There’s nothing more empowering than to walk down to the sketchy grocery store with a newly conditioned pair of leather boots (my first!). Especially because I never wear heels and even an inch makes me nervous. And I’m a heavy walker. And they’re still breaking in, so I’ve got about two and a half blisters on each foot.
So really, there’s nothing more embarrassing than to walk down the street, tripping over each curb, stomping with each step, and limping/wincing with pain.
But damn, they’re nice boots. And they were $6.
And the trip through the fog/rain was worth it. I got all the ingredients I needed for this sweet and savory granola.
Mountains of fiber!
Do you know what’s cheaper and more effective than a KitchenAid mixer? My hands.
Plains of grains!
You know, I originally had an elaborate set-up for my “finished product” shot. There was a tea pot. And crystal mugs of earl grey and milk. Even a cup full of fresh sage.
But granola isn’t fluffy. It’s hearty. It’s rugged. It’s rough. It goes well with leather boots.
Also, granola is perfect for hiking. Someone take me hiking.
2 cups rolled oats (don’t use quick oats)
1/4 cup flax seeds
1/4 cup sesame seeds
1 cup almonds
1/2 cup pumpkin seeds
1/4 cup raisins
1/4 cup brown sugar
1/4 cup honey
1/3 cup olive oil
1 teaspoon salt
1 teaspoon vanilla extract
Preheat the oven to 325 degrees Fahrenheit.
Throw the dry ingredients into a bowl and toss until the seeds are spread evenly. Add all of the wet ingredients and mix until all of the grains, seeds, and raisins are covered.
Spread evenly on a baking sheet and bake for half an hour, tossing the mixture after 15 minutes.
Makes about 5 cups of granola.