The sorta-crunchy gal’s homemade granola

My street cred as crunchy Earth Mother is kind of sketchy. It’s not that I’m not crunchy, it’s just that I’m sort of bipolar about it.

I had a home-birth and planted the placenta underneath a fig tree. I believe in Arnica and pulsatilla. I believe in yoga. I believe in the universe and my powers to manifest reality. I have an altar. I don’t watch TV.

On the other hand, I also believe in the Parking Gods. (Asphalta is GREAT!), and in lots of wine and beer. My son had a traditional bris. I could be a vegetarian again but I believe life is too short to say no to the ocassional In & Out Burger. I love pedicures. I drive an SUV.

See what I mean? I will smoke a cigarette but will become unglued if you try to spray ant poison in my home. Compared to some of the womyn I knew in Berkeley, I’m practically a republican.

Ah, but I do have my own recipe for homemade granola!  OK, it’s my cousin’s, but that still makes it a family recipe. So I can, in fact, make my own granola, which decidedly pushes me over to the crunchy side.

It’s not quite cooking with algae but it’s a beginning.

Dig this:

Nantucket granola – (thanks, cuz!)

4 cups oats (not quick cook)
1 1/3 cups flaked or shredded coconut (preferably unsweetened)
1 ½ cups light brown sugar
1 cup sliced almonds
1 cup sunflower seeds
¾ cup canola oil
¾ cup cold water
1 tlbsp vanilla

1/3 cup dried cherries

1/3 cup dried cranberries
½ cup raisins

Preheat oven to 325. Combine all ingredients through vanilla. Stir well.

Spread mixture over a lg. baking sheet, stirring every 10 minutes, until golden brown (about 1 hour, 20 mins). Remove from oven and cool.

Transfer to a large bowl and stir in dried fruit. Store in freezer.

Try it. It’s delish. Despite the processed sugar and all, I mean.

Tagged as: homemade granola, Nantucket granola