We’re running low on eggs and market is tomorrow. My daughter took two hard boiled eggs to summer music school this morning and I had our version of cereal and milk. I make granola almost weekly for the better part of the year. You can find the recipe recipe below it is one that’s been kicking around my kitchen for man years now and I originally found it here.
Today my granola was topped with saskatoon berries which are big and juicy this year because of all the rain and whole milk from Grass Roots Dairy which is about an hour and a half from here. Saskatoons were a great addition because the texture complimented my granola perfectly. Honestly cherries are way too slimy to eat in granola, oatmeal maybe but granola? Yuck.
- 2 cups rolled oats (not instant)
- 1 cup peanuts or toasted almonds
- 1/4 cup sesame seeds
- 1/2 cup toasted sunflower seeds
- 1/2 cup coconut (I always use unsweetened, but you can go for the sweetened kind if you'd like)
- 1/4 cup toasted wheat germ (I often omit this ingredient, as I tend to forget to buy it)
- 1/2 cup raisins
- 1/2 cup dried fruit (dried apricots, craisins and dried apple are all delicious choices)
- scant 1/4 cup cooking oil (not olive)
- 1/2 cup honey
- Mix the oat, nuts and grains in a large bowl.
- Measure oil into the measuring cup and swirl it around before pouring into bowl.
- Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup.
- Toss everything together until evenly coated and then pour out into a baking pan. I use a large roasting pan, as it keeps everything contained. A cookie sheet with a lip also works, but you have to stir it slightly more carefully if you use that.
- Bake at 300 degrees for 30 minutes, turning it with a spatula every ten minutes or so. You want everything to be an even golden brown.
- When it is finished cooking, returned the baked granola to the mixing bowl, add the raisins and fruit and stir to combine. Stir gently several times as it cooks, so that it doesn't clump together too much.