I’ve never been one for patience.
I might be the most impatient person you’ll meet. I can’t prove it — I’d tell you to Google it, but I don’t have the patience to wait — so you’ll have to take my word. My kitchen reflects that impatience: if a recipe takes longer than 45 minutes, I’m a nervous mess and unlikely to finish it. I favor quick, simple food.
I move fast. No molasses here.
That’s why granola is one of my go-to recipes. It’s easy, fast, and forgiving — a mix of what’s on hand. It’s a bit of a hodgepodge, and I like that. The result is always satisfying and never fussy.
If you were as obsessed as I am, you could probably enter a competitive eating contest armed with a bucket of granola and do very well. I’d be proud — until the sugar coma hit. To keep things a little lighter and fruit-forward, I sweeten this granola with pureed strawberries and a good amount of honey. Yes, maybe it’s a touch excessive, but excess can be delicious.
The idea to use pureed fruit came from Sylvie, who wrote about making fabulous granola. Her post also inspired me to try butter in the mixture — my first time adding it. When the melted butter soaked into the oats and wheat germ, I knew it was the right call.
I will never eat granola again unless it’s made with butter. Butter is wonderful.
Strawberry Almond Granola
Yield:
4
plus, cups of granola
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Ingredients
- 2 cups rolled oats
- 1/2 cup ground flaxseed
- 1/2 cup wheat germ
- 1/2 cup chopped almonds
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- contents of one vanilla bean
- 1/2 cup honey
- 3 tablespoons butter
- 1 tablespoon vanilla extract
- 1/2 cup strawberry puree (about 5–6 large strawberries)
- dried strawberries optional
Instructions
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Preheat the oven to 325°F (165°C).
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In a large bowl, combine the oats, wheat germ, flaxseed, salt, cinnamon and almonds. In a food processor, blend strawberries (tops removed) until smooth to make the puree. Melt the butter and stir in vanilla extract and the vanilla bean seeds.
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Add the honey to the dry oat mixture and stir. Mix in the strawberry puree and the butter‑vanilla mixture, tossing until everything is evenly coated. Spread the mixture on a baking sheet and bake 20–25 minutes, stirring every 5–7 minutes, until the granola is lightly golden. Let it cool for about an hour; it will crisp as it cools. Fold in dried strawberries, if using. Store in an airtight container for up to one week.
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I appreciate you so much!
Now if only I had the patience to clean my house.