I admit it, without shame, I definitely lean towards the crunchy side of life. I love all things earthy- people, trees, pink clouds (thank you Aunt Sandy), dirt, rivers, mountains, and yes, food. Really good organic from the earth food. For me it's more than just the taste, I love the search for perfect produce at the co-op or farmer's market...the possibilities as recipes come together...serving meals to happy recipients...and even turning people on to a food that they wouldn't try on their own. Life sustaining food. Such bliss. So it makes sense that my first post about food be of the "crunchy" nature, and because I have been promising my dear friend Karol Ann I would give her a couple of recipes for too long now. Such a patient lady. Here is one, more will follow.
- 12 cups uncooked oats
- 1 cup shredded coconut
- 1 cup whole wheat pastry flour
- 1/2 cup powdered milk
- If you have a milk allergy, the granola will happen without it.
- 1 Tb. cinnamon
- 1 ts. nutmeg
- 1 ts. salt (we always use sea salt)
- 1 cup light olive oil (make sure it is the lightest-or canola)
- 1 1/3 cup honey
- 1 Tb. vanilla
- 2 cups raisins (optional)
- 2 cups chopped nuts, your choice (optional)
In a very large bowl combine oats, coconut, flour, powdered milk, spices, salt, mix well. In a saucepan heat the oil, honey and vanilla until warm. Pour this over the oat mixture and stir well. I begin mixing with a spoon but in the end it's all about getting my hands in there. Spread this in a thin layer on 2-3 cookie sheets and bake in the oven at 300 for 45 minutes, stirring every 15 minutes. Baking two trays at a time you should switch the trays half way. When the mixture is done pour it into a huge bowl or pan to cool. As it cools it becomes, harder, more granola like. When completely cool stir in raisins, nuts or anything you choose. Store in airtight container. This makes approx. 20 cups of granola. We have given this for teachers' gifts at the holidays.
So much you can do with granola, cereal obviously, on ice cream, parfaits with berries and yogurt, and so on. My friend Emma sprinkles granola on salads, now I do too. Thanks Emma.