Sweet and crunchy granola

I’ve always loved granola, whether it’s sprinkled on top of tangy yogurt, eaten as cereal with milk or just a grab-and-go snack.  Although I usually prefer steel cut oatmeal, rolled oats work perfectly for granola and still contribute to our daily intake of whole grains.  Here’s my recipe for a delicious sweet and crunchy, maple-olive oil granola.               

           

Ingredients:

1 cup rolled oats

1/4 cup pumpkin seeds (hulled)

1/4 cup pistachios (hulled)

1/4 cup dried cherries

2 tbsp golden raisins

1/4 cup maple syrup

1/8 cup olive oil

1/2 tsp cinnamon

1/4 tsp salt (or to taste)

Method:

1) Combine oats, pumpkin seeds, pistachios, maple syrup, olive 
   oil, cinnamon and salt in large bowl

2) Preheat oven to 300F

3) Spread mixture evenly onto lined baking sheet

4) Bake 45 minutes, stirring every 10 minutes until golden brown

5) Mix with dried cherries and raisins, let cool and enjoy

Mmmm.....
Simply delicious with plain yogurt, honey, pear slices and a handful of blueberries

Sunday sightings

Yesterday morning, it being a strangely bright and sunny day, I decided it was time for me to make a visit to the Ferry Building.  Here are some of the delicious morsels I came across.  

Ah, the joy of eating a macaron from Miette pastry shop.  A little bundle of love, my Rose Geranium macaron was soft and chewy as I took the first bite.  Next on my list to try are their Grapefruit and Chocolate-Orange macarons along with a bundle of dainty Lavender Shortbread cookies. 

Next stop was Stonehouse Olive Oil.  I have always loved olive oil.  Especially when paired with herbs, sweet balsamic vinegar, salt, and a crusty piece of bread, I will, no doubt, gobble it up.  When the opportunity arose for me to taste various flavors of olive oil, I was delighted.  My favorites were the lightly flavored citrus varieties including Blood Orange,  Persian Lime and Lisbon Lemon.  

Here are just a few more delicious sights from the Ferry Building that I didn't indulge in, but wanted to.  

The Boccalone Salumeria, known for its “tasty salted pig parts”

Just a few of the beautiful mushrooms from Far West Fungi

 Hope you enjoyed this past weekend as much as I did...