I thought I would share this healthy granola recipe… it has become one of our family favorites, and surprisingly, the “sugar cookie” twist to it resulted from another flop! I made it once and forgot two of the ingredients, and after I pulled Mixing... mixing... mixing. :) it from the oven I was feeling slightly down because I don’t like it when my cooking experiences don’t go well. 🙂 I moved on to something else while it cooled, and expected nobody to really care for this semi-tolerable granola I had just concocted. But suddenly I realized that there were these glowing comments coming from the kitchen about how wonderful it was (amid MUCH crunching, munching, and numerous Mmmmm’s, of course!). Inwardly I was thinking “It’s not really that good; they’re just being nice. I forgot two important things!” Finally, Amanda came right out and said “It tastes like sugar cookies! Kathryn, this stuff is wonderful!” I was thrilled that they liked it, and now it’s MY FAVORITE too!! The special flavorings give it that unique sugar cookie taste. I100_3766 especially love this recipe because it’s super easy to whip up (making it ideal for baking with little siblings – Susanna helped me last time :)) and there’s NOTHING bad for you in it. 🙂 It is extremely filling, and makes a fantastic breakfast, snack, supper, ice cream topping… anytime you need a healthy treat! We often serve it with fresh fruit and yogurt. Enjoy!

Sugar Cookie Granola

2 cups whole wheat flour

6 cups rolled oats

1 cup coconut

1 cup chopped pecans (optional)

1 cup flax seed

1/2 cup water

1 cup oil

1 cup honey

2 tsp. vanilla extract

1 tsp. coconut extract

1 tsp. almond extract

1 Tbsp. salt

Dried fruit (raisins, dried cranberries, apples, etc.) (optional)

Combine flour, oats, coconut, and chopped pecans in large mixing bowl. Set aside.

Put flax seed in blender and grind into a course powder. Add water, oil, honey, flavors, and salt. Blend for 30 seconds or until well-mixed. Pour mixture over dry ingredients and mix well. Spread on 3 baking sheets and bake @ 200 for 1 hour, stirring every 15-20 minutes. Cool completely. Sprinkle with dried fruit if desired and store in air-tight container.

Notes:

Like I said, it's usually big hands that get into it! :) This is another one of those “spatula” recipes. You have to keep one close by to swat any little (but usually big) fingers that just happen to find their way to the bowl for a little snitch. 🙂