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I love breakfast, but sometimes I struggle with the first meal of the day. My brain\u2019s not fully awake and my long to-do list beckons, so if I haven\u2019t prepped anything ahead of time, breakfast is going to be a piece of fruit or a granola bar. There\u2019s nothing wrong with that, but it\u2019s not exactly special. And starting the morning with something special really sets the tone for the day.\n<\/p>\n
One of my favorite special breakfasts is homemade granola. It\u2019s hard to beat really crunchy, nutty, lightly sweet granola with cold and creamy yogurt. Plus, no reheating required! I can get it in a bowl and in my mouth in minutes.\n<\/p>\n
Granola can have a long ingredient list, including ingredients like honey, oil, various nuts and seeds, coconut, dried fruit, spices, and more. It can also take some time to make, toasting in the oven for up to an hour. Luckily, it turns out you don\u2019t need a long list of items or a long time to make excellent granola. You only need three ingredients and 20 minutes!\n<\/p>\n
I often make this granola while I\u2019m also making Sunday night dinner\u2014it\u2019s so quick and easy that I can multitask in the kitchen, prepping breakfast for the whole week.\n<\/p>\n Simply Recipes \/ Ciara Kehoe<\/p>\n <\/span> <\/p>\n While trying out some recipes in Food52\u2019s cookbook, Simply Genius<\/em>, I became attached to Jenn\u00e9 Claiborne\u2019s Tahini Pistachio Granola. It has a few things going for it: ease, thanks to a relatively short ingredient list and minimal steps. It took less time than typical granola, cooking up in about 15 minutes at a higher-than-average heat. And it tasted delicious. Very nutty and not too sweet, I loved it.\n<\/p>\n And I still do! But over time, I\u2019ve started fiddling with the recipe, as recipe developers are want to do. I tend to save my precious tahini (a bit pricey for the good brands) for dressings and sauces and don\u2019t always want to use up half a cup to make granola. I realized that natural nut butter, something I always have around, could serve the same purpose while also shrinking the ingredient list. And it makes a very tasty granola.\n<\/p>\n <\/p>\n While many baking recipes call for creamy, no-stir peanut butter like Jif, Skippy, and Peter Pan for the best texture, this recipe demands natural nut butter\u2014the thinner version (unsweetened and with no extra oils) that requires lots of stirring. It is far easier to mix into the oats, provides the best flavor, and makes the granola crispy. Natural peanut butter or almond butter works equally well.\n<\/p>\n Simply Recipes \/ Ciara Kehoe<\/p>\n <\/span> <\/p>\n To make about 2 1\/2 cups, or 5 to 6 servings, you\u2019ll need:\n<\/p>\n Preheat the oven to 350\u00b0F. Line a rimmed half sheet pan with parchment paper.\n<\/p>\n Add the oats, nut butter, and maple syrup or honey to a medium mixing bowl. Use a rubber spatula to stir and press the mixture until all of the ingredients are well-distributed and all of the oats are well-coated. The mixture will be clumpy. Dump onto the prepared baking sheet and spread out into an even, thin layer.\n<\/p>\n Bake in the center of the oven until the oats are starting to brown, 10 minutes. Use a spatula to flip the oats in segments, rotating some granola from the center to the outside. Put back in the oven and bake until golden brown and fragrant, 5 to 10 more minutes.\n<\/p>\n Let cool completely on the baking sheet (it will continue to crisp up) before enjoying or storing for up to 5 days in an airtight container at room temperature.\n<\/p>\n <\/p>\n You only need three ingredients to make delicious granola, but it\u2019s easy to tweak this recipe to add more textures and flavors. Here are some of my favorites:\n<\/p>\n #3Ingredient #Granola #Recipe #Minutes<\/p>\n","protected":false},"excerpt":{"rendered":" I love breakfast, but sometimes I struggle with the first meal of the day. My brain\u2019s not fully awake and my long to-do list beckons, so if I haven\u2019t prepped anything ahead of time, breakfast is going to be a piece of fruit or a granola bar. There\u2019s nothing wrong with that, but it\u2019s not […]<\/p>\n","protected":false},"author":1,"featured_media":986,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[421,803,69,60],"class_list":["post-985","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-3ingredient","tag-granola","tag-minutes","tag-recipe"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/985","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=985"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/985\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/986"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=985"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/figcaption><\/figure>\n My Granola Inspiration <\/span> <\/h2>\n
The Right Nut Butter <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n How to Make My 3-Ingredient Granola <\/span> <\/h2>\n
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Easy Variations <\/span> <\/h2>\n
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