Monday, June 11, 2007
Granilla

Why my kids call this granilla, I do not know. Granola, vanilla, granilla.

Granilla
Stir that all up in a BIG bowl. In a glass measuring cup (1 qt. size works best), combine:
Stir that all up in the smaller bowl or cup, then pour it into the big bowl. Stir until it's all wet. Now you can either bake it in the oven or in the microwave. Either way, your house is going to smell great, and you're going to need two 13x9 pans, lined with foil. You don't have to line the pans with foil, but if you don't you'll have to, like, wash them. And who wants to do that?

So, if you want to do the oven, divide the raw granola between the two pans and throw them in a 300 degree oven. After 20 minutes, take them out and stir it up. Leave them in there for 10 or 15 minutes more (do you like your granilla crispy or extra crispy?). Then take it out and let it cool.

If you want to do the microwave, just keep it in the bowl. You're going to microwave for 8-10 minutes total. You have to stir it after the first 2 minutes, the second two minutes, then each minute after that. REALLY. It's like chex mix. You are heating oil and if you don't stir it and distribute the heat, it can actually burst into flames in your microwave. And that's no good for anyone. So only set the timer for 1 or 2 minutes at a time. Then, when it's cooked enough for your tastes, dump it out on those same foil lined pans and let it cool. See? So the microwave is faster, but you have to babysit it and you don't save any dishes. *shrug*

When it's cool, put it in ziploc bags. Sooooo good over yogurt for breakfast. Or at night. Anytime, really.

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link | posted by Sarah Jean at 8:44 PM






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Ever wish someone would wave a magic wand, and easy, nutritious dinners would appear on your kitchen table?

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