When the leaves change and the temperature dips, we’re ready for kitchen comforts. As November arrives, we’re on the threshold of Christmas sweets and treats, but here’s an idea from my kids’ preschool. I bought their little recipe book way back when I was still stepping on Legos and Barbie shoes in the middle of the night. It is a small collection of healthy snacks they served there – twenty sheets of paper unglamorously stapled together at the upper left corner. The recipe I share today is a riff off of one of those well-loved snacks. I often add my own twist to recipes I love. It seemed to me the extras only serve to make it more fun. We eat it as cereal, mostly, but it can be sprinkled on ice cream or yogurt or even made into bars.

                    Homemade Granola

3 cups rolled oats                      1/2 – 1 cup sesame seeds

3 cups rolled wheat                   1/2 – 1 cup sunflower seeds

1/2 cup wheat germ                   1/2 – 1 cup unsweetened coconut

1/2 teaspoon salt                       1/4 – 1 cup bran

1/2 – 1 cup walnuts, pecans, or your choice

 

Mix well and add: 3/4 cup vegetable oil

1/2 cup honey

2 teaspoons vanilla

 

Bake at 350 degrees for 30 – 40 minutes, stirring once.

After baking, add dried cranberries or raisins.

Store in refrigerator.

For Bars: 3 c. granola, 2/3 c. peanut butter, 1/3 c. honey. Press into pan and store in refrigerator.

Enjoy!      Enjoy!      Enjoy!      Enjoy!      Enjoy!      Enjoy!      Enjoy!