Oh really? it’s Thursday? I don’t suppose you want a recipe…
This is my absolute favorite cereal. And it makes a good snack as well. With your average boxed cereal, I’m hungry again by 10am. With this in my belly, however, I’ve been known to forget to feed the kids until 1pm. But they don’t mind. Because they ate it, too!
Our typical consumption method is plain with milk poured over it (like normal cereal), but we’ve been know to mix it with cheerios to make it last longer.
(And this is from Tammy’s Recipes, by the way – a phenomenal recipe site for those who like cooking from scratch/whole food recipes.)
Cinnamon Crunch Granola
8 cups rolled oats
2 tablespoons cinnamon
2 cups flaked unsweetened coconut
1/2 cup (raw) sesame seeds (I use raw sunflower seeds for a nuttier flavor)
1/2 cup golden flax seed
1/4 cup cornmeal
1/2 cup raw wheat germ
1 1/2 cups brown sugar
1/2 cup water
1 cup oil
2 teaspoons vanilla
- In a large bowl, combine first seven ingredients.
- In a small saucepan, dump your brown sugar and pour water on top of it. Get your kids to watch – the brown sugar just melts under the water. Intrigues me every time. Stir, put on medium heat, bring to a boil. Then reduce heat to low and stir one minute longer. Remove from heat and add oil and vanilla.
- Pour brown sugar mixture over dry ingredients, mix well.
- Pour wet granola onto two greased 10×15 jelly roll pans (I only have one – I use a large stoneware bar pan (which is actually smaller than the jelly roll pan) with it). Spread granola evenly, but do not press down.
- Bake at 275 degrees for 60-70 minutes, until lightly browned and toasted.
- Cool in pans for 10 minutes, flip granola in large chunks with spatula, then continue to cool thoroughly in pans. Store in an airtight container.
(Again, credit for this awesome recipe goes to Tammy!)
What’s your favorite breakfast recipe? Or any recipe, really – I won’t be picky. Post your linky below!
This post is a contribution to The Ultimate Recipe Swap.
Filed under: Recipe Swap '08 on August 14th, 2008