When my sons were young, I'd often make a porridge we called "oatmeal cookies for breakfast." It was full of toasted walnuts and raisins with dabs of brown sugar, butter and cinnamon. One bitterly frigid Chicago day, I had no oatmeal on hand because I had used it all to make granola, so that's what I decided to make the oatmeal with. It's filling and nourishing, and it made me feel like a perfect mom when the boys went off to school with a bowlful of this in their bellies. —betteirene
- Makes 6-7 cups
- For the Granola
oatmeal, preferably long-cooking rolled oats
1/2 to 1 cups
honey, maple syrup or 1/2 cup brown sugar dissolved in 1/2 cup boiling water
corn or other vegetable oil, preferably not canola
total of any combination of coarsely chopped walnuts, pecans, almonds, shelled unsalted sunflower seeds or pumpkin seeds, wheat germ
dried fruit such as raisins, cranberries, cherries, mango, pineapple or apricots (chop larger fruits into small dice)
- To serve
- In a large bowl, stir together oatmeal, coconut and salt. In a small bowl, combine honey and corn oil until very well blended. Pour over the oatmeal mixture and mix well by hand.
- Heat oven to 300 degrees. Line a 15"x10" rimmed baking sheet with parchment. Spread the oatmeal-honey mixture evenly over the parchment and place pan in the oven. Bake for 30 minutes, stirring every 15 minutes.
- Stir nuts into the mixture and bake for 5-10 more minutes, until the granola becomes a light golden brown.
- Allow granola to cool. Place dried fruit in a large bowl. Stir in granola. Store at room temperature in a tightly covered container.
- To make hot granola, for each serving, bring one cup of milk to a simmer. Stir in 1/2 cup of prepared granola and simmer until thickened, adjusting the amount of granola or milk to reach the desired consistency. Scoop into bowls and garnish with additional granola.