Oats are healthy whole grains packed with fiber, protein and many other nutrients. I use it in many applications and always have some on hand. At about $ .99 per pound, and five cups per pound 1/2 cup serving that is 10 cents per serving – some pretty freaking fantastic bang for your buck.
Granola is just toasted sweetened toasted oats with whatever flavorings additions you like. I had to scramble a bit for add-ins this time but made a pretty good batch if I do say so myself. I usually hit the bulk bins for nuts/dried fruits but they were closed to the virus, and even a lot of the trail mixes were depleted. But I found one that I could make work.
Oats coconut, virgin coconut oil (side note on coconut oil – the virgin tastes more of coconut, while the more processed is more neutral tasting), the trail mix I found with nuts and berries, more walnuts, brown sugar, maple syrup. I separated the nuts and the yogurt covered blue berries and the dried berries. I rough chopped the almonds and cashews from the trail mix, and added enough walnuts to make one cup of nuts. Added in three cups of oats.And mixed them together. I added 3/4 cup sweetened coconut that I had. I melted 1/4 cup coconut oil in the microwave, added 1/4 cup maple syrup, and 1/4 cup brown sugar. Dissolving the brown sugar in the warm oil.
Drizzle
it
All
Around
Mix thoroughly, making sure all the oats and nuts are well coated in the sugar syrup.
Spread onto a sheet pan.Spread evenly
Bake in a preheated 250 oven for 1 hour 15 minutes, stirring every 15 minutes until toasty golden brown.
Toasty golden
I rough chopped some of the bigger berries.Mixed in the dried berries.
Air tight container for weeks – won’t last that long. Have with milk and jam, over yogurt and fruit, or just grab a handful for a snack.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
