When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"
"What's for breakfast?" said Pooh. "What do you say, Piglet?"
"I say, I wonder what's going to happen exciting today?" said Piglet.
Pooh nodded thoughtfully. "It's the same thing," he said -- A.A. Milne
So I've been experimenting in the kitchen. The stroke has changed my taste buds. What I used to love now tastes funky. So back to the oven I go. I am trying to lower my cholesterol, so that means oatmeal for breakfast. My porridge experiment was awful. The flavor was fine, but I prefer crunchy foods. So I went back to granola.
Set oven to 300 degrees.
6 cups old fashioned oats
1 teaspoon cinnamon
1 cup of unsweetened coconut flakes
1 cup of nuts ( almond, walnut or pecan)
1 teaspoon of hemp seed
1 crack of salt from salt grinder ( 1/4 teaspoon approx)
1 cup dark agave syrup
1" of grated fresh ginger
Mix the dry ingredients in a bowl. measure the agave syrup. Grate the ginger into it. Mix into syrup. Pour syrup over the dry. Mix thoroughly.
Spread the mixture onto a large cake roll sheet ( or cookie sheet with sides). Bake for 10 min. Pull out of oven and mix iit. ( I use a spatula, to flip over the mixture for even toasting). Bake another 10 minutes. Repeat. Do for a final 30 minutes. Mixture should be a golden color.
Agave syrup is very sweet, more so than sugar. So if you don't have a sweet tooth, lower the amount.
Store granola in an air tight container for up to 10 days.
I love it with lowfat yogurt or almond milk. I toss on a few berries too.
The ceramic bowls I purchased at Lillstreet during an Empty Bowls event.