INGREDIENTS

INSTRUCTIONS

Oops, turns out that it *was* there after all -- just under *desserts*
rather than breakfast!
Anyway, here's another even-more-unbelievably-simple granola recipe I made
last night:
Preheat your oven to 350 degrees:
Dump into a big bowl, and stir until the oats are evenly coated:
As with the other granolas I posted about, spread it all out on a large
cookie sheet and bake for 30 minutes, taking it out every five minutes to
stir it around, and keep it in an airtight container shortly after taking
it out of the oven, so it stays very crunchy.
You wouldn't believe how good this was! If you're reading this and thinking
"that sounds too sweet for cereal", well, think of it as a snack then --
it's very crispy and when you're crunching it up in your mouth it really
does taste like you're eating some kind of fancy maple cookie.
I should try including some other kinds of rolled/cracked/flaked etc.
grains with the oats in these recipes, but oats really are my favorite, and
IMHO too much wheat in granola makes me feel like I'm eating stale bread.
Posted to fatfree digest V97 #020 by "Tane' Tachyon"
<tachyon@cats.ucsc.edu> on Mar 08, 1997

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