Granola-The Breakfast of Craftspeople

I make granola every few weeks and eat it every morning for breakfast. Just 1/2 cup granola with Silk Light soy milk and craisens keeps me going all the way to lunch! Lots of energy for sewing all morning! My kids love to make it with me too.

I have altered it slightly, but the original version came from "More-with-Less Cookbook" by Doris Janzen Longacre; an excellent book.

Simple Granola

Makes 2 1/2-3 qts.
250 degrees
1 hour

In a large bowl: 6 c. rolled oats, 2 c. whole wheat flour, 1 c. coconut, 1 c. wheat germ, 1/2 c. each slivered almonds and walnuts, sprinkle cinnamon on top and mix.

In a smaller bowl: 1/2 c. water, 1 c. oil, 1 c. honey, molasses, syrup or any combination of those equaling 1 c. total, 2 t. vanilla, 1 T. salt and mix.

Add the small bowl to the big bowl, mix and spread on a greased pan or 2. Cook 1 hour, allow to cool completely and store in a closed container for several weeks. Enjoy!

Not only is it tasty, it is good for you and cheaper than store bought cereal.