Almost every morning during college, I poured myself a bowl of cereal for breakfast. Spoon in hand, I snuggled up on the sofa with a book, enjoying the moments of quiet before biking to campus and furiously scribbling down notes during lectures.
Yes… Even during the winter, when the fog was as thick as pea soup and I could barely see ten feet in front of my bike’s handlebars, I still chose a bowl of cold cereal over steaming hot oatmeal. There was something cozy and comforting about those familiar flavors and textures as the spoon slipped into my mouth and tilted its contents onto my tongue.
For those breakfasts, I combined granola with bran or multigrain flakes. With a set of deep blue glass ramekins, I perfected the ratio of both cereals and milk, and I learned how to layer them and tilt the bowl so some of the granola clusters and bran flakes remained crisp and crunchy, not soft and soggy and sad, all the way until the final spoonful.
For the granola, I rotated through a few brands and flavors. My favorites came from Trader Joe’s: vanilla almond, maple pecan, dried cranberry, and even freeze dried mango during the summer. However…
This homemade healthy pumpkin spice granola easily would’ve landed in my top five and consistently appeared in my bowl — and not just during the fall. Given how quick and simple it is to make (you only need one bowl!), I would’ve whipped up batches all year round!