Big Granola, Big House
Pecan, Walnut Granola
I live in a collegiate commune with a bunch of self-styled “bobos” (bourgeois bohêmes, en français). My housemates and I share groceries, meals, and chores. Recently, we decided the allocation of chores was unequal: taking out the trash was too little work. Is it so much to walk a bag of recyclables to the curb once a week? In a TLAM (“total liberal arts move”), we decided the “trasher” should also make the house a weekly batch of granola.
This recipe is an adaption from Charlie’s mom (Charlie is one of my housemates), who adapted it from Martha Stewart. The image attached also comes from Martha. That recipe is here. But, this one is better.
This granola is delicious and pairs well with yogurt or milk. It’s good on its own, too. I use these quantities because I’m making a weekly batch for four other 22 year olds and myself. If you live alone with your pet rat, you probably shouldn’t make this much. Or, maybe you should. I don’t know. Be you, dude. It’s 2016: “chill”.
Yield
Makes 11 cups
Ingredients
6 cups old-fashioned rolled oats
3 cups walnuts
3 cups pecans, roughly chopped
7 tablespoons of olive oil
2/3 cups regular honey
1 teaspoon, salt
Directions
Preheat oven to 300 degrees. In a large bowl, make a well in the center of the dry ingredients. Add the wet ingredients to the center. Mix until the dry ingredients are coated. Transfer the mixture to a large, parchment-lined baking sheet (you may need two because of the quantity) and spread evenly. Bake until oats are lightly golden, about 30 minutes, making sure to stir halfway through. When finished, let it cool.
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