Now, I guess I could say this falls under the ‘chronic pain/ health’ section of SGL’s focus but really, that’s just stretching it. This granola is GOOD folks. I’ll give you the recipe as I have it from redbook mag, october 2015, tore it out of my mom’s copy before she tossed it! (I looked on their website but couldn’t find it, so guess i’ll risk just typing it out here!!!)
Carla’s Fruit-and-Nut Granola
3 cups old-fashioned Oats
3/4 cup slivered Almonds
1/2 cup raw Sunflower Seeds
1/2 cup raw Pumpkin Seeds
1/2 tsp cinnamon
1/2 tsp salt
1/4 cup olive oil
1/2 cup maple syrup
1 tsp vanilla
1/2 cup dried cherries
1/2 cup dried apricots, chopped
~Heat oven to 325degrees. Mix all dry ingredients in a large bowl. Add wet, mix very well. Spread out on baking sheet and bake for 40 to 45 minutes. Stirring every 15 or so minutes to get evenly brown.
Now, as to how I do it. First off, in case you don’t read much past this original recipe, I DO NOT recommend baking it for the full 40/45 minutes. I’ve never had mine, when following these amounts, in past 35. And that was pretty brown/crunchy/had a slight burnt taste to it. Keep a close eye on it.
SO. the changes I’ve made.
4 cups oats
1 3/4 cup mixed nuts (typically unsalted but don’t have to be)
1 cup raisins
3/4 cup -slightly less- maple syrup
1/2 cup – slightly less- olive oil
~ My OH and I were going through the granola FAST so I started trying to get it to stretch further. the liquid measurements are iffy, I typically pour both oil and syrup in one measuring cup and go from there. For baking this, I set the timer every 15 minutes to stir/keep an eye on the color. The last time I actually did 4 1/2 cups of oatmeal and it was in the oven almost an hr.
I get everything but the oil from costco to help save on cost. I also saved an empty mixed nut container from costco to store the granola in. Less waste =happy Laura
Here’s where I learned to make my own Almond Milk! Although, reading it, I haven’t been adding enough water the last few times…. The ratio is really based on taste – we don’t like weak/watery almond milk so I do tend to make it a little ‘stronger’.
There’s just something so fun about eating a bowl of yumminess that you made the granola AND milk!
p.s. writing this reminds me I need to make more, we are out!