It’s raining here in Ocean Shores. Been raining nonstop for some time now.  I bravely don my rain parka, tighten up the hood, and dash out to the garden to pick a variety of super greens (mustard greens, spinach, chard, kale, collards) to clean, steam, and make the spinach ball recipe as seen in my previous blog post.  These greens are the tough Super Heroes of the winter garden, standing bravely against the winds coming off the ocean, the relentless sheets of rain that fall sideways, the hail, and the onslaught of hungry moisture loving slugs. Here at the coast, until we get a deep frost sometime in late January, the greens grow tenaciously in the garden.

But this post is about GRANOLA.  And this post makes me think about a question I have.  What makes a recipe yours?  How many alterations later can you claim the recipe as your very own?  Since I am clueless on the subject, if you have any input, I’d love to hear your comments below.

I refuse to buy granola.  I find it is too sweet.  Store bought granola practically makes my teeth shiver from the cloying sugary morning kick it delivers.  I have collected many granola recipes and this one included here is my favorite.  The original recipe was given to me from my friend, Betty.  If Betty is looking at this recipe, she may ask herself if this is her recipe because I have altered it slightly.

This is the perfect batch to make for the new year!  Make it now and enjoy it through the first days of the new year. It lasts a good two weeks in a sealed container.

Granola Recipe

5 Cups rolled oats
1 C unsweetened large shredded coconut flakes
1 C Wheat germ
1 C Walnuts
1 C Almonds (I use slivered almonds)
Sunflower Seeds (half cup) and Pumpkin Seeds (half cup)

2 teaspoons Vanilla Extract
1 teaspoon Kosher Salt
¾ C Vegetable Oil (I use Olive Oil!)
¾ C Honey and Maple Syrup (equal mixture of both)

Preheat 350 degree oven. Mix above ingredients together in BIG bowl. Line two baking sheets with parchment paper.  Spread half the mixture on one sheet and the other half on the other sheet.
Bake, stirring @ 5-10 minute intervals in the beginning. Then in the last 10 mins. Stir every few minutes until brown (light)

IMPORTANT: I keep rotating the sheets every time I stir.  The sheet on the bottom rack moves to the top rack and the one on the top goes to the bottom.  Or you can just bake one sheet at a time and skip the rotations.
Careful on the last 10 minutes because it can burn quickly.
Let it cool and store in a tight container.
Each batch takes +- 30 mins.

Serve with milk, almond milk, soy milk, hemp milk, or yogurt. Don’t forget to add your fresh fruits and dried fruits. Sliced bananas, chopped apples, raisins, and fresh blueberries are my favorite toppings.