The vanilla crumbles are an adaptation of Milk Crumbs developed by Christina Tosi of Momofuko Milk Bar in New York City. The original recipe is in her cookbook.
For the vanilla crumbles (makes about 1 cup of crumbles):
- 6 tablespoons instant nonfat dry milk (such as Carnation)
- 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 3 tablespoons melted butter
- 1 tablespoon vanilla extract, or the 1 vanilla bean, seeded and scraped
For the granola:
- 3 cups old-fashioned rolled oats, divided
- 3 tablespoons oil
- 2 tablespoons maple syrup
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup slivered almonds
- 3/4 cup dried cherries
1 Heat the oven to 250°F.
2 Mix the crumbles: Whisk together dry ingredients—the powdered milk through salt—in a bowl. If using vanilla bean add the scraped seeds to the dry ingredients. If using vanilla extract add it to the melted butter.
Slowly pour the butter over the dry ingredients while tossing with a fork until it forms clumps and all the dry ingredients have been incorporated. It will look like sandy gravel. Your largest pieces should be no larger than the size of a pea.
3 Bake the crumbles: Scatter the crumbles evenly on a parchment-lined cookie sheet and bake at for 25 minutes until they are dry, but still pale in color. Cool completely on the cookie sheet.
Store in an airtight container for up to one week, or cool and use stir into granola.
4 Increase the oven temperature to 325°F.
5 Mix the granola: Combine oil, syrup, sugar, extracts, cinnamon, and salt in a medium sized bowl. Stir in oats and almonds making sure they are well coated. (Reserve the dried cherries for adding later.)
6 Bake the granola: Spread mixture evenly onto a parchment-lined baking sheet. Bake in the oven for 10 min. Stir and bake for 10 more minutes. Stir and bake for 5 to 7 minutes more. The granola should be dry and golden. Remove from oven. Let cool completely.
7 Finish and store: Once the granola is cool, stir in cherries and vanilla crumbles. Store in an airtight container at room temp for 2 weeks. (Alternatively, store the vanilla crumbles separately at room temperature, covered, for up to two weeks, and the granola will keep for 1 month.)
Serve over your favorite yogurt with sliced bananas and a drizzle of honey.