I'd like to begin by saying that nothing so good should be this easy. It's dangerous. It's golden, and crispy, and chewy, and sweet, and crunchy. Good for breakfast, snack, or dessert. What more could you want?
In hopes of being functional when the guests do arrive, I have mapped out an elaborate preparation schedule, which, I am happy to say, is already under way. (Six cups of heavy cream have already been purchased. I kid you not.) And, granola--the wonderful store-able food that it is--could be made a week in advance. (See below for complete recipe.)
And it was a piece of cake! Er...not so much cake as old-fashioned oats 'n' stuff. It's as good as cake. In fact, my mom likes it so much that Greg made her a batch and shipped it cross country last year for her birthday. Really people, try this granola. Excellent in milk. With yogurt. You could maybe sprinkle it on vanilla ice cream, though that might be a bit decadent. Dunno, haven't tried that myself.
I'll keep you posted on the brunch. If I'm super cool, I'll remember to take pictures of the food. Keep fingers crossed for good weather, as April and her showers head out of town.
Cherry and Almond Granola, an Ina Garten Recipe
4 C old-fashioned rolled oats
2 C sweetened, shredded coconut
2 C sliced almonds
1 1/2 C dried cherries, chopped
1/2 C veggie oil
1/3 C honey
2 tsp ground cinnamon
Preheat the oven to 350 F.
Combine the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated.
Pour onto a pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.
Tropical Pitaya Smoothie
4 days ago