granola2 smThe kids laugh at me, because I eat the same breakfast almost every day. It’s not that I don’t appreciate breakfast, but I guess I’ve found what works for me. Why change? True, I’d rather be eating pancakes, scones and muffins every day for breakfast, but who has time to bake every morning? I usually eat breakfast standing up in the kitchen while I pasteurize milk, make lunch, and wash dishes, so it’s got to be something easy.

Homemade granola fits the bill perfectly. Top it with unsweetened yogurt or whole goat milk, and just a little bowl can get me through the whole morning. It took me years to come up with the perfect granola. It was the addition of puffed grain that made the difference for me—before, I always felt my granola was too heavy, like I may as well have been munching on the grain I feed the goats.

So here it is, my daily breakfast granola. This recipe makes a lot—keeps me going for weeks, but it stays fresh in a tightly closed container.

6 cups old fashioned rolled oats

4 cups puffed wheat (unsweetened)

1 cup sunflower seeds

1 cup barley flakes (rolled barley)

1 cup rye flakes (rolled rye)

1 cup shredded or flaked coconut (unsweetened)

1 cup walnuts, chopped

¼ cup vegetable oil

½ cup honey

1 cup dates, chopped

1 cup raisins

Mix oats, puffed wheat, sunflower seeds, barley, rye, coconut and walnuts in a large bowl. Combine oil and honey, and microwave for 30 seconds (I measure them directly into a glass measuring cup that I can microwave in), no need to actually mix them, just warm them. Pour oil and honey over the grains and mix well. Spread into two jelly roll pans and bake at 180°C (350°F) for about 30 minutes, stirring every 5 minutes or so, until the grains are lightly browned. When the pans come out of the oven, while still hot, sprinkle dried fruits on top. When completely cool, store in an airtight container.

4 thoughts on “Granola

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