True Love: A tale of two granolas

Hi friend!!!

As you know, Tygh and I will be celebrating our tenth anniversary this week.  As in, 10 years of being married.  Ten years of “Pookey” and “Schnookums.”  Ten years of “Yes, dear ” and “Of course, my love.”  Essentially, ten years of perfect harmony and bliss.

Or, at least something very close.

Yes.  It was perfect. For awhile.  But then something important happened - something that changed everything.   Something that I feared would break us.

Last week, Tygh confessed to me there was something he’d been thinking about for awhile.  Something he’d been dreaming about quietly, behind my back.  Something he’d even researched a bit when I wasn’t home.

In lieu of eating our usual, amazing, perfect morning granola – our granola quotidienne – the one we have been enjoying for years – Tygh recently decided he was ready to try something new.  A different granola.  With different ingredients.  With…with…dare I say it?  With quinoa.


Ten years of marriage and his first midlife crisis leads us to this.

What’s the big deal, you ask?  Well, I’m going to be completely honest.  I, like many health-minded people, was into quinoa for awhile.  I would add it to salads or bean dishes, fill peppers or squash with it and bake, even serve it along side fish or chicken.

But then one day, I took a bite of it.  Plain.  And I realized, Merde!! It’s disgusting!  People like to say it has this earthy, nutty flavor which is just a snotty way of saying it tastes like dirt.  And when cooked, you’re supposed to wait until the little “germ” pops out, which is disturbing when you really think about it.  I mean, look at it closely – who’s to say you are not eating a bug?

But Tygh loves it.  And, like kale, I try to support him in the things he loves by making it for him now and again, even though it makes my tummy churn. 

So, I did it.  I made him his quinoa granola knowing we may need counseling to fix the ensuing chasm.  Or at least separate bowls at breakfast time. 

I figure these first ten years of bliss were a a good foundation for the difficulties we will no doubt face as a couple, now that the secret is out and we no longer want the same things.  It was a hard realization at first.  But then, on our very first morning of different granolas, it dawned on me: I wouldn’t have to share my granola anymore!

For the first time in our marriage, I may have to admit I was wrong.


Tygh’s Quinoa Granola

 Oven at 225.

3 cups old fashioned oats (I use these for all my granola)

½ C red or white quinoa

¼ cup chia seeds

1 C raw almonds, coarsely chopped

½ C pumpkin seeds

½ C sunflower seeds

1 C unsweetened coconut chips

1 C any dried fruit (optional; I used golden raisins and blueberries)

1/4 C melted coconut oil

1/4 C olive oil

½ C packed brown sugar

½ C maple syrup

Mix all ingredients together.  Spread onto a baking sheet.  Bake, without stirring, approximately 60-75 minutes, until lightly golden brown.  Let cool. Crumble up. Store in airtight container. Freezes nicely.



Sarah’s Favorite Granola (adapted from Early Bird Granola)

Oven at 300.

3 C old fashioned oats (I use these)

1 C raw pumpkin seeds, hulled

1 C raw sunflower seeds, hulled

1 C unsweetened coconut chips

1 ½ C raw almonds, chopped coarsely (or 1 1/4 C pecans; see note below)

½ C maple syrup

½ cup olive oil

1/2 C brown sugar

½ tsp salt

1 C sliced almonds (see note below)

Mix all ingredients except sliced almonds in large bowl until well combined.  Spread onto a baking sheet and transfer to oven.  Bake for 20 minutes, then stir in slivered almonds.  Return to oven and bake, stirring every 10 minutes, until nicely golden brown, about 30-40 minutes more. Store in airtight container. Freezes nicely, as well.

Note: The original recipe called for pecans, but June is allergic so I use almonds instead.  If you decide to do pecans (which is really quite fantastic) use 1 1/4 C whole or coarsely chopped pecans in place of the chopped almonds.  Omit the sliced almonds, as well.