About a year ago I went on a granola making binge. I was never satisfied. Every recipe had what seemed like a zillion ingredients and no matter how long or short or low or high I cooked, it never turned out the way I thought granola should. I’m not sure what my idea of granola was, but I knew I wasn’t making it.
Then, a few months ago I did the Udis Gluten Free Challenge and one of the products we tried was their gluten free granola. It was simply oats and honey. There was no dried fruit or chunks of stuck-together granola. It seemed odd but quickly I watched The Husband gobble it up every morning in his yogurt. I started doing that too and it was delicious even though it was so basic. After spending way more money than I care to admit here in public on tiny bags of Udis granola that we tore through with binge-like frequency, I decided it was time to try again and replicate.
It’s taken a few tries but I think I have the sweetness down to just the right. And through much trial and error, I have found low and slow makes for the best cooking. So give yourself some time for this one but you can easily do other things while it’s in the oven so the recipe is quite quick. It makes a lovely edition to yogurt if you need a crunch to make a meal. I even like it as cereal with a little almond milk. Sometimes, simply really is better.
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