I’m living in Charleston during the week this summer and commuting back to Charlotte for the weekends. I could go on for hours about the pros and cons of this arrangement, but I don’t want to cry over spilt milk. No, I’ll keep my complaints to spoiled milk. Not easy to cart back and forth in the car, I can’t drink my milk fast enough and I’ve had many a breakfast ruined by sour milk. Determined to keep my mornings happy and have my money not go to waste, I’ve given up my favorite breakfast of cereal with milk and have switched to yogurt, which holds up longer in the fridge. This transition has brought about my current obsession with granola. Yogurt may be yummy, but it’s not breakfast unless it’s topped with granola.
It’s easy to make granola and even easier to make a large batch of it. This is a good thing; because once you find your perfect combination of ingredients you’ll find yourself wanting to eat it all the time. In the morning, you might enjoy it with milk or yogurt, in the afternoon a handful serves as a hunger-abating snack, and at night, your ice cream indulgence gets a healthy kick with the addition of this crunchy topping.
