January 8, 2017 at 4:19 pm Leave a comment

Wow…it’s been four months since I’ve updated this blog. I’ve been busy and especially in the last month due to the holidays. My daughter asked me, “Why is it the woman’s job to write the cards, buy and wrap the gifts, do the decorating, plan the meals, etc., when it comes to Christmas?” Good question. Once again, I’ve gotten sick after the holidays.

So what does that have to do with granola? I’ve been not feeling well enough to make any more. But, today, I will. Why make my own when there are so many good ones out there? Mostly, so I can control what goes into it. I never used to care, but as I’ve gotten older, I’m trying to watch calorie intake, especially when it comes to sweetener, since I don’t do artificial ones.

Back in the day, I used to eat Nature Valley granola. I’d eat a larger than I was supposed to eat serving and it would last the better part of the day, at which point, I’d bake cookies and eat half the dough. Gee, maybe that was more of the reason I was starting to gain weight than the granola. Hmmm, food for thought.

A year ago, I was visiting a friend and her husband was making his own granola. If he could do it, so could I, so after searching for a good recipe to try, I found this one. I LOVE it and if I wake up in the night with a hunger pang or two, think about this granola sitting in a jar in the pantry, my hunger pangs grow and I usually have to go and drink water to fill my stomach enough to go back to sleep.

If you haven’t tried making your own, you should!

  • 4 cups Old Fashioned rolled oats (I use Quaker)
  • 1 1/2 cups raw nuts and seeds (I use 1 cup pecan pieces and 1/2 cup raw sunflower seeds)*
  • 1 teaspoon salt (I leave it out)
  • 1/2 teaspoon cinnamon (I used Penzey’s Vietnamese Cinnamon)
  • 1/2 cup light olive oil or melted coconut oil (I prefer the olive oil)
  • 1/2 cup maple syrup or honey (I use 100% maple syrup)
  • 1 teaspoon vanilla
  • 2/3 cup dried fruit

Preheat the over to 350 degrees. Mix together the dry ingredients in a large bowl. Mix the liquids together in a measuring cup and pour over the dry ingredients. Blend together and pour on a lightly greased  rimmed cookie sheet (I use a silicone mat instead of greasing the sheet). Spread into an even layer.

Bake for 12 minutes. Remove from over and stir. Bake another 10 minutes.

When cool, add the dried fruit of your choice and store in a sealed glass jar or tin. You can add the dried fruit when you’re ready to eat, instead of adding to the jar/tin. I think it stays more crisp that way.

*You can also add flax seeds, if you want more health benefits.

Play with this recipe and jazz it up by adding chocolate chips, coconut flakes, etc. Up to you! It’s great on yogurt, dressed up with M &Ms, peanuts, etc., as a trail mix, or just served with milk. LOVE IT!


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King’s Hawaiian rolls Lotions and Scents

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