It was snowing gently. The delicate licks of ice settled on the ground, covering the exposed patches of dirt and the yellowing grass. It was a pretty sight for a Sunday morning.
But I was cold and had a rumbling, empty stomach.
So I pulled on a pair of woolen socks and took out a jar of rolled oats from the cupboard. Piping hot oatmeal with plump raisins sounded nice but warm honey granola on a creamy bed of Greek yogurt, topped with slices of strawberries, sounded even nicer.
I took my granola-yogurt-strawberry bowl and a copy of The Family Fang to the living room. I sat in the comfiest armchair, socked feet on the window ledge, in front of the frosty glass window. and I was perfectly content for the next hour or so.
This granola has hearty chunks of almonds, crispy coconut chips, honey glazed oats, and chewy dried fruit. A killer combination of textures and flavors, the perfect fuel for Econ class, my favorite granola up-to-date. Molly says to double the recipe. I was skeptical at first. Was this granola that good? The answer is yes, a hundred times yes. (I learned to never doubt Molly.)
Adapted from Orangette, David Lebovitz3 c. rolled oats
1/2 c. raw almonds, chopped
3/4 c. unsweetened coconut chips
2 T. sugar
1/2 t. cinnamon
pinch of salt
1/4 c. + 2 T. honey
2 T. canola oil
1/2 c. dried apricots, diced
1/2 c. toasted walnuts, chopped
1/2 c. raisins
Toss together the oats, almonds, coconut chips, sugar, cinnamon, and salt.
Combine honey and oil in a small saucepan. Whisk over low heat until "honey becomes loose." Pour over the oat mixture.
Spread out onto a rimmed baking sheet, lined with parchment.
Bake for 30-40 minutes, or until golden. Stir the granola after removing from the oven to prevent having a solid sheet of granola.
Once the granola is completely cooled, toss in your favorite add-ins. I love apricots, walnuts, and raisins. Chocolate chunks are good too. Store in an airtight containers and eat with yogurt, milk, or on top of plain oatmeal. (Yeah, it's a thing. For me, at least.)