True Story

Remember way back to last week when it was nearly a million degrees?

Picture this: It’s the middle of summer. You’re late for work. You decide to grab breakfast and eat it on the way to work. “Oatmeal sounds good,” you think. Never mind that it’s 167 degrees and 3000% humidity. An iced latte and an ice cream sandwich might make more sense considering the weather, but you’re trying to be healthy and you’re starving. While you’re waiting for your train you decide to pop open that paper container of hot paste and start chowing down. (Wait. Are those banana slices on top??? I think I'm going to hurl.) Incidentally, you’re not waiting for your train in some air conditioned waiting room (cue Fugazi here) or on an elevated open air platform with a gorgeous view and a balmy breeze. No, this is the SUBWAY platform, the furthest place you can get from fresh air, where the only view is of stagnant water, rats, and crumbling tiles, illuminated only by the sickening glow of fluorescent lights. Pleasantries be damned, that oatmeal is calling your name so in the hot, humid, foul subway station, you slurp it up while I stare at you in shock and horror, sweat dripping down my face, neck, back, and legs. Not only is it a bazilion degrees, but it smells like a urinal. I can't take it. I'm feeling faint. For the love of God, stop! There are better ways to get your oats, and not on a subway platform. Check out my recipe links below:

(And don't worry. Fall's not here quite yet, despite this rainy NYC day. It will be a million degrees again starting this weekend, so there's still time to complain about the heat before launching into 4 months of complaining about the cold.)


Olive Oil Granola


Oatmeal (Cookie) Pancakes


Peanut Butter Granola Bars



Extra Nutty Sour Cherry Olive Oil Granola

Go Nuts!

This is what I'll be eating from a plastic baggy on the way to the airport in the wee hours of the morning. I know that I recently posted a granola recipe, but I still had the ingredients to make another batch, this time a little nuttier. I kept the wet to dry ratios the same and just added a wider variety of nuts and seeds that I had on hand. (I know, I know. Who really has all of this random crap on hand? If you saw my freezer you'd understand.)

If you compare my original granola photo to the one below, you can actually see how much more sugary that original batch was when I made it with the original amounts of 3/4 cup maple syrup and 1/2 cup brown sugar. The sugar crystals are clinging for dear life to the pieces of almond and oats. I prefer it less sweet (as I've written the recipe), but you can adjust it to your liking.

I may not be posting much (or at all) in the next week or so while I'm away, but I'll try to at least upload a photo here and there. Bon voyage! To me!



Extra Nutty Sour Cherry Olive Oil Granola

3 cups old-fashioned rolled oats
1/2 cup raw chopped walnuts
1/2 cup raw cashew pieces
1/2 cup sliced almonds
1/2 cup raw pumpkin seeds, hulled
1/2 cup raw sesame seeds
1 cup unsweetened shredded or flaked coconut
2/3 cup pure maple syrup
1/2 cup extra virgin olive oil
1/3 cup packed light brown sugar
1 teaspoon kosher salt
1 cup dried cherries
Yogurt, for serving (optional)
Fresh berries, for serving (optional)

1. Preheat the oven to 300˚F. In a large bowl combine the oats, pistachios, pumpkin seeds, almonds, coconut, maple syrup, olive oil, brown sugar, and salt. Spread the mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown.

2. Transfer the granola to a large bowl and add the dried fruit, if using, tossing to combine. Serve with yogurt and fruit, if desired. Makes about 9 cups.

Olive Oil. It's What's for Breakfast.

Granola is one of those "health foods" that isn't necessarily healthy, unless you make it yourself. Even then it's questionable. (The amount of fat and calories significantly limits portions.) I usually make it with butter because I like the flavor better than a neutral oil, but then I remembered reading about Melissa Clark's version with olive oil. At least it's a "good fat."

The olive oil is a really subtle flavor in this recipe (so subtle that I don't think I can even taste it) so don't worry that this is going to taste "weird." I mean, there's olive oil cake and olive oil gelato and those taste pretty fabulous so how bad could this be? This recipe, like all granola recipes, is really simple to throw together and makes probably three times the amount for the same price of a packaged bag from the store. And you only have to include the components that you like. I hate dates and raisins so you'll never see them in my version. I also thought Melissa's version was a little sweet for my taste so I decreased the sugar. Tweak the recipe to your specific tastes and enjoy a "healthy" breakfast. Just not all in one sitting.



Olive Oil Granola
(Adapted from Melissa Clark)

3 cups old-fashioned rolled oats
3/4 cups raw pistachios, hulled
3/4 cup raw pumpkin seeds, hulled
1 cup sliced almonds
1 cup unsweetened shredded or flaked coconut
2/3 cup pure maple syrup
1/2 cup extra virgin olive oil
1/3 cup packed light brown sugar
1 teaspoon kosher salt
3/4 cup chopped dried cherries or dried cranberries (optional)
Yogurt, for serving (optional)
Fresh berries, for serving (optional)

1. Preheat the oven to 300˚F. In a large bowl combine the oats, pistachios, pumpkin seeds, almonds, coconut, maple syrup, olive oil, brown sugar, and salt. Spread the mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown.

2. Transfer the granola to a large bowl and add the dried fruit, if using, tossing to combine. Serve with yogurt and fruit, if desired. Makes about 9 cups.