Coconut Almond Granola

It hasn’t seemed much like winter here, with the balmy temperatures of the last week, but nevertheless, a spate of holiday parties, wrapping presents, and baking have put us in a festive mood. And now that I finally have a noticeable baby bump, that has made the last few weeks pretty exciting too–this pregnancy thing seems all the more real (now just to feel him move! Any day now…).

Amidst all of the rich food, I’ve tried to stay tried and true to my everyday breakfast of yogurt and granola. Granola is an easy enough thing to put together, it hardly seems to need a recipe, but nevertheless, I tried a new version today that seemed worth posting.

I added cardamom, one of my favorite spices–it adds such a unique flavor to everything–and I left out the dried fruit since the natural sugar seemed overkill since I sometimes add granola to sweetened, rather than plain, Greek yogurt. Hope you enjoy! What have you all been cooking lately?

Coconut ALmond Granola

Coconut Almond Granola

Adapted from Honey Almond Granola, Cookie & Kate

  • 4 cups old-fashioned rolled oats 
  • 1½ cups almonds, chopped (or other nuts*)
  • 1/8 cup chia seeds
  • 1/4 cup flaked coconut
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ½ cup vegetable oil
  • 1/4 cup maple syrup
  • ¾ teaspoon vanilla

Preheat the oven to 350 degrees. In a large mixing bowl, combine the oats, nuts, cinnamon and cardamom. Stir thoroughly to combine.
Stir in the oil, maple syrup, and vanilla. Turn the granola out into a roasting pan and use a large spoon to spread it in an even layer. Bake for 25 minutes, stirring halfway. The granola should be turning lightly golden. The granola will crisp up as it cools.
Let the granola cool and store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

Norwegian Breakfast: Gjetost and Soft-boiled Eggs on Toast


OK guys, this one is a little complicated. Not the recipe, not the ingredients, but pronouncing the focal point of the “dish” (if you will) – Gjetost. I just scoured Youtube to find a video demonstrating how one says the name of this little nugget of delicious, and came up with NOTHING! (On YOUTUBE?!) I know what you’re thinking: why would I assume that I, Jewess of Westchester county, know the correct pronunciation of this Norwegian delicacy and all these blonde-haired, blue eyed, tall people on Youtube got it wrong? Well, Chris spent a few months in Norway several years back so I’m trusting him for the real deal here.

So Im sure you all have a few burning questions:

1. What IS Gjetost? It’s a carmelized Norwegian goat cheese. Sweet, salty, smooth, delicious.


2. Where does one purchase Gjetost? Previously from Amazon only in the US, as far as I could tell. But I recently discovered that they sell it at Whole Foods, which is why it now feels appropriate to put this on the blog.

3. What was that I heard about a reenactment of the Hanukkah miracle in a Norway tunnel a few weeks back? A truckload of brunost, a kind of gjetost (or is gjetost a kind of brunost?? Hmm… I don’t know) burned for five whole days. Whoa. That must be some smooth cheese.


  • Gjetost
  • Two pieces of crusty white bread, sliced thin and toasted
  • 1 or 2 eggs



  1. To soft boil eggs, put them in a pot with enough water (starting cold) to cover them. Boil for 10-13 minutes on high heat. Exact time will depend on your burner and how hot it gets – might take a couple of tries to get the exact right timing for runny-in-the-middle but hard-boiled whites.
  2. Slice the cheese very thin as per the photo.
  3. Place cheese on top of the warm toast. It will melt a bit. Yum!
  4. Cut the eggs in half and put them on top, letting the yolk run.