Here is a recipe for granola. I like it because it is sweet, but not dessert-sweet, crunchy, filling, but not too oily. We have it almost every day for breakfast with some fresh fruit. It is “mine” but I got the idea from Pam Anderson’s book at right.
5 cups ROLLED oats
1 cup chopped nuts of choice. (I have used pecans, sunflower seeds, walnuts, almonds, hazelnuts, and flax seeds (but not a full cup of flax seeds) all with roaring success
1/2 cup dried fruit of choice (again, I have used cherries, craisins, raisins, apricots, which all received praise)
4 tsp. vanilla
1/4 cup honey
1/4 cup maple syrup (sometimes I use all maple syrup)
1 tsp. salt
1/4 cup water
1/4 cup plus 2 T. oil (like canola)
Preheat oven to 275. Heat liquid ingredients in a saucepan until simmering. Mix together dry ingredients except dried fruit. Pour liquid ingredients over dry. Mix together. Spoon mixture into greased cookie sheet or two. Cook for 30 minutes, stirring when you feel like it. Add dried fruit. Cook for another 20 minutes or so, until granola is golden brown. You really do want it golden brown, so let it keep cooking. It really is impossible to overcook. I left it in there for two hours once and it was very brown, but still great. Let cool and then eat as soon as possible. We eat our with almond milk.
Optional add ins– grated orange, lemon, or lime peel, 1/2 tsp. almond extract
This time I used pecans and raisins with the granola