52 weeks of baking – Breakfast/Brunch
When I cooked on Class Afloat I made large batches of yoghurt from scratch, it seemed more practical than having to buy and refrigerate several small containers. I could just make the yoghurt when I needed a big batch, it only takes a little bit of yoghurt to turn a giant pot of milk into tangy creamy dreamy bliss. Along with yoghurt for breakfast every Thursday I would serve some kind of baked good be it muffins, scones or cinnamon rolls but I never forgot the small details, yoghurt needs its true companion, granola.
People love the clusters in granola, there is something more satisfying about plucking out a big cluster rather than the individual oatmeal grains and popping it into your mouth. I have a favorite granola recipe that I’ve been using for years, it’s a base that can easily be changed to whatever you have on hand or altered to go with a new flavor idea. I finally figured out the secret to getting firm clusters without loads of sugar, it still has sugar because that’s what makes it tasty, but I swapped to using mostly brown sugar or honey instead of white. The secret to great clusters in not just in the oats, having part of them ground up, but in the egg whites, that’s what really binds everything together. The other note in technique is to not stir the granola while it’s baking, only give it a bit of a turn over once it comes out of the oven so it won’t stick to the pan as it cools.