Homemade Granola

This granola is perfect in my book.  My problem with store-bought granola is that it is so sugar-packed.  Let's be honest, it tastes more like cookies than anything else.  Not that there's anything wrong with that.  But I wanted something that I wouldn't feel guilty about eating a bowl of in the morning. I suppose this is more like muesli in consistency...but I like calling it granola.

I should also probably fess up here - I've never actually made this on my own.  Thanks to the fiance for bringing this into my life.  And for letting me blog about it like I made it.

Ingredients:
6 cups rolled oats
2 cups mixed nuts (walnuts, pecans, almonds, cashews - up to you!)
1/3 cup seeds (flax, sunflower, sesame - again, your pick)
1 cup dried unsweetened coconut
1 tsp cinnamon
1 dash salt
1/2 cup maple syrup
1 tbsp extra virgin olive oil
1 cup dried fruit (raisins, cranberries, cherries, blueberries)

1. Preheat oven to 300.

2. In a large bowl, combine all ingredients EXCEPT dried fruit and stir well to mix.

3.  Spread evenly onto 2 cookie sheets and bake for 30 minutes.  Give it a stir half-way through.

4.  Remove from oven, and allow to cool.  Place back into bowl and add dried fruit.

The browner it gets without burning, the crispier it will be! The olive oil helps with this.

Keep it in a sealed container or ziplock bag, and it lasts forever!


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Original Recipe:

This recipe comes from a friend, to whom I am very grateful.

Beets, Orzo, Feta + Arugula Salad

This is my favorite thing I've made yet.  Big statement right there.  I used to think that I didn't like beets, but pairing them with strong cheese has totally changed my mind.  They're pretty easy to cook, though, but to cut down on time, you can definitely substitute canned beets.

Ingredients:

1 cup Orzo

3 tbsp. Olive Oil

1 tbsp. Balsamic Vinegar

3 small Beets, cooked and chopped

1/2 cup Feta, crumbled

1/2 cup Walnuts

3/4 cup Arugula, chopped

Salt + Pepper, to taste.

Beets are a little scary looking.  Sort of like shrunken heads.  If you're buying them fresh, they're supposed to be rock hard, so look for that.  And careful - they stain everything bright red.  

1. Bring a pot of water to a boil and add orzo.  Cook for 10 minutes (or to taste), drain, and set aside.

2. In a small bowl, whisk together olive oil and balsamic.  Set aside.

3. Cover beets with water in a small pot and bring to a boil.  Cover and simmer until the beets are cooked, so that you can easily slip a knife into one and pull it out.  Drain the pot, peel the beets, and chop.

The skin comes off so easily at this point - super simple.

4. Chop arugula and combine orzo, beets, arugula, walnuts, feta and the vinaigrette in a large bowl.   Add salt + pepper to taste.

Don't be alarmed that the beets turn everything bright red. 

Serve at room temperature.

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Original Recipe:

Simple Bites