• she/her

My hobbies are all excuses to collect pretty colors. I enjoy knitting, sewing, running, trombone-ing, gardening, & sci-fi short stories. Coding when necessitated and occasionally for fun. Microbiology for fun & (non-)profit.


Edit: sorry I wrote a long blog post about granola like those stupid recipe blogs; sorry lol. Sort-of recipe in paragraph 5.

Tropical Smoothie Cafe has a $4.99 peanut butter, banana, granola, and honey flatbread sandwich right now. It's pretty tasty, but way too expensive for what it is. I knew I could make my own for a lot cheaper, already having everything but the granola on hand. (I'm a runner: peanut butter & bananas are always around.)

So! I made my own granola! I thought it was going to be super finicky and require a lot of attention, but it does not. Since it doesn't get overly sticky it was easy to handle and clean-up was easy. I was pleasantly surprised!

Everyone uses volume measurements for granola ratios and at first that annoyed me, being someone who uses weight measurements for everything I can in baking. However, after making up a recipe, it's a lot easier to remember what I did, so I'll probably keep doing that (vs adding 25% of my dry weight as liquid sweetener and 17.5% as liquid fat).

6:1 dry:wet ingredients was the most popular ratio, so I went with that. I saw cook temperatures anywhere from 300°F to 375°F, with the most common being 325°F. I settled on 350°F for this batch as I wanted to live dangerously. (It's also what my oven defaults to for pre-heating.)

Anyway! This batch is 1 cup rolled oats, 1 cup King Arthur Six Grain Blend (a mix of barley flakes, oats, rye chops, malted wheat flakes, rye flakes, millet, and quinoa), 2.5TBS honey, 2.5TBS avocado oil, 1 tsp cinnamon, .25 tsp ground ginger, and .25 tsp salt. I pressed it all into a baking sheet lined with parchment paper and baked for 12 minutes at 350F. Only the edges seem to be over-done for normal people! (I don't mind them a little burnt.)

I prefer granola clusters, so I did not stir it halfway through, just turned the pan. I let it cool completely and then broke up the resulting mass into smaller chunks.

I had to stop myself from grazing it as it cooled. It tastes great, was very cheap to make, and left the house smelling pleasant. I'll definitely make more soon!


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