The first time we tried Marge Granola--a small-batch variety made in Seattle--we knew we were in it for more than a handful. Its creator, Megan Gordon, shares her secrets in her cookbook, Whole-Grain Mornings (Ten Speed Press, 2013; $22). We played with her method to create this deeply toasted, crunchy Test Kitchen blend.
Add a healthy crunch to your breakfast with this delicious low-fat granola recipe."My friend's original recipe was full of nuts and seeds. I worked it over and used fruit to maintain the taste," says recipe author Roger Kisner. "It has less than half the fat of commercial granola at half the price. I eat it six days a week."
This savory oat and almond granola offers a beautifully salty, delicately sweet, and powerfully aromatic flavor profile, delivered by way of toasty crunch. Though easy to prepare, it makes an impressive and intensely delicious finishing touch for salads, soups, and more (essentially any savory dish you’d be inclined to top with toasted nuts or breadcrumbs. We especially love it sprinkled over this easy and elegant Beet and Labneh Salad.
To make this portable breakfast a snap, prepare the granola in advance and store it in an airtight container. Be sure to keep a close eye on the broiler so the granola doesn't burn. You can also sub pitted fresh cherries or any ripe berry for the raspberries.