Laura compiled a family recipe book for Christmas 2018: A Little Bit of Everything.  My favorite recipe so far, her own, is for yummy homemade granola, full of oats, coconut, almonds, and flavor.  I decided to put the process to poetry.  (The full recipe follows the poem.)

Homemade Granola

A gifted daughter gifted
to me her granola
recipe for Christmas
with smiles and promises
of customer satisfaction
and I have made it these twelve months
one gallon at a time: it is so
very tasty and crunchy
with flaked coconut and almonds,
slivered, and rolled oats, ground flax
sweet from honey and brown sugar,
and that flavor enhanced with happy splashes
of coconut, almond, and vanilla extracts
all mixed
with melted coconut oil and baked
for 13 minutes then turned
and baked for 13 more
at 325 until golden
brown and glistening from the egg whites, oh,
can you smell it! the confluence
of aromas, warm and delicious and balanced:
they linger for hours and I do not even
need to nibble
though I no doubt will eat some in the morning
from my favorite clay bowl
the bowl with the chip and the bright
colored rings, with icy whole milk.
I say thank you with a slurp
I do not intend despite its
inevitability. But
no matter: I have no audience
to impress, and, if I had,
she would surely
understand
if not
approve.

The Recipe

Beat well in large mixing bowl:
¼ cup coconut oil, melted but not hot
1 egg white
1/3 cup brown sugar
1/3 cup honey
¼ tsp almond extract
½ tsp coconut extract
½ tsp vanilla extract

Mix well with wet ingredients:
3 cups rolled oats
1 cup unsweetened coconut flakes
1 cup slivered almonds
1/3 cup ground flax seed

Bake:
Spread mixture evenly on large cookie sheet. Bake for 13 minutes at 325F. Remove from oven and turn mixture well, then spread again. Bake for another 13 minutes, still at 325F, until golden on top. Remove from oven and turn. Allow to cool. Eat it up!