As I sat at my desk, wearing my fuzzy Ugg slippers, with a big mug of chamomile and an even bigger packet of derivations and proofs, all I could think about is how badly I want to be in the kitchen.
I wanted to feel the warmth of the oven on my face, and pound out my frustrations in butter and sugar. I hardly recognized my yoga pants without two big hand-prints of flour on them, and my camera looked so unfamiliar without any big, buttery thumbprints. All I wanted to do is bake something.
So, being the savvy procrastinator that I am, I came up with an excuse why I had to get my hands on my Kitchen Aid.
In order to perform well on my exams, I needed a breakfast fit for a champion. Granola sounded good. Then my inner procrastinator’s started to kick in:
Maybe this granola will knock those facts about the Hundred Years War out of me!
Maybe this will power me through that last derivation!
Done. This granola had to be made. ASAP.
Those flashcards can wait…
So now on to the granola. I bet that we can all agree that the best part of Honey Bunches of Oats are the “honey bunches” — or the little granola clusters. The recipe that I’m about to share with you all is pure magic, because it turns regular Honey Bunches of Oats into pure granola! Since I’ve been obsessed with brown butter lately, I browned the butter in this recipe. Brown butter really takes the ordinary to the extraordinary.
What do you like to eat when you have a big test?
1 cup Honey Bunches of Oats cereal
1 cup quick cooking oats
1/2 cup rolled oats
1/4 cup cashews, chopped
1/4 cup dried cranberries
2 tbsp ground flax seed
1/4 cup butter
1/3 cup brown sugar
1 tsp vanilla
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon allspice
Preheat oven to 325, and line a cookie sheet with parchment paper. Mix the cereal, flax seed, and oats together, and pour onto the cookie sheet. Bake for about 10 minutes. Meanwhile in a small saucepan, brown the butter, once the butter is bubbly and aromatic, add the brown sugar. Add the vanilla and stir until everything is well combined and the butter is melted, then remove from heat.
Pour the oat mixture into a large bowl. Add the butter mixture, cashews and cranberries to the oat mixture and stir until everything is evenly coated. Add the cloves, cinnamon, and allspice. Pour it back onto the baking sheet and spread it out evenly, while pressing down firmly. Place in oven and cook 20-30 minutes or until golden brown (do not overcook), stirring occasionally. Remove from oven and let it cool completely before storing in an air tight container.
Adapted from Little B Cooks