Sunshine inspires stovetop granola

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All it takes is a day of sunshine and I start to get spring fever.  And for whatever reason, spring fever for me inspires me to eat real, wholesome, from-scratch food.  

I usually make granola in the oven, in huge batches and it takes all day.  I tried a new recipe and with a few alterations found a great combination of flavors for my kids.  And me.  It’s sinfully delicious.
 
Ingredients:
▪   1 Tbl olive oil
▪   2 cups rolled oats
▪   1/3 cup butter
▪   1/3 cup brown sugar
▪   1 Tbl honey
▪   1 tsp vanilla
▪   ½ cup chopped pecans
▪   2 graham crackers, broken into pieces
▪   milled flax seed (optional)

Directions:
1. Heat olive oil in skillet.  Add oats and cook until oats are toasted but not burnt, about 5 minutes.  Remove oats to a cookie sheet to cool.
2. In skillet, melt butter.  Add brown sugar, honey, and vanilla.  Heat and stir until bubbly.  Turn off heat.
3. Return oats to skillet.  Add nuts, graham crackers, and flax seed.  Stir to combine.
4. Pour onto cookie sheet to cool.

Notes:  Feel free to add dried berries after it has cooled.  You can also experiment with different nuts, coconut, sesame seed, sunflower seeds, etc.  This is a good base recipe that is quick, easy, and doesn’t make 10 pounds, nor cost a fortune.  Put it on some whole milk yogurt for a real treat!

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