Today, thank heavens, was not one of those days (like yesterday) when it is so bitterly cold that the moment you step outside in your five layers of clothing, you feel like you're wearing nothing at all. (Coldest temperatures in NYC in years?...) No, today temperatures climbed into the balmy high 30s. Nevertheless, it snowed all morning, big fluffy flakes, the kind that make you want to do nothing but look out the window all day. And turn on the oven, watch Oprah, and bake something.
Which is exactly what I did.
(Adapted from Mark Bittman's recipe in The Food Matters Cookbook)
Makes about 9 cups
Time: 30 minutes
- 5 cups rolled oats (not quick-cooking or instant)
- 1 cup each of chopped almonds, chopped walnuts, and sunflower seeds
- 2 teaspoons cinnamon
- Dash salt
- 3/4 cup lavender earl grey-infused honey
- 1 teaspoon vanilla extract
- 1 cup raisins
- 1. Heat the oven to 350˚F. In a large bowl, combine the oats, nuts and seeds, spice, sweetner, and extract; sprinkle with a little pinch of salt. Toss well to thoroughly distribute the ingredients. Spread the mixture on a rimmed baking sheet and bake for 30 minutes or longer (I did 35), stirring occasionally. The granola should brown evenly; the darker it gets without burning, the crunchier it will be.
- 2. Remove the pan from the oven and add the raisins. Cool in the pan on a wire rack, stirring now and then, until the granola reaches room temperature. Serve, or store in a sealed container at room temperature for up to a week.
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