It’s that time of year when it’s almost, dare I say, too hot to eat. We all are searching for breakfasts that are quick, filling, versatile, and nutritionally adequate. Now, we have to add “cool” to that demanding list? I actually have been meaning to post my granola recipe – read: my mom’s granola recipe 🙂 – and now seems like a perfect opportunity. Treat this as a blank slate, and make it your own. I want to try making parfaits in mason jars, like Caroline did here on her blog. Once you make it yourself, you’ll never find yourself reaching for that over-priced, preservative-laden bag of ho-hum granola in the supermarket EVER again. It’s a great hostess gift (if you can manage to part with some of it!).
Homemade Granola (makes about 7 cups)
4 c rolled oats (not quick or instant kind)
1/2 c wheat germ
1/2 c ground flaxseed
1 1/2 c chopped nuts (walnuts, almonds, sunflower)
1/2 c sesame seeds
1/4 c brown sugar
1 tsp cinnamon
1/4 tsp salt
1/3 c coconut oil, olive oil, or canola oil
1/2 c honey (or maple syrup)
1/3 c water
2/3 c dried fruit (chopped apricots, cranberries, cherries, raisins, pineapple, papaya)
1 egg white
Heat the oven to 300*F. In a large mixing bowl, stir together the oats, wheat germ, flaxseed, sesame seeds, brown sugar, cinnamon and salt. Make a well in the dry ingredient mixture, and add the oil, honey and water. Toss gently until ingredients are well combined, then toss with egg white. Finally, spread the mixture evenly on a cookie sheet. Bake granola for 40 minutes or until lightly brown, stirring every 10 minutes or so to keep the mixture from sticking. Let it cool completely, then stir in the dried fruit.