I love knowing what people eat for breakfast.
Your "she's creepy" alarm bells are probably going off, but this love is right in line with my other love, which is looking in other people's refrigerators.
You can learn a lot about someone by looking in their refrigerator.
Anyway. I love telling people what I ate for breakfast almost as much as I love knowing what they ate for breakfast. Especially, because I eat basically the same thing for breakfast. Every. Single. Day.
I eat granola. Always with a little milk (but not too much) and a dollop of plain, whole-milk yogurt. And sliced banana. And three diced strawberries. Or sometimes half of a chopped pear. Or a handful of blackberries. And a squeeze of honey. And the New York Times.
And then I am all set for the day.
Life is good in the mornings
at the kitchen table
(Hey look! I'm channeling William Carlos Williams!)
Finally, this is a recipe for the faint of heart. (Or "The Flimsies" as Julia Child would say.)
All you have to do is stir.
Also, because my family is always hungry, this makes a lot, so scale it down if you need to.
Also, adapt this to your needs.
Cooking Is The Spirit of Invention.
6 cups rolled oats
1/2 cup honey
1/2 cup canola oil
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon vanilla
3 cups chopped nuts (I like a mixture of pecans, walnuts and almonds.)
Preheat oven to 350 F.
Combine chopped nuts and rolled oats in large mixing bowl.
Heat honey and canola oil together in microwave, or on stove top until warm. Not boiling or anything, but warm enough so that when you plunge your finger in, your finger KNOWS that it's warm. Stir the honey and oil together, and add vanilla, salt and cinnamon. Stir some more.
Pour wet ingredients over dry.
Stir until everything is throughly combined.
Spread in an even layer on a rimmed cookie sheet and bake for 15 minutes.
Once out of oven, stir around with spatula and sort of fluff everything up. You don't want it to stick to the pan.
Because that is no fun.
Allow to cool.