I have a confession.
I did it. You guys, I bought a minivan. A beat-up old minivan, of course, because we’re just going to beat it up more and I don’t event want a minivan anyway, but there it is. And it’s unarguably a minivan. It has about a zillion cupholders and fits carseats galore and I am going to have to practice obsessively to be able to look cool casually spinning the wheel with one hand while I effortlessly parallel park the hulking monster.
Oh, who I am kidding, I will never look cool again. I’ll be driving a minivan. (To be clear, YOU look cool in YOUR minivan, of course. This is not about YOU.)
I don’t think of myself as the minivan type, obviously. But I hear that lots of people fall in love once they have one of these large, convenient, family-friendly vehicles. I’ll let you know how it goes.
I do think of myself as the granola type. This one is no crisp, salty maple-y Olive Oil Granola, or buttery, delicate Walnut and Currant Granola. This one is health food. It’s almost aggressively crunchy, barely sweetened with juice and honey, and has no oil whatsoever. It bakes into addictive crunchy clumps that you will probably find yourself eating by the handful each time you pass the jar. That’s ok, it’s super healthy.
I’m going to eat this granola in my Birkenstocks while I pretend that my minivan is a 1960’s VW bus.Honey-Almond Granola with Orange Zest: In a large bowl, mix 5 c. rolled oats, 1 c. roughly chopped or slivered almonds, 1/2 tsp. salt, and the zest of two organic oranges. Pour the following wet ingredients into the bowl: 1 c. orange juice, 1/2 c. honey, 1 1/2 tsp. vanilla. Mix well and spread onto a large rimmed baking sheet. Bake at 300, stirring every 10 minutes, until deep golden but not-quite-brown, about 40-50 minutes. Optional: stir in 1 c. currants or raisins as granola cools.
If you double the batch (and why not?), you will want to bake the granola on two rimmed sheet pans and switch them top-to-bottom every ten minutes as you stir.