Granola

As most of you know, apartment kitchens can be...well...let's just say they lack counter space. However, even in my smallest apartments in New York City I managed to make some delicious meals and entertain my friends.

And, as many of yo u know, I love Ina Garten. I love watching her cook and her recipes; well you can alter her recipes and it will still taste amazing. She is my Jewish Food Celebrity and growing up my only food celebrity was my Grandmother Miriam Moskowitz and my mother Rose.

Anyway, I could talk about Ina all night long, but I will move on to Granola!

Well, I love Granola, so I started with Ina’s recipe and changed a few things to accommodate my budget and well my kitchen space. So, I tested a few recipes and voila I came up with one I like.

Then I pared it down to accommodate my small kitchen and small kitchens everywhere! So, to my ladies in New York having to deal with the 1-foot counter space, here goes a great recipe I use in Yogurts, Cottage Cheese and as a cereal.

2 Cups of Old Fashion Rolled Oats

1 Cup Sweetened Coconut

1 Cup Walnuts

1 Cup Sliced Almonds

1/4 cup (fluid cup) of either Honey or Agave**

1/2 cup (fluid cup) of Vegetable Oil or Canola Oil

1/2 cup dried cranberries

1/2 cup raisins

(Add fresh Blueberries for cereal.)

Preheat oven at 350 degrees.  Toss all ingredients except the cranberries and raisins.  Place on sheet pan with parchment and bake at 5 minute intervals tossing after each 5 minutes.  Bake till golden brown.  Allow granola to cool and add dried cranberries and raisins.

**I've used both Honey and Agave and although I like the taste of Honey better, Agave adds a less sweet taste for those that are not the "too sweet" kind.