Killer Granola

Here’s a cheerful quote from an unknown author – something for us all to ponder as this little food blog kicks off 2011:

“People are so worried about what they eat between Christmas and New Years, but they really should be worried about what they eat between New Years and Christmas.”

I didn’t make any resolutions this year, did you?  Didn’t see the need, really – because I usually forget about resolutions by the time the confetti is swept up and our decrepit tree has been hauled out to the curb.  Mine are the same as everyone else’s anyway: improve my health and my attitude.  Be less grumpy, judgemental, and wasteful, while simultaneously striving for more patience and a sunnier disposition.

Maybe I’m striving for too much self-improvement at once.  It’s probably best to choose just one area to improve upon and call it a day — I’ve been meaning for years to start eating breakfast each morning, so that seems like a good place to start.

Here’s a fabulous granola recipe I got from my friend Ashley.  She and I started (and stopped) a healthy eating campaign together back in November.  We did great for a few weeks – then came the Holidays, and all bets were off.  But I’m starting again today.  Yes indeed-y!  Right this minute, beginning with this granola, and this stuff is soooooo good.  You should have some too.  It’s awesome sprinkled over Greek yogurt with chopped bananas and a little drizzle of honey – yum!

McCann Oats are on sale this week, and since you’ll need to grab a box for this granola, you may as well make these delicious muffins while you’re well stocked with oats.

Start small:  resolve to eat breakfast.  Happy New Year!

KILLER GRANOLA
Yields:  Scant 8 cups

3 cups rolled oats (McCann’s Oats are on sale this week, 12/29/10 to 1/4/11)
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1 1/2 cups raw chopped pecans
1 cup sliced almonds

1 tsp. salt
3/4 cup Grade A Maple Syrup
3/4 cup brown sugar
1/2 cup olive oil

Mix together, spread on baking sheet and bake at 350 for 30-40 minutes.  Transfer to an airtight container; granola keeps well for up to two weeks.

Featured, Fresh, Frugal, Fabulous | January 3rd, 2011