Honey Dijon Granola

Honey Dijon Granola

Text and Photo by Jac Kyles Baker 

Makes 1 cup

Ingredients

1 cup oats

1 TB Dijon mustard

1 to 2 TB honey

2 TB vegetable oil

1/2 tsp  everything bagel seasoning (optional)

Preparation

In a large bowl, add all ingredients except the oats.  Stir until smooth.

Add oats to the bowl.  Completely coat the oats.

Drop clumps of half the granola on a microwave safe plate or parchment paper.  Microwave on HIGH 30 seconds at a time.*  Granola should feel dry to the touch.  

Carefully remove plate or parchment from the microwave.  Cool completely on a wire rack.

Repeat with the remaining granola.

Store granola in an airtight container.

Cook's Notes

* Don't be tempted to set the timer for a few minutes without checking the progress of the granola.

The granola will go from raw/half done to burned in a matter of seconds.  

Granola may feel soft when taken out of the microwave.  It will harden as it cools.

Patience is key; this is much faster than making granola in a conventional oven.