Granola

Besides the great friendships I formed, my favorite thing about the college I attended my freshman and sophomore years was the cafeteria.  My BFF and I love food, and we never complained about the options available.  It was in college that I learned to love granola, though never as a breakfast cereal.  It was often dessert.  I would melt chocolate chips and peanut butter in the microwave and then toss it with granola.  Alongside a big glass of milk, I was in heaven.  

These days, granola is a staple in my house.  I eat it for breakfast (dry), washed down with my coffee.  I use it to make granola bars.  I toss in some chocolate chips and eat it for a late night snack, glass of milk on the side.  You can use any nuts you like, leave them out, chop them up.  Sometimes I toss in raisins, but not often.  The cinnamon and ginger add great flavor and just the tiniest hint of spiciness.  

Granola

adapted from Molly Wizenberg

3 cups old-fashioned oats
1 cup almonds
1-3 tablespoons raw sugar (or brown sugar)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons vegetable oil


Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 6 ingredients in large bowl. Place honey and oil in a microwave safe dish and heat until smooth, about 45 seconds. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 35-40 minutes. Place sheet on rack. Stir granola; cool. Store airtight for up to one week.