How To Make Yummy Granola

Having a Bed and Breakfast in our Loft, calls for getting creative about  breakfast. During the week, we serve a continental breakfast with cereal, bagels, coffee, juice and fruit. On the weekends I might do shrimp and grits, vegi scrambles, cheese grits, or the regular standby, bacon, eggs and toast. Duane has got it down now and makes the weekend breakfast when I have to be somewhere bright and early.

One thing I like is to make homemade granola. For myself, I make a not-cooked version with organic oats, raisins and nuts which doesn’t  have any oil or sweetener it in.  But it is a little raw to serve the guests unless they are that type. I found this recipe from Kristina’s Blog at  Kitchen Communications that looks pretty darn good. I plan to make it soon.


4 cups old-fashioned rolled oats (not quick-cooking)

3/4 cup raw pumpkin seeds
3/4 cup unsalted raw sunflower seeds
1 cup coarsely chopped un-blanched almonds
1/2 cup wheat germ
1/2 cup powdered nonfat dry milk
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons pure vanilla extract
3/4 cup safflower oil
1/2 cup maple syrup
1/2 cup honey
1 cup dried cranberries
1 cup dried tart cherries
1. Preheat oven to 350 degrees.
2. Stir together the oats, seeds, almonds, wheat germ, dry milk, cinnamon, nutmeg, cloves, and vanilla. Set aside.
3. In a small saucepan over medium heat stir together the oil, maple syrup, and honey. Pour over the oat mixture and toss with your hands or a wooden spoon until all the ingredients are moistened. Spread on a cookie sheet and bake for 30 minutes, stirring once. The edges tend to brown first, so stir carefully. When lightly browned, remove from the oven to cool. While it is cooling, give it a stir every 10 minutes so it doesn’t stick together. When it cools to room temperature, add the dried fruit. Seal in freezer lock bags or airtight tins. Makes about 9 cups.