Granola. Friend or Foe?

5 Degrees?  BRRRRRR.  Our little hens are cozy under their heat lamp.

Precious they are.  Just love them.

Granola. is. awesome.  It is nearly impossible for me to keep my paw paws out of it.  And I think it can be very confusing because while it all looks the same, sadly, it is not.

The differences are in the type of fats used.  The quality of ingredients.  The amount and type of sweetener.   And whether the seeds and nuts are prepared properly for the best digestion.  It can be trash.

The following recipe  is wonderful.  I sprouted the seeds which will aid in digestion.  You don’t have to.   The original recipe called for 1/2 of Brown sugar and 3/4 cup of Pure Maple Syrup.  I used much less and it tastes great.

KAREN’S GRANOLA

Ha.  A recipe named after moi?  I’m the boss, so yeah.  A recipe named after me.

Preheat oven 300 degrees

3 cups of Old fashioned rolled oats

1 cup sprouted sunflower seeds

1 cup sprouted pumpkin seeds

1/2 cup coconut unsweetened

1 cup soaked and dried cashews

1/2 cup soaked and dried walnuts

1/2 cup raisins

1/2 cup olive oil

1/2 cup Pure Maple Syrup  (Don’t know if I have to capitalize this but it deserves it.) Add more if you must but you really don’t need it.

1 teaspoon of coarse sea salt (or more)

You can add anything else you may like, but do me a favor, and make sure it is organic and unrefined.  Thant means NO SUGAR!

Mix all the ingredients.  Spread out on 2 cookie sheets with sides.  Cook for about 50 minutes stirring every 15 minutes.  There is  outstanding granola out  in that there world.  I figured it was high time I figured it out.

Stay warm.

God bless,

Karen