There's good news and there's bad news.
|Oh granola, don't worry, you're always good news|
I'll be back Israel, I'll be back.
The good news: In a whirlwind dash over to Jordan, we visited to Petra yesterday, which was....A-MA-ZING (more on that within the next few days).
The other good news: Now we get to go to Turkey for the next three weeks!
In case you haven't heard, Israel very well might be going to war soon. It's not exactly the best time to casually tour the country. In fact, anytime I'm in a country that has supposedly "opened the gates of Hell," I think I'll just take a raincheck on any sort of extended-stay. Despite the fact that all of the Israelis we talk to think it's mildly humorous that we are "fleeing" the country, it's hard not to take air raid sirens and the sound of war planes zooming overhead seriously.
But until our flight to Tel Aviv tomorrow morning and our flight to turkey on Tuesday, there is still a tiny apartment to clean, packing to do, and food to devour. It's not like I'm going to stop cooking just because Hamas is aiming a billion rockets at my current country of residence. Rocket-resistance takes nutrition, you know?
|Did somebody say nutrition? And hey, who spilled that?|
And why is it a favorite?
#1 Portability: It's already crumbly, so it's not gonna get smashed in my luggage.
#2 Price: Oats, honey, and dried fruit...it's cheap to make and super filling
#3 Nutrition: Full of protein, fiber, vitamins, minerals, so a little goes a long way
#4 Taste: It tastes great. And by great I mean excellent.
We had a lot of oats on-hand (I try to keep a steady supply for oatmeal and Oat and Chickpea Bars in the house), so it was high-time to get some granola ready for our Turkish voyage.
|You're lucky there's no milk around|
So thank you, fruit concentrate. With your help, I have invented the best, healthiest granola that I've made to date. Crunchy, clumpy, and just sweet enough with hardly any added sugar, I can now breakfast and snack upon you for weeks to come and avoid spending money on extra food while traveling.
Granola and flannel. Meant to be?
Note: I used a very tiny, finnicky oven, so until I make this with more standard equipment, be sure to keep an eye on this while baking as cooking times and temperatures may vary slightly. I also suggest doubling or tripling the recipe since it keeps so well. Ingredients
|How are you not gonna be bright eyed and bushy tailed after seeing this?|
Preheat oven to 325 degrees
Gently toast oats until fragrant, but not browning about 5-8 minutes. This is an optional step, but it help to provide a crispier granola.
Let's make this easy: Combine everything except for chia seeds. Stir thoroughly.
Spread mixture out on a baking pan (atop parchment paper if you have it) to form a 1/2-3/4 inch layer. Try to keep it a bit compressed to help chunks form. Depending on oven size, you might have to work in batches.
Place in oven and after about 20 minutes, begin stirring every 10 minutes. When it's close to being finished (about 35-40 minutes), add your chia seeds (do this later so that they dont' absorb all the moisture in the beginning).
As you near the 40 minute mark, begin tasting the granola by removing a spoonful, letting it rest for one minute, and then sampling. It "hardens" considerably as it cools, so this way you'll have a better idea of what it actually tastes like. I like to bring mine just to the brink of burning (the edges usually get barely burnt) because I like it crunchy.
|Mission Secret Fruit Incorporation: Success|
Looks like we should have an exciting next few days...stay tuned by clicking here!