Over the holiday season, I made a batch of homemade granola for my co-workers. When asked for the recipe, I couldn't provide more than an ingredient list because it was made up as I went along. Though, I must admit that it was largely based on this Olive Oil Granola With Dried Apricots and Pistachios published in the New York Times. I never would have thought to use olive oil!
About a month ago, I finally decided to recreate it (after Glara's constant reminder that her granola went missing) and made more than I needed. Half of it went into the freezer because I read that it freezes well. This past weekend, it was finally put to the test when I brought it with me on a backpacking trip. I feared that it would get soggy or taste of freezer burn. Surprisingly, it still tasted fresh. And, it tasted better slightly frozen!
Find my recipe after the jump.
About a month ago, I finally decided to recreate it (after Glara's constant reminder that her granola went missing) and made more than I needed. Half of it went into the freezer because I read that it freezes well. This past weekend, it was finally put to the test when I brought it with me on a backpacking trip. I feared that it would get soggy or taste of freezer burn. Surprisingly, it still tasted fresh. And, it tasted better slightly frozen!
Find my recipe after the jump.