Healthful Breakfast Recipe: Whole-Grain Granola

<em>Makes 6 cups</em>
<p>This mixture is so versatile you’ll want to keep a supply in the refrigerator to use at breakfast and other meals. Substitute granola for old-fashioned rolled oats in any recipe; use it as a topping for casseroles; or combine it with yogurt and fruit for a quick and wholesome breakfast.</p>
<p>• 2 cups spelt flakes*<br />
• 1 cup old-fashioned rolled oats          <br />
• ½ cup bran flakes<br />
• 2/3 cup chopped almonds      <br />
• 1/3 cup sesame seeds<br />
• ½ cup sunflower seeds          <br />
• ¼ cup chopped walnuts<br />
• ½ cup honey <br />
• 2 teaspoons ground cinnamon<br />
• 1 teaspoon ground ginger       <br />
• 1 teaspoon ground ginseng, <em>optional<br />
</em>• ½ cup chopped dried apricots<br />
• ½ cup raisins<br />
• ½ cup dried cranberries</p>
<em>* Use 3 cups rolled oats in total if spelt flakes are not available.</em>
<p>1. Preheat oven to 375 degrees. Lightly oil two rimmed baking sheets.</p>
<p>2. On one prepared baking sheet, spread spelt, oats and bran. On other sheet, spread almonds, sesame seeds, sunflower seeds and walnuts. Stagger sheets in oven and toast for 8 minutes.</p>
<p>3. Remove sheet with nuts and seeds from oven and cool. Stir grains on the remaining sheet and continue toasting for another 6 to 8 minutes, or until lightly browned.</p>
<p>4. Meanwhile, in a small saucepan, heat honey, cinnamon, ginger and ginseng (if using) until just simmering. Remove from heat.</p>
<p>5. Remove grains from oven and transfer to a large bowl. Stir in toasted nuts. Drizzle warm honey mixture over contents. Add apricots, raisins and cranberries; stir lightly to mix. Cool. Store in an airtight container in refrigerator up to 2 months.</p>
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<em>Pat Crocker is a culinary herbalist and author of several award-winning books. Contact her through</em>
<a href=””></a>, <em>or at</em>
<a href=””></a>.</p>
<p>Click here for the main article, <a title=”click here” href=””>
<strong>6 Healthful Breakfast Recipes</strong>.</a>

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