Dear Future Exam-Taking Self:
While I appreciate that you had grand plans to start outlining this weekend, you really made a wise decision by visiting Union and Eastern Markets with friend and foodie Amanda, doing laundry, getting ahead on reading, and, you know, choosing to make granola instead of opening those pesky class notes. While you may not actually understand the rules of evidence as well as you should, keep in mind how delicious procrastination was. One day, you may make those granola-crusted nuts that inspired you on Smitten Kitchen. But, until then, just remember to breathe and to take a bite of your latest creation. While it may not give you the answer as to what constitutes a Fourth Amendment violation, it will provide endless comfort in the form of mildly sweetened oats, chocolate, pecans, and cranberries. You. Are. Welcome.
All the best,
Present Outline-Avoiding Self
Chocolate Cranberry Pecan Granola
- 3½ to 4 cups old fashioned oats
- 1 cup roughly chopped pecans
- 1 cup roughly chopped cranberries
- 2 to 3 tablespoons unsweetened cocoa
- 1 teaspoon cinnamon
- 3½ tablespoons pure maple syrup
- 3½ tablespoons honey
- 2 tablespoons butter
- Pinch of salt
- Preheat oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl, combine the oats, pecans, cranberries, cinnamon, and cocoa powder. Stir to combine.
- In a microwave-safe bowl or measuring cup, combine the honey, syrup, and butter. Microwave until the butter is mostly melted. Add salt and stir until the butter melts.
- Pour over oat mixture and toss with hands to coat. If you don’t like clusters, now is a good time to start breaking those up. If the mixture looks too dry, drizzle in a little bit more honey and/or syrup, but not more than another tablespoon.
- Spread evenly on prepared baking sheet.
- Bake for 15 minutes. Use a spatula to break up any large clumps. Reduce oven temperature to 300 degrees Fahrenheit and bake for an additional 10-12 minutes–until the granola has crisped. Be careful not to burn the oats.
- Remove from oven and cool for at least 20 minutes before storing in a jar or large Ziploc bag.
Makes 5 cups.