Granola is my go-to breakfast. It’s simple and unassuming yet it lends itself to numerous variations. Making it from scratch is always preferable over the store bought kind, which is usually expensive and full of sugar and other bad things. The only real trial in making it is remembering that making granola requires some foresight because the most disheartening morning can become even more bleak when you find the granola container empty. Make your mornings brighter by planning ahead.
As long as you keep the dry ingredients in synch with the wet ingredients, you can’t mess this breakfast up. I usually drown my granola in skim milk but it’s also delicious with yogurt and fruit.
no fail granola
4 c rolled oats
3/4 c wheat germ
1/4 c flax seeds
Plus 3 cups of any of the following suited to your tastes:
Mix all of your grains and nuts together and add some spice:
1 T cinnamon
1/4 t ground cloves
1/2 t ground ginger
1/8 t nutmeg
1/8 t ground cardamom
In a large measuring cup, mix together the following:
1/3 c vegetable oil
1/3 c sweetener (honey, brown sugar, molasses, or maple syrup)
2 T water or orange juice
Pour the wet ingredients over the dry and mix well with a wooden spoon until everything is well coated.
Pour onto a cookie sheet or large rectangular pan and bake in a 300 degree oven. Stirring every 20 minutes or so for about 30minutes until mostly dry. Stir in any of the following:
Bake for 10 minutes longer. Remove and cool. Store in a tight lidded container.