Cherry Almond Granola

While running with my running bestie, Jen, I discovered that she feasts on homemade granola with yogurt and berries after her morning runs. Protein, carbs, fresh fruit..."genius!" I thought. Her granola is based on an Alton Brown recipe. Here's my take on the same recipe:

This is our supply after 2 weeks of breakfasts!

3 cups rolled oats

• 1 cup slivered almonds
• 1 cup hazelnuts
• 3/4 cup shredded sweet coconut
• 1 tsp cinnamon
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons maple syrup
• 1/4 cup vegetable oil
• 1 tsp salt
• 1 cup dried cherries
• 
  

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, cinnamon and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt, pour over dry ingredients and mix to coat well. Divide the mixture onto 2 large baking sheets lined with parchment. Stirring every 20-25 minutes, cook for 1 hour and 15 minutes until golden. Your kitchen will smell amazing!!

Stir in cherries with 30 minutes left in cooking time. Or if they seem very dry, wait until removing granola from the over and fold in. 

Remove from oven and allow to cool then transfer to airtight containers.

Serve 1/3 cup granola with 1/3 cup local yogurt and 1/3-1/2 cup fresh berries and feel satisfied until lunchtime!

Escabeche, aka Pickled Peppers

Have some leftover hot peppers (jalapeno, serrano, etc.) and 3-4 medium carrots laying around? Even if you don't, this recipe is worth the trip to the market for the following:

4-5 jalapeno or 8-9 serrano peppers
3-4 carrots
1/2 red onion
4-5 garlic cloves
1 1/2 cups vinegar
1/4 cup sugar

Simmer sugar in vinegar to dissolve. While the vinegar is heating up, slice carrots and peppers on a diagonal and slice onion into long half moons. Arrange peppers, carrots, onion and garlic to your liking inside a glass jar and pour pickling solution over top, covering all vegetables. Let stand for 1 hour and then seal tightly and chill for 4 hours. Enjoy as soon as you dare.