It seems as if I've been suffering from SAD (seasonal affective disorder), except there are no grey skies and months worth of snow on the ground, only a bright sun, dried up grass and dead trees. It has been months of dry, hot weather and I am done with it.
from: Baked: New Frontiers in Baking
2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons plus 1 teaspoon vegetable oil
¼ cup honey
¼ cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/3 cup whole almonds
1/3 cup whole hazelnuts (in a pinch when hazelnuts are unavailable, I substitute with more almonds)
1/3 cup golden raisins
1/3 cup dried cherries
1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, toss the oats with the cinnamon and salt.
3. In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined. Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.
4. Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.
5. Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.
6. Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.
7. Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola and toss with hands
8. Store in an airtight container, granola will keep for 1 week…if it even sticks around that long! :)