That was when I really knew I was in deep. I mean, what kind of a weirdo hippie makes her own breakfast cereal? This kind, obviously. More than that, it was the first cooking project that seemed maybe beyond my ken. Sure - I had looked at recipes and it seemed simple enough, but still. Granola? That didn't seem like something someone (like me) should just be able to make, willy-nilly.
I was wrong, of course.
And that's what I'm learning: with enough patience, nothing is necessarily out of my ability range. Don't get me wrong, I am by no means claiming to be good at everything. After all, remember this? I'm still just starting out at this cooking thing, slowly learning to experiment in the kitchen. It's a good feeling.
Unfortunately, I haven't been in the kitchen much lately. I've been swamped at work so when I get home I'm either too tired to cook or I've gone to hang out with friends. And, still being swamped, don't have much time to write this very blog post! But don't you worry, dear reader, I've still got granola for you.
Granola
3 cups rolled outs
1/2 cup raw almonds, chopped
2 tbsp sugar
6 tbsp mild honey
2 tbsp vegetable oil (I use canola)
1/2 cup bittersweet chocolate, chopped
pinch of salt
dash (or two) of cinnamon
Preheat oven to 300°F.
Combine oats, almonds, sugar, cinnamon, and salt in a large bowl.
Warm the honey and oil together, whisking gently until the honey is loose. Pour over the dry ingredients and stir well.
Spread the mixture over a cookie sheet. Bake for 10 minutes. Stir carefully and put back in for another 10 minutes. When done, remove and stir again. Let cool.
Transfer to a large bowl and stir in the chocolate. Store in an airtight container.
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