I’m a little bit obsessed with this granola. I’ve had it for breakfast over yogurt nearly every day for over a week now. And yesterday I made my second batch and then promptly had it for dinner. It takes quite a few ingredients and nearly a hour (maybe a little more) or your time. But, trust me, this is worth it!
This dish looks like a side dish, I know. But I ate it for lunch. It won’t hurt my feelings, though, if you use it as a side dish, I promise. In fact, if you do, be sure to let me know what you decided to serve it with.
I mentioned in an earlier post about how challenging it can be for me to figure out what to take to work for lunch. I can’t have sandwiches because I can’t eat wheat and I just haven’t found any gluten-free bread worth the substitution. It just seems to be missing something. Probably gluten. I also don’t have access to a microwave or toaster oven or anything else I can use to heat up my food. So I need lunch items that I can eat either cold or room temperature. This little green bean salad fits the bill perfectly. There’s no doubt that with the broiled goat cheese it’d be delicious warm. And I confess to sneaking a bite just after it was finished. There’s definitely no doubt.