Homemade Granola

Once you try this recipe, you will be done buying granola from the store.  It is that good.  Really!  Even my kids who have always turned their noses up at granola LOVE it.  We can't keep enough of it made!  The nice thing about this recipe, is that it is a "skeleton" recipe.  You can add different grains, fruits, etc. You can also switch whatever nuts you prefer.   Use whatever you have on hand.  I will list some combo's at the end that seem to be really yummy.
Homemade Granola
3 cups rolled oats
1/2 cup ground flax seed (optional)
1 cup chopped or slivered almonds
1 cup chopped pecans
3/4 cup shredded sweet coconut
1/3 cup (heaping) packed dark brown sugar
1/3 cup plus 1 TB maple syrup
1/4 cup vegetable or canola oil
3/4 tsp salt
1 tsp cinnamon
1 cup raisins
Directions:

1. Preheat oven to 250 degrees F.
2. In a large bowl, combine the oats, nuts, coconut and brown sugar.
3. In a separate bowl, combine the syrup, oil, cinnamon and salt.  Combine both mixtures and pour onto 2 sheet pans.  Cook for 1 hour and 15 minutes stirring every 15 minutes to achieve an even color. 
4. Remove from oven and transfer to a large bowl. Add raisins and mix until evenly distributed.  

Notes:  

• My absolute favorite combo is omit the raisins and add chopped dates.  It is fabulous!  I DO add the flax.  You can also add wheat bran or other grains (sunflower seeds etc).  Use your creativity!  I have yet to make a batch that isn't heavenly.
• You can substitute honey for the maple syrup for a different flavor. 
• I use pure maple syrup, but the bottled stuff works too. I have even used the "lite" pancake syrup.  It was good, but not as good as the real stuff.
• I have also added dried apricots, dried pineapple, and dried apples.
• Try substituting cashews for the almonds, or mix and match all the nuts.
• If you have any flavored packets of oatmeal that are close to expiring, use them!  This adds a whole new dimension of flavor as well (thanks for that tip, Lori!)
• This granola is not super clumpy.  It is also wonderful added to yogurt.
  

Enjoy!

Wet Ingredients

Dry Ingredients

Spread on sheets... Bake!

Finished Product!  SUPER YUMMY!

Blender Wheat Pancakes with Buttermilk Syrup

This recipe is a keeper.  It is a great way to use your wheat without the use of a wheat grinder.  It also uses powdered milk, and powdered eggs (although fresh works great too).

Blender Wheat Pancakes
1 cup Milk (or 3 TBS powdered milk and 1 cup water)
1 cup Wheat Kernels, whole and uncooked
2 Eggs (or 2 TBS powdered eggs & 1/4 cup water)
2 tsp Baking Powder
1 1/2 tsp Salt
2 TBS Oil
2 TBS Honey or Sugar
Put milk and wheat kernels in blender.  Blend on highest speed for 4-5 minutes or until batter is smooth.  Add eggs, oil, baking powder, salt and honey or sugar to batter.  Blend on low.  Pour out batter onto preheated griddle (sprayed with Pam).  Cook; flipping pancakes when bubbles pop and create holes. Serve with any syrup, although we love the Buttermilk Syrup.

For Waffles:  Add an additional 1 TBS wheat.  Increase oil to 4 TBS.

Buttermilk Syrup

• 1 cube Butter or Margarine (I like butter better)
• 1 cup Sugar
• 1 TBS Corn Syrup
• 1/2 cup Buttermilk (can also use 1/2 cup milk with 1 1/2 tsp lemon juice added; or powdered)

Melt and boil for 2 minutes.  Remove from heat.  Add:

• 1 tsp Vanilla
• 1/2 tsp Baking Soda

Combine and pour over pancakes.  YUMMY!!!