A few weekends ago, I went all type-A, Martha Stewart, "please leave my kitchen because I'm trying to cook here, you're lovely, I'm so glad you're here, but I'm really trying hard to not burn this bacon and I'm going a little nuts."
In other words, I made brunch for eight. And I loved it -- planning out the menu, shopping for ingredients, waking up early to bake Oatmeal-Raisin Muffins and the blueberry crumble, going into hyper-hostess mode. Even knowing that I can't use a microwave and I've never made brownies from a box, my friends were still a little surprised that I made granola.
It's really not hard. You should try it. Soon.
When I got to my Thanksgiving break destination, I was engaged in a granola bake-off about an hour after arrival. I don't know how these things happen. This is just my life. Spontaneous bake-offs happen.
Luckily, I knew what to make: Classic Cranberry-Almond Granola, a chewy granola full of dried cranberries and sliced almonds. It's sweetened by a little honey and coconut flakes and it's great for breakfast... or by the handful for a snack.
It's not hard at all. Give it a try.
And the bake-off? I won. Of course.
Classic Cranberry-Almond Granola
2 cups old-fashioned rolled oats
3 tablespoons honey
5 tablespoons canola oil
1 cup sliced almonds
1 cup dried sweetened cranberries
2/3 cup tightly packed coconut flakes (I use unsweetened)
Preheat the oven to 300 degrees.
Combine all dry ingredients, except for the coconut, in a bowl. Add the honey and canola oil and mix well. Spread the mixture out on a baking sheet.
Stirring every 10 minutes, bake the oats for 30 minutes or until they are golden-brown and just slightly moist.
Let the granola cool for ten minutes. Use a spatula to scoop up the granola and store it in an airtight container, stirring in the coconut flakes.