By now, you know that granola has two personalities.
Sweet. Savoury.
And, for once, we do not need to teach our food any new tricks, granola already understands the concept of batch cooking.
You make a lot. You put it in a container. You forget about it.
Then one morning you open the drawer and realise that past-you actually had your back.
Beautiful.
So Summer is not here to reinvent hot water.
We are simply asking granola to pull a little more weight. Start with the same oat base.
Then add some extra density:
nuts, if you use them
seeds
peanut butter or another nut or seed butter
spices
a little oil
your sweetener for the sweet version
herbs and paprika for the savoury one
Now, we need to talk about protein powder.
My first instinct was to throw it directly into the granola because apparently every ingredient now needs three jobs and a LinkedIn profile.
No.
Leave the granola alone.
We do not need to risk perfectly good crunchy oats becoming dry, dusty protein rubble.
Let the granola take care of:
crunch, fibre, fats, texture and flavour.
Then let the rest of the meal bring the extra protein.
For the sweet version, mix your plant protein powder directly into almond milk, oat milk or yogurt.
Then add your granola.
For the savoury version, think of it less as cereal and more as a very organised little crunchy topping.
Put it on eggs, vegetables, soup, salad.
A savoury yogurt bowl.
Raita.
Whatever needs a little ‘‘crunch’’ without requiring you to cook another entire component.
And that is really the Summer philosophy in miniature: one batch, several uses, more nourishment.
No unnecessary circus. Bake it. Store it. Open the container when you need it. Repeat.
Future-you has things to do.
