|love to use old jars to store my pantry staples|
|be sure to choose a nice large mixing bowl to avoid throwing the ingredients around the counter while trying to stir it all. this tip obviously comes from experience at flinging|
|spreading the ingredients out evenly helps avoid burning. |
again, the voice of experience
|imagine the wonderful aroma of oats, coconut and honey baking|
|love the super large jars for storing a double batch of granola|
|this is my breakfast most mornings, sometimes with a little vanilla yogurt stirred in.|
must admit that the cloth napkin and pretty scalloped plate are not an everyday thing.
cups, bowls and plates from allthingswhite.etsy.com
|breakfast done, time to hit the estate sales...|
In a large bowl combine the following ingredients and mix well.
6 cups of rolled oats (not quick oats)
1/4 cup of wheat germ or flax meal
1/4 cup of coconut
1/2 cup chopped almonds
1/4 cup chopped pecans
1/2 tsp kosher salt
2 tbls brown sugar
In a small bowl combine the following ingredients and whisk together.
1/3 cup maple syrup- if you are not a fan of maple, just use more honey and juice
1/4 cup honey
1/4 cup pineapple juice
1/2 tsp almond extract
1/2 tsp vanilla extract
Pour the liquid over the oat mixture and stir well. *** I usually microwave the liquid for 20 seconds or so and it becomes thinner and easier to pour and stir. Spread onto two cookie sheets and bake at 350 degrees for 1/2 hour or until it is as brown as you like it. Stir once or twice during baking.
Cool and store in an airtight container. Keeps for weeks.
I usually make a double batch because I am a fan of quantity cooking to save time.