Friday, May 3, 2013

No Oats About It...

My mom, in her unforeseen wisdom, shared with me this great recipe. It is from the blog Strangers and Pilgrims On Earth.

This recipe was a lifesaver for me right after I had my second child. She is definitely more...umm, high maintenance if you will, than my other child. Between caring for a newborn, a 3 year old and all the other stuff life throws your way, I found myself never finding the time to eat. If you know me at all, you know that this situation will not work for me. I like to eat. So, I decided to make something that I could eat in a hurry, with one hand (if needed), on-the-go, at home, yada get the picture. I remembered my mom sending me this link for homemade granola. I thought filling, yummy, nutritious...yeah, sure, I'll try it.
During a well planned nap time, I quickly gathered all my ingredients and made, what I consider to be, the best granola ever. I did not follow the recipe verbatim. I eliminated some ingredients I don't care for, added a couple extra anti-oxidant ingredients and altered some of the measurements (initially by mistake, thankfully my mother helped me fix it.)

My altered recipe:

I mixed the following ingredients together:
*use a large bowl*
6 cups old fashioned rolled oats
2 cups of roasted chopped almonds
2 cups un-sweetened shredded coconut
2 cups wheat germ
1 cup chia seeds
1 cup flax seeds
2 cups dried blueberries
1/2 cup whole wheat flour
2 tbsp. ground cinnamon

Set this bowl aside

Then, in a sauce pan, combine the following ingredients:
*cook on medium heat until boil, then remove from heat*
1 1/2 cups of coconut oil
1 1/2 cups of honey
1/3 cup of water
2 tbsp. vanilla extract
11/2 tsp. fine sea salt

Once I completed the above steps, I followed the rest of her directions:

* Pour sauce into the dry ingredients.
* Mix until everything is evenly coated.
* Place a single layer on cookie sheets (I used wax paper to prevent sticking) and bake in batches (275 degrees) according to how much you want to have on hand. (You can freeze the rest and bake later)
* It usually takes about thirty minutes (it took mine about 40 minutes) and needs to be stirred twice
* Remove granola once it is a golden brown, then let cool on a cooling rack
* Store in an airtight container.

Yummy! I now have enough granola to last me quite awhile. I enjoy it as a cereal, mixed in with yogurt, or I grab a handful to munch on as a snack.

- Posted using BlogPress from my iPad

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