This is where you write something pithy.
This is where you tell a funny joke.
Or where you share a photo to awaken
an urge inside for just one bite.
Life comes to us, a whole pie, lattice intact.
We share one slice. We take one for ourselves.
We feast in quiet corners on the crumbs or lick
the juice pooling by the fruit so none of it is waste.
This is where I try to make you like me.
This is where I pretend it doesn’t matter if you don’t.
This is where I tease you with something sturdy
like oats, wickedly bathed in oil and simple
syrup, hazelnuts knocking into chocolate chunks.
And I take out one bowl for you and I take out
one bowl for me that we might sit in the silence
of our thoughts, knowing all we can do is feed
the need to be known even if we appear
as composite photos of our actual selves online.
Chocolate Hazelnut Earl Grey Granola
You can find the Earl Grey syrup recipe and several other ways to use this simple sweetener in Steeped. The hazelnuts make this granola great, coated in Earl Grey syrup. I’m already a fan of hazelnuts and citrus, so this pairing continues the love affair. I detest the flavor of canola oil and do not find it neutral in flavor. If you don’t have safflower, try using grapeseed instead. I add the chocolate at the end so it doesn’t melt into the granola but instead keeps its girlish figure. I like to eat this with almond milk or cow’s milk. And let me just say if you like to slurp cereal milk, you will find the dregs of this granola subtly redolent of sweet Earl Grey.
Makes 4 to 6 servings
4 cups old-fashioned rolled oats
1 cup chopped hazelnuts
½ teaspoon kosher salt
1 tablespoon sesame seeds
1/3 cup plus 2 tablespoons Earl Grey simple syrup
¼ cup safflower oil
2 ounces semisweet chocolate, chopped or ½ cup semisweet chocolate chips
Preheat the oven to 275F. Line a roasting sheet pan with parchment paper. Stir together the oats, hazelnuts, salt, sesame, syrup, and oil in a large bowl with a wooden spoon until coated. Dump and flatten the Earl Grey oat mixture into a thin layer on the prepared pan. Cook for 40 minutes, removing the pan in eight minute intervals, to stir the granola and flatten it back into a thin layer before putting it back in the oven. Cool the granola for 10 to 15 minutes before mixing in the chocolate. Store the granola in a sealed container in your pantry.
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