Granola

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I’m ba-aaaack!

I figured I’d break my seven-month silence with the recipe I’ve made the most in those seven months. It’s a good one, too—a basic granola recipe that can be added to as you and your tastes see fit…dried fruit, nuts, wheat germ, coconut…whatever you’re feeling. I’m boring and prefer mine with only almonds added, sprinkled over some plain yogurt with a handful of blueberries.

If you’re starting off the new year with a resolution to eat a bit healthier, this could be a good recipe to add to your arsenal. It’s way more healthy—and much cheaper—than store-bought granola, with just a bit of brown sugar. I suppose you could even substitute apple sauce for the oil if you want.

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Granola
from this recipe.

3 cups rolled oats (not instant)
3 Tbsp. brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup honey
1/4 cup vegetable oil
1 tsp. vanilla extract
1 cup of mix-ins (dried fruit, nuts, whatever)

Combine the rolled oats, brown sugar, cinnamon, and salt in a large mixing bowl.

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In a small mixing bowl, whisk together the honey, vegetable oil, and vanilla. (Tip: Measure the oil in a measuring cup before you measure the honey; the oil will make sure the honey comes out easily.)

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Pour the honey mixture over the oats and stir until everything is combined. Pour the granola onto a large rimmed cookie sheet and spread out into a thin, even layer.

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Bake at 300˚. After 15  minutes, stir the granola and then continue baking until it’s light golden (5 to 15 minutes).

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Cool for 20 minutes, stirring every 5 minutes or so. The granola will harden as it cools, and if you don’t stir it often it’ll stick to the cookie sheet. I speak from experience.  After the granola is cooled, add whatever dried fruit, nuts, chocolate chips, coconut, etc., you’re going to add. It’ll keep for a couple of weeks in an air-tight container.

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I’ll be back with more soon!

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