Her skin bristles when someone calls her granola head. It feels derisive, even though she probably fits the description—she’s a vegetarian with leftist leanings, her hair is un-dyed grey, she doesn’t wear a lot of makeup and yes, she inhaled. She serves nutty granola to houseguests, does that make her a granola head?
It’s Sundance Film Festival in Park City and our town is full of visitors. The big city comes to the little city. Welcome back People in Black. Bring on the excitement and energy—and tax revenue.
•Where’s the snow; doesn’t it usually snow a couple of feet this time of year?
•Unless you like sitting in traffic counting all the people texting while driving, run your around-town errands early.
•The marquee on the shuttle bus displays SFF. Use the bus—parking is premium.
•Does anyone have extra film tickets they want to throw my way? I’ll even pay you back…
There’s no time for a sit-down breakfast-—everyone’s at the movies. But there’s time for a quick bowl of Nutty Granola!
Compared to the recipe in Chocolate Snowball, with the secret milk powder ingredient, this nutty granola is sweetened with apple juice and maple syrup, so it’s less sweet. The minute my girlfriend sent me the recipe, I glommed on. If “low-fat” bulk bin granola uses apple juice, why can’t I? (No worries about reduced fat here—all those nuts will keep us lubricated. It’s the sugar I am happy to lose.)
Granola-head says bake until the oats are decently golden brown—beyond the anemic color of the granola in grocery store bulk bins. She also says feel free to skip the coconut/raisins and switch the nuts around, like sub pecans or sunflower nuts for walnuts and pumpkin seeds.
I am grateful for girlfriends, movies and cashews. What are you grateful for today?
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- 9 cups old-fashioned rolled oats
- 1 cup walnuts, chopped
- 1 cup almonds, chopped
- 1 cup cashews, chopped
- 1 cup pumpkin seeds
- 1 cup unsweetened coconut flakes
- 1 teaspoon ground cinnamon
- 1 1/2 cups apple juice
- 1/2 cup canola oil
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1 1/4 cups raisins
- Preheat oven to 325° F. Toss the rolled oats, nuts, coconut and cinnamon in a large bowl. In another bowl stir together the apple juice, canola oil, maple syrup and vanilla. Pour over the oats. Stir and toss until everything is well mixed and evenly coated.
- Unless you have a huge oven and four baking sheets, bake this in 2 batches, spreading one quarter of the mixture in each pan, about ½-inch deep.
- Bake 35 to 40 minutes, until rich golden brown, stirring every 12 to 15 minutes so the granola browns evenly. Transfer to a bowl and stir in the raisins.
- Cool. Store in an airtight container.