Well, here I go again, promising to update this site more regularly and then waiting more than a week to add a new post. Sigh. Baby steps, right?
But you should be excited about today’s recipe because it’s easy, healthy and so, so good. It’s become my favorite granola recipe, and I try to bake a batch every few weeks. The recipe began as the “Quick Omega-3 Granola” I ripped from a Bon Appetit magazine a year or two ago, but over the years I’ve tweaked it here and there, and now I think it’s even better than the original.
I love granola sprinkled on yogurt or eaten right out of my hand, but my #1 favorite way to eat this granola is sprinkled on vanilla ice cream. I know, I know — that sort of defeats the purpose, right? Well, the way I see it, I’m just making dessert a little healthier. Because I’m eating dessert, healthy or not, so it might as well have a little fiber, right? Right.
I like to make a big batch and keep a small tin in the cupboard and the rest in a large Ziploc bag in the freezer, which prevents the nuts from going rancid and — horror of horrors — the granola from getting soggy. Every time I reach the bottom of the tin, I refill it with a little more from the freezer. Works like a charm.
Homemade granola also makes a great host/hostess gift when you’re tired of bringing wine or feel like bringing something a little different. It’s the kind of thing your hosts will tuck away for later, only to email you as soon as you get home to say they’ve already eaten half the bag. With granola this delicious, who could blame them?