After a long stint of guiding three Big Bend tours, followed by local guiding around Portal, I’m finally settling back into being home. A sure sign of settling is taking the time to cook one of my favorite breakfasts: homemade granola. And, in a complete departure from the usual subjects of this blog, here for you (drumroll) is a marvelous recipe, first given to me 40 years ago in Oregon, and gradually modified––maybe even perfected––since then.
Mix:
3 1/2 cups rolled oats
1/2 cup wheat germ
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup pine nuts
1/2 cup coconut
1 cup sliced almonds and/or chopped pecans
Mix:
1/2 cup sesame oil
1/2 cup honey or agave nectar
1/2 cup water
Pour the liquid into the dry ingredients; add cinnamon, nutmeg and 1/4 teaspoon almond extract; and mix. Place on a large, oiled (using sesame oil) or nonstick cookie sheet at 300º for about a half hour. Turn over a couple of times while browning.
Wow! And it’s especially good topped with sliced peaches or nectarines. Now fortified, I’ll think about writing some posts for you of recent encounters with marvelous birds and beasts.