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I call