Granola

My favourite breakfast is homemade granola with plain yogurt, so simple and delicious not to mention healthy.  I cannot imagine how much fibre it has, but I did work out that a 1/3 cup serving has about 130 calories (ok I was bored one day – don’t judge my dorky qualities).  I started to make this recipe from Chef Michael Smith and it has become a regular item in our house.  It is getting to the point that we rarely have bought cereal.  I try to make a little extra if Geoff’s kids are expected so that I send a little home with them as well. 

This makes a lot of granola, and we normally keep a couple of cups on the counter for the week in an airtight container and put the rest in the freezer until we need it. 

ENJOY!

 Granola

1 cup	Maple syrup or honey
1 cup	Vegetable oil
1 tbsp	Cinnamon
1 tsp	Nutmeg
1 tsp	Vanilla
8 cups	Rolled oats
1 cup	Wheat germ
1 cup	Wheat bran
1 cup	Flax meal
1 cup	Sunflower seeds
1 cup	Almond slivers
1 cup	Walnuts
1 tsp	Salt
2 cups	Dried cranberries or raisins

Preheat oven to 325F. Pour honey, oil, cinnamon, nutmeg, and vanilla in a saucepan and bring them to a gentle simmer over medium heat.

Toss together the oats, wheat germ, wheat bran, flax meal, sunflower seeds, almond slivers, walnuts and salt until evenly combined.  When the oil is hot, our over the dry ingredients, stir well until evenly combined. 

Put all the ingredients into a turkey roaster (or on several cookie sheets). Bake 40 minutes, stirring every 10 minutes or so.

Bring to room temperature and toss with cranberries or raisins

Before

After