Today was National Strawberry-Rhubarb Pie day. Guess who has two pounds of strawberries and four stalks of rhubarb slowly going bad in her refrigerator.
Today was also National Play Outside Day. I went running on a treadmill.
There’s a metaphor or a joke in there somewhere, but I can’t find it.
The day wasn’t a total bust though – after my run, I decided to make granola. (Did so before I showered after the run. There was definitely a smelly hippy making granola joke in there and, unfortunately for me, Oliver did find it. Multiple times. I’m glad he amuses himself…)
I like making granola because it’s easy and you can throw all the almost gone, random spices and nuts you have in the cupboard in to clear out clutter.
Here’s what went into mine:
- 8 cups of dry oats. (TOO MANY CUPS! I would have been fine with four.)
- Pumpkin seeds, like 1/4 cup.
- Walnuts. Half a cup I think.
- Two tablespoons of flax seeds.
- Some random poppy seeds I found in the cupboard.
- Two tablespoons of cinnamon.
- A tablespoon of nutmeg.
- A cup of agave syrup.
- A cup of vegetable oil.
- Two tablespoons of vanilla.
- NO SUGAR! So many recipes call for sugar and I don’t see why you’d need any thing more than the agave, personally.
Here’s how I made it:
- Step one: Bring the oil, vanilla, agave, cinnamon and nutmeg to a boil in a saucepan.
- Step two: Mix all the dry goods (oats, nuts, seeds, whatever other randomness you decide to throw in) together in a big bowl.
- Step three: Pour the boiling contents of the saucepan into the big bowl of oats and nuts. Mix it all up.
- Step four: Spread the granola mixture onto a couple cookie sheets (that you’ve greased up so the granola doesn’t stick.)
- Step five: Bake the granola for 20-30 minutes in an oven that you’ve pre-heated to 325 degrees.
- Step six: Have way too much granola on your hands. Enjoy!
As revenge for all the “smelly hippy” jokes at my expense, please enjoy this adorable photo of O snuggling with our cat, Nacho: