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Food by Letter – P is for Pear

P is for Pear

How would you describe a pear? Juicy, sweet, gritty, fresh, buttery...the list could go on and on. 

Pears are a member of the rose family and have been enjoyed by people for thousands of years. Pears originated in southeastern Europe and were a favorite food of the ancient Greeks and Romans. The ancient Greek author Homer described them as “gifts from the gods” due to their sweet, juicy flavor. The early Romans developed 50 varieties of pear and planted them all across Europe.

The first pear tree made its way to the US in 1620. By the 1700s, many European settlers were growing pears. They were given the nickname “butter fruit” because of their soft, melting texture. There are over 3000 varieties of pears worldwide (with Bartlett, Bosc, and D’Anjou pears being the most popular) with the majority of pears sold in the United States being grown on the west coast, mainly right here in Oregon and Washington. 

Pears don’t just taste great, they are good for you too! The fruit is especially rich in folate, vitamin C, copper, and potassium. They’re also a good source of polyphenol antioxidants. Here are some of the top health benefits of eating this nutritious and delicious fruit:

Pears are an excellent source of soluble and insoluble fiber, which are essential for digestive health. Soluble fibers feed the healthy bacteria in your gut. They’re considered prebiotics, which are associated with healthy aging and improved immunity.

Pears are a great source of flavonoids, antioxidants that may help reduce inflammation and protect against certain diseases like heart disease and type 2 diabetes.

Pears are rich in potent antioxidants, such as procyanidins and quercetin, that can boost heart health by improving blood pressure and cholesterol. Eating pears regularly may reduce your risk of stroke.


FBL Tips and Tricks

 

FBL Recipes

Impressive and easy are some of our favorite words to describe this fresh pear cobbler recipe from The Spruce Eats. Serve warm as is or, for an extra special dessert, top with fresh whipped cream or vanilla ice cream. Read on for more:

Ingredients

3 to 4 cups sliced fresh pears
1-1/2 cups sugar
1 stick (4 oz) butter
3/4 cup all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk 
1 large egg
Ice cream, optional
Whipped cream, optional

Instructions

  1. Preheat the oven to 325 degrees F. Mix the pears with 1/2 cup of the sugar and let stand.
  2. Put the butter in a 2-quart baking dish and place in the oven until melted.
  3. Combine the remaining sugar, flour, baking powder, cinnamon, and salt in a mixing bowl. Mix well.
  4. Whisk together the milk and egg in a separate small mixing bowl.
  5. Slowly combine the milk and egg mixture with the dry ingredients to make a batter.
  6. Pour the batter over the melted butter. Do not stir.
  7. Spoon the sliced pears over the batter. Do not stir.
  8. Bake in the preheated oven for 50 to 60 minutes, or until nicely browned and the pears are tender. If the topping appears to be browning, cover the dish with foil and continue baking until the pears are tender.
  9. Remove the cobbler from the oven and set it on a rack to cool slightly. Add optional whipped cream or ice cream. Enjoy!
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Food by Letter – O is for Orange

O is for Orange

Today we’re getting the squeeze on oranges! But first, something to make you laugh...these orange jokes are highly un-ORANGE-inal but still fairly appeeling!

  • Why did the orange go to the doctor? It wasn't peeling well.
  • Do you know why an orange is smart? Because it CONCENTRATES!
  • Why did the Orange go out with a Prune? Because he couldn't find a Date!

Whether cut up into quarters after a soccer game, freshly squeezed into juice (perhaps with some champagne!) or sliced into a fruit salad, oranges are a versatile and delicious fruit to be enjoyed all year round. How did these popular fruits become an American produce staple? The sweet orange, which accounts for 70% of global orange production, is actually a hybrid of the pomelo and mandarin. Like all citrus fruits, oranges originated in the Southeast Himalayan foothills, in a region including the eastern area of India, and western China. There’s fossil based evidence for the existence of a common citrus ancestor dating back to approximately 8 million years ago! The orange eventually reached Europe through the commercial trade routes established by land and sea. Christopher Columbus even took seeds of sweet oranges across to the New World in ‘overseas survival kits’. 

It was through missionary work and the search for gold that oranges made it all the way to California. Spanish missionaries brought orange trees to Arizona in 1707, and to San Diego in 1769. When the 1849 gold rush hit, there was a huge demand for oranges (by that time it was well known that they prevented scurvy). The first orange tree in Northern California was planted outside of a bar in 1856, this tree is still known as the “Mother Orange Tree.” Miners would come to the bar and enjoy oranges, planting their orange seeds and growing more orange trees. Today, oranges are one of the most popular fruits in America, and for good reason! Oranges are truly an outstanding fruit. They are healthy, cheap, and tasty, making them the ideal snack. 

