Friday, February 6, 2009


Granola does not need to be restricted to breakfast, snacks, and cookies. You want the best nutrition for you and your family. The Granola sold in supermarkets usually has minimal food value. So why bake your own Granola? It is easy, fun, and increases your food value.

Wheat, oat, rye, barley, buckwheat, and spelt flakes can be used. They have slightly different flavors and textures. Once grains are milled, they oxidize quickly. It is wise to flake your grains and roll your oats with your Family Flaker Mill as needed.

Granola is seldom made of just flaked grains. As for the rest, the combinations are unlimited. Create your own Granola with the flavors that taste good to you.

Powdered milk is an excellent addition nutritionally, and it costs almost nothing. Its protein is first rate, and it is a good source of minerals, especially calcium.

Sesame and sunflower seeds both contribute greatly to texture, appearance, flavor, and health. They are high in minerals and vitamins.

Nuts and seeds add to the texture and desirability of granola. Both the nuts and seeds should be left out of the baking process until the end of the baking time, so as to keep them unsaturated. Approximately 10 minutes before the Granola will be ready, sprinkle on, and mix in the seeds and nuts.

Dried fruits are a common source of special taste in Granola. They need to be added after the baking is completed, for they burn easily and have no need of being cooked. Raisins are the most common, and dried apricots are among the healthiest. Many other dried fruits available can be used - dates, apples, bananas, pineapples, prunes, currants and figs.

Different herbs and spices add a new and wonderful taste to Granola.

To bake, spread the mixture on a cookie sheet or a similar baking pan and place in preheated 250 F ovens. Bake for 20 minutes. During the next 20 minutes stir after the first 10 minutes. About 10 minutes before the Granola is ready, mix in the seeds and nuts. If you are using dried fruit, sprinkle on after removing the pan from the oven. Allow to cool. Then store in a tightly sealed container. Refrigeration is not needed unless you use your Granola slowly.

These a two recipes. One for a loose granola and the other for a granola bar. You can be a creative a you want to be in making your fresh granola.


This recipe is a sweeter granola and is great for snacking and cereals.

2 cups rolled oat groats 1 cup honey
2 cups flaked wheat berries 1/2 cup sunflower seeds
1/2 cup rye flakes 1/4 cup sesame seeds
1/2 cup barley flakes 1 cup raisins
1/2 cup powdered milk 1 cup dried banana chips
1/2 cup sunflower oil

1. In a large bowl, mix the rolled oats, flaked wheat, flaked rye and flaked barley.
2. On low heat mix together sunflower oil and honey. Stir until blended and easy to pour.
3. Add to the flaked grain mixture, powdered milk, oil and honey mixture. Mix well until all of the dry ingredients are coated.
4. Bake in a preheated 300F oven for 50 minutes. Stir the mixture every 15 minutes. Add the sunflower and sesame seeds during the last 10 minutes.
5. Remove from the oven, transfer to a large bowl and let the mixture cool. Add raisins and banana chips. Store in an airtight container at room temperature.


These powerhouse granola bars are great for breakfast on the run and turns anytime snacks into a wholesome treat. These bars can be stored wrapped in room temperature up to a day, or keep in the freezer for a longer period of time.

3/4 cup fresh rolled oats 1/ 2 cup chopped dates
1/4 cup whole wheat flour 1/2 cup maple syrup
1/2 teaspoon baking power 2 large eggs or egg whites
1/2 teaspoon baking soda 1/2 teaspoon vanilla

1. In a large bowl, mix together the flour, wheat flakes, baking powder, soda and dates.
2. Stir in syrup, eggs, and vanilla; beat until smoothly mixed.
3. Spread batter evenly in a lightly oiled 8-inch square pan. Bake in a preheated 350F oven for about 20 minutes or until the cake is golden brown and just begins to pull from the pan sides.
4. Cut into 2-inch squares and serve either warm or cold.

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