There are lots of reasons to DIY. Serious food geeks might do it just for the process of learning about how pancetta gets made and natural food enthusiasts might make their own sriracha or Nutella to avoid additives. And sometimes, food just tastes better homemade.
Of course, one of the most compelling reasons to DIY is that sometimes, it can be much cheaper than buying something pre-made. Kristen, who blogs at The Frugal Girl, writes about “cheerfully living on less.” Kristen already enjoys making her own granola to save money and after receiving a preview copy of The America’s Test Kitchen DIY Cookbook, the recipe for No-Stir Granola caught her eye. Not only is the recipe contain a short list of common pantry items, but it also doesn’t need to be stirred, just broken up after being baked.
The best part? No-Stir Granola can be stored for a month in an airtight container, making it a perfect on-the-go breakfast or snack for kids heading back to school.
About the Author: Marshall Bright
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Made this last night. It is extraordinary! We make a lot of home-made yogourt so this was an excellent addition. I’m thinking of pre-scoring it and making little crunchy granola bars.