Granola.

Sorry. Again. Eventually I'll start posting regularly again.

Who cares though, because this granola is banging. So delicious. This recipe was all over the internet this summer, and I made it then, but ate it all so fast I didn't get any pictures. Yum yum.

Don't forget that not all oats are gluten free, I used Bob's Red Mill because I can find them sometimes.

My version of olive oil granola

From the NY Times

3 c rolled oats

1 c raw pumpkin seeds

1 c walnut pieces

1 c coconut flakes

1 c raw sunflower seeds

1 c chopped almonds

3/4 c honey

1/2 c olive oil

1/2 c packed brown sugar

1 t salt

1/2 t cinnamon

1/2 t cardamom

1 c dried cranberries

1 c chopped dried apricots

Preheat oven to 300. Mix together everything except the fruit, stir well, and spread onto a cookie sheet. Bake 40 minutes, stirring every 10 minutes. Once it's done, stir in the fruit and let cool, stirring once or twice. Eat with yogurt, or ricotta and berries, or just eat it straight like I do.