Friday, July 2, 2010

Excuses and Everyday Granola

So, I should definitely apologize for going AWOL here the last two weeks. I have good excuses - honest! The first being that, with the husband gone, I really didn't do much cooking. I literally went four days just mooching on half-full boxes of anything in the cabinets. (I was tickled with myself for being able to throw together my Orecchiette, Broccoli and Chickpea dish found here.) My second reason was that I was blessed enough to reunite in Pensacola Beach, Florida with some of the greatest friends a girl can have.

After husband and I graduated college, we moved back "home" to Quantico for him to attend the Marine Corps' officer version of school. The Basic School was six months of dinners that sat for hours in Corningware, tons of swamp-smelling laundry and frustrated phone calls/texts between antsy wives and exhausted husbands. The Basic School did, though, give me many shared bottles of wine, nights filled with laughter and "oh-thank-God-that-happens-to-y'all-too?" moments, and many girlfriend memories that I'll cherish forever.

I digress. Pensacola Beach! When The Basic School ended, many couples started the next part of their Marine Corps journey by moving. I just happen to be lucky enough that three of them ended up in Florida. So, some best wives of mine flew out from Oklahoma and I from Quantico and we had ourselves a little beach-filled, drink-filled, girlfriend-filled vacay. Without getting into all the fun (that just wouldn't be nice of me, would it?), I've shared a few pictures at the end of this post. (Parasailing photos are yet-to-be-shared from one wife who we love dearly, but downright stinks at uploading photos.)

Now that I've shared my mini-life story, I guess I'll go ahead and share my new-found love: Everyday Granola. This recipe comes from this June's issue of Bon Appetit. It's so so so tasty! Just like the article ("Breakfast Outside the Box") says, it's delicious with plain yogurt or milk. This is a sweet treat that leaves the house smelling divine.

(Makes about 5 cups.)


  • 3 C old-fashioned oats
  • 1 C coarsely chopped pecans
  • 1/2 C unsweetened shredded coconut
  • 3 tbsp (packed) brown sugar
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp (generous) salt
  • 1/3 C honey
  • 2 tbsp vegetable oil
  • 1 C assorted dried fruit (we love dried cherries)
  1. Preheat oven to 300 degrees.
  2. Line rimmed backing sheet with parchment paper.
  3. Mix first 7 ingredients in large bowl.
  4. Stir honey and oil in saucepan over medium-low heat until smooth.
  5. Pour honey mixture over oat mixture; toss.
  6. Spread on prepared sheet.
  7. Bake until golden, stirring every 10 minutes, about 40 minutes.
  8. Place sheet on rack. Stir granola; cool.
  9. Mix in fruit.
Et voila!

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