Hello, I’m Apoorva, a writer, editor, and artist. This week’s paid subscriber newsletter is a recipe for a vibes-based granola that’s great for breakfast or snacking, or both. I hope you’ll give it a go. Do support my work by becoming a paid subscriber. You can also follow 💌shelfoffering on Instagram.
I wasn’t sure if I’d write a recipe this week. Nothing I’ve made in the last month felt compelling enough to share here, with the exception of a braised green bean and harissa tomato stew1. It also doesn’t feel the same anymore, to be sharing recipes here and passing through the world in non-stop motion. But equally, I feel bereft if I’m not writing, sharing, recollecting…
As spring approaches, I find myself wanting to eat something lighter, sillier, and also luxurious and this is how this year’s granola was born. Last year, it was an adaptation of this recipe from Nekisia Davis; this year I’ve felt brave enough to venture out on my own.
There are many banana granola recipes2 out there, so here’s another one for the canon. This is one of those annoying ‘no recipe recipes’ but not really: I do give you the amounts I added along with many measurements that I eyeballed, but you don’t have to err on the side of caution here. I find that this is one baking method that is pretty forgiving and I mean that because I tossed my last mug of coffee into the wet ingredients on a whim! And as with all my recipes, this one too makes use of all the spare nuts and seeds hiding in your cupboard. I love this for breakfast with the thickest of yoghurt but I also love snacking on it whenever the mood strikes, which is almost always — as I’m in the kitchen all the time, creature of habit.
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.