the tips and tricks section as well, and know that making granola can and should be fun and easy, with swapping out of ingredients encouraged if you don’t have something on hand.

So crunch away, you hippies!

TIPS & TRICKS
For max flavor and flexibility

• You can use these recipes as blueprints and substitute nuts, seeds, fruit,
  fats and sweeteners as you have on hand, just make sure the proportions
  are the same for dry and wet ingredients.
• Always use raw nuts and seeds as opposed to roasted, since the baking
  process in the granola will toast them plenty.
• Taste the seeds before using, especially sesame seeds, as just one rancid
  one can ruin your whole batch of granola.
• Always line the baking sheet with parchment paper or a silpat mat to avoid
  burning on the bottom.
• Stirring in the more fragile ingredients (like dried fruit, flower petals and
  citrus zest) halfway through baking will avoid burning.
• It is a good idea to rotate the baking pan, top to bottom as well as 180
  degrees, to ensure even baking.
• Once you remove the granola from the oven, press down with a spatula or
  spoon to create more clumps once cool.
• Always cool the granola completely before storing to make sure it stays crisp.
• A great source for dried rose petals is Mariquita Farm in Watsonville.
• Trader Joe’s carries an organic, freeze-dried berry mix that is perfect for the
  berry granola.