FBL Tips and Tricks

 

FBL Recipes

An orange just never lets you down. It’s juicy and bursting with sweetness. It stays fresh way longer than a strawberry. And it’s so versatile you can add it to just about anything. Breakfast, lunch, dinner, desserts, drinks…you can’t really go wrong with an orange. In the mood for a guilt free summertime treat? The search ends here with this delicious healthy creamsicle recipe from My Kitchen Love. 

Ingredients

  • 4 large oranges, peel removed
  • 2 tsp vanilla paste or extract, divided
  • 1 cup thick plain Greek Yogurt
  • 1 tsp honey

Instructions

  1. Place oranges and 1 tsp of the vanilla into a blender. Blend on high speed until smooth.
  2. In a small bowl, whisk together yogurt, the remaining 1 tsp vanilla, and honey.
  3. Pour orange mixture into popsicle molds, distributing evenly so that the molds fill about one-third of the way. Pour yogurt mixture on top of orange mixture to the popsicle mold fill line.
  4. Using a chopstick or a butter knife, dip into each mold and mix slightly to push orange mixture up around the edges.
  5. Cover popsicle mold and insert popsicle sticks. Freeze for at least 6 hours, preferably overnight.
  6. Enjoy!
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Food by Letter – N is for Nectarine

N is for Nectarine

There are over 100 varieties of nectarines, the fuzzless variety of peach. Nectarines, like peaches, are said to have originated in China over 2,000 years ago where they were developed from a peach by a natural mutation. This stone fruit, and relative to the cherry, was then cultivated in ancient Persia, Greece and Rome.

 

The word nectarine means ‘sweet as nectar’ or ‘food of the gods’ and we agree... biting into a juicy nectarine tastes like sweet summertime.

FBL Tips and Tricks

Why should you eat more nectarines? They are great sources of beta-carotene, vitamin C, and lutein, all nutrients that offer tremendous benefits. They can enhance immunity, protect vision, and prevent numerous deadly diseases. Let’s get into the details.

 

  1. According to research, incorporating nectarines regularly into your diet and eating the whole fruit can help fight against the formation and creation of brain tumors.
  2. Nectarines contain bioactive components, like phenolic compounds, that help combat diabetes, inflammation, and obesity, which means they not only help fight against diabetes but also prevent heart disease.
  3. Nectarines provide antioxidants and compounds to benefit the skin. Beta-carotene, a precursor of vitamin A, is instrumental in protecting the skin against damage caused by exposure to UV radiation. Vitamin C contributes to collagen synthesis, helping keep the tissues toned. 
  4. Nectarines contain chemicals known as lutein and zeaxanthin, two essential compounds found inside the human retina. With these two chemicals, you can potentially decrease the risk of diseases such as cataracts and natural age-related deterioration in the macula of the eyes.
  5. Nectarines are rich in fiber. This fiber feeds probiotics in the gut and fights against several abdominal ailments, including stomach and colon cancers. 

FBL Recipes

Get ready to dive into summer dinner parties with these amazing fried mozzarella, basil & nectarine stacks from Half Baked Harvest. We’re obsessed with this recipe...try it and you will not regret it.

Ingredients

  • 4 large nectarines, sliced into rounds
  • 12 leaves large basil
  • 12 ounces fresh mozzarella, sliced into 8 thick round slices
  • 1 cup panko bread crumbs
  • 1/4 cup flour
  • 1/3 cup parmesan cheese, grated
  • 2 eggs, beaten
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne
  • Balsamic glaze

 

Instructions

  1. In a large bowl, combine panko, flour, parmesan, salt, pepper, and cayenne, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it with the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.
  2. Heat a large skillet over high heat. Add 1 teaspoon of olive oil and sear both sides of the nectarines for 1 to 2 minutes until just warmed, but still somewhat firm. Alternately, you can also grill the nectarines directly on the grill. Keep the nectarines warm.
  3. Add the remaining olive oil to the skillet and when hot, fry coated mozzarella, turning carefully once or twice until golden and cheese starts to melt but still retains its shape, about 1 minute on each side. Drain on paper towels.
  4. To assemble, place one nectarine on a plate, top with 1 slice of fried mozzarella, and then a basil leaf. Repeat the layer one more time and finish with a nectarine. Garnish with basil and freshly grated pepper. Drizzle the balsamic glaze over.
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Food by Letter – M is for Marshmallow

