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The wonderful thing about curating a small (but growing) collection of cookbooks is knowing that the most delicious discoveries are just a cup of coffee and a page-turn away. There when you need them, and asking nothing more of you than the time and inclination to feed yourself well in body, mind & spirit. 
This granola bridges the seasonal gap between winter & spring with just enough warmth to offer comfort in the final throes of winter and just enough citrus to warrant thoughts of spring. Inspired by Heidi Swanson’s recipe in Super Natural Every Day, the essence of this granola’s goodness lies in its maple-butter-orange infused toasted oats. The original recipe calls for currants, coconut and a more generous hand with the walnuts.  I opted for cashews and apricots and was not disappointed. 
Granola with Walnuts, Cashews, Apricots & Orange Zest
adapted from Super Natural Every Day by Heidi Swanson
2 cups rolled oats
1/2 cup chopped walnuts
1/2 cup whole cashews
2 clementines (zest)
1/4 cup of butter
1/4 cup maple syrup
Place rolled oats, walnuts, cashews and orange zest in a medium bowl and mix. 
Put butter and maple syrup in a small pot and melt on low heat until the butter has melted and been fully combined with the syrup.
Pour the butter and maple syrup mixture over the oats and nuts. Stir until all of the oats and nuts are covered. 
Spread on a baking sheet lined with parchment paper.
Bake at 225 degrees for approximately 1 hour or until granola is lightly browned and toasted.  
Let cool and then add as many diced dried apricots as you like.
Store in a sealed container in the cupboard.
Best served with a spoonful of greek yogurt and the promise of spring …