Tempt My Tummy Tuesday

Delicious Homemade Granola

Not too long ago we ate Oatmeal for Breakfast almost every day. I am a firm believer in meal planning and I also need to feed my children economically. Breakfast was one of those areas where I would fall drastically behind if I tried to make pancakes, or something else, it just took too long.

I have 2 children who are gluten, dairy and egg free which makes our choices somewhat limited unless I want to make two different meals. I tell you that just doesn't happen. I have considered making our whole family eat that way but again it just is not economical. I will choose recipes as I can that we can all eat. Hence my adaptation of a Delicious Granola Recipe.

Ingredients:

16 cups Oatmeal (not quick cooking)

1 3/4 Cups Brown Sugar

1 - 2 Cups Flax

2 Cups Toasted Coconut

2 cups Slivered Almonds

2 cups Sunflower Seeds

1 Cup Raisins

1 Cup Oil

1 1/2 Cups Honey

4 tsp Vanilla

I begin by toasting the coconut (Usually I will buy it in bulk and toast a whole bunch then let it cool and store it in freezer bags to save time later).

Next, I mix the oatmeal, brown sugar, flax, almonds, and sunflower seeds in a large bowl.

In a saucepan combine oil, honey and vanilla until bubbling. Pour Liquid over dry ingredients. Spread loosely in a greased pan (I like the Pampered Chef 9X13 and the Deep lid). Bake at 325 for 24-32 minutes stirring every 8 minutes.

After the oat mixture is cooked add the coconut and raisins. I continue to stir while the mixture cools or you will end up with a hard clump.

This recipe usually lasts my family 2 or 3 days. We enjoy it with yogurt, coconut milk or cows milk.

You could easily half this recipe or substitute wheat germ instead of flax.