Granola Girl!

As we all know, “breakfast is the most important meal of the day.”  Some will disagree, but I won’t.   No breakfast, no fun, not nice.

I’ve been craving more “summery” kinds of food for mornings, and fruit with granola, or yogurt-fruit-granola are some of the best.  Light, but sustaining, and not a lot of work, either.  So, yesterday, after having it on the back of my mind for the past week, I finally rummaged through the pantry to see what I had.  I had oatmeal, pumpkin seeds, dried cranberries, golden and black raisins, dried montmorency cherries, walnuts.  I eyed the candied ginger and dried white peaches and hazelnuts, and decided that those should be saved for other things and times.  I also looked at the spices, and decided on mace.  I like its difference.  Here is the recipe.  Amounts can vary as desired.  If you do a bigger recipe, increase cooking time.

Granola Girl Granola

Preheat oven to 400 F, and then drop to 300 when you bake it.

In large dutch oven, melt together 1/2 stick butter (about 4T), some maple syrup (real stuff, please), and a couple T of lightweight oil.  Stir it up a bit to blend.  Then add:

5 c. rolled oats

1/2 c. pinhead oats or ground flaxseed

1 c. chopped walnuts or pecans

handful pumpkin seeds, dried cranberries and raisins and cherries, as desired

ground mace – or other spices if you want (I like cinnamon, nutmeg, and Chinese 5-spice)

Coat all ingredients with oil-syrup-butter mixture.  Then put into oven, dropping temperature to 300 F.  Set timer for 15 minutes, and then stir thoroughly.  Repeat 2 more times, for a total of 45 minutes or so.   As it cools, it becomes crispier. Store in plastic container.


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