I grew up eating cereal for breakfast. Just add milk – which a dairy farm always has on hand – and you’ve got instant breakfast. We had plenty of Wheaties, Total, raisin bran and corn flakes over the years but Dad would buy cereals with a higher sugar content from time to time. I remember arguments about who finished the box of this or that coveted cereal – or left behind only crumbs.
I buy cereal for my kids as well, though I usually stick to the kinds with limited added sugar. Reading the labels on even these seemingly less sweetened cereals is discouraging, however. Do you know how much added sugar there is in a serving of raisin bran? It’s 34 percent of the daily value for added sugar (for an adult). An article in the Wall Street Journal a few months back estimated that, on average, Americans consume 60 percent more added sugar than the maximum 12.5 teaspoons (50 grams) the Food and Drug Administration recommends per day. And their standards aren’t any too strict. Other health organizations recommend just six teaspoons per day. The more I read about the overwhelming amount of sugar consumed in this country, the more limited our cereal options become around here. So my sons have lost interest in cereal. That last box of Aldi brand corn squares I bought has been sitting on the shelf for quite a while. But they did ask about granola a few weeks back…
So I made a batch using a moderate amount of brown sugar. Rather than packing the brown sugar in, I just poured until it reached the top of the measuring cup and left it in there loosely. The granola didn’t taste that sweet before I added the raisins, and I was wondering whether there’d be loud protesting when they ate it. But I didn’t voice my concerns and no one seemed to notice that it was less sweet than usual. I made a second batch last week, and it seems we’ve got a version of homemade granola that we can all live with.
I found the recipe from our old church’s 1994 cookbook. I choose it for the simple ingredient list. I had also heard Ruby Petersen, the recipe contributor, had quite the reputation as a cook back in the day when her husband ran the blacksmith shop near Dad’s homestead. (Her hearty meals were farmer-approved.)
1/2 cup brown sugar (not packed)
1/3 cup plus 2 tablespoons canola oil
1/3 cup water
Dash of salt
4 1/2 cups old-fashioned rolled oats
1 cup wheat germ
1/2 cup sunflower seeds
1/2 cup walnut pieces
2 tablespoons sesame seeds or chia seeds (optional)
3/4 cup flaked coconut
½ cup raisins
Combine brown sugar, oil, water, and salt. Mix well. Add rolled oats, wheat germ, seeds and nuts to a large mixing bowl. Pour the sugar and oil mixture over the dry ingredients, stirring well. Press the unbaked granola into a large rimmed baking sheet or two cake pans. Pressing firmly will help the granola bake into clumps. Bake at 325 degrees for about 20 minutes, stir the mixture, moving the darker edges toward the center but trying not to break up all the chunks. Bake for an additional 25 minutes or until granola is golden brown and crunchy. Cool in the pan and then mix in coconut and raisins. Store in a tightly covered container.