I made this granola last Sunday, December 22, 2013. We awoke with no breakfast food in the house. Nigel headed to McDonald's. Me on the other hand, was craving something healthy, so I decided to whip up a fresh batch of granola. Mid nut chopping, my phone rang and my mom told me that my Oma had passed away. My Oma was great at so many things - cooking being one of them. Her homemade challah, unlike the typical friday night treat, was sprinkled with poppy seeds instead of sesame. I hardly ever put poppy seeds in my granola, but for some reason, had decided to that morning. Life can be funny like that sometimes.

The delayed post has to do with the fact that this past week hasn't been filled with festive Christmas celebrations but rather somber, much needed grieving. Love you Omes. Always. xx

OMA'S GRANOLA // makes about 3 cups

Preheat oven to 325.


2 cups rolled oats
1/2 cup hazelnuts, chopped
1/2 cup coconut flakes
2-3 tbsp poppy seeds
dash of cinnamon
dash of cardamom
1/4 cup olive oil
1/4 cup honey
3/4 cup dried canberries (to be added after oven)

What to do:

In a large bowl, combine all the dry ingredients and mix well.

In a separate bowl, whisk together the oil and honey.

Pour the wet mixture over the dry and stir well, coating all the oats in the oil honey mixture.

Spread oats onto a parchment lined baking sheet and bake for 20-25 minutes checking every 10 minutes and stirring.

Once golden and crispy, remove from oven, add the cranberries, and allow to cool completely before storing.