Tomorrow afternoon I head back to university for the second semester of the year, my fourth semester as a student. When it concludes I will be half way done. Half way.
And my wish was granted: I wanted another proper snowfall before I went back. It happened yesterday into early this morning, and in the evening the sun was out, bright and brilliant. So I took a walk, took my camera, and had this song echoing in my head all the while.
I made some provisions for my return to school. Among them, a batch of granola, adapted from Stephanie Congdon Barnes' recipe:
Simple Granola
6 cups rolled oats
2 cups mixed nuts and seeds (I used flax and pumpkin seeds)
1 teaspoon cinnamon
1 teaspoon cardamom (optional)
1 cup honey and/or maple syrup
Dash or two (or three, if you dig salty with your sweet like I do) sea salt
Method:
Preheat oven to 325 degrees
Place a baking pan (at least 9 x13—I actually use our big roasting pan) over medium heat on the stove top. Add the oats and toast, stirring for a few minutes. Add the coconut, nuts and seeds and spices and continue to toast for a few minutes more until everything begins to brown and become fragrant.
Warm the honey and maple syrup in a small saucepan until liquid. Pour over oats mixture and stir to thoroughly combine. Sprinkle with salt.
Bake for approximately 20 minutes (it depends on the size of the granola batch and the size of the pan). Check every 5-10 minutes or so and give it a good stir. Allow to cool and store in an air-tight jar.
2 cups mixed nuts and seeds (I used flax and pumpkin seeds)
1 teaspoon cinnamon
1 teaspoon cardamom (optional)
1 cup honey and/or maple syrup
Dash or two (or three, if you dig salty with your sweet like I do) sea salt
Method:
Preheat oven to 325 degrees
Place a baking pan (at least 9 x13—I actually use our big roasting pan) over medium heat on the stove top. Add the oats and toast, stirring for a few minutes. Add the coconut, nuts and seeds and spices and continue to toast for a few minutes more until everything begins to brown and become fragrant.
Warm the honey and maple syrup in a small saucepan until liquid. Pour over oats mixture and stir to thoroughly combine. Sprinkle with salt.
Bake for approximately 20 minutes (it depends on the size of the granola batch and the size of the pan). Check every 5-10 minutes or so and give it a good stir. Allow to cool and store in an air-tight jar.
That's so exciting. I'm always so impressed by school-going people. Especially people who love going to school :)
ReplyDeleteI'll have to try this granola recipe. I love the one I make from time to time, but it uses sugar which I rather not ingest (especially in that amount!)
L
Thanks, Leah!
DeleteI've tried my fair share of granolas and granola recipes. SCB's (via Mark Bittman, I believe) seems to be the best. Sans the oil and with a pre-bake toasting, the oats get good and crunchy. It's also flexible. Let me know how it goes!
Love your photograph of the snow on your roof! Hopefully you were taking it out a window and standing up there :0 ...either way, it's beautiful.
ReplyDeleteLovely, lovely, especially that hand shot. Fabulous wintery warm light.
ReplyDelete