M is for Martini

What comes to mind when you hear the word ‘marshmallow’? Is it s’mores? Hot chocolate? Rice Krispy Treats? Perhaps the hotly debated marshmallow peeps? No matter what images you conjure, it’s likely that ancient Egypt isn’t one of them. But it should be! Ancient Egyptians were the first to enjoy a gooey treat now called marshmallow as early as 2000 BC. The treat was considered very special and it was reserved for gods and royalty. Marshmallow was made from the mallow plant that grows wild in marshes. The term marshmallow was derived both from the native home of the plant and the plant name. The Egyptians squeezed sap from the mallow plant and mixed it with nuts and honey...sounds pretty good to us!

FBL Tips and Tricks

The recipe might be ancient but the popularity of marshmallows lives on. Americans buy 90 million pounds of marshmallows each year, which’s about the same weight as 1,286 gray whales. Check out our list of the top 20 ways (yes, 20!) you can use marshmallows in your next recipe below!

  1. Add them as a topping on your next sweet potato casserole
  2. Coat them in melted chocolate and sea salt
  3. Layer together a s’mores parfait
  4. Mix up a classic with peanut butter Rice Krispie treats
  5. Get festive with chocolate marshmallow peppermint bark
  6. Whip up some decadent rocky road fudge
  7. Create a hot chocolate bar for your next crowd 
  8. Use as a soothing (and tasty) throat lozenge
  9. Layer in decadent fruit and mini marshmallows for Ambrosia salad
  10. Craft a boozy hot chocolate martini topped with marshmallows, of course
  11. Blend up a Rice Krispie treat milkshake
  12. Satisfy your cravings with sweet & salty popcorn balls
  13. Decorate your next cake with marshmallow fluff frosting
  14. Stop ice cream cone drips by placing marshmallows inside the bottom of the cone
  15. Stay (sort of) healthy with marshmallow fruit dip
  16. Bake a sweet potato and marshmallow swirl cheesecake
  17. Stay kid-friendly with marshmallow pops (dip them in frosting, chocolate, sprinkles, nuts...go wild!)
  18. Melt marshmallows on the top of cupcakes for a frosting replacement
  19. Sprinkle them over pancakes or waffles for a delicious topping variation
  20. Create a new summer classic with grilled pineapple s’mores

FBL Recipes

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Food by Letter – L is for Lemonade

L is for Lemonade

Lemonade

Lemonade

“When life gives you lemons don't make lemonade, make pink lemonade. Be unique.”
-Wanda Sykes

Lemonade = the perfect summertime drink! Squeeze it, spike it, or buy it from a roadside stand, there’s just no denying the appeal of this tangy, refreshing treat.

The earliest record of lemonade comes from the Mediterranean coast of medieval Egypt, around the 10th-century. This drink, called Kashkab, was made from fermented barley combined with mint, black pepper, and citron leaf. Fast forward to 17th century Europe where the modern variation of lemonade debuted in Paris in 1630. Made of sparkling water, lemon juice, and honey, vendors sold it from tanks strapped to their backs and its popularity was undeniable. By the 18th century, lemonade made its way to America along with waves of European immigrants. It became especially popular during the Victorian era when the women's temperance movement pushed lemonade as an alternative to alcohol.

Do you know how lemonade always seems to hit the spot on a warm summer’s day? Well, apparently, there’s a scientific reason for that! Researchers have found that sour and tart flavors stimulate the salivary glands more than any other taste. Meaning, that even after just one sip, a traditional glass of lemonade, which boasts a sour + sweet profile, can provide immediate relief for dry mouth and leave you feeling refreshed.

 

FBL Tips and Tricks

FBL Recipes

Mix it up! We know classic lemonade is amazing, but we’ve also added a few twists to the traditional recipe. Read on for 6 fun variations on the classic.

Classic Lemonade Base
1-1/2 cups freshly squeezed lemon juice
7 cups cold water
1 cup sugar
Mix together all ingredients in a pitcher until sugar has dissolved.

