Chunky Granola

Source: More-with-Less Cookbook
Date tried:June 28, 2017
Yield: 2 1/2 quarts
Time needed: 20-25 minutes

This is one of my best granola recipes, enthusiastically endorsed by my 3-year old grandson. Even better, a slight modification will give you “‘nola bars”.

Chunky Granola

Chunky Granola
6 cups rolled oats
1/2 cup sunflower seeds or nuts
1/2 cup coconut
1/2 cup wheat germ
1/2 cup powdered milk
2/3 cup honey
2/3 cup oil
1 tsp. vanilla

Preheat oven to 350oF.

Spread rolled oats in an ungreased 9” x 13” pan.
Bake 10 minutes and remove from oven.
Stir in the rest of the dry ingredients.

Combine the honey, oil and vanilla.
Add to dry mixture and stir until thoroughly coated.
Bake 10-15 minutes, stirring every 3-5 minutes until uniformly golden. Do not over bake.
Let cool in pan undisturbed. Then break into chunks.

To make granola bars:
Add one beaten egg and 1/3 cup milk to honey, oil, vanilla mixture before combining with dry ingredients.
Press mixture firmly into two well-greased 10” x 15” baking sheets.
Bake at suggested temperature until nicely browned.
Cut immediately into bars.
Remove from pans when cool.


Banana Oats

Source: Whole Foods for the Whole Family
Date tried: December 12, 2012
Yield: 2 servings
Time needed: 15 minutes

This recipe is subtitled “A Perfect Baby Cereal” and that is a pretty good description. The contributor tells us it was her baby’s first cereal and is still his favorite four years later. She just doesn’t grind the oats as finely.

Cooking the oats in milk instead of water means no milk has to be added at the table. So the cereal is “thick enough to stay on an upside-down spoon” as baby learns to feed herself. The banana also supplies all the sweetening needed. So no starting baby on a sugar addiction.

And grown-ups can enjoy the cereal as well. It tastes good. For adults and older children, just don’t grind the oats as finely—or even at all.

Banana Oats

Banana oats
½ cup rolled oats
1 cup milk
½ ripe banana
½ cup milk

Grind rolled oats in a blender or processor until very fine.
Gradually stir the 1 cup cold milk into the oats, then pour into a saucepan.
Bring to a boil, then reduce heat to low simmer.
Simmer for four minutes, stirring often.
Remove from heat and let stand, covered another five minutes.
Meanwhile, blend the banana with the other ½ cup of milk until frothy.
Stir into the cooked oats and serve.