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.
Diplomate, Asian Bodywork Therapy (Dipl. ABT NCCAOM)
Certified Holistic Nutritionist (CHN)
AOBTA Certified Instructor & Practitioner
I have been practicing and teaching since 1994. I maintain my private therapy practice at Pulse Holistic Health offer Amma Therapy, Holistic Nutrition therapy sessions and classes for the public. In 2016, I started teaching Amma therapy apprentices again. I write regularly and offer classes in continuing education and for the public.