granola recipe

I mentioned making granola before. My friend Sheryl gets credit for the umpteenth request for the recipe, which motivated me to post. The recipe itself came from a magazine insert in the newspaper one Sunday, and thank google I don't have to type it in: there is an online edition.

The ratios in this recipe are forgiving. Play with it.

The recipe calls for wheat germ. You can replace this with wheat (or oat) bran, or a combination of the three. I have been doubling the amount that the recipe calls for. These things get bound & baked onto the whole oats by the sweeteners, oil, and water. You may want to increase the wet component of the recipe slightly to compensate for increasing the germ & bran.

I have also substituted some (but not all) of the whole oats with a 7-grain cereal mix (sold under the Weat Montana brand) which contains oats, rye, barley, triticale, spelt, and hard & soft wheat.

My breakfast has been 1/2 cup of granola. I moisten it some days with a bit of soy milk, and other days with a few heaping tablespoons of vanilla-flavored yoghurt. Add an iced coffee (also with soy milk) and a small glass of grapefruit juice and I'm ready to go.

I have been making double-batches, which easily last a couple of weeks or longer.