My oven has this perpetual oat-y scent these days, what with all the granola baking that's going on. I'm not kidding. I reckon I've gone through at least 3 bags of oats in the last two weeks, not to mention the buckwheat groats and the buckwheat puffs and the honey and blah blah blah.
Granola probably is my favorite thing to bake (and eat!). It's so easy to make and give to friends + family, especially with christmas coming up. Just pour, stir, pour and stir again before tossing into the oven, remove, let cool, devour. All within 40 minutes. The only downside is that its so straightforward that I don't bother recording down the recipe, meaning that I can only give recipes that are 90% accurate. Oops.
Anyhoo, I was pretty blessed to have received this green tea milk spread by o'sulloc, that comes from jeju island, korea. It has this really smooth consistency and maintains its matcha taste despite being rather sweet, meaning that its good drizzled as a topping besides being used as a spread for toast and waffles and all that. Plus, it smells really good. Like white-chocolate good.
It pairs pretty well with almonds and coconut, which was why I decided to add it into my granola mixture on a bit of a whim, and voila! granola so good its gone within 24 hours. (Yes, the whole batch. And no, it wasn't just me.)
Matcha Coconut Granola
makes approx. 3 cups worth of granola
time taken: 40 minutes / active time: 10 minutes / standing time: 30 minutes
To be continued.