Bread, Wine, Salt

Granola is a strange thing.  It's generally fairly high in sugar and fat but it's thought of as health food.  You can pay a lot of money for it even though it doesn't require any exciting ingredients or any skill except stirring.  It lives on the continuum of breakfast foods somewhere between a bowl of steel-cut oatmeal and Cookie Crisp .  It is infinitely flexible and will take on a huge variety of ingredients.    I've been toying with the idea of making a series of cookie inspired granola recipes, and since this is December, the month of cookie madness I decided this was as good a time as any to try it out.  Today's granola is a simple sugar-cookie granola, the only add-in is almonds.  I chose almonds because almond extract is a common flavoring in sugar cookies.  It took me less than 10 minutes to get this in the oven, and yet I have two full cookie sheets of granola that taste like cookies.  What else gives so much ...