Today we started working with granola again. We were asked what we were currently doing with granola and we looked at each other and realized we had let a great base ingredient drift to the back of our minds. The question sparked a new investigation into what and how we can flavor granola. I started today with black truffle granola.
Black Truffle Granola
200g steel cut oats
150g rolled oats
135g truffle honey
4g salt
3g truffle oil
65g melted truffle butter
Toast the oats on a sheet pan in a 350 degree oven until golden brown. Mix the other ingredients with the hot oats in a bowl and then toast the mixture in the oven until the mixture is just shy of foxy brown. Let the mixture cool on a sheet pan then store in plastic bags. The uses are numerous, from breakfast to a garnish for truffle and hazelnut oatmeal.
We began here. Now our thoughts have migrated to soaking the oats in a flavored broth then drying in the oven and making granola. We can exchange the butter for another fat like foie gras or pistachio oil and make that kind of granola. Looking at what the base ingredients are and then juxtaposing flavors it what will allow us to truly expand upon the possibilities of this seemingly ordinary breakfast cereal.
