My autopilot breakfast, year round, is eggs and toast. In the winter, my other autopilot breakfast is hot cereal; that changes to granola in hot weather.
A week or so ago, my desire for a cozy, warm breakfast finally disappeared. What I wanted was crunchy, not too sweet, with lots of cold milk and fresh berries. The only downer about making granola is the hot oven for a half hour, so that's why I make a big batch. Oh, those smart ladies of yesteryear with their summer kitchens!
I've been using the same granola recipe for years now, developed using the loose guidelines in More with Less. I could be tempted to try other recipes, so tell me your granola secrets and methods.
Grease 2 very large baking pans with sides; I usually use my roasting pan and a 12x14.
Into this, dump (14 cups total):
7-9 cups rolled or quick oats 1 c. coconut
1 c. sunflower seeds
1/2 c. sesame seeds
1 c. wheat germ
nuts - I use whatever I have, but hazelnuts are fabulous
1/2 c. honey
1/2 c. oil
1/2 c. peanut butter
1/2 c. blackstrap molasses
1/4 tsp. cinnamon
1/4 tsp. salt
Pour wet stuff over dry, mixing well until evenly coated. Bake at 300 for 15 minutes; stir. Bake an additional 15 minutes (I never bake longer than this!) and allow to cool undisturbed for chunks.
I am a wife and mother of two. I am a stay-at-home mom, part time cookbook editor, a Mennonite, and a city dweller. I like to make things (see the blog categories below). This blog is a record of what I make and the ways I try to be thrifty. Welcome!
"Thrift is the really romantic thing; economy is more romantic than extravagance...thrift is poetic because it is creative; waste is unpoetic because it is waste...if a man could undertake to make use of all the things in his dustbin, he would be a broader genius than Shakespeare."