Monday, June 08, 2015
I'm that weird kid that didn't particularly like cereal. Yes, there were kids like that. I did not grab a bowl and settle down to watch Saturday morning cartoons. If it was cereal or nothing, I chose nothing. Finally my eyes were somewhat opened on a trip to Maine. At the bed and breakfast at which we were staying. the lady made her own granola. And it was pretty darn good. And since granola is incredibly adaptable, this is my version. No cinnamon since I'm not a huge fan. Lots of nuts because I like the crunch. Feel free to sub out wheat flakes if you're gluten intolerant. Use pecans instead of almonds if that floats your boat. This is the ultimate DIY cereal.
4 cups old-fashioned rolled oats
1 cup rolled barley flakes
½ cup rolled wheat flakes
¾ cup packed dark brown sugar
¼ cup sunflower seeds
¼ cup sesame seeds
1 cup sliced almonds
1 cup salted cashew halves and pieces
1 cup shredded sweetened coconut
¼ cup canola oil
¼ cup clover honey
1 tablespoon real maple syrup
1 teaspoon pure vanilla extract
⅛ teaspoon ground nutmeg
½ cup dried cranberries, blueberries, or cherries
Preheat the oven to 325°F.
In a large open roasting pan, combine the oats, cereals, and brown sugar, breaking up the brown sugar as you mix. Mix in the sunflower seeds, sesame seeds, almonds, cashews, and shredded coconut.
In a small saucepan, mix the oil, honey, and maple syrup. Heat until it begins to bubble. Add the vanilla extract and nutmeg and pour the mixture over the granola in the roasting pan and stir very well, making sure the honey mixture has been evenly distributed.
Bake the granola for 30 minutes, stirring well every ten minutes. Remove the granola mixture from the oven and let stand, stirring frequently until completely cool. Add the dried cranberries and enjoy.
Makes 8 to 12 servings