I’ve dropped in here to give you a recipe. A recipe for granola, to be precise. Which seems absurd, because I leave for a 2,000-mile hiking trip in less than two weeks and I’m back from a weeklong meditation retreat and it feels like the earth is tilting toward spring so quickly the daily increment is noticeable and I haven’t gotten around to showing you about half a dozen finished knitting projects in the last couple months… and let’s be honest, no one is asking for my granola recipe.
But this afternoon, while Dean was taking a shift at the meal assembly station on the dining room table (with the scale – accurate to one-hundredth of a gram! and vacuum sealer and spreadsheet), I cranked out 3 batches of granola for our trip. As I pulled out the recipe and collected my ingredients, I couldn’t help but think something along the lines of “you probably could have just BOUGHT the granola”.
But then I had the first batch ready before the oven could get up to temp, and I caught myself reflecting on how I feel a little more adult, a little more like I’ve arrived somewhere in life, for having a stock granola recipe. One that comes together in a few minutes with one bowl, one measuring cup, and one measuring spoon. One that I never get tired of. One that suits my tastes in granola precisely. The one that finally converted me to eating granola regularly.
And I thought maybe one of you needed that little boost to your quality of life. So just in case, here it is:
Granola (adapted from somewhere on the internet, but I’ve lost all trace of where)
3 c rolled oats
1 c chopped cashews
1/2 c almonds
1/2 c pumpkin seeds
1/2 c sunflower seeds
1 1/2 tsp kosher salt
1/2 tsp cinnamon
1/4 tsp nutmeg
Combine above and mix well. Then add:
1/2 c maple syrup
1/2 c olive oil
1/2 tsp vanilla extract
Spread evenly on a sheet pan (lined or greased) and bake at 325 for 30-35 min. Stir after 15 min.
Yield: approximately one gallon
PS – I hope to have more to say soon, whenever I manage to stick my head up from the trenches of final trip prep.