Friday, July 5, 2013

Granola Adventures

We just got back from a mini tour in Colorado, where we shared the gospel through music, were blessed to meet new friends and visit with old ones!

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!

For June's trip, I tweaked the recipe a little to suit what we had in the kitchen.  Therefore, use whatever nuts you like!  Here's the recipe (multiply to suit your needs):


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!