Anyhoo, i gave Mary a taste of the granola I'd made that day and am posting the specific recipe here by request.
- 2 cups rolled oats (organic)
- 1 tsp cinnamon
- 1 tsp salt (fine sea salt- could reduce this if using sea salt, but i kinda like the extra salty kick)
- 3 Tablespoons veg oil - i used 1/2 safflower 1/2 olive
- 1/4 honey or agave nectar or mixture of the two
- 1/4 cup rapadura (brown sugar if you don't have rapadura, but you should get some)
- 1 tsp vanilla extract
- 1/4 tsp (a splash) almond extract
- mixed nuts/fruits to taste, this time 'round i used:
- handful walnuts and pecans crumbled
- sprinkling dried wild blueberries
- handful coconut shavings (sweetened as i was a bit short on the honey)
- hemp seeds (could use flax as well)
Preheat 325. Line a cookie sheet with parchment. Toss oats with cinnamon and salt to mix well. In separate bowl mix oil, honey, sugar, vanilla, almond (the wet stuff) and add the oat mixture to blend well - occasionally squeezing with your hands to mush it together well. Spread this evenly in the cookie sheet and bake for 10 minutes. Remove and flip/ stir and add nuts. Bake 5 minutes, remove and flip/stir, add hemp seeds (flax). Bake another 10 minutes, remove and flip/stir adding fruit and allow to cool. Will be softish when you take it out of the oven, but will crisp up as it cools. Store in a well sealed jar - if doubling recipe store some in fridge or freezer for longer shelf life.
Ta Da. Easy. Don't be limited to the recipe. Add whatever you have around, keeping in mind if it will burn or not. Things like chocolate or burnable seeds should be saved until the last or second to last step. Larger nuts and things can go in sooner.
Mary also inquired about yoghurt making - which i'm excited to say will be happening soon! My mama is shipping me her old yoghurt maker for my birthday (if she remembered to get that in the box) so i'll be yoghurting away with my local raw milk pronto. Can't wait for yoghurt and granola with seasonal fruits!