04.01.2018

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
Mix well.
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.

3 thoughts on “04.01.2018

  1. Thanks for sharing your granola recipe. I’ve been eating one that was just nuts and seeds, but have gone back to an oat based one as easier and cheaper to make. There are so many possible variations!

  2. Thanks for the reminder that this olive oil and maple recipe is also my favorite. I hadn’t make it in a couple years, but have made it twice in the past two weeks thanks to this nudge! 🙂

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