Win Some, Lose Some

I thought I'd make a winning combination: yogurt and granola. They go together like Sunny and Cher, like Ricki and Lucy, like Tony and Maria. Of course, non of those famous pairs ended up living happily ever after. So I guess it's fitting that I should compare my kitchen duo to them. 

My yogurt to-be mixture sat in the oven for almost 6 hours and all it turned into was a tepid pool of rehydrated milk with a skin on top. Not quite what I was going for. However my granola was a success; nutty, oaty and toasty with just a touch of sweetness. You can be completely interpretive with this recipe as long as you keep the ratio of dry to wet ingredients the same. It's a great way to use up odds and ends from your bulk goods cabinet.

(I have used non-fat Greek yogurt in place of my failed attempt at homemade.)

Left Foot Granola (looking for the other shoe to dance with)

(makes about 6 cups)

3 cups old-fashioned oats (not quick-cooking)

1/4 cup black sesame seeds

1/4 flax seeds

1/4 cup toasted wheat germ

1/2 cup pumpkin seeds

1/2 cup dry, unsweetened coconut

1/2 cup powdered milk

1/2 cup salted Spanish peanuts (you can use regular peanuts, but the salt gives a nice depth)

1/4 cup raw almonds, chopped

1/2 cup safflower oil

3/4 cup honey

2 teaspoons vanilla extract

1/2 teaspoon cinnamon

Preheat the oven to 300 degrees.

Mix the oats through the almonds in a large bowl.

Combine safflower oil, honey, vanilla and cinnamon in the container of the Vita-Mix. Start on variable #1 and increase to #4. Run until completely emulsified, about 15 seconds.

Add blender mixture to dry ingredients and combine.

Spread onto a jelly-roll sheet (cookie sheet with sides). Bake for 50 minutes.

Remove from oven and allow to cool for 10 minutes. Transfer granola to an airtight container for storage.