I'm a notorious granola snacker. When we have some made, it doesn't last too long.

This defies why I wanted some made in the first place. I'd like to get a bit trimmer for the summer season, so I thought I'd start eating a lighter breakfast, yogurt and granola. Of course, snacking counteracts this.

But something as delicious and pretty as this, it's a bit hard not to grab a handful.

granola diptych

You can add different variety and proportions of nuts, seeds and fruits to your granola. The recipe below is what we made this time around.


recipe by my husband, official granola maker in our home

1 cup almond slivers
1 cup pecans
1/3 cup sesame seeds

roast above for 7 minutes at 375, take out and let cool a bit

1/3 cup butter melted
1/4 cup maple syrup
1/4 cup brown sugar
1/4 cup splenda (or white sugar if you prefer)
1 tsp vanilla extract

Mix above in a big bowl

3 cups rolled oats
1/2 cup sunflower seeds
1/2 cup pumpkin seeds

Mix oats, seeds and nuts into butter/syrup mixture, stir well, roast at 300F for 25 minutes stirring once at 12 minutes.

Take out and mix in:

1/2 cup raisins
1/2 cup dried cranberries



Store in a sealed container.