“Uncle,” I say.

You all can stop threatening me now. Here’s the Granola recipe.

So many of you have raved that “Mary’s granola is the best” so I’ve finally gotten my act together to share my secrets. I’m feeling a sudden urge for this recipe to flourish and expand to make us all even more happy and cleansed! Or…maybe I just want feedback so I can make it even better. You decide.

I found a recipe online years ago after my cousin Abby bragged about making her own granola. You can get it here at USA Weekend Magazine. Like any great recipe, it left room for customization and this is what I bring you. Please, feel free to fiddle with it to suite your taste. But if you’re like my friend Monique, just follow the damn recipe.

My version also is doubled because if you’re putting forth the effort, why not make enough to share with friends or sell at the school bake sale. This stuff goes for $8 an 8-ounce bag. Like gold baby! Well, maybe not gold but it has made me contemplate a career change.

Preheat oven to 275 degrees. Spray coat two large cookie sheets with non-stick cooking spray (I use olive oil. Makes me feel bohemian).
Toss together:
4 c. Rolled Oats (not the quick cook kind)
½ c Wheat Germ
½ c Raw flax seed
4 tbs. dark brown sugar
1 ½ t. Coarse Sea Salt (Seems weird but it’ll get you a boy friend)
1 c salted roasted cashews
1 c flaked coconut (sweetened is always more fun)

[Monique don’t read this part] You get the picture. Substitute any nuts, and grains that you like to suit your taste. Just follow the proportions so it doesn’t get too wet or dry.

Bring to a simmer over med-low heat until combined:
4 tbs. oil (I like extra virgin olive but you can use whatever)
4 tbs. molasses (This time I used Mid East Pomegranate. I like to switch it up. Don’t judge me.)
4 tbs. honey
3 tbs. water
1 t. vanilla extract
Drizzle the hot liquid over the dry mixture while turning with a spatula. Turn a bit to coat evenly. Divide mixture evenly between the two cookie sheets and pinch the granola to create clumps.

Bake for 30 minutes turning after 15 to cook evenly. Remove from the oven and toss in 2 c dried cranberries (or whatever…). Return to the oven for 15 minutes or until really nicely golden. The molasses does an excellent job of browning. Remove immediately and let cool on pan for 15 or 20 minutes.

Store in a large container in the fridge for up to two weeks. I guarantee you won’t have to worry about it spoiling. It has a tendency to disappear and create great feelings of dependency from your loved ones. I call that crunchy, sticky love!

Let me know how you make yours!
Mary