Roasted Tomato and Garlic Soup
Hands down my favorite thing to do with my armloads of summer tomatoes.
Here’s my latest spin on our classic granola formula:
Every granola recipe has a liquid sugar involved. Sometimes we use honey. Sometimes maple syrup. My favorite in this case is molasses, because I’ve always loved how it tasted kind of, well, chocolate-y on the freshly baked oats.
So I decided to take it one step further and make it truly chocolate granola. Such a good idea, I might add! My favorite way to have it is over plain yogurt. Dave likes it with milk, but I just love the tangy yogurt contrasted with the sweet chocolatey granola – and I didn’t add any sugar to the formula.
It’s already lightly sweet, and the deep flavor of the granola combined with a little bit of cocoa powder makes it just right.
Here’s what you need:
4 1/2 cups rolled oats (as in old fashioned, not instant!)
1 1/2 cups mixed peanuts and cashews, or just one of them if you prefer
1/2 cup neutral oil, such as vegetable oil
1/2 cup brown sugar
1/2 cup molasses
1 Tbsp. cocoa powder
Raspberries and yogurt, for serving
Preheat the oven to 250 degrees and prep two baking sheets by covering them with either parchment paper or silpat sheets.
Toss all ingredients together, and spread evenly on sheets.
Bake for one hour, stirring three or four times during baking. Allowing it to cool a bit before diving in will allow the sugar to cool, so it makes those cute little clumps that make it granola.