I’m working on getting together some writing samples for a few writing/editing/proofreading companies, so I’m going to cheat today and share a recipe I posted on a blog I had a few years back. Give it a try – you’ll love it! 🙂

My mom makes her own granola. Once you’ve tried it, you’ll understand why! [The picture is from a batch Mom and I made one time when I was visiting.] It’s quick to make (though it bakes for about 30 minutes), and keeps quite awhile. In fact, during the time it bakes, you could download and read Mom’s little book, Around My Kitchen Table!

The cost is basically equivalent to what you would pay at the store, so I’m not saying it’s cheap – just worth it! Granola is great with milk for breakfast, over ice cream, with yogurt, or just by itself! Suggestion: Put four (4) cups’ worth in a Mason jar, tie with a bow, and give some of your very own homemade granola to a friend!

My Favorite Granola!

GRANOLA
From the kitchen of: Lorraine Strohbehn

Combine in large bowl:
5 cups old-fashioned oatmeal
1 cup sunflower seeds [I used raw to avoid the extra salt!]
1 cup powdered milk [I used fat-free; do NOT substitute with powdered creamer]
1 cup wheat germ
2 teaspoons cinnamon
1 cup raw peanuts
1 cup chopped walnuts or sliced almonds
1 cup brown sesame seeds

Mix in a separate bowl:
1 cup vegetable or canola oil [or extra virgin olive oil]
1 cup honey

Add liquid ingredients to dry and mix well.

Spread evenly on two (2) cookie sheets – Bake at 250 degrees for 30-35 minutes or until slightly brown. Stir every ten minutes and re-spread in pan – so it browns evenly. [It keeps “cooking” once you take it out of the oven, so don’t let it get too dark – The raw nuts will still taste raw at this point, and you’ll think you need to cook it longer – but don’t! It actually only looks “almost done” when it’s really done!]

Once you let it cool for another ten minutes, you may wish to stir in one (1) cup of raisins [i.e. Don’t cook them.]

Can be refrigerated or stored in an airtight container. Makes four quarts.

Enjoy!

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Thanks for reading “You Cook; I’ll Write.” Please feel free to leave a comment or question.