Granola

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.



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.

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Granola
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

Cool

Eat

Store in a sealed container.