Another staple in my kitchen. I make up a large batch of granola at a time, altering the flavors and ingredients every time–life is too short to always eat the same flavors. After it has cooled, I freeze most of it for later use. Eat granola plain, tossed over yogurt or added into warmed milk (of your choice), use it as a topping for crisps or stuff into apples and pears and then bake it. Wonderful for gift giving.
In large bowl, combine all ingredients and mix to coat evenly.
Spread on cookie sheet. Bake at 200º until fragrant about 20-30 minutes.
I used rolled oats a little triticale, dried cranberries, dried goji berries, cashews and 5 spice in the granola pictured here.
Allow to cool then use or store as desired.
Health Highlights: The energetics will vary slightly with the different grains, nuts and fruit used. On a whole, the grains nourish Stomach and Spleen. Warm, sweet spices aid digestion and pick up the metabolism. Fruit provides dense energy and fiber and the nuts give protein.
AOBTA Certified Instructor & Practitioner
Certified Holistic Nutritionist (CHN)
Diplomate, Asian Bodywork Therapy (Dipl. ABT NCCAOM)
Amma Therapy, Integral Asian Medicine, Holistic Nutrition & Herbs.
Inspiration and education for healthy and sustainable living.
I have been practicing and teaching since 1994. I maintain my private therapy practice in Boise, Idaho. I offer classes and consultations online.