What’s up with this summer? More days than not have barely been warm with cloud filled skies and an abundance of rain, including today. I look forward to these few months all year and they’ve been a little lackluster. Winter’s just around the corner – noooooooo!
Hopefully summer will kick back into gear soon. At least a lot of the things I love about summer are still here, including flowers! This year’s bunch may be better than ever, probably from all the rain. The geraniums in the front yard took off like wild. They make me smile every time I pass them. There are also a record thirty-one pots filling our sidewalks and deck. They are so pretty. Some look very tropical. The black petunias, elephant ear leaves, and all the morning glories are some of my favorites, but I really truly love them all, and I hope you enjoy a peek into my little slice of paradise.
I’m equally as obsessed with granola as I am flowers. It’s all I crave lately, especially when combined with a smoothie. This Oats and Honey Granola is a no frills, classic granola that I fell in love with after one bite. It is a little sticky and clumpy from the honey and tastes somewhat like an oatmeal cookie, complete with that chewy texture. The only add-ins I used were a few macadamia nuts. Feel free to use whatever nuts you like or leave them out altogether. This is a great, healthy, hearty, gluten free breakfast. So take a little time to smell the intoxicating granola and of course the flowers.
Oats and Honey Granola
- · 6 cups old-fashioned rolled oats (gluten free if you like – I used Bob’s Red Mill Gluten Free
- · 1 tablespoon ground cinnamon
- · ½ cup macadamia nuts, optional
- · ¼ cup vegetable oil
- · ½ cup honey
- · 2 teaspoons pure vanilla extract
Preheat oven to 350 degrees F. Line a baking sheet with parchment.
In a large bowl, stir together oats, cinnamon, and nuts, if using, until combined. Add oil, honey, and vanilla and stir until all the oats are fully coated. Spread into an even layer on the prepared pan. It will be a thick layer.
Bake 20-25 minutes, until light golden brown and fragrant. Cool completely on pan without stirring. Once cool break into clumps and store in an airtight container at room temperature for up to 1 week.