Granola for Grown-Ups: Frisky Whiskey Oats

Put a Little Fun into Your Morning Jolt of Fiber

© Nancy Weber

Oct 16, 2009

Have no fear. A bowlful of this unusual and delightful granola is just fine for a workaday morning--hardly the equivalent of a Sunday mimosa or bloody mary, designed to be followed by hours of languor. While not all the alcohol will dissipate during baking--this is a much-debated topic among kitchen scientists and chefs--it seems safe to speculate that no more than twenty-five percent will be left after baking at the temperature specified below.

So, given the small quantity of whiskey used, this gently spiked cereal is no more likely to get you squiffy than a good dash of vanilla extract--a common granola ingredient. What you will get is a pleasant depth of flavor, a mellow richness, an ineffable something special. And if you're serving up a festive-occasion breakfast, Granola for Grown-Ups adds a note of jollity.

But it's not just about breakfast, The word-playful cook will naturally want to use the spiked mixture as the base of a granola bar.

And the dessert possibilities are many. If you make your own ice-cream, for instance, consider enhancing your custard base with a dash of the same whiskey that you used in the granola, then fold in granola half-way through the freezing process (about half a cup of granola, as is or processed into crumbs, to a quart of ice cream). Store-bought ice cream in a complementary flavor--say, vanilla bean or ginger or th newly popular cinnamon--also perks up when slightly softened and blended with granola (same proportions as above).

Or cut half a cup each of cold butter and brown sugar into two cups of coarsely processed granola to make a topping suited to a fall fruit baked crumble, such as pear. Keep an eye on it in the oven and cover with foil, if necessary, to keep top from over-browning.

Beyond pleasure, there may be a Nobel prize in chemistry awaiting. Inquiring minds will want to explore other combinations of whiskey and grain: rye whiskey with rye flakes, for instance. Cereal may never be the same again!

Frisky Whiskey Oats

• 2 tablespoons oil (toasted nut oil is lovely)
• 2 tablespoons honey
• 2 tablespoons maple syrup
• 2 tablespoons whiskey, preferably Canadian, Irish, or bourbon
• ½ teaspoon vanilla
• 2 cups "old-fashioned" rolled oats (not instant)
• ½ cup chopped pecans
• ½ cup raisins
• ½ teaspoon cinnamon
• ½ teaspoon ginger
• 2 gratings of nutmeg

Directions:

1. Set oven at 325;
2. Combine liquids, then stir into combined dry ingredients;
3. Spread on foil-lined cookie sheet;
4. Bake, stirring often, until golden—about 20 minutes; may still be damp;
5. Turn off oven & leave pan within for 1/2 hour;
6. When completely cool, transfer to glass container with tight lid.

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