April 18th, 2007

overdone granola?

so i wasn't paying attention when i started making my granola and put in some olive oil. then i turned around and suddenly my granola was dark. very dark. what i would consider burnt [though most people would not - my ideal toast is the same color as when you put in]. the almonds are quite tasty, as are a few of the other nuts. it's mostly just that chargrilled/smoky taste that it has.
i wanted to know if there is anything that i can use this in that would minimize those flavors. as often as i eat granola, it's not worth making up a slightly underdone batch to mix with it. and i'm not overly fond of putting granola in my yogurt.
any suggestions?