We are readying ourselves for our annual trip to Jackson Lake, and will definitely be bringing this granola along!
Eat All-Day Granola
(courtesy of Vicki Daines via Faith Wallis)
12 cups Quick Oats (One big 2 lbs 10 oz box)
2 cups brown sugar
2 cups coconut (either the traditional shredded or the raw, shaved kind you can purchase at Whole Foods)
1 tsp. salt
2 cups nuts (Whatever combination you like. Options include: pecans, almonds, pepitas, raw sunflower seeds, sliced or slivered almonds.)
1 1/2 cups canola oil
2/3 cup water
3 tsp. vanilla
Stir sugar and oats until well mixed. In a separate bowl, mix coconut, salt and nuts and then mix in oil, water and vanilla. Add to oats and mix well. Spread over two large rimmed cookie sheets. Bake for 2 to 2 1/2 hours at 250 degrees. (It will be lightly browned, mostly around the edges.)
Press the granola into the pans really well for it to form together and break into big chunks. This granola is delicious! It is great to snack on, eat with yogurt and fruit or as a cereal with milk.
Monday, July 18, 2011
|First Summer Strawberry |
From the Garden, 6/26/2011
Soon, I am sure that I will find some time to share a few new favorite books, a couple great summer salad recipes and even some pictures from the end of school... plus our adventures camping and hiking in desert, enjoying violin camp and even successfully navigating a swim meet or two!
Until then, please know that we are either readying ourselves for the next adventure, buried in loads of laundry, cruising the neighborhood on bikes, soaking in the summer sun, or simply enjoying a few strawberries topped with whipped cream (or as Louisa would say "whoopcream").
Posted by Emi Edgley at 8:36 AM