A cooking resource for all levels
Most of the time, one of my major goals when making granola is to get some nice chunky clusters going on. This granola transcends that concern entirely. It has more a muesli look; chock full of nuts and seeds with a nice crunch to it, and the way the brown sugar dissolves into milk makes one want to savor every bowl.
Many recipes, especially for baked goods, call for pumpkin puree. In the US, you can buy canned 100% pumpkin puree in nearly any grocery store, and I often use that in my cooking. Sometimes though, I like to make my own, and it’s pretty simple to do with the help of a food processor or blender.
Taking its flavor inspiration from the classic dessert, this recipe incorporates fresh lemon zest, coconut and buttery pistachios into a chunky, bright granola that, despite its namesake, isn’t overly sweet. It makes for a particularly gorgeous breakfast with fresh blueberries and yogurt.
As you cook more, you’ll probably figure out which things you consider essential or helpful to keep on hand. For the raw beginner, I’ve created a list with some basic ingredients to get you started stocking your cupboards.