Variations
Virgin Watermelon Mojito Lemonade: In a blender, puree 1 part lemonade with 1/2 part seedless watermelon chunks. For each serving, crush 2 lime slices with 1 tablespoon mint leaves at the bottom of each glass. Add ice, then watermelon lemonade. (Adapted from a recipe by So Fab Food)

Lemonade Sunset: In a tall ice-filled glass, combine equal parts lemonade and cranberry juice. Top off with a splash of orange juice.

Tropical Breeze Lemonade: In a tall ice-filled glass, combine equal parts lemonade, pineapple juice and passion fruit juice.

Blueberry Ginger Lemonade: In a blender, process 1 part lemonade and 1/4 part blueberries. Fill a tall ice-filled glass 3/4 full with the blueberry lemonade, then top off with ginger ale.

Herbal Iced Tea Lemonade: In a tall ice-filled glass, combine equal parts chilled, brewed lemon herbal tea and lemonade.

Strawberry Lemonade: In a tall glass, stir strawberry syrup, to taste, into lemonade, then add ice. Top with a scoop of strawberry sorbet.

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Food by Letter – K is for Kale

K is for Kale

Kale

Why is kale never lonely? Because they come in bunches!

Kale, AKA peasant’s cabbage, came from a Scottish name for the plant, kail. The Scots started using the word “kailyard” to describe a small garden around the 14th century. Later, the term came to be synonymous with rural domestic life. This leafy wonder is a cruciferous vegetable just like cabbage, broccoli, cauliflower, collard greens, and brussels sprouts, and can come in many shapes and colors (maybe you’ve seen them in our produce department!). The leaves can range from green to purple and have either a smooth or curly shape.

Of all the super healthy greens, kale is king. In fact, it is said that ancient Greeks boiled these leafy greens to eat as a cure for drunkenness. Hangover cure or not, kale is one of the healthiest and most nutritious plant foods in existence. It is loaded with all sorts of beneficial compounds, some of which have powerful medicinal properties. Besides being a good source of fiber (which Americans are bad at eating enough of), kale has more vitamin C than an orange and a single cup of kale contains 7 times the recommended dietary intake for vitamin K. Studies have also found that diets that incorporate a lot of cruciferous vegetables (like kale) are associated with lower risks of some cancers.

FBL Tips and Tricks

FBL Recipes

Kale has become trendier in the last decade, but we still love a simple kale recipe like the one below. On its own, this 5-step lemony, sautéed kale is a nourishing side dish, but it’s also a great addition to larger recipes. Toss it with pasta, add it to a frittata, or pile it onto pizza. The options are endless!

Ingredients

Kale!
Extra-virgin olive oil
Garlic (it really turns up the flavor in this simple dish)
Lemon juice
Sea salt and fresh black pepper

Instructions

Prep the kale. Before you cook it, wash and dry the kale and remove any tough stems. Then, tear or chop the leaves into bite-sized pieces.
Heat the oil in a large skillet over medium heat.

Add the garlic, chopped kale, salt, and pepper, and cook, tossing, until the kale wilts.
Remove from the heat, and squeeze a little lemon juice over the kale. Season with salt and pepper to taste.

That’s it...change up the seasoning by sprinkling crushed red pepper flakes or everything bagel seasoning over the cooked kale. Yum!

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Food by Letter – J is for Jalapeno

Jalapeno

The Jalapeno pepper is likely the most popular and best known spicy chili pepper in the universe...in fact, jalapenos were the first peppers that traveled into space on a NASA shuttle. Bonus: they also have been found to help lower blood pressure, fight migraine headaches and lose weight.

Usage of the jalapeno pepper dates back 1000s of years in South America. The ancient Aztecs were the first people to use the jalapeno, but it did not become a global sensation until Columbus spread hot peppers around the world in 1492. Mexico is still the most prolific country for producing Jalapeno peppers, with an estimated 70,000 acres dedicated to growing them. They are also produced in large numbers in the United States, primarily in Texas and New Mexico.

Jalapeno peppers rank between 2,500 and 8,000 SHUs on the Scoville scale. For us, that’s the perfect amount of heat for most recipes, but can sometimes be too spicy for people when eaten raw. Depending on growing conditions, jalapeno pepper heat can range from almost unnoticeable to incredibly spicy. It is well below the heat of a Habanero but is above a poblano or Chile de Árbol.

If you’re thinking about growing jalapenos here in Central Oregon, start these peppers indoors around April 28th. Then, around July 3rd you can start watching the weather and as soon as no frost is forecast, go ahead and transplant them into the ground.

