Toasty Olive Oil Granola
I mean no disrespect to Andy’s Fairfield Granola in the slightest when I say that this slightly plainer version is the granola I make and eat and savour the most these days. It has no dried fruit in it, and is markedly less sweet than many. In other words, what it’s not is the sort of granola that’s like confectionery through the back door — and very much the better for it as far as I’m concerned! And while it might be plain, it has an elegant luxuriousness that makes it a real treat. I like this best with almond milk (which I’ve decanted into the old glass bottle here) but proper milk will obviously do, and it’s lovely with yogurt and berries, too. And I am more than happy just to eat it by grabbed handfuls straight from the jar!
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