Have you ever looked at what's written on the side of cereal packages to see what's in the stuff? Well I did and believe me a recent 5 minute gander at our local market had me running for the oatmeal. I mean honestly a list of unpronouncable words can't be a sign of a good thing can they?
A little internet research came up with this recipe adapted from Alton Brown at Food Network and I have to admit, it is darned tasty too. Definitely less sweet than most store bought granolas, I took the liberty of exchanging cashews for sunflower seeds and ramped up the almonds a tad too. I also left out the raisins because granola stays crunchy longer when stored in a jar sans the dried fruit never mind we can now add our choice of dried strawberries, dates, apricots, raisins, cranberries or the like to each serving rather than being stuck with just one choice.
As you can see, the granola also made a pretty as a picture parfait layered in a glass along with plain low fat yogurt and frozen assorted berries too. Who said breakfast has to be boring anyway.
Granola from JBug’s Kitchen Antics adapted from Alton Brown, foodnetwork.com
3 cups old fashioned oatmeal
1-1/2 cups slivered almonds
3/4 cup salted sunflower seeds
3/4 cup sweetened coconut
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup vegetable oil
1/2 teaspoon salt
Preheat oven to 250. Line 2 sheet pans with silicone mats or spray with cooking spray. In a large bowl mix together brown sugar, maple syrup, vegetable oil and salt and stir until well combined. Add oatmeal, almonds, sunflower seeds and coconut and toss well to mix. Divide mixture onto two sheet pans and spread out evenly. Bake for 1-1/2 hours, stirring every 15 minutes until mixture is golden in color. Cool completely and store in airtight container. Serve with dried fruit of your choice.