Dark Granola

Joanie has been looking for some sort of granola to put on her yoghurt in the mornings. I guess she was putting something else on there before, (some sort of granola-ish thing, but I’m not sure what), and she’s found that she doesn’t stay full as long now that she doesn’t have whatever she was adding before. Since we want to know what’s in our food, and I have a recipe for granola that came from my grandmother, I wanted to make some granola, so last night I made some, (woohoo! Saturday nights have never been more exciting!).

There are a few things that are surprises about granola. First, there’s more sugar, (or in my case honey), and oil in it than you would think. Second, it doesn’t become crunchy in the oven, it waits until it cools down. I discovered this second item the hard way, so the container of granola that we now have is quite dark, and the raisins taste kind of burnt.

So, what did I put in the granola? A whole bunch of stuff. Rolled oats, sunflower seeds, coconut, pumpkin seeds, raisins, craisins, almonds, walnuts, and probably some other things that I have forgotten about already. The granola is pretty good, but next time will be even better since I won’t burn it.