FBL Tips and Tricks

FBL Recipes

Want to try out these tasty peppers for yourself? Try our yummy jalapeno dip recipe (it’s a crowd pleaser, we promise!). Besides the flavor, one of the things we love about this recipe is that it comes together really quickly. Counting the time it takes to chop the peppers, the total prep time is under 10 minutes!

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1 envelope dry ranch dressing mix
  • 1 large red bell pepper, finely diced
  • 5 jalapeño peppers, seeded and finely diced
  • 1 bag of chips (your preference)

Instructions

  1. In a medium bowl, mix together the cream cheese, sharp cheddar cheese, ranch dressing mix, red pepper, and jalapeños until evenly combined.
  2. Place prepared dip into a dish.
  3. Serve with chips and enjoy!

 

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Food by Letter – I is for Ice Cream

Food by Letter - I is for Ice Cream

Ice Cream

I scream, you scream, we all scream for ice cream!

Get the scoop on one of our favorite sweet treats. Ice cream's origins are known to reach back as far as the second century B.C. There’s no definitive answer as to who invented this culinary treasure, but we do know that Alexander the Great enjoyed snow and ice flavored with honey and nectar (yum!). 

Until the 1800’s, ice cream remained a rare and exotic dessert enjoyed mostly by the elite. Then, voila...insulated ice houses were invented! Soon, producing ice cream became an industry in America, pioneered in 1851 by a Baltimore milk dealer named Jacob Fussell. Like other American industries, ice cream production increased because of technological innovations, including steam power, mechanical refrigeration, the homogenizer, electric power and motors, packing machines, and new freezing processes and equipment. Due to ongoing technological advances, today's total frozen dairy annual production in the United States is more than 1.6 billion gallons!

 

FBL Tips and Tricks

Our top 10 favorite ice cream facts to make your friends and family melt!

  1. It takes 12 pounds of milk to produce just 1 gallon of ice cream.
  2. The average number of licks to finish a scoop of ice cream is 50.
  3. The most popular flavor is vanilla, and then chocolate.
  4. Ice cream cones were invented at the 1904 World’s Fair in St. Louis, Missouri. 
  5. The majority of Americans (around 90%) have ice cream in their freezers.
  6. Ice cream headaches or “brain freeze” is the result of the nerve endings in the roof of your mouth sending a message to your brain of the loss of heat.
  7. The tallest ice cream cone was over 9 feet tall in Italy.
  8. The average American eats 45.8 pints of ice cream a year.
  9. Chocolate syrup is the most popular ice cream topping.
  10. Chocolate ice cream was invented before vanilla.

FBL Recipes

Looking for a fun way to serve up your favorite ice cream flavors on a hot day? Try this genius recipe for waffle ice cream sandwiches inspired by The Sweet Escape. Waffles are perfect for ice cream sandwiches because they’re so cakey and delicious and all those nooks and crannies are perfect to soak up that delicious ice cream as it starts to melt! Read on for how to make them!

  1. Make your waffles on a waffle iron with your favorite mix or recipe, and then let them cool.
  2. Spread your ice cream flavors inside to create a sandwich.
  3. Pop your sandwiches in the freezer to chill and firm up.
  4. Try dipping your waffle ice cream sandwiches in some melted chocolate, and then rolling in your favourite nutty or sweet garnish. (We love sprinkles, chopped nuts, and mini chocolate chips!)

 

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Food by Letter – H is for Honey

H is for Honey

H is for Honey

Honey

Mmmmm, honey! That yummy, magical substance only produced by honeybees and enjoyed the world over. The first record of beekeeping (and honey eating) dates back to 2400 B.C., in Cairo. For millennia, people around the world, including the Egyptians, the Greeks, the Romans, the Chinese, and--of course--Bendites, have enjoyed the sweet substance.

Honey is most commonly used as a sweetener. After all, it’s made up of 70% percent sugar...the rest is water, minerals, and protein. What do we love most about honey? Read on for some of our favorite trivia about the nectar of the gods.

To make one pound of honey, the bees in the colony must visit 2 million flowers, fly over 55,000 miles and will be the lifetime work of approximately 768 bees.

Back in the 11th century, Germans held honey as a high-valued commodity. In fact, lords of Germany used to force peasants to make payments to them in honey. A single honeybee will only produce approximately 1/12 teaspoon of honey in her lifetime.

