I’m not a great cook, but all my friends rave about my Common Ground Granola recipe.  It’s gone through a series of modifications over the years until it’s reached the height of perfection.  I recently ran out of usual stash, so I took a quick trip to the grocery store for the freshest ingredients.  If you’re not allergic to nuts and are interested in trying a healthy breakfast alternative, try this recipe.

Preheat oven to 275 degrees.

Mix the following dry ingredients in a bowl:

6 cups of rolled old fashioned oats (not quick oats)

1 cup slivered or sliced almonds

1 cut walnuts

1 cup pecans

2/3 cup raw sunflower seeds

1/4 cup sesame seeds

5 teaspoons or more of cinnamon

Heat in a saucepan until mixed to an even consistency:

1/2 cup canola oil

1/4 cup honey

1/4 cup maple syrup

Once the oil, honey and syrup are mixed, add:

1 teaspoon vanilla

Slowly pour the liquid over the dry ingredients and mix thoroughly until all the oats are coated.

Spread the mixture on cookie sheets or shallow pans and cook in the oven at 275 degrees for about an hour, stirring and changing the placement of the pans on oven shelves every 20 minutes to prevent burning until granola turns a golden brown. 

Turn off oven, leave door cracked until crispy.  Cool completely, and the store granola in an airtight container or Ziplocs.

I like my granola sprinkled over vanilla yogurt and fresh fruit (blueberries and strawberries).  YUM!