I love food that is easy.

Just like I like my men.


Is this thing on?


I love food that takes less than 10 minutes to prepare, yet is delightfully delicious.

And that is why I love this little granola recipe. The original recipe came from a magazine (Real Simple, I think) a few years ago. I have modified my little recipe card each time I have made this granola, and I now think that it is perfection.

If I do say so myself.

Preheat your oven to 350.

And grab these ingredients:

4 c. Oats (NOT the quick cooking kind)

1 c. Sliced Almonds (or any other nut if you prefer it more)

1/2 c. Unsweetened Coconut (find it in the baking aisle)

1/4 c. sunflower seeds (the original recipe called for pumpkin seeds, which you may just have on hand this time of year)

1/2 c. maple syrup- PLEASE use the REAL and GOOD stuff- no Mrs. Butterworths here, I beg you

2 T. oil

1/2 t. salt

1 c. dried fruit

Now, here comes the very challenging and precise part of this recipe.

Take everything that I mentioned above and dump it into a Tupperware bowl- preferably one that has an air tight lid.

I’ll stop for a moment and state that you can use any dried fruit that you prefer. I have made this with raisins, cranberries, and apples. This time around I used 1/2 cup dried pineapple and 1/2 cup dried cherry flavored cranberries.

That dried fruits section at the grocery store (usually either by the canned fruits or by the salad toppings- think croutons and nuts) has more choices than one would think possible. So, have at it!

Ok, I interrupt your viewing of the granola building once again. I’m stepping on my soap box.

Please, please, please, forever please use REAL maple syrup. Yes, I know it is expensive. But there is a reason for that. Real maple syrup is harvested from a maple tree. Fake syrup is harvested from high fructose corn syrup.

The difference in flavor is overwhelmingly better.

Just ask my daddy-o.

He is a syrup snob.

Once you’ve topped your mix off with the salt and oil (use canola or vegetable), mix it all up and pour it out onto a sheet pan. Pop it into the oven for 15 minutes.

In the meantime, wipe out your Tupperware container. When the granola is finished, this will be your storage container.

After 15 minutes, pull out your granola and toss it up. Make sure you get everything that was on the bottom rotated up to the top.

Then, stick it back in the oven for another 10-15 minutes.

At 10 mintues, start checking on it. You want it to be a golden brown, but not a dark brown!

It should look just about this color when it is ready.

Put your finished and slightly cooled granola into your storage container.

Now, you can eat this a million different ways.

I often will pack a small bag of it to nibble on while I’m at work.

I’ll also toss some on cottage cheese, ice cream or yogurt (as seen below).

Brad will pour some into a bowl, and top it off with milk to eat the granola in place of a bowl of cereal.

You are only limited by your imagination.

That sounds like a line from an after-school special.

Of course, thank you to my loyal Sous Chef. She faithfully caught ever little oat that flew off of my pan and onto the floor while mixing.

Have a happy Tuesday.

It is fall, and it is crisp outside yet sunny. Doesn’t get better than that.