Healthy, quick meals have always been a puzzle for me on long trips (this one was 3 weeks.) For an easy breakfast, we had always tried to make Granola but made it the wrong way. At last, a couple of years ago a friend of ours (in Colorado, where else?) showed us how not to burn the granola, which had always been our problem (I won't go there... far too embarrassing.) So for our trip to North Carolina in March, my friend Lois looked up an easy recipe online and we made a big batch together (three gallons, to be exact!) which was delicious and lasted us almost the entire six weeks of that trip!
Homemade Granola Grubb (Pun intended...)
4 cups rolled oats
1/2 cup ground flax seed (or 1 1/2 cups desired nuts)
1/2 cup brown sugar* plus a dusting of powdered Stevia to your taste OR 1/4 cup honey plus a dusting of Stevia
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup butter
1 tsp. vanilla
1 1/2 cup raisins or dried cranberries
Preheat oven to 300 degrees F.
In a bowl mix the oats, nuts, brown sugar, salt (omit if using salted butter) and cinnamon.
In a saucepan melt the butter; wisk in vanilla. Carefully pour the liquid over the oat mixture. Stir until thoroughly mixed. Spread granola in a 15x10" baking pan.
Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely. Stir in raisins. Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for one week or in the freezer for three months.
*A healthy alternative to store-bought brown sugar is to mix raw/turbinado sugar with molasses.
**Thanks to my sister Abi for the great close-up photography!