Happy Valentine’s Day! To celebrate, I’ll share a picture of the one decent Valentine’s Day cookie that I did with royal icing. Will post about that another time, after I’ve recovered from the royal icing initiation. I’ll just have to eat the rest of the evidence.
Today one of my girls was home sick, so we spent a lazy day completely indoors and mostly in the kitchen. Which means we had plenty of time to make stuff. So I decided to try out Ina Garten’s Homemade Granola recipe that my friend Heidi shared with me. She said that it was delicious, and I proved it by having three bowls of it after I made it. Here’s a closeup so you can get a sense of its sweet and nutty delectableness (look it up! It’s actually a word):
And it’s so easy to make that even I, who did this last time I tried to make something with rolled oats, was able to make it:
Basically, all you do is coat oats, coconut and almonds in an oil-and-honey mixture, roast (you’ll want to turn them every 8-10 minutes to ensure even browning and to prevent the above from happening), and take them out when they’re a nice caramel brown all over. Let it cool, and add in the dried fruit and cashews. I bought some particularly plump dried cranberries and they made the cran-bites especially tasty.
This was the first time I’ve made granola so I didn’t really mess with the recipe, but I’m seeing a lot of room for experimentation here (Raisins? Sunflower seeds? Tiny doll accessories embedded in my carpet?). After it all cooled (ok, and after I ate about a quarter of it) I put it into an airtight container, and am storing it next to my other cereals. It’s the prettiest of the bunch!
Here’s the recipe, courtesy of Ina Garten via my friend Heidi:
- 4 cups old-fashioned rolled oats
- 2 cups sweetened shredded coconut
- 2 cups sliced almonds
- 3/4 cup vegetable oil
- 1/2 cup good honey
- 1 1/2 cups small diced dried apricots
- 1 cup small diced dried figs
- 1 cup dried cherries
- 1 cup dried cranberries
- 1 cup roasted, unsalted cashews
Preheat the oven to 350 degrees F.
Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.