Did you ever read Sybil? That is what our weather has been like. It’s cold, then hot, then cold again – all in one day. One day it will be cold in the morning and hot in the afternoon, and the next day it will be hot in the morning and cold in the afternoon. What’s a girl to wear? Is the daily question. But really, what’s a girl to cook? Is my eternal mantra, and the weather sometimes jacks up my plans.
And on top of that, the allergies. I don’t have bad ones, but it seems like most do. The closest I come is our dog, who gets these horrible bumps inside his ears and on his legs and gnaws at his feet so long and intently that you wonder if he will make it to summer with any feet at all. That’s all to say I can’t imagine those ailments manifesting in my own body. Relentless allergies.
Can you give us a foolproof recipe for unpredictable weather and allergies?
I have made many a failed batch of granola, but those days are over. This is a forgiving recipe full of hearty nutrients. It will be great for any time of year and any time of day, for that matter. I eat this granola for breakfast, or a snack, or dessert.
This granola is full of honey. Use local honey to help build up you resistance to allergens!
Go for it and buy organic oats and cereal. You’re already making your own granola, go all-out to make it good for you! If you don’t like something, leave it out! If you love something, add more! That’s the beauty of granola.
3 cups oats
1 ½ cups nuts, chopped (I used almonds and cashews)
¼ cup flax seeds
½ cup sesame seeds
2 generous cups cereal (I used puffed brown rice cereal and something that was cheerio-type)
2 cups dried fruit, chopped (I used cranberries, cherries and dried apples)
1 cup honey or brown rice syrup
1 teaspoon salt
1 tablespoon butter
¼ cup brown sugar
¼ cup molasses
2 teaspoons vanilla
Preheat oven to 350. Spread first 4 ingredients on 2 9×13 pans and toast for about 15 minutes, you’ll be able to smell the toasted nuts. Remove from oven and stir in fruits and cereal.
When the pans cool, grease or butter them.
Meanwhile, heat the honey, salt, sugar, molasses, and butter in a small saucepan over medium heat until ingredients are combined. Remove from heat, stir in vanilla.
Pour honey mixture into bowl with oat mixture and stir to combine.
Spread the mixture evenly into pans. Bake for about 20 minutes, until the granola turns golden. It will be soft and and sticky.
Let the granola cool for about 5 minutes, then remove from pan and spread on waxed paper. Let rest until completely cooled.
Store in an airtight container at room temperature for up to 10 days, or in the freezer for up to 3 months.
Original post: https://saltimbocca.wordpress.com/2009/01/20/best-granola