DIY Granola

Granola is one of those superfoods I don't remember to eat as often as I would like to. It's wonderful for breakfast, providing you lots of protein and fiber to get you through the morning. As a girl, Carla Emery enjoyed this too. She says,

"When I was a little girl, I liked a bowl of raw rolled oats with milk and honey for breakfast in the summertime. Then somebody came along and invented granola, which is even better. You'll have to visit your health food store (or grocery store) for some of these ingredients. It's pretty hard to grow almonds, coconuts, and carob in your yard unless you live in southern California. Granola recipes are fun to make, so good to eat, and so healthy! Store any granola in an airtight container. It will keep several weeks. It's best stored in the freezer or in plastic bags or jars in the refrigerator."

The easiest way to enjoy granola is to buy it at the grocery store, as many of those classic granola ingredients are difficult to grow. But it can be an expensive item. Luckily, it is possible to make granola at home. I think Carla's Basic Baked Granola recipe sounds delicious and could be varied to fit your specific tastes:

Basic Baked Granola Mix together:

1 c. rolled oats,

1 c. rolled whole wheat,

1⁄2 c. grated dried coconut,

1⁄3 c. Wheat germ,

1⁄2 c. chopped nuts (almonds, cashews or peanuts),

1⁄2 c. hulled sunflower seeds

7 t sesame seeds, if you can get them.

Now heat to just under a boil. Add:

5 t. honey,

5 t. vegetable oil,

1 t. vanilla

Mix with dry ingredients.

Spread about 1⁄3 to 1⁄2 of the mixture in a thin layer in a large shallow pan.

Bake in a 325˚F oven for 25 minutes, stirring occasionally.

Repeat with remaining mixture, or use 2 or 3 pans.

Then add:

1⁄4 c. seedless raisins or chopped dried fruit like prunes, dates, currants, or apricots.

Be sure to stir in the fruit while the granola is still warm.

Store.

Granola is delicious all by itself, but here are a few unexpected ways to use it:

Add a cup or two to your bread or cake (you'll have to add more liquid, too), or to poultry stuffing, cabbage roll stuffing, or apple stuffing. Eat it plain as a snack or use it as an ice cream topping. Serve stirred into yogurt instead of with milk. Or use it as a topping on cooked fruit. Or make candy out of it by mixing it with peanut butter, honey, and powdered milk and rolling into little individual balls. Or start with an egg and 2 T. milk, add enough granola to make a batter, and fry in a greased skillet for pancakes (top with yogurt).