I mean to bring something nice over when you invite me to your house. Hopefully I will at least show up with a bottle of wine or a six pack of drinkable beer. But sometimes getting out the door with shoes and coats and all three children is all I can handle and on those occasions, sorry, I owe you. I’m lucky to have understanding friends (and reciprocity agreements in place).
Last weekend, I got about halfway to my goal of bringing some kind of nice baked good to our weekend hosts. Which brings us back to the topic of traveling with oats. I didn’t manage to actually bake the batch of granola I meant to take to our friends in Portland, but I did get as far as packing two jars with the ingredients for this olive oil granola: one big jar of dry ingredients and another smaller jar of wet ingredients. It wasn’t quite like showing up with a perfect cellophane-wrapped treat with a ribbon on it (just kidding, I’ve never done that), but at least the house smelled good while it baked.
We have eaten a lot of that olive oil granola in recent months. (Here’s a variation with pistachios, dried apricots, and cardamom.) J claims he could eat it for every meal, but it’s so sweet that his teeth might fall out. Here’s another option, a bit less decadent and perhaps therefore better suited to eat as an everyday breakfast. Or for three meals a day, your call.
I am an orange zest junkie (have you made this bread yet?), so this recipe appealed to me immediately. Orange zest, currants, walnuts. I was intrigued by the fact that the recipe (mine is adapted from Heidi Swanson’s Super Natural Every Day) calls for butter in place of oil, but I really didn’t taste any difference and will probably just make it with oil next time. Maybe even olive oil.
Granola with Orange Zest, Currants, and Walnuts: In a large bowl, combine 4 ½ c. oats, 1 ½ c. walnuts, and ½ tsp. salt. Zest two oranges right into your bowl. Melt 1/3 c. butter and whisk it with ½ c. maple syrup, then pour the wet ingredients over the dry ingredients and mix well. Spread on two rimmed baking sheets and bake at 300 degrees, stirring occasionally and switching the pans the pans as necessary for even cooking. When the granola is golden brown, after about 45 minutes, remove from the oven and stir in 2/3 c. dried currants. Allow to cool.