Last week, as I got myself ready to head to Texas to wait for my nephew to be born, I had a list a mile long. There were deadlines to meet, cooking projects to finish and photograph and a batch of granola to make. I kept hammering away at the list all week and late Sunday night, while I packed for my very early Monday morning flight, I finally got to the granola.
The granola served many purposes. It was so I didn’t show up at my sister’s house empty-handed (though at the last minute, I also threw these Danish into my carry-on). It was to use up the open jar of mixed fruit butter that was in its last days. And it was finally try the fruit butter granola trick that Kaela used last fall (my recipe memory is long).
I slimmed the recipe way down from the original. My fruit butter was spiked with cinnamon, nutmeg and ginger, so I figured no additional spices were necessary. And since I’d been cleaning out the pantry in preparation for my trip, there wasn’t much in the way of nuts to add. So it was just oats (2 cups), raw pecans (3/4 cup), toasted and salted pepitas (3/4 cup) and 1 cup of that fruit butter.
Stirred together and toasted at 325 degrees for 35 minutes (turned on the baking sheet several times), it is delicious, crisp and not too sweet. I also stirred in half a cup of dried blueberries once the granola was cool. The perfect thing for travel and for breakfasts for very pregnant ladies.
It’s a formula you could use with just about any fruit butter or sauce (applesauce would be terrific) and any nuts you’ve got. If you’ve got unsalted nuts, I’d add a quick sprinkle of sea salt to balance the flavors and bring out the sweetness of the butter.