Granola, Watershed Style

I got this recipe from Hope Rovelto, a sculptor and then-kitchen manager at the Watershed Center for Ceramic Arts. I did a work-week residency there years ago (I've done a couple, actually) and I was amazed at how much better Hope's granola tasted than any store-bought granola I'd ever had. Turns out to be super easy to make, also! Here's how it goes.

Watershed Granola

3 Cups rolled oats
1/2 Cup canola oil
1/2 Cup honey
1 Tsp cinnamon
1 Tsp cardamom
Tiny pinch salt
1 Tsp vanilla extract
1 Cup sliced almonds
1 cup raisins

Preheat over to 325º.
In small bowl, combine honey and oil. Pour over oats in mixing bowl. Sprinkle vanilla and spices on top. Mix thoroughly (hands are best!)

Spread mixture onto baking sheet in 1" layer. Bake at 325º for 10 minutes; flip mixture with spatula, and bake 3-5 minutes more.

Remove from oven and let cool enough to touch. Mix in raisins and almonds.

Serve with milk, yogurt, or ricotta cheese and fruit.

Speaking of Watershed! This Saturday is Salad Days, Watershed's annual fundraising blowout party. It's like a potter's reunion. They'll have a band, beautiful plates, and all the salad you can eat. Check it out here.