But instead, I'll just say that this Nutmeg Crunch is a keeper and to garnish Ben's comment, it's not even really meant as dessert!
For dessert tonight, I put half a home-canned peach in a little dessert dish, dolloped on a little plain yogurt, and topped it all with Nutmeg Crunch. So perfect - a balance of soft, tart, crunchy, rich, and sweet. On its own, the Crunch is pretty rich - I wouldn't eat this as granola, but I'm planning to use it as a plain yogurt topping. And I'm sure we'll repeat the peach/yogurt combo as long as the home-canned peaches hold out. Oh, I bet the Crunch would be good on applesauce, too!
Nutmeg Crunch, adapted just slightly from Team Yogurt
In food processor, combine:
1 cup rolled oats
1 cup unsalted almonds
1 1/2 Tbsp. salted butter, room temperature or melted
1/4 cup honey
1/4 tsp. salt
1 tsp. nutmeg, preferably freshly grated
Pulse the processor until ingredients are well-mixed in tiny chunks and crumbs. Scatter the crumbly stuff over a parchment or Silpat-lined baking sheet, making sure the layer is thin and even. Bake at 325 for 8 minutes. Stir and toss. Return to oven and bake again for 7-8 minutes, until starting to brown evenly. Cool completely before storing in a tightly lidded jar. Keep at room temperature.
Notes: There's supposed to be an additional ingredient, 1 Tbsp. dark brown sugar, which I overlooked in my supper rush. I think the Crunch is perfect without it.
Also, to be entirely frank, I eyeballed my honey and nutmeg amounts because I hate measuring those things, so it's possible I didn't get the exact measurements listed here. But still: so delicious!