But if you call me Anne, please call me Anne spelled with an E. “What difference does it make how it’s spelled?” asked Marilla with another rusty smile as she picked up the teapot. Oh it makes such a difference. It looks so much nicer. When you hear a name pronounced, can’t you always see it in your mind, just as if it was printed out? I can; and A-n-n looks dreadful, but A-n-n-e looks so much more distinguished. (Anne of Green Gables)
I feel the same way about my hair color. B-l-o-n-d looks dreadful and brusque, but b-l-o-n-d-e looks so much more distinguished and elegant. Either way you spell it, blonde carries a heavy weight around on its pretty shoulders. Blonde has a reputation for being light, airy, and shallow. But we all know plenty exceptions to the blonde stereotype, right?
For example, this granola. It’s light. It’s easy. But this Blonde also has substance and flavor that goes beyond its small ingredient list and fair exterior.
Now, I’m a huge granola fan, and in no way against the CrunchyPecanPumpkinFlaxWhiteChocolatePeanutButterRaisin type of granola. However, for my daily granola habit, I needed to exercise some restraint. And when we went sugar-free, I made a handful of not-so-delicious granolas that prompted me to create an everyday granola of my own with no refined sugar and a whole lot of flavor. I stripped down my Gingerbread Granola to make this simple blonde version.
You won’t find spices or brown sugar vying for your taste bud’s attention (or making your granola the more traditional brunette). It’s just old-fashioned rolled oats and sliced almonds getting a simple wash of maple syrup, coconut oil, and salt before spending some time under the dryer (um, in the oven).
The result is a pure granola goodness.
Don’t skip out on the salt. It lends a kettle corn, sweet caramely quality to the granola that is positively addictive. I’ve been enjoying mine on homemade pumpkin yogurt.
- 4 cups old fashioned rolled oats
- 1 cup sliced almonds
- 1/4 cup + 2 Tablespoons maple syrup (110g)
- 1/4 cup coconut oil (45g)
- 3/4 teaspoon salt
- Preheat oven to 250 degrees F.
- Line a baking sheet (preferably one with sides) with parchment paper or a silicone baking mat.
- In a large bowl combine oats, almonds, and salt.
- In a saucepan over medium heat, stir together maple syrup and coconut oil. Continue stirring until coconut oil is melted and fully incorporated with syrup.
- Pour over oat mixture and mix until all dry ingredients are moistened.
- Spread moistened mixture on prepared pan.
- Cook for 1 hour and 15 minutes, stirring two or three times throughout the baking process.
- Remove from oven and let cool completely before storing in an airtight container.