Well, meet mine! Our youngest daughter grows her own wheat grass, eats very carefully, avoiding fats, and is constantly working to improve her health. I’m really proud of her good choices and appreciate her husband’s support. They are avid hikers and when they come our way, they always head to the mountains for serious back packing trips.
We live in the shadows of the Grand Tetons, of course on the Idaho side. We never tire of seeing them and especially enjoy several trips a year to Yellowstone Park and Jackson Hole. We planned a day trip with a picnic and a hike to “The Park,” and had a glorious time together.
For the first time ever we saw a bear, across the river from us, without a ranger or crowd of people around. He was magnificent and just watched us as we watched him. It was a thrill!
A Pelican posed in the middle of the Yellowstone River for me on his own grassy island!
On our hike, the colorful wildflowers were everywhere and so spectacular.
We hiked 4 miles on the Slough Creek Trail, in a fairly remote part of the park. It was just breathtaking everywhere we turned. It was one of the most renewing days I’ve had in a long time; lots of fresh air, sunshine, amazing scenery and the best company!
So, now back to my granola girl… My daughter challenged me to share more of my healthy recipes…scolding me (a little) for posting too many sugary treats. She’s right, so here’s to turning over a new leaf!
Low-fat Granola will rock your world! It is so delicious and can be used in many ways. In the future I will share some fun and healthy ways to use it! It keeps for 1 month in an airtight container and in every 3/4 cup serving there are 297 calories.
I begin with 6 grain rolled cereal, composed of wheat, rye, oats, barley and sunflower seeds. I can highly recommend my source, Honeyville Grain . I have been using their food storage products for years. This is my favorite cereal that I buy in 50 pound bags. It’s makes a wonderful hot cereal, gives beautiful texture to homemade bread, and we love to turn out vats of our granola. It stores well for years in a cool, dry space, and is very well priced.
Mix grain-oats, brown sugar, and unprocessed bran well…
combine oil, honey and vanilla and heat till bubbly. Pour over the oat-grain mixture and mix together. Now pour in onto a jelly-roll pan (18×12), spread it out and pop it in the oven.
Note: When I make it, I four times my recipe and bake it in 2 (18×12) double cake pans. It takes longer to bake, but is just as easy to make it in quantity for gifts, company, and other recipes. Each time I stir it, I switch the pans from top to bottom.
Stir it in 10 minute intervals till it starts to get brown and crunchy.
When you think it’s almost done, add cut up fruit. You can use whatever kind of dried fruit you like, cherries, raisins, cranberries, apricots, apples, peaches…I used a mixture of these and added slivered almonds to each pan. Now bake for 10 more minutes.
You should have a pan of gorgeous granola, healthy and yummy, all rolled into one! Now let it cool and it will get crunchier as it cools.
Put it in an airtight container…and enjoy all month long. If you want to be a granola girl (or guy), it’s pretty enough to be out on your counter! I love these fabulous glass jars…
This is as “granola,” as I get, invigorated and windblown at the top of our hike. Oh, we had fun! Our little family left this morning, and the nest is empty again…we are feeling “sweet misery” as we tidy it up. We made some amazing memories and sure love the three of you!
We are planning our hike for next week and won’t forget our bear bells this time!
8 cups 6 grain cereal
3/4 cup brown sugar
1/2 cup unprocessed bran
1/4 cup canola oil
1/4 cup honey
2 tsp. vanilla
1 cup chopped dried apples, apricots, peaches, pears or prunes
1/2 cup dried cranberries, raisins, or cherries
1 cup chopped raw almonds
Mix oat-grain mixture, brown sugar, and bran well. Add to a large roasting pan. Mix honey, oil and vanilla in a saucepan and heat till bubbly. Pour over oat-grain mixture and mix well. Bake uncovered at 350 for 10 minutes and then stir. Bake 10 more minutes and stir again…then repeat. Stir in fruit and nuts and bake for 10 more minutes. Cool and stir again. Store in a airtight container for 1 month. Makes about 4 quarts.
Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…
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