My daily breakfast is Greek yogurt with fruit and homemade granola, and I look forward to it every morning. However, my last few batches of granola have been a little lackluster, so I was pretty excited to discover a new kind of yogurt-appropriate topping called “nutmeg crunch“, a combination of oats, almonds, honey, coconut oil, and a hefty dose of nutmeg blitzed in the food processor, the resulting crumbles of which are spread on a cookie sheet and baked until toasty and crisp. These little oatmeal clusters are totally delicious, not to mention incredibly addicting. One recipe makes enough for a week’s worth of breakfasts, but my first batch only lasted about three days because I was eating the stuff by the handful. I immediately began thinking of all the variations one could make to the recipe: vanilla bean and almond, cinnamon and pecan, cocoa and cardamom…
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I can now officially cross an item off 