Thursday, August 19, 2010

Maple Pecan Granola

Emma wanted to take a picture of the granola but kinda missed

My older sister and I often discuss food. I would say about 3/4 of our conversations are based upon that wonderful subject. What she grows, what I try to grow, what she cooks, what I bake, or what her husband cooks. She eats mostly only local food, and cooks with local ingredients. I am envious that she has so much access to so many wonderful fresh ingredients year round. I mean you can't even compare a fresh egg to a store bought one, fresh milk to the plastic filled milk...I mean it is basically comparing apples to cats...whole different levels going on there. We were discussing all things granola the other day; different techniques, different ingredients, different everything. We have always been a granola loving family and have stuck to one basic recipe. I had found a recipe a while back without any oil, or butter. Ironically my sister just asked if I had ever made granola without a fat. I had not. So, I found myself not sleeping at night until I tried a non-oil/butter granola recipe.

Any who, in my attempt to eat a healthier breakfast that is actually "real"...and seeing as I never have time to make eggs during the week...this is my "new" lower fat, all natural, all real, no preservative, sweet breakfast. AKA...the breakfast of champions...Wheaties totally stole that one from me. : )

Maple Pecan Granola

1 cup maple syrup
1 cup ground pecans
1/2 cup chopped pecans
1/4 ground flax seed
1 tsp cinnamon
1 tsp vanilla
6 cups old fashioned oats

Stir all ingredients together until well combined and bake in 350 degree oven for 15-20 minutes, stirring half way through. Cool and store in sealed container.

Oh, and in other non related news...I invented an Italian Cream Cake Cookie...aren't they pretty?

1 comment:

  1. Italian Cream Cake cookie....? I'll make the granola in the mean time!