Levantine Granola Bowl

Method

1. Gather and prep everything first: eggs, unsalted butter, all-purpose flour and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the celery and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the granola and let it rustic, undisturbed, so it takes on real color before you stir.
4. Stir in the milk along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the vegetable stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with chili crisp right before serving.
7. Serve warm, ideally with something to soak up the sauce.