Come September Iâ€™d have lived in this city for a decade.
It feels like not so long ago that I was trying to cram everything I ever owned into my giant red suitcase.
Yet, in some ways it feels like an eternity has passed, this is the longest Iâ€™ve lived in one place continuously, Iâ€™ve inadvertently become a different person, or perhaps Iâ€™ve just grown.
I remember a co-worker gave me a jar of homemade granola when I first moved here, sounds unbelievable now, but I was incredibly impressed that she could make granola.
The granola Iâ€™d had before always came from the grocery store in a box; I couldnâ€™t imagine making my own granola, it felt a bit too hippie West Coast for me.
And yet, here I am, a decade later having made granola so many times, itâ€™s hard to believe there was a time when I didnâ€™t.
Of course the granola is a metaphor for a slow decade-long transition.
But it struck me as symbolic when I found myself swapping granola recipes with my old co-worker; and then last week, I was the one giving a jar of granola as a welcome gift to a friend whoâ€™d just moved to the city.
Four Grain Granola
- ¼ cup olive oil
- ¼ cup maple syrup
- 2 tablespoon applesauce
- 1 tablespoon vanilla extract
- ½ teaspoon freshly ground ginger (or ginger powder)
- ¼ cup rolled oats (I used Country Choice Multi Grain Cereal)
- ¼ cup rolled barley
- ¼ cup rolled rye
- ¼ cup rolled wheat (or spelt)
- ½ cup sunflower seeds
- ½ cup pecans
- ½ cup peanuts
- ½ cup coconut flakes
- Pinch of salt
- ½ cup dried mango, cut into pieces
- ½ cup dried cherries
- Whisk olive oil with maple syrup, applesauce, vanilla and ginger in a saucepan
- Heat on low for a 2 minutes stirring occasionally
- In a large bowl, combine grains (oats, barley, rye, & wheat) with sunflower seeds, pecans, peanuts, coconut flakes & salt, mix well
- Pour the maple syrup and oil mixture over oats and stir until well mixed
- Bake for 20 â€“ 25 minutes stirring every ten minutes until oats are golden
- Remove granola from the oven, and stir in dried mango and cherries
- Cool completely and store in airtight container, itâ€™ll keep for up to a month