We are definitely cereal lovers. We'd eat it for breakfast, lunch, dinner, and every snack in between if we could! It's just a little hard to come by here, and by that, I mean our town has NONE! We can find a little for outrageous prices in towns far away, and some corn flakes and fiber cereal for okay prices about an hour away. Our family also helps with our supply from time to time. (Thanks!) But for those in-between times when the cereal spot is looking a little bare, we've taken to experimenting with making our own granola.
I've tried lots of kind this year, adding sesame seeds, peanut butter, almonds, raisins, and anything else I could think of, but this recipe is probably my favorite. Simple, sweet, and great for snacking. Usually I just pour in ingredients until it looks good, but for the sake of blogging, I tried to measure this time.
I've tried lots of kind this year, adding sesame seeds, peanut butter, almonds, raisins, and anything else I could think of, but this recipe is probably my favorite. Simple, sweet, and great for snacking. Usually I just pour in ingredients until it looks good, but for the sake of blogging, I tried to measure this time.
Ingredients:
4 1/2 cups oats (Old Fashioned style)
1/2-1/3 cup of honey (Both our oats and our honey are a little different than those in the U.S., so you may need to adjust just a little.)
1T. + 1t. cinnamon
4 1/2 cups oats (Old Fashioned style)
1/2-1/3 cup of honey (Both our oats and our honey are a little different than those in the U.S., so you may need to adjust just a little.)
1T. + 1t. cinnamon
Stir the three ingredients together (feel free to add any other spices, seeds, or fruit pieces too!). Spread them on a baking tray, sprayed with non-stick cooking spray.
Bake at 400 degrees Fahrenheit for 20-25 minutes, stirring granola when it is halfway cooked. I usually pull mine out when it is browning but still soft. It hardens a whole lot as it cools, and we don't like ours too too crunchy.
I move it immediately from the baking tray to a pot to prevent it from cooling as one big rock, and I use the spatula to stir it around every five minutes or so until it cools. Sometimes it's a little sticky and will need to be chopped up or stirred again before pouring a bowl for breakfast, but it tastes great!
I move it immediately from the baking tray to a pot to prevent it from cooling as one big rock, and I use the spatula to stir it around every five minutes or so until it cools. Sometimes it's a little sticky and will need to be chopped up or stirred again before pouring a bowl for breakfast, but it tastes great!
An Original Recipe