Ever since I’ve known him, Travis has been a devout cereal eater, sometimes twice a day–in the morning and as a post-work snack–so this means our pantry is typically stocked with some form of bran flakes, or one of those Barbara’s brand puffed varieties, or maybe a recent Trader Joe’s find with flax and pumpkin seeds. But lately he’s been feeling burned out with cereal (that’s what 20-odd years of eating the stuff will do to a person), and I’ve been hesitant to purchase it anyway in light of what I’ve read about the toxicity of extruded grains products.
So I make granola, which Travis devours by the bowlful, with milk or yogurt, whichever he sees first, I think.
This recipe was inspired by a granola I buy at our local PCC grocery store.
5 C rolled oats
3/4 C dried unsweetened coconut, shredded or flaked
1/2 tsp salt
1/2 C maple syrup
1 tsp vanilla extract
1 C sliced almonds, raw or unroasted
1 C banana chips
1 C diced dried papaya
Preheat the oven to 250F.
Combine the oats, coconut, and salt in a bowl. Pour over the maple syrup and the vanilla. Stir well until the mixture is evenly moistened, then scrape it all out onto a rimmed baking sheet and spread into an even layer. Bake for 2 hours, adding the almonds during the last half hour to avoid over-toasting them. After 2 hours, turn the oven off and allow the granola to stay in the warm oven until completely cool. (If you’re in a hurry, you can cool the granola on a rack). Add the banana chips and papaya and stir to combine. Store in a large container or a ziploc bag.