Beth Morey, Writer + Artist

I felt like baking something tonight, but I didn't want to start down the dangerous road of cookie creation. So, after browsing around online for a little while (and wishing that my kitchen was better equipped for making my own teas), I decided to try my hand at granola. I've never made any granola before, so this was a new adventure. Right now I can smell it baking in the oven, filling the apartment with the yummy smell of cinnamon and maple. It will be done in about twenty minutes, and I'm excited to see how it turns out. The last time I checked on it, the oats were still rather soft and soggy. I hope the mixture crisps up!

Cinnamon Maple Granola

1/4 cup unsweetened applesauce
1/4 cup honey (or substitute -- I used sugar-free maple syrup because I'm a maple fanatic)
1 1/2 tsp cinnamon
1/2 tsp salt
3 cups oats
1/4 cup sliced almonds
1/4 cup raisins

Stir together the applesauce, honey, cinnamon and salt, blending well. Grease a 13" x 9" x 2" baking pan and mix the oats and almonds in it. Add the wet mixture mixture and stir, coating the oats and almonds evenly. Toss the whole enchilada into an oven heated to 275 degrees Fahrenheit for 50-60 minutes or until golden brown, stirring every 15 minutes or so. Add the raisins. Cool, stirring occasionally. Store in an airtight container.

On an unrelated note, I apparently have not yet had my fill of marathon challenges. Having read of it at Watermark, there was really nothing left to do but join in on Holidailies. This time around my mission is to post here every day for the month of December. I am excited because this means that a) I will get to learn about new blogs and their keepers, and b) my own blog won't fall neglected by the wayside. At least, that's the hope. Here's to blog-tastic marathons. Cheers!