Recently I’ve been thinking a lot about and been inspired by peaches and cream. For the Fourth of July I made a fresh peach tart with a graham cracker crust and a light pastry cream. Next week I’ll be making a peach cake with vanilla ice cream for a family gathering, and for everyday i’ve been eating lightly sweetened Greek yogurt with fresh peaches. So good, especially since I’ve been waiting about 10 months for good peaches to come back.
To give my morning yogurt more substance and a little crunch I whipped up a batch of homemade granola last weekend. I followed a recipe posted recently by Stella Parks on Serious Eats that intrigued me. She uses buttermilk to soften the oats, then adds the sugar and allows it to dissolve. It seems counterintuitive to wet your oats just to dehydrate them again in the oven, but trust me the results are worth it. What you end up with is granola that is a lighter and crispier than you would normally get with an even coating of sweetness. I prefer my granola with only nuts, but feel free to add any dried fruit as the granola cools after baking.
- 3 ½ c. old fashioned rolled oats
- ⅓ c. wheat germ (optional)
- 1 c. buttermilk
- 1 stick (8 T.) unsalted butter, melted
- 1 c. granulated sugar
- ½ t. kosher salt
- 1 t. ground cinnamon
- ¼ t. ground allspice
- ½ c. whole raw almonds
- In a bowl combine rolled oats, wheat germ, buttermilk and melted butter. Stir to combine and let sit for 20 mins for the buttermilk to soak into the oats.
- Stir in remaining ingredients and allow to sit for 30 mins for the sugar to dissolve and coat the oats. Meanwhile, preheat oven to 300° and line a rimmed baking sheet with parchment paper.
- Spread granola mixture evenly onto lined pan. Place in oven and cook for about an hour and 20 mins, stirring every 20 mins, making sure to move the granola from the edges toward the center so they get evenly cooked.
- Once granola is golden brown and cooked, remove from oven and allow to cool on the sheet pan for at least 30 mins. Add any dried fruits or other add-ins while the granola cools. Store in an airtight container.
- Feel free to change the spices and granola additions to your liking. This recipe is only a template!