I have a confession to make.
Are you ready?
I’ve been buying regular olive oil and using it instead of “the good oil” that Ina Garten urges us to use on all her shows.
*hangs head in shame
It’s not like I don’t know the difference. Good olive oil can be anything from sweet to spicy – it all depends on the variety. My friends out at Il Fiorello Olive Oil Company taught me all about the different varietals at their tasting room. It is crazy how just one variation in the olive can change the flavor.
But budget being what it is, I’ve been buying my olive oil in a big can from World Market. It’s got minor flavor, minor expense, and does the job nicely.
Take my Cranberry and Sunflower Seed Granola, for example. With a few bits of simple ingredients – my inexpensive olive oil being one of them – I can make something somewhat healthy to top my Greek yogurt for my mid-morning snack.
And could it BE any prettier?
I like to hobble on over to my local farm stand on payday and load up on all my staples – nuts, dried fruit, grains – for the winter. Luckily I can buy my dried cranberries and seeds in bulk for all those salads on warm summer days, oatmeal on chilly autumn mornings, and bread that’s chock full of seeds to slather with honey butter in my jammies when it’s just me and my pup on Saturday morning.
The ability to store up on all these things makes me feel like I’m a grown up. Like I’m doing something right.
Look at me, using the cheap olive oil and stocking up. I’m all adult-y and stuff.
Now if you’ll excuse me, I have a bowl of Fruit Loops with my name on it.
- 2 cups Oats
- 1 cup Dried Cranberries
- 1 cup Sunflower Seeds
- ¼ cup Olive Oil
- ½ cup Honey
- ¼ cup Molasses
- ½ tsp. Salt
- Preheat oven to 250 F. Grease a small cookie sheet and set aside.
- In a large bowl, combine oats, dried cranberries, and sunflower seeds. Mix together with a large wooden spoon.
- Combine oil, honey, molasses, and salt in a bowl. Whisk to combine. Pour over the dried ingredients and mix until all dry ingredients have been incorporated.
- Pour the mixture onto the greased cookie sheet and spread it out into an even layer.
- Bake for 30 minutes, then stir. Return cookie sheet back to the oven and bake for an additional 30 minutes.
- Allow granola to cool completely before storing in a plastic Ziploc bag.