Author Notes
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
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Ingredients
- For the Granola
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2 cups
oatmeal, preferably long-cooking rolled oats
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1/2 to 1 cups
flaked coconut
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1/2 teaspoon
Kosher salt
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1/2 cup
honey, maple syrup or 1/2 cup brown sugar dissolved in 1/2 cup boiling water
-
2 tablespoons
corn or other vegetable oil, preferably not canola
-
2 cups
total of any combination of coarsely chopped walnuts, pecans, almonds, shelled unsalted sunflower seeds or pumpkin seeds, wheat germ
-
1 cup
dried fruit such as raisins, cranberries, cherries, mango, pineapple or apricots (chop larger fruits into small dice)
- To serve
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1 cup
milk
-
1/2 cup
prepared granola
Directions
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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.
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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.
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Stir nuts into the mixture and bake for 5-10 more minutes, until the granola becomes a light golden brown.
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Allow granola to cool. Place dried fruit in a large bowl. Stir in granola. Store at room temperature in a tightly covered container.
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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.
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