I have to admit. I’m feeling a little guilty about not posting as frequently as usual. I’m certainly not short on stories or recipes to share. With the fall semester of graduate school kicked into high gear, I’m finding there are too many stories with too little time to write. Thankfully, once I get back into my academic groove, I will be able to get back to posting regularly again.
In the mean time, I’ll leave you with this lovely recipe for homemade granola. Fall is in the air here in Pittsburgh and I was inspired to make something worthy of such a season. Have you ever made granola before? What ingredients do you like in your mixture?
- 3 cups rolled oats
- 1 cup sliced almonds
- ½ cup shredded sweetened coconut
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ cup canola oil
- ¼ cup honey
- ¼ cup hot water
- 1 tsp. vanilla extract
- ¾ cup dried cranberries
- Preheat the oven to 325 degrees. Line a large sheet pan with parchment paper. Toss together the oats, almonds, coconut, cinnamon and nutmeg in a medium mixing bowl. Whisk together the oil, honey, hot water and vanilla extract in a separate small mixing bowl.
- Gradually pour the liquid over the oat mixture. Toss together until well coated. Spread the moistened oats evenly on the sheet pan. Bake for 20-25 minutes until golden brown. Toss occasionally to ensure even browning. Remove from the oven, toss in the dried cranberries and allow the oats to cool. Store granola in an airtight container.