Recession Recipe: Yogurt and Granola

This week Economy Bites took a field trip up to Westchester to visit Daniel's mommy, Emily! Emily taught us to make yogurt and granola! YUM YUM YUM YUM YUM!!

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Emily's recipe makes, like, a bathtub full of granola. Make this on Sunday and you'll be eating it for breakfast for weeks...literally WEEKS.

Also: you can change up this recipe and make it your own in a tons of ways. Omit the seeds, add berries, raisins, dates...chocolate chips maybe? Not the healthy route, but still an option. I'd love to see and hear about your granola variations.

**this is the recipe for Granola. For the yogurt recipe, please see the video.

INGREDIENTS

8 cups rolled oats

1 cup Sunflower seeds

1 cup Sesame seeds

1 cup walnuts, chopped

1 cup pecans, chopped

1 cup almonds, chopped

1 cup flax seeds

1 cup Brazil nuts, chopped

1 cup pumpkin seeds

1 cup oil, Grapeseed or canola

1 cup maple syrup

PROCEDURE

-Preheat oven to 275

-Combine all dry ingredients in a large bowl

-In a smaller bowl, combine oil and maple syrup. Once mixed, pour over dry ingredients and mix with a wooden spoon.

-Line cookie sheets with parchment paper and spread the granola evenly on top (you may need two cookie sheets). Place granola in oven to bake. After 10 minutes, stir everything around. Let cook another 10 minutes. You know it's ready when you can smell it - also the edges should be browned.

-Remove granola from the oven, it'll still be soft and will harden while it cools. Let it cool for 20 minutes or so before putting it away.