Norske Bremuseum

We went to Norway last month!

The Norske Bremuseum was one of our first tourist stops in Norway. It is an incredible, world class museum, one of the showstoppers it offers is a panoramic movie of the Jostedalsbreen Glacier. “A mirror-based panoramic camera with a shooting angle of 220° is used for the widest shots. In addition, special setups of single and double film and photo cameras are used for film and interval clips (“time lapse”), with a resolution of up to 15,000 pixels (15K) in width. The film is shown on a continuous, curved screen that is 21 meters wide and 4.2 meters high. The screening is controlled by a powerful computer that ensures that the film is distributed to four projectors. The sound comes from seven speakers around the room, in addition to separate bass and vibration elements.” We’ve never experienced anything of that caliber before and felt excited to actually feel we were on a glacier in Norway!

So, naturally, after our stop there, we did drive then walk to the toe of both the Boyabreen and Suphhellebreen Glaciers and later in our trip hiked to the Haugenbreen Glacier but that’s a story for another post.

Of course there are these loeliest villages everywhere, almost all the homes are red or white!

One of our favorite morning breakfasts while camping was

yoghurt and granola

with a second cup of coffee at a scenic viewpoint next to a Fjord!

For me this is hands down a better life experience than waking up in a hotel room!

♥

If you’ve followed me here on Just a Smidgen for a while you’ll know that I have been experimenting with granola recipes for years: Apple Cinnamon Crisp Granola, Chocolate Cherry Coconut Granola, Brown Butter Pecan Granola, Smidge’s Granola (the first recipe that started my quest for the perfect granola), David Lebovitz Gluten Free Granola, The Petulant Chef Granola (before I learned how to edit my photos), Gluten Free Pumpkin and Applesauce Granola, Matrimonial Cake Granola, Vegan Gingerbread Granola, and the Best Apple Cinnamon Crisp Granola. Phew! You’d think I’d have given up by now, but no!

I came across this beauty of a recipe that is the best granola recipe I’ve tried thus far!

A few simple dry ingredients are mixed together in a large bowl. Then brown sugar, olive oil and maple syrup are warmed on low heat then poured over.

The Eleven Madison Park Restaurant
would give guests a jar of their granola after they finished dining in their restaurant.

It’s truly now my favorite flavor combination:

large oat flakes, pistachios, coconut chips, pumpkin seeds, and dried sour cherries..
♥

Warmed with a brown sugar and maple sauce and baked…

♥

with whole cherries stirred into the warm mixture!

Add a dollop of yogurt and you have the most wonderful breakfast, the lovely flavours of golden, maple oat flakes, crunchy pistachios, coconut in every crunchy sweet and salty mouthful!

Love,

Smidge

Eleven Madison Park Granola

 

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Author: Barbara Barry

Ingredients

• 2 3/4 cups rolled large flake oats
• 1 cup shelled lightly salted or unsalted pistachios (not chopped)
• 1 cup unsweetened coconut chips (look in the specialty health section of the grocers)
• 1/3 cup raw pumpkin seeds
• 1 tablespoon Diamond Crystal Kosher Salt (it must be this type of salt or it will turn out too salty)
• 1/2 cup light brown sugar
• 1/3 cup maple syrup
• 1/3 cup extra virgin olive oil
• 3/4 cup dried sour cherries (mine were just dried cherries)

Instructions

1. Preheat oven to 225F.
2. In a large bowl, stir or mix by hand the oats, pistachios, coconut chips, pumpkin seeds and salt. (if using lightly salted pistachios, you can reduce the amount of salt but just a smidgen)
3. Add the brown sugar, maple syrup and olive oil to a small pan and warm over low heat until the brown sugar dissolves.
4. Stir the brown sugar mixture into the oats mixture, be surre to blend well until everything is evenly coated.
5. Let the granola sit for 30 minutes, this allows the ingredients to absorb and blend together.
6. Line a large rimmed baking sheet with a silpat liner or parchment paper. Spread the granola in one even layer.
7. Bake, making sure to stir every 30 minutes for 2 hours (more if needed but don't overbake as the granola will dry out).
8. I pour the granola into a large bowl and stir in the dried cherries while the granola is warm.

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I think I may put some of this in jars for my friends!

Love,

Smidge