Food Recipes Breakfast & Brunch Granola & Muesli Coffee Granola 4.5 (2) 2 Reviews At Alma in West Hollywood, California, chef Ari Taymor cleverly combines morning oats with coffee. The result is a crunchy, sweet-savory mix that's perfect with yogurt or ice cream, or even just eaten by the handful. By Alma Location: Los Angeles Why He's Amazing: He's helped transform gritty downtown L.A., turning a pop-up into the city's most sought-after dining experience. His cooking is brilliantly creative: A trip to the beach might inspire a dish of steamed crab with the lightest imaginable sturgeon mousse and coastal greens. Quintessential Dish: Broken beets and apples, hazelnuts, malt and anise. Culinary School: Self-taught. Restaurant CV: Internship at La Chassagnette, Arles, France; Flour + Water, Bar Tartine, San Francisco; Plate Shop, Sausalito, CA. All-Time Favorite Cookbook: The Gift of Southern Cooking by Edna Lewis and Scott Peacock. "It's what cooking is all about: Stories about history and family, and how everyone fed each other. The stories Lewis and Peacock told one another—you get the sense of collective history, a passion for taking care of people. It's where I go when I feel jaded or burned out." Heroes: Chef Jeremy Fox, formerly of Ubuntu restaurant in Napa. Worthy Causes: Taymor and his business partner, Ashleigh Parsons, have launched an outreach program, building a garden in a nearby charter school and teaching the students there how to cook. Famous Surname: His aunt is the theatrical visionary Julie Taymor." tabindex="0" data-inline-tooltip="true"> Ari Taymor Ari Taymor Restaurant: Alma Location: Los Angeles Why He's Amazing: He's helped transform gritty downtown L.A., turning a pop-up into the city's most sought-after dining experience. His cooking is brilliantly creative: A trip to the beach might inspire a dish of steamed crab with the lightest imaginable sturgeon mousse and coastal greens. Quintessential Dish: Broken beets and apples, hazelnuts, malt and anise. Culinary School: Self-taught. Restaurant CV: Internship at La Chassagnette, Arles, France; Flour + Water, Bar Tartine, San Francisco; Plate Shop, Sausalito, CA. All-Time Favorite Cookbook: The Gift of Southern Cooking by Edna Lewis and Scott Peacock. "It's what cooking is all about: Stories about history and family, and how everyone fed each other. The stories Lewis and Peacock told one another—you get the sense of collective history, a passion for taking care of people. It's where I go when I feel jaded or burned out." Heroes: Chef Jeremy Fox, formerly of Ubuntu restaurant in Napa. Worthy Causes: Taymor and his business partner, Ashleigh Parsons, have launched an outreach program, building a garden in a nearby charter school and teaching the students there how to cook. Famous Surname: His aunt is the theatrical visionary Julie Taymor. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: © Con Poulos Active Time: 15 mins Total Time: 45 mins Yield: Makes 11 cups (2 3/4 pounds) Ingredients 1 1/2 pounds rolled oats (7 1/2 cups) 1/2 cup finely ground coffee 1/2 cup granulated sugar 1/3 cup packed light brown sugar 1/3 cup all-purpose flour 1/4 cup rye flour 1/2 teaspoon kosher salt 2 sticks unsalted butter, frozen 3/4 cup dark porter 1/4 cup unsulfured molasses Directions Preheat the oven to 350°. Line 2 large rimmed baking sheets with parchment paper. In a large bowl, toss the rolled oats with the coffee, both sugars, both flours and the salt. Using a box grater, shred the frozen butter into the bowl, then toss to mix. Stir in the porter and molasses until evenly coated. Spread the mixture on the prepared baking sheets. Bake the granola for about 30 minutes, stirring every 8 to 10 minutes, until golden and nearly crisp. Let cool completely, stirring occasionally. Make Ahead The granola can be stored in an airtight container for up to 3 weeks. Serve With Yogurt and fruit. Originally appeared: May 2017 Rate It Print