…because some thoughts are worth remembering
While certain textures, like gumminess of konnyaku and uirou, don’t usually translate well to Western palate and are acquired tastes, other textures like crunchiness are welcomed by many cultures. Cooked oatmeal is tough for a Japanese person to get used to for breakfast, because it combines an infrequently used ingredient (pressed oats) with flavors and textures that they associate with other dishes (e.g., cinnamon for desserts and mushiness of oats with rice porridge which is never served sweet). But crisp rolled oats in an oven with something sweet, it was a big hit with my mother who is picky about what she eats.
My recipe is a combination of the Cook’s Illustrated’s Almond Granola with Dried Fruit and Deborah Madison’s granola recipe featured in Vegetarian Cooking for Everyone. This recipe uses less oil and maple syrup than the original recipes per cup of oats.
For crunchier, sweeter granola, you can reduce the amount of oats or increase oil and maple syrup.
We often travel with it so we don’t have to worry about breakfast the first day after we arrive at the destination, and it also makes for an emergency snack should we miss meal times due to the travel schedule.
Photo: Mom enjoying granola as snack in Japan.