I’m not very organized lately. Somehow, I ended up with four pounds of vanilla yogurt in my fridge, along with a lifetime supply of shredded coconut. My pantry is well-stocked with three different kinds of oatmeal. Not the little packet thingies. Irish oats. Steel cut oats. Some kind of organic oats from the bulk foods aisle at whole foods. Somewhere, a Scotsman is laughing himself silly knowing what I paid for, you know, horse feed.
I meant to do that.
There’s clearly only one solution to the problem: make granola. I’ve never made it before but I surfed around the net and found some recipes and discovered that not only is it laughably easy to make, it’s ideal for customizing.
So I made up my own recipe. It didn’t make big clumps of granola, but rather, a crunchy, flaky, brown-sugary cereal.
I’m sure it’s healthy. It must be. It’s homemade and there are oats involved.
Brown Sugar Granola
2 cups oats (the quick cooking kind. Not instant)
1/2 cup dried cranberries
1/2 cup sliced almonds
1/2 cup grated coconut (unsweetened)
3 tbsp flaxseed
6 tbsp butter (3/4 cup)
3/4 cup brown sugar
1 1/2 tsp vanilla
Mix oats, cranberries, almonds, coconut, and flaxseed in a large bowl.
In saucepan, melt butter and brown sugar until sugar is completely dissolved. Stir in vanilla.
Pour butter mixture over oat mixture and mix until evenly distributed.
Spread mixture in a buttered 13x 9 pan, don’t press down too much, you don’t want it very compact. Bake at 400 degrees for 20-25 minutes or until top is golden brown. Let cool completely – it will crisp up as it cools.
Serve over yogurt. Store in an airtight bag.