A fresh batch of homemade granola sitting on the counter: sturdy and dependable, it waits diligently until morning to ease you into the day. And there is something very reassuring about the jar being full: you know that for at least a week or so, there is minimal danger of not having enough granola in the morning to mix into your yoghurt and tumble strawberries on top. A full jar connotes anticipation, possibilities: as long as the jar is at least half full, it seems to impart that optimistic philosophy upon all of life’s potentialities.
Sometimes I wait a few days before cracking the lid open so that the jar can remain full a little longer.
Even as you pile ingredients to the mixing bowl you become more carefree and convivial in your additions.
2-3 cups rolled oats
3/4 cup raw whole almonds
1/3 cup sunflower seeds
1/4 cup pumpkin seeds
generous sprinkle each of sesame seeds and flax seeds
1/4 cup vegetable oil
1/4 cup agave syrup
few shakes of salt
liberal dashings of cinnamon
slurp of vanilla extract
Mix thoroughly, with smooth, measured strokes, so as to impart your own steadiness upon the concoction. Spread evenly on baking sheet and bake at 300 F until brown, about 20-30 minutes. You might want to gently stir the granola halfway through baking to ensure even cooking. Let cool completely before spooning into a jar. Allow granola to sit triumphantly on the counter.