Peeps, I’m back! I know it’s been forever and a day, and I know I promised I’d be taking a “fall” hiatus from this here blog to write my cookbook, not a fall plus half the winter hiatus, but manuscript deadlines have a way of disrupting even the best laid plans. So there you have it. The good news is that my return is coupled with this recipe for sesame hazelnut granola and I’m pretty sure all will be forgiven once you make up a batch and try it.
The combo of super easy directions, uber crispy oats, the right combo of nuts to seeds, and a generous sprinkling of salt, puts this here granola in a category all its own. Back in the day, I made more pounds of granola than I can count at Baked, and their recipe, calling for hazelnuts no less, certainly influenced mine. However, for the last while it is this granola that I’ve been making at home, and I loved the addition of olive oil and sprinkling of salt so called for both in my recipe here.
Finally, it is this recipe, as well as this one, that gave me the idea to add a single egg white to my ingredient list, increasing the crispiness of my oats ten-fold. Served this up last weekend to a house full of weekend guests, and, I have to say, it was extremely well-received, to put it mildly.
[yumprint-recipe id=’107′]
