This looks like a granola recipe for me as I have an aversion to dried fruit and it doesn’t (thankfully) have any. I’m an Angeleno and glad you enjoyed your visit here. It’s a special place with great food. Rustic Canyon is one of my favorite places. Still have to try Church & State. Happy New Year.
Charles, I think maybe I don’t like dried fruit either. At least not in granola. I think you’ll like this one, I can’t stop eating it! And get yourself to Church & State! They have a fixed price thing on Sunday evenings that seems particularly lovely.
Tim, my man – can you enlighten on why the maple syrup should preferably be Grade A? I’d always heard that Grade B is actually better. But maybe not when cooked? 2010 is full of so many questions. How will we ever answer them all? (Note: You don’t have to answer that last question. But you can if you want to.)
Hi Davey, we won’t answer all of them.
Grade B usually is better because it is more flavorful and often you’d want a strong maple flavor. In this case, I am guessing they didn’t. I didn’t. The milder syrup works better because it doesn’t give the granola a strong maple flavor just a nice maple-y sweetness. These are all guesses because I was lazy and didn’t experiment with this one. But the granola is real good- make it! (even if you use B)
Okay, Tim, don’t fail me now. Aaron is dating a new girl who is lactose-intolerant and gluten-free. I need some help with finding recipes that taste good but fit the requirements. I could really use a good cookbook on this topic. Downstate illinois doesn’t do gluten -free and lactose-intolerant.
that’s wonderful — and i share your love of LA — i’m off there myself over the long weekend in January and i cannot wait. Next time you’re there, do a Sunday supper at Lucques — it’s a magical experience.
Happy New Year, Tim! While you were visiting the West coast, I was on the East (NYC) for my sister’s wedding. Although it’s tough sometimes to have our family so spread out around the U.S., it’s also kind of a nice excuse to visit different cities now and again. Just love homemade granola – and this one looks great. Thanks!
@Karin’s Mom – You are so thoughtful to make the effort to cook/bake things that your son’s (?) girlfriend can eat. Check out the Gluten-Free Girl’s website. She has a cookbook out, too. My husband and I are both lactose intolerant, and I’ve found that you can substitute soy milk, soy cheese, etc. into many traditional recipes with great success. Good luck!
This recipe looks awesome. I am on a mission for more interesting breakfast in my house. This, along with some of the awesome farm yogurt from Gene’s Sausage Shop (been there yet? Come scout it out and visit us!) looks like JUST what I need.
Because I am perpetually late to all great parties, I have only just discovered your site! Duh. Love everything about it! Plus, I am originally from Chicago, and lived in Los Angeles for five years (working for Joe Miller of Church and State, no less!), so I was all over your last few posts! Will be back to visit often. Lovely work!
Great post! Growing up, my mum used to visit the health food store and make a fresh batch of Granola each weekend. I’d always have it with Goat’s milk. My love of Granola was recently re-ignited by a hotel that offered a delicious custom blend that was served with plain organic yoghurt. I’ll definately try this recipe and I think I’ll add dried cherries :) Thanks!