Granola

When we moved into our new home last year we were blessed to have my husband’s brother and his wife come and help us. Andrea, I learned, is a kitchen organizer extraordinaire and I think of her often when I reach for something in one of my kitchen cabinets or drawers that is stored in a place that is so logical–and that I would never have thought of.

Knowing how chaotic moving can be, Andrea brought us supper for the first night and breakfast for the next morning. We really enjoyed the granola. It wasn’t sickly sweet like some granola is and so I wanted to make some for myself. The recipe that follows is Andrea’s; I don’t know where she originally got it from. It’s a basic recipe you can tweak as desired depending on your unique likes and dislikes.

Granola

Yield: Gerry and I eat yogurt and granola most mornings for breakfast and a batch usually lasts us for two months. Of course your yield will depend on serving size and how often you eat it.

Ingredients

  • 6 cups large flake oatmeal
  • 1 cup sunflower seeds
  • 1 cup sesame seeds
  • 1 cup unsweetened coconut
  • 1 cup flax seeds
  • 1 cup oat bran
  • 1 cup pumpkin seeds
  • Chopped nuts - as much as you like. I use chopped almonds.

Instructions

  1. Warm honey and maple syrup in microwave. I use 1/4 cup of honey only.
  2. Pour honey over other ingredients and mix well. I use my large roaster for this.
  3. Bake at 350 degrees for 30 minutes.
  4. Stir well.
  5. Bake another 20 minutes.
  6. Stir well.
  7. Bake another 20 minutes.
  8. Stir well.
  9. Depending on how toasty you like it you may want to bake for another 10 minutes.
  10. Remove from oven and allow to cool.
  11. Add dried fruit to taste--raisins, cranberries, whatever. I use dried cherries and blueberries that I dehydrated in the summer.
http://lindahoye.com/granola/

1 Comment

  1. territiffany says: Reply

    Sounds delicious!

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