Grab Some Granola


| 2/7/2014 2:08:00 PM


Tags: Cereal, Granola, Homemade, Sheila Julson,

Sheila JulsonAs a child, I scarfed down bowlfuls of the commercial breakfast cereals endorsed by all of those lively animated monsters, ship captains and talking birds. I savored the sickeningly sweet, faux fruit flavors and the artificial crunch that only partially hydrogenated oil could produce. In the 1970s, education and awareness of what went into our food products was still a long way off.

As an adult, I leaned toward, well, adult cereals; the boring kinds that make kids groan, with flakes or wheat biscuits or O-shapes not coated with anything remotely sugary, promoted by just a picture of wheat stalks, and not some silly rabbit.

Time went by and I learned more about food ingredients and sources, as well as the agricultural methods used on commercial crops. Even a few of those supposedly healthy adult cereals were made from crops that had been sprayed with who-knows-what, or the corn or rice had been genetically modified.

So for years, I’ve made my own granola, which is a fine complement to the morning coffee and paper (or even if I still want to catch a Saturday morning cartoon). My sister, Nancy, provided me with an excellent base recipe that can be altered to produce a variety of flavors:

3 cups large flake oats

1 1/2 cups barley or rye flakes

HomespunLifeInTheCity
2/10/2014 8:20:49 AM

We also make our own granola. Lately I've been making a lot of museli which is a bit easier to put together and doesn't use sweetener. Cereal is so easy to make - and you can craft it exactly how you want it! Great post!





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