Granola is one of those recipes that I used to make all the time. It called for its own canister and was used by both he and she on a regular basis.
And then it fell of the map. I got really bad about eating a well-rounded breakfast and then I started leaning more towards making muffins and such for the boy to eat in the morning.
It took a couple months, but I realized how much I needed homemade granola back into my life. It's a cinch to make, it keeps well and you can tailor it exactly to your liking.
I've made plenty of different flavors, including those with peanut butter, apple butter (or whatever butter Trader Joe's has at the time), mixed seeds and nuts, various fruits and miscellaneous oils. It's nice to have a quick and easy recipe that you can easily adapt to accommodate whatever is about to rot in your kitchen. (Mmmm, I bet a mashed banana would go great in this. With peanut butter!)
Berry Lemon Granola
Makes about 3 cups
3 cups gluten-free oats (I get mine at TJ's)
1/2 cup almond flour
1/2 cup sliced almonds
1 tablespoon cinnamon
1/4 cup vegetable oil
3 tablespoons berry jam
juice of one lemon
1 teaspoon vanilla
zest of one lemon
1. Preheat oven to 350 degrees. Cover a rimmed baking sheet with tinfoil.
2. Stir together the dry ingredients in a medium bowl.
3. In a saucepan, heat the oil, berry jam, lemon juice and vanilla over medium-low heat until all warm and mixed together. Pour over the dry ingredients and add the lemon zest.
4. Spread evenly on the baking sheet and pop in the oven for 10 minutes. Keep an eye on it, as this stuff burns easily. Once 10 minutes have passed, shake it up and pop back in for another 5 or so minutes. Cool completely before storing.