Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking


Bittman Granola in NYT


Home Cooking 11

Bittman Granola in NYT

oakjoan | Feb 6, 2007 01:52 PM

So I made Bittman's updated granola last night and had it for breakfast this morning. It's really great. I usually hate all that super-cinnamony/raspberry/honey stuff they sell in stores, and am damned if I'll pay $8 for a smallish Cafe Fanny box of the stuff.

Bittman has a recipe in How to Cook Everything, but it always put me off because it called for one to toast the oats, nuts, etc. in a pan on the stove. Keeping things from burning on the stove is not my long suit.

Now he has a more recent recipe in his Minimalist column in the NYT. Made it last night. You just mix up all the ingreds (except for raisins or whatever dried fruit you want in it) and bake it spread out in a roasting pan. He loves unsweetened coconut and so do I, so the recipe has lots and so did mine. I got it by searching the NYT website, but I subscribe and don't know if it's avail to everybody. If not, I'll post the particulars.

I did oatmeal flakes, chopped walnuts, almonds and a few peanuts, 1/2 inch wide slices of unsweetened coconut, sesame seeds, a tiny bit of cinnamon and about a half cup of grade B maple syrup. mushed it all around and baked til browned and crispy. Then added some raisins.

I made it with the topping I learned in Australia - stewed rhubarb and yoghurt. Fantastic!

Want to stay up to date with this post?

Recommended From Chowhound