My mom has gotten in the mood to make a lot of granola the past few years. I love it because it is really delicious and healthy, but you CAN have too much of a good thing! She really got into it after she spent a few summers in Italy teaching her painting class on an organic farm in Tuscany (http://pleinairtuscany.blogspot.com/ for more information on that).
Spannocchia Granola con Linda
4 Cups of organic rolled oats
1/3 cup of unsweetend coconut flakes
1/3 cup of pumpkin seeds
1/3 cup of sunflower seeds
1/3 cup of walnuts
1/4 cup of sesame seeds
1/4 cup of flax seeds
1/4 cup or wheat germ
1/2 cup of grapeseed oil
1/2 cup of honey
1 cup of dried cranberries, raisins or other dried fruit.
Preheat oven at 200 degrees.
Combine all dry ingredients in a bowl except the dried fruit.
Combine honey and grapeseed oil in microwavable glass pitcher. Heat for 30 seconds. then stir to mix together.
Add liquid mixture to the dry ingredients and mix together well with a wooden spoon.
Spread mixture evenly onto cookie sheet.
Bake for 20-25 minutes in 20 degree oven. (You have to watch it in the oven because all seem to heat differently so you might have to adjust the time on your oven.)
Mixture should look lightly browned when done.
Once you take it out of the oven stir it in the pan and spread out again to keep it from sticking in the pan as it cools.
You can put it back in the turned off oven and let it brown a little more as the oven cools if you like it browner and crisper.
Store in airtight container. Probably taste best if eaten with 3 weeks.
Serving size: 1/4 cup. I like it with greek yogurt or soy milk.
I recently got a piece of tupperware that is just really smart. It has a built in spoon, and it keeps the milk or yogurt separate from the dry cereal or granola. Genius.