Blah to Gra – nola That Is!

Allergies have haunted my life since I can remember.  Memories of the first time I was tested still haunt my Stepmom, whose fingers I may have broken had I been stronger.  Back then they did skin testing on your back, not on your arm…thankfully, for my daughter the testing process is considerably less painful and quick.

Little C tested positive to dairy allergies last year and she exhibits symptoms of wheat allergies, which we will be tested for next month when we go back to VA.  Developing meals free from both products has been quite a challenge…one that I welcome with gusto!

The puffed rice that once was a great breakfast at school has now become subpar in the world of more interesting things to eat.  What do you do with a ton of plain puffed rice?  Why, make absolutely wonderful granola, that’s what!

Start off by preheating the oven to 350 degrees Fahrenheit.

I raided my pantry to find different ingredients; this is a great time to use nuts or seeds that might be flirting with an expiration date or dried fruit that were bought and then forgotten.  This is what I found:

1 cup of Puffed Rice

2 cups of Rolled Oats

1 cup slivered almonds

1 cup of raisins

½ cup of dried plums

You will also need the following:

1 tsp. Vegetable Oil

1 tsp. Vanilla extract (real pleeeeease!)

6 Tbsp. Honey

¼ cup Apple Juice*

1 Tbsp. Brown Sugar

½ tsp. Cinnamon

*I did not have apple juice, we just don’t drink it.  So, I used a packet of apple sauce that I had in my pantry.  Perfect substitution!

Combine the oats and the puffed rice and layer it onto a cookie sheet.  Pop it in the oven for 10 minutes, just to toast everything a bit.  Keep an eye on it, if you burn any of this it’s done.  I stirred mine half way through.

While that’s getting roasty-toasty, combine all the wet ingredients and the spices in a measuring cup.

When the oats and puffed rice are done toss them into a bowl and pour the wet mixture over it all.  Mix it well.

Then spread a thin layer onto a cookie sheet.  You can use the same cookie sheet as before; I chose to use my Pampered Chef stoneware for this because I didn’t want anything to burn.  I baked this part in batches so that things would toast nicely.

Bake each batch for 15 minutes, mix some, and then another 5 minutes or until it’s lightly browned.  The mixture will still be moist when it’s done, but it should look a bit toasted.  Spread out onto another cookie sheet to cool while you start on the next batch.

Once cooled you can put back into the bowl and mix in the dried fruit.

You’re finished!  Super easy, super cheap, super yummy!  What more could a sweet little girl ask for?  Pour on some unsweetened coconut milk with a side of banana and you’ve got one energy-packed breakfast!