Friday, May 9, 2008
I don’t like breakfast. It’s not that I don’t like breakfast food, I just don’t like breakfast. It’s first thing in the morning. And I don’t like anything first thing in the morning. All I want is my cup of coffee.
I’ve tried eating breakfast, it’s good for you. I’ve tried eggs. I’ve tried cereal. I’ve tried bagels, fruit, yogurt, and pancakes. I stocked the freezer with dozens of fresh-made crumpets, obtained from The Crumpet Shop (1503 1st Avenue, 206-682-1598) during a road trip to Seattle. They were fantastic toasted, slathered with salted cultured butter, and with cheddar cheese melted on top. But I ate them for brunch.
I made a batch of granola. Not the kitchen sink variety with every nut and seed and dried fruit, but a simple, honest granola. I still couldn’t eat breakfast, though, my husband likes breakfast and the granola disappeared.
I think I'll make another batch.
Granola with Almonds & Cherries
1 tablespoon unsalted butter
1 18-ounce container old fashioned rolled oats
1 ½ cups sliced almonds
½ cup packed light brown sugar
2 teaspoons cinnamon
½ teaspoon kosher salt
½ cup vegetable oil
½ cup honey
½ teaspoon vanilla extract
1 cup dried sour cherries
Preheat the oven to 325ºF. Grease 2 baking trays with the butter. Combine the oats, almonds, brown sugar, cinnamon, and salt in a large bowl. Combine the oil, honey, and vanilla in a small bowl. Add the honey mixture to the oat mixture and stir until the oats are evenly coated. Spread on the trays and bake, stirring once or twice, for about half an hour, or until toasted and golden brown. Switch the position of the trays half way through baking. Let cool and add the cherries.
Makes enough for several breakfasts, if you eat breakfast. Or try it any time of the day, as is or with milk or yogurt. Keeps for a week or two in a tightly sealed container in the pantry.