From the Archives: Yummy, Yummy Granola

This afternoon Josie and I enjoyed some rare time with just the two of us (go naps!) and mixed up a fresh batch of granola to go with our yogurt. This is nice recipe to pull out when the kids are helping since all of the measuring is so approximate (handful of this, dump in some of that...), and you can use whatever you happen to have in the pantry. You can easily vary the recipe with whatever kinds of nuts, extracts, and dried fruits you like so that every batch is different! (image via mattbites.com)

Ingredients:

• 6 c rolled oats
• 2 c crisp rice cereal (we use crisp brown rice, or you can use extra oats)
• 1 1/2 tsp salt
• 1 c total any combination of the following: maple syrup, honey, or corn syrup
• 1/2 c brown sugar
• 3/4 c vegetable oil
• 1 tsp: ground cinnamon or cardamom (optional)
• 1 tsp: vanilla, almond, coconut, or other extract (optional)
• up to 2 c: raisins, craisins, or dried blueberries, or chopped dried dates, apricots, mangos, shredded coconut etc. (optional)
• up to 1 c: chopped walnuts, pecans, almonds, or pine nuts (optional)
• 1/2 c flax seeds, whole or ground (optional)
  

Directions:

1. Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment paper or aluminum foil.
2. Combine the dry ingredients (except sugar) in a large bowl and stir it up. Mix everything else in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat (let it cool a bit first if you're letting a child stir to coat). Spread the mixture out evenly on the baking sheets.
3. Bake until crispy and toasted, about 20 minutes. Stir once halfway through.
4. Let cool and break apart.

To make granola bars simply press mixture into a 9" x 13" pan and bake about 20 minutes without stirring. Let cool, then use a serrated bread knife to cut into bars.

What have you been cooking up lately?