Granola

Granola!

All winter long I have been using Mark Bittman’s granola recipe with a few tweaks.  I seriously love this man.  If my Boucci wasn’t so wonderful I would be setting my sites on Mark.  I am sad we canceled our cable television because I used to save him on my Tivo.  You can catch his little recipe gig at http://content.markbittman.com/videos  The bonus about Bittman’s granola was that it only took 30 minutes to make.  Boucci goes through cereal like nobodies business – seriously about a box or bag per sitting.  Since he is a pretty serious cyclist, he burns through a ton of calories.  I’m not a fan of supporting Walmart but back in the day prior to my granola making, I was scouting out Bear Naked granola sales.

A few weeks ago,  I had extra time on the weekend.  I decided to try out the granola recipe on King Arthur’s site.  It took two hours but man was it delicious.    I myself am not a fan of cereal.  I really enjoy eating “real” food for breakfast.  Give me a burrito or a bowl of dal soup and I am a happy camper.    Anyway, my new recipe has now persuaded me to give cereal a try at least once a week.  It is THAT good!  I decided to split the time difference and come up with a recipe that had the tastiness and crunchiness of King Arthur but without the uber wait and stir time.  Give it a go and see what you think.

6 cups rolled oats

1 cup sunflower seeds

1 cup almonds or walnuts

1/2 cup pumpkin seeds

1 1/2 cups unsweetened coconut

2 cups of dried fruit (most recently I did raisins and cherries).

1 cup honey or about 3/4 cup of pure maple syrup

2/3 cup of coconut oil or another neutral oil like canola

1 teaspoon of cinnamon

1 tablespoon of vanilla

Preheat oven to 300 degrees F

Combine everything in a big bowl except for wet ingredients and dried fruit

Warm up the honey and coconut oil in a saucepan or the microwave

pour over the dry mixture and stir until well coated

Divide the mixture between two baking sheets and spread into a thin layer.

Stir every 10-15 minutes for about an hour or until golden brown.

Cool before adding dried fruit and storing in airtight container(s) for up to 2 weeks at room temp. or several weeks in a refrigerator.

Serve with keifer/yogurt and fresh blueberries for a serious delight!

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Filed under Breakfast Recipes

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