Make and Listen

We make a lot of granola in my house. It’s our staple cereal, to eat with milk, top yogurt, or even stir into muffins. Today I’m going to share my two favorite recipes. The first is my favorite, but sadly my kids do not enjoy it. I love Heidi Swanson’s recipe, only I add dried cranberries instead of currants. Check out her lovely orange infused recipe here.

The kids’ favorite recipe is this one:

Granola
From the More-with-Less cookbook.

Preheat oven to 350.

In a large pan melt:
½ cup oil (I use coconut oil)
½ lb. butter
2 Tbsp. molasses
1 Tbsp vanilla
1 cup brown sugar
1 cup honey
½ salt

When melted and mixed, add the following:
2 lbs. rolled oats
½ cup sesame seeds
1 cup chopped nuts (I like almond or pecan)
2 cups grape nuts cereal
1 cup wheat germ (or Flaxseed)
1 lb. coconut
1 cup sunflower seeds.

Stir well to coat. Bake in a shallow pan for 20-25 minutes, stirring ever 10 minutes. Cook until lightly browned. Let cool in pans, stirring occasionally. The longer it cools the crunchier it will be. Store in airtight container (the sooner you put the granola into the container, the “less-crunchy” it will be. So play with how crunchy you like it.)

In the listening department I’ve been playing J J Heller’s new album, Loved, almost non-stop. Definitely check it out.

Joining Dawn today.