Yes, I did say ‘smizzola’.  What? It’s fun to say new words. Especially when trying to rhyme with “granola”.  (Don’t judge..not as easy as you might think..) Getting off topic here.. moving on..

This weekend was Memorial day. Usually that is associated with bbq’s and gatherings with yummy, tantalizing food that you just can’t say no to.  However, here…it snowed. I know, right!? Who ordered that?!  Actually, I love the cooler weather, so I was completely A-OK with it.  For our Memorial day feast, we enjoyed….wait for it……..Granola!! Fresh from the oven, it truly was a treat to nibble on.  Loaded with dried cranberries, dried blueberries, cinnamon, sunflower seeds and oatmeal, this granola deserves a little smizzola. 😀

(original recipe found here, at Two Peas and Their Pod.  My modifications are in parentheses.)

2 cups rolled oats
1 cup chopped almonds (I used sunflower seeds instead, both would be amazing and a little extra crunch)
1/4 tsp salt
1 tsp cinnamon
2 T dark brown sugar
3 T pure maple syrup
2 T canola oil
2 T agave nectar
1 tsp vanilla
1/3 cup raisins (I used 1/3 cup dried cranberries, and 1/3 cup dried blueberries…YUM!!!)

The How-To:
* In a medium bowl, mix the oats, almonds, wheat germ, salt, cinnamon, and brown sugar together.
* In a small bowl, whisk together the maple syrup, canola oil, agave nectar, and vanilla. Pour over the dry ingredients and mix well. I do this with my clean hands.
* Spread the mixture out onto a baking sheet that has been sprayed with cooking spray. Bake for 20-30 minutes at 300 degrees, stirring occasionally. (I  stirred every 7 minutes or so, and took it out of the oven for good at around 22 minutes.) Take the granola out as soon as it starts to brown.
* Stir in the raisins (blueberries/cranberries) and cool completely. Store in an air tight container.

In the past when I’ve made granola, it never turned out, thanks to overcooking.  The trick to making granola is to take it out of the oven right when it starts to brown.  It may still feel a little moist, but it will crispen and dry as it cools.  So don’t fret, it will turn out.  😀  And when it does, you’ll be doing the Granola-Smizzola dance in your kitchen, too!! 🙂

What I love about granola is the many ways you can use it.  Top yogurt in the morning for breakfast, mix it into a salad for a crispy punch, eat it by the handfuls for a tasty snack..there is no end to what you can do with granola. words..


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Filed under breakfast, Snacky-Snacks

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