Emily's regular breakfast photos have finally broken me down. I've dipped my toe into the world of homemade granola and have been swept up by a whirling current. I can't seem to make enough to keep it in the house for more than a few days. It's so easy and so very good.
I modified Emily's adaptation of Stephanie's recipe to accomodate the various food sensitivities and blood sugar challenges in our house. Sucanat for honey or maple - and only about half of the sweetner. Twice the oil to keep it together without the wet sweetners. Puffed corn or rice cereal for texture. Bits of dried apple since we have so very much. Ground flax seeds and oat bran for a bit more substance. And for a zing, Saigon cinnamon, thanks to a recent swap with Stefani.
I'd write out a revised recipe but I think it would end up reading "a handful..." and "a bunch..." and "a spoonful..." and "enough...". Thankfully, the kitchen sink method seems to work incredibly well. You know you want to...
