I always keep granola on hand. It’s sweet, crunchy, salty, spicy, and paired with yogurt, a balanced satisfying breakfast. I have been known, after a long night, to cram a few fistfuls into my mouth before bed with some water, and the antioxidants and hydration make for a much more pleasant awakening.
3 cups old fashioned oats (do not use the instant kind)
1 cup whatever nuts you like/have handy. I’ve even subbed pepitas (baby pumpkin seeds).
1/2 cup dried fruit (mixed berries in this case – blueberry, cranberry, and cherry, but any dried fruit works)
1 tsp cinnamon
1/2 tsp salt
1/2 cup honey (you could use maple syrup if you like)
Hot damn that was a lot of parentheticals.
First, preheat the oven to 300. Chop the nuts to bite sized –
Not too small. They are going to toast for 1/2 an hour in the oven.
Next mix nuts, berries, oats, cinnamon, and salt in a bowl. Stir until thoroughly mixed. Next, add honey.
Stir until honey is distributed. Spread it out evenly on a sheet pan.
Bake for 15 minutes.
The disadvantage to this recipe is there isn’t enough oil/sticky sugars to get the granola to clump. The advantage is that all the fats come from omega-rich nut fats which are quite good for you. If the Mayo Clinic is to be believed.
Stir after baking for 15 minutes, or the edges will get real crispy and the middle will be pale and listless. For granola. These things are hard to assess.
Bake for another fifteen minutes until the granola is a healthy nutty brown.
Done. Lasts for weeks in a ziploc bag or tupperware container.
My favorite way to eat granola is 1/2 cup of granola, 1/2 cup of nonfat yogurt and some fresh fruit.
In this case a “dapple dandy” pluot. Yeah, dapple dandy. I feel silly even typing that. But delicious. And pretty. Let’s not forget pretty.
Better even than pretty, for 400 calories, and @ 10 grams of fat, you get 1/3 to 1/2 of most of your daily vitamins and minerals.
It’s so good for you, I don’t feel the least bit bad about having a cup of coffee. Not that I do anyway. I mean, how bad could coffee be for you? Rimbaud was rumored to have a pot of coffee a day and look how he turned out.
In summertime, I cold brew it. So easy, no prep pictures even.
Cold Brewed Coffee
1/2 lb coffee, coarse ground
4 1/2 cups water
Combine coffee and water. Put in fridge. Wait 24 hours at least, but as long as you’d like. Sometimes, I forget about mine for days. Strain grounds with fine mesh strainer. The end. Will keep in the fridge for weeks.
To serve, pour a couple of ounces. Add milk if desired.
This is not a great volume of coffee. That’s because even though this coffee is completely lacking in bitterness (an unfortunate? byproduct of hot brewing), it’s about as caffeinated as espresso would be. So a couple of “shots” with a couple of ounces of whole milk is about all I need for the day. And it’s pleasantly cool on an August morning.
It’s easy to brew coffee hot and refridgerate it. That’s also delicious. Takes less time. But it’s more bitter and less caffeinated.
Whatever pleases you.