I was entertained by a dear friend the other morning and served a delicious, homemade breakfast. The granola was freshly out of the oven. The yogurt was beautiful and delicately sweet. Top that with fresh berries and it’s pure indulgence.
Somer’s Homemade Granola
1 C. shredded coconut
4 C. rolled oats
¼ C. toasted wheat germ
¼ C. sunflower seeds
1 C. chopped cashews
1 T. sesame seeds
½ C. honey or pure maple syrup
½ C. butter, or earth balance vegan spread melted
½ C. golden raisins
¼ C. oat bran
¼ C. dried blueberries/cranberries
I usually double or triple this recipe as it keeps in a sealed tupperware cereal container for about a month or so. You can vary the fruit and nuts to whatever is your preference (for me its whatever I have on hand I like mango, apricots, walnuts, pecans, etc. Use your imagination! Just make sure you add the nuts to the oats you are going to bake and the fruit at the end, otherwise the fruit will burn and the nuts will have a tendency to go rancid). Sometimes I don’t have wheat germ or oat bran so I just use all rolled oats and it still works great. I like to add 1/2 cup flax (ground or whole) when I have it on hand.
Heat oven to 350 degrees. Line baking sheet with parchment, spread shredded coconut on top. Bake until toasted, about 5 minutes. (or microwave in 30 second increments stirring each time till desired toastiness) Decrease temp to 300 degrees. Line two baking sheets with parchment. In a large bowl combine all other ingredients except raisins and coconut. Spread onto sheets. If doubling or tripling you will need to bake multiple batches in order to make it crisp properly 3-4 cups of granola per baking sheet is a good rule. Bake 25 minutes. Break up granola, sprinkle with coconut and raisins. Store in airtight container.
Somer’s Homemade Yogurt
12 Cups Whole Milk
1 C. Honey or Pure Maple Syrup
2 Packets Plain Gelatin (not Jello!)
1 C. Plain Yogurt (starter)
1 C. Heavy Cream
1 T. Vanilla (optional)
I realize this is a whole lot of yogurt…… You can cut this recipe in half or quarter it, we just happen to eat it all and it makes it easy for me making it all in one huge batch…… You can use lower fat milk and omit the cream – but don’t expect it to be as tasty! Turn your most massive crock pot on high (you will use this for incubating). In a large saucepan combine milk, honey and gelatin and bring to a boil stirring constantly. Remove from heat. TURN OFF CROCKPOT. Put saucepan in icebath for 3-5 minutes until lukewarm (keep testing with your finger) you don’t want it to cool too much or be too hot. Add yogurt and cream and stir till well blended. Pour into crockpot and put on the lid.
Wrap crockpot in a blanket or towel and every hour or so put it on the “warm” or “low” setting for 5 minutes. In 3-5 hours yogurt will be thick and ready- you can tell its ready when some liquidy whey forms on the top and when you tilt the crockpot the yogurt pulls away from the side in a solid mass. The cream will have risen to the top. I like to stir it all together with a wire whisk, add vanilla and then pour into containers. I use some serving size containers (freezer jam size) as well as a bigger size. Stores up to two weeks but my family eats it all in one. Enjoy!