When stored in an airtight container, honey can last indefinitely. The substance is naturally acidic and low in moisture, which means it is an inhospitable environment for bacteria.
Honey has antibacterial properties, so it has been relied on as a health food and topical treatment. Burns, cuts, infections, stomach ailments, and more have been treated with honey (more on that below).

FBL Tips and Tricks

Surprisingly, honey is just as versatile outside of the kitchen as it is inside. Here are some of the top medical uses for honey.

Soothing Burns: Honey has been used as a salve to heal burns and prevent infections for thousands of years, according to the Mayo Clinic. Results also show that honey may reduce burn healing time.

Diabetes: Honey has a lower glycemic index than sugar, which means it won’t spike your blood sugar levels the way sugar will. This makes honey a better option than sugar for diabetics. In one study, researchers found that swapping honey for pure sugar is an effective way to keep blood sugar levels steady.

A sore throat remedy: Suffering from a scratchy, tight sore throat? Next time, trickle a spoonful of honey down your throat for a sweet and soothing feeling that will help you sleep through the night. You can also add honey to a cup of hot tea to do this, too!

Sunburn relief: For burns, mix together 1 teaspoon of honey, 1 teaspoon of vegetable oil and 1/4 teaspoon of lemon juice and put it on the sunburned area. Leave it on for 10 minutes, then rinse off with water.

Homemade lip balm: Help heal chapped lips by combining honey, beeswax, olive oil, and cocoa butter for a nourishing homemade lip balm.

Fight Insomnia: There’s a specific type of insomnia called “early waking,” which is where you don’t have trouble falling asleep, but you wake up after a few hours and are unable to get back to sleep. A teaspoon of honey with a sprinkling of salt will help reset the stress hormones (cortisol and adrenaline) that are responsible for keeping you awake.

The moral of this sweet story: pack some of this sticky cure-all in your first-aid kit for your next road trip, hike, or camping adventure, and add a jar to your bathroom beauty stash!

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Food by Letter – G is for Granola

G is for Granola

G is for Granola

Granola

Granola is one of the world’s most popular breakfast foods, and why not? Granola not only contains whole-grain oats, chock-full of fiber, it’s also flat-out delicious for breakfast or any time of day as a snack. If you’re looking to change up your breakfast routine, grabbing granola might be the way to go, but before you dig in, take a peek at our top 5 favorite things about granola. 

 

  1. Just one-third of a cup of granola contains about 4 grams of fiber, which is about one-sixth the daily recommended intake.
  2. It’s perfect for hiking, biking, skiing, and camping! It’s a concentrated form of energy, and will help give you that extra boost when you need it most.
  3. January 21st is National Granola Bar Day...but we like celebrating all year long. 
  4. Eating granola can help lower your cholesterol and prevent certain chronic diseases, like heart disease and cancer.
  5. It’s really not all that difficult to DIY your own homemade granola (just check out our recipe below). 
FBL Recipes

DIY Granola

Basic, yet delicious, granola requires just a few ingredients: oats, a sweetener (we like honey or maple syrup), some oil, and whatever nuts or dried fruit your heart desires. Once you master the basic formula, it’s even easier to mix up a granola made just the way you like it.

P.S. It also makes a great homemade gift!

Ingredients

1/2 cup canola oil, coconut oil, or olive oil
1/2 cup honey or maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup sliced almonds (or nut of your choice)
1 cup raisins (or other dried, chopped fruit)

Instructions

Heat the oven to 300 degrees and line a baking sheet with parchment paper. Arrange a rack in the middle of the oven. 
Whisk together the oil, honey, cinnamon, and salt in a large bowl.
Add the oats and almonds and stir to coat. Go ahead and measure the oats and almonds right into the oil mixture. No need to worry if you add a little more oats or almonds, granola is very forgiving. Stir to coat well.
Transfer the mixture to your prepared baking sheet and spread into an even layer. If your granola mix is clumpy, use a spatula to press it into the pan.
Bake, stirring halfway through, for about 20 minutes total. The granola is ready when golden-brown and the nuts have toasted. It will likely still feel wet coming out of the oven but will dry as it cools.
Place the baking sheet on a cooling rack and sprinkle on the raisins or fruit. If you want clumps of granola, press and tamp down the granola before it cools, which will help it stick together. Cool completely before storing.
Transfer the cooled granola to an airtight container for long-term storage at room temperature. When stored in an airtight container, this granola will keep for up to a month.

Eat it like cereal with milk or sprinkle over yogurt for a simple breakfast you can take anywhere! With this simple, easy granola, the possibilities are almost endless.