I have made so many variations of granola, and even when I follow the same recipe, I often end up with slightly different tasting results. Granola is a nice food to keep on hand for when I want something a bit sweet or need a snack. However, I don’t like eating that much oats because it always feels like too much. So I continually seem to decrease the amount oats I use and increase the amount of nuts/seeds. I made this past batch in somewhat of a hurry and was attempting to make it even more oat-less than usual. I don’t know if I’ll keep making it this way because pecans are expensive around here and our yummy organic butter isn’t cheap either. But in the meantime, I’m thoroughly enjoying this batch and do plan to make it again sometime.
I didn’t really measure the seeds or nuts, so those measurements are estimates.
5 cups rolled oats
2 cups pecan pieces
2/3 cup pumpkin seeds
2/3 cup sunflower seeds
2/3 cup shredded coconut
A bunch of cinnamon
1/2 cup honey
1/2 cup butter (one stick)
a couple squirts of vanilla extract
Turn oven to 350F. Using 9×13 glass baking dish, toast the oats in the oven for about 3 15 minute intervals (stirring in between) or until they are beginning to brown and smell flavorful (not sure how else to say that).
Mix all the other dry ingredients together in medium size bowl.
Dissolve the butter and honey together on the stove on low heat (I usually dissolve my honey and oil in a bowl by adding about 1/2 cup of boiling water, but sometimes it does not completely dissolve and it may become too watery. This is the first time I did it on the stove. Because I was using a frozen stick of butter, it was on the stove for a good while and I think this (and because I used butter instead of coconut oil) is the reason it tastes so amazing.) Add vanilla. Once dissolved, remove from heat.
Once oats are toasted, mix everything together and return it to the baking dish. Bake for about 2 15 minute intervals (stirring in between).
There you have it. The tastiest granola I’ve ever made. I hope I can duplicate it in the future!
I didn’t snap a picture of this yummyness when I made it. I’ll try to get a shot next time I make it and post it here.
This soup is a real winner! Proof that one can eat good even when on such a ridiculous allergy-free diet as mine! I apologize for my rather unspecific recipe instructions. Here’s an earnest and hopeful attempt at a written recipe:
Half chicken breast, cut into small pieces
2 medium onions, chopped
2 stalks celery, chopped
1 yellow squash (or zucchini) chopped
2 cups frozen corn
2 cups frozen peas
1 red bell pepper, chopped
3 cups cooked navy or pinto beans (already cooked)
1 to 1-1/2 cups finely chopped kale or spinach
2 cups diced tomatos
chicken broth (if you have any good stuff- mine was leftover from previous chicken drippings)
Saute onions and celery in coconut oil.
Add water and squash, corn, peas, and red pepper. After that comes to a boil, simmer until it seems pretty well cooked.
Add beans, kale, tomatoes, chicken, chicken broth, and everything else left on the ingredients list. Go heavy on spices (but not the sage or pepper), I like flavor.
Add more water if neccessary.
I’m sure it would taste great substituting the chicken with ground beef or lamb. I might try that next time. I’m not a big fan of cutting up chicken.
My husband added some lime juice to his bowl and it tasted pretty good. I’m sure a dash of lemon would taste excellent as well.
Corn chips and guacamole would be a nice side dish.
This can be a true gluten-free recipe if you specifically buy gluten-free oats. While oats themselves do not contain gluten, they are usually processed in places that process gluten grains and may carry trace amounts of gluten. Though am I allergic to most gluten-grains, oats are not on my allergy list and so I’m not picky about getting gluten-free grains.
This is a simple mix of oatmeal, millet, and quinoa. The millet and quinoa give a nice texture and also add some protein. This type of meal is usually called a hot cereal, but I make a big batch and put leftovers in the fridge, and then eat it cold whenever I want a quick snack.
4 cups water
1/2 cup millet
1/2 cup quinoa
1 cup rolled oats
1/3 cup honey
1/2 TBSP cinnamon
1-1/2 cups blueberries
unsweetened coconut milk
Bring water and millet to a boil. Just before boiling, add quinoa. Once boiling, cover and lower heart and simmer for 15 minutes.
After 15 minutes, add oats and cook for an additional 15 minutes.
If it gets to dry, add some more water or unsweetened coconut milk.
When done, add honey, cinnamon, blueberries, salt to taste, and mix evenly.
Serve with unsweetened coconut milk.