Everyday Homestead Granola (or how I stopped burning the stuff)

I stand in the kitchen snuggling my cooing babe while looking up at her oldest brother and the juxtaposition leaves me breathless. I hold onto that baby like she’s oxygen because, I ask myself daily, will this be the last one? I know I’ve asked myself the same thing with the previous three but I’m 37 now and…

And then I look up at this young man who still calls me Mama. I look up because he is at least two inches taller than his 5′ 7″ mama and folds his lower half under the table like an accordion before swallowing half a field of potatoes at dinner. Also, his barely younger brother’s pants are getting shorter and our oldest girl is looking more like a young lady and wasn’t it just yesterday we joyfully said “It’s a girl!” on a February night eight years ago?

Daily I am reminded that the years I have left to teach them are now less than a handful and that feels like a ton of bricks on my shoulders, shoulders that are joyfully covered in baby drool.

And again, that juxtaposition…

Under the weight of all of this I burn granola. Not much of a segue, I know, but it’s the truth.

The last few years of changes and shifts have left my heart aching, my mind reeling, my prayers quickening, and my granola burning. It’s far too much to introduce a granola recipe with, I am aware, but could someone please tell me how to talk of the seemingly unimportant when the truly important looms large, because I know not how.

With that out of the way, friends, I finally stopped burning the granola (most of the time). In Traditional Foods for the Frugal Family I have a soaked granola recipe that we love. I know it’s better for us and I know it’s delicious and I know they tell me to soak my oats, but guys, I just can’t seem to get there.

And what I’ve learned about myself is that I tend to be an idealist – an all or nothing kind of gal, you might say. That’s how I ended up going cold turkey off the grid while pregnant with our third child and now, four blessings and nine years later, I am the grateful owner of a washing machine (yes, it’s possible off-grid!) and seriously considering all that a crock pot has to offer to a family of nine.

So I’m learning to let go of ideal and prioritize while living in the current reality. I’m making everyday granola so that we have some easy breakfasts with goat yogurt or milk a few days a week. This frees me up so that I can catch up on the dishes or teach the difference between a predicate nominative and a participle (did I ever take 6th grade English?) or just enjoy the morning snuggles with the littlest ones.

Those little ones, I’ve learned, become big ones who are more into hugs than snuggles but definitely, definitely into granola – when Mama doesn’t burn it.

Everyday Homestead Granola

This is a super basic, large family granola recipe that you can add to or switch up as desired. Most recipes I’ve seen call for twice as much oil and honey for this much in the way of dry ingredients but I have found this ratio to be just right in terms of crunch/sweetness/frugality/health balance. I share affiliate links to where I find the best deals on these ingredients for those who are interested.

Ingredients

• 15 cups organic rolled oats
• 2 cups seeds (sunflower or pumpkin or a mixture of both)
• 2 cups whole raw almonds
• 1 cup olive oil
• 2 cups honey
• 1/2 cup water
• 1 Tablespoon salt

Directions

Preheat the oven to 275 degrees. Line three standard baking sheets with parchment paper.

Combine all of the oats, seeds, and nuts in a very large mixing bowl. In a 4-cup measuring cup or similarly sized bowl, combine the oil, honey, water, and salt. Whisk really well and immediately pour over the dry ingredients.

Mix everything together really well until all of the oats are hydrated and everything is completely combined.

Divide the mixture between the three baking sheets and bake in the preheated oven for 50 minutes. Rotate the pans and bake an additional 35-50 minutes, checking occasionally to see if it is done. You are looking for a good deep golden color without darker brown/burnt edges.

Once completely baked, allow to cool completely before storing in an airtight container. Will keep for several weeks but this stuff only lasts about 4-5 days in our house.