Alarmed at the lack of available bready carbs up in here a couple of days ago (or maybe just because I wanted to procrastinate a bit from school work), I decided it was high-time I whipped up a fresh batch of granola. Not only is a great snack when there’s no bread around (read: when you have, for whatever reason, chosen to freeze all the glorious bread you’ve made); it doubles as cereal in the morning 🙂
Adapted from the New York Times
6 cups rolled oats
1/2 cup flax seeds
1 cup slivered almonds
3 teaspoons ground cinnamon
a dash of salt
1/3 cup canola oil
1/2 cup honey
1 teaspoon vanilla
1. Preheat oven to 325 F.
2. In a large bowl, combine oats, flax, almonds, cinnamon, and salt.
3. In a small microwave safe bowl, combine oil, honey, and vanilla. Heat on high for about 30 seconds (or less) — don’t let it get to a simmer, you just want it to get warm.
4. Pour liquid over oat mix and stir well to coat evenly.
5. Distribute granola mix over two aluminum foil covered baking pans. Cook for about 45 minutes to an hour, checking every 15 minutes to toss and to switch top pan to lower rack, and lower pan to upper rack.
6. After you’re done baking and everything is golden brown, you can add craisins, raisins or other dried fruit. Once cooled, you can store them in well-sealed containers, jars, or plastic bags.
7. Enjoy alone or with yogurt or milk.