Granola

Having stumbled upon a pretty good recipe in Frontier Heritage Cookbook, I then proceeded to change almost everything about it because...well, I hate walnuts. The result lasted less than 24 hours as my husband, myself, and my dear friend Cathy munched blissfully away.

This recipe can be edited to suit your particular tastes: consider it a general guideline of delicious.

Homemade Granola Cereal
Ingredients
2 1/2 cups quick-cook oats (such as Quaker)
1 cup flaked or shredded coconut
1/2 cup slivered or sliced almonds, unsalted
1/4 cup flax seeds
3/4 cup butter (that's 1 1/2 sticks)
3/4 cup packed brown sugar
3/4 cup honey
1 tbsp plus 1 tsp (or 4 tsp) vanilla extract

Directions

Line a cookie sheet with aluminum foil and butter the foil well. Add oats, coconut, almonds, and flax seeds and spread evenly. Bake at 300 for 20 minutes, stirring several times. (if you have an oven that is hotter at the back than the front, you should turn the pan halfway through)

Meanwhile, in a saucepan, combine butter, brown sugar, and honey over medium high heat for about 5 minutes or until bubbling. (Be careful! The bubbles come up quickly and will make an awful mess if they hit your stove). Remove from heat.

Turn up oven to 350. Add the butter mixture to the oat mixture and stir until thoroughly combine. Bake 10 minutes or until bubbly. (again, turning halfway through for hot ovens)

Let cool, then put into a plastic bag and seal tightly to last for up to a month.