Homemade Granola

I love granola, but it is expensive.  I also like controlling the ingredients (two of my children do not like dried fruit in their granola).  I make a batch every other month or so.  Makes the whole house smell yummy!

Recipe is as follows:
4 cups old-fashioned oats  (NOT instant oatmeal!)
1.5 cups of almond slices (or slivers)
1/2 cup light brown sugar
1/2 teaspoon of cinnamon (I use closer to one teaspoon since we LOVE cinnamon)
1/2 teaspoon salt
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla

Oven = 300 degrees F
In a large bowl, mix oats, almonds, brown sugar, cinnamon, and salt.
In a small bowl, warm oil and honey (I use the microwave for 30 or so sec.).  When warm, whisk in vanilla extract.
Pour liquid over the dry ingredients.  Stir to coat all.  I use two parchment-paper-covered baking sheets.  Spread granola out.  Bake a total of 40 min., tossing the mixture every ten minutes.

When cooled, you can add dried fruit.  Store in an air-tight container for a couple/few weeks . . . if it lasts that long.

First Day of Summer Break

Yesterday was the first day of summer break.  I actually exercised (three mile walk/run), cleaned, volunteered at the high school, geocached (for the first time), made granola and several loaves of zucchini bread.  I took a shower right before bed and fell asleep immediately.  

The bread is very tasty (and I did not need to waste my CSA zucchini!).  Below is the recipe:

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

2 cups sugar

2 cups shredded zucchini (do not peel--you want the skin)

1/2 cup vegetable oil

2 eggs

lemon zest (this really makes a big difference)

My family prefers no nuts; however, you may want to add a cup of chopped nuts

Mix flour cinnamon & nutmeg, baking powder & soda, and salt in one bowl.  Combine sugar, zucchini, veggie oil, eggs, and lemon zest in another.  Combine (and add nuts if desired) ingredients from both bowls.

Bake in greased/floured pans at 350 for 55 minutes--until a toothpick comes out clean from the center.

Makes TWO 8 X 4 X 2 loaves (or six mini loaves--less baking time).

This recipe freezes very well!