This Week's Granola

I think I ate commercial granola once, back in the 80s when there was something called Harvest Crunch which was supposed to be healthy but word was it was high fat and high calorie because of all the nuts and fruit.

As you can tell, it didn't impress me much. It tasted like sweet crunchy lumps. So I learned how to make my own. It's not difficult. Toast some grains and seeds and nuts, add some dried fruit, store in a jar.

By making it myself, I can ensure that all the ingredients are organic, and that they really are food. I use differing amounts of sweetener depending on how I feel. This one, which we're eating this week, has brown sugar and honey in addition to the fruit. The sugar and honey keep the grains soft and sweet - if you are trying to convert your family from sugary cereals, this will help. I use raw honey even though I'm not sure it has any live enzymes left after being baked for half an hour.

This is healthy food, and it is very nutrient-dense. The nuts, grains and seeds provide protein, cholesterol-lowering fiber, immune-boosting beta glucan, antioxidants, heart-healthy monounsaturated fats, and more. The dates provide slow-burning sugar, antioxidants, fiber, B vitamins and other vitamins and minerals.

Homemade granola is a great way to start the day. I eat mine with plain yogurt (unsweetened, made by St. Benoit Creamery from the milk of grass-fed Jersey cows in Sonoma County), brewers yeast (good source of B vitamins), ground flaxseeds (omega-3 fatty acids) and almond milk. Larry prefers his straight with milk. There's no bad way to eat granola.

Nutty Granola
4 cups rolled oats
1/2 cup chopped walnuts
1/3 cup chopped almonds
1/3 cup chopped pistachios
1/3 cup brown sugar
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup vegetable oil
1/4 cup orange blossom honey
1/2 cup dried figs
1/2 cup raisins
1/2 cup deglet noor dates
1/2 cup dried pears
1/2 cup dried mangoes

In at large bowl, combine the oats, nuts, brown sugar, salt, cinnamon, oil and honey. Spread on a cookie sheet and bake at 325°F for 30 minutes, stirring occasionally, until it's lightly golden.

Meanwhile, cut the dried fruit into bite-sized pieces. Stir it into the cooked oats. Let cool completely. Store in large glass jars at room temperature for up to a few weeks (but it won't last that long).