Granola is one of those things that are easy to make and last a long time. I still can't get over how expensive it is in the supermarket, considering the above mentioned points.
I'm typing this wearing gloves, the thickest wool sweater ever, and a pashmina as a scarf. You see, the gas company decided that I hadn't paid a bill from June of last year so they decided to cut off my gas yesterday. I already took care of it, and they considered I was nice enough to send a guy to fix the little problem, considering it's winter and the lower part of my house is without heating. But don't feel sorry, it's not a very cold day.
Anyway, being a bit cold kinda makes you hungry. The just-coffee breakfast I have everyday fell a bit short this morning. In comes this granola, that I'm having right now with some natural yogurt and blueberries. Not exactly winter-comfort-breakfast-food-while-you-wait-for-the-gas-company-to-spare-you-someone-to-come-and-make-your-house-warm-again, I know. A cold breakfast, on a winter day when your gas is cut off?
But it's my favorite granola, the one that I make over and over. Besides the different additions, which like most granolas, depend on what you like and many times on what nuts and fruits are lying around, I like the ratio of honey and oil. It makes for a super crunchy, not too sweet mixture. And it lasts for weeks.
To end this on a bright note, the guy finally came, and my gas stove is working perfectly again, so, like with the guys who came to fix my car, I shared a muffin with him. The poor guy was just doing his job after all, and he was colder than me.
APRICOT ALMOND GRANOLA
adapted from Country Weekend Entertaining, by Anna Pump with Gen LeRoy
Makes about 5 cups
3 cups rolled oats
½ cup coconut
½ teaspoon cardamom
½ teaspoon cinnamon
1 cup whole almonds
½ cup honey
¼ cup oil
2 Tbs sesame seeds
½ cup raisins
½ cup dried apricots, chopped
½ cup sliced peanuts
Preheat oven to 300º F / 150º C.
In a large bowl mix oats, coconut, cardamom, cinnamon and almonds.
In a small saucepan, heat oil and honey, just until honey and oil are well combined.
Pour this mixture over the oats and toss well to coat thoroughly.
Put this honey oat mixture on an oven tray and spread it evenly. Bake for about 30 to 40 minutes, tossing everything around once or twice. Five minutes before you take it out of the oven, add raisins, apricots, peanuts and sesame seeds.
Let cool on rack, and store in airtight container at room tº.