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.