Lazy Sunday

Sundays are wonderful days.  A little extra sleep, cozy breakfast, and not much of a schedule.  I've got a nice batch of granola going, and it needs to be stirred every fifteen minutes, so I'm hanging around the kitchen smelling cinnamon and seaming my Kelmscott. Here it is all clipped together

I'm pretty happy with the way my seams are turning out and I'm super happy with my granola.  Plenty pecans

For those of you who are interested, I use Alton Brown's recipe with a few tweaks to suit my husband's cinnamon addiction and the fact that for some unknown reason I have two bottles of Kings Syrup in my pantry.  Here's today's version:

3 c old fashioned rolled oats
3/4 c shredded coconut - I use the sweetened kind because the other is just too hard to find
2 c pecans - if you have other nuts, they're great too.
1/4 c dark brown sugar
3/4 tsp salt
2 tsp cinnamon
1/4 c vegetable oil
1/4 c + 2 T Kings Syrup (or honey or maple syrup)

Preheat oven to 250 degrees. Lightly grease a large shallow baking sheet tray or roasting pan. Mix up the oats, coconut, pecans, brown sugar, cinnamon, and salt in a large bowl. Combine the syrup and oil in a measuring cup and pour over the oat mixture. Stir well. Spread the mixture onto the tray and bake for an hour, stirring every 15 minutes. It may not seem crisp after an hour, but it will get crisp as it cools. Store tightly covered. I couldn't tell you how long it keeps, because it's never around more than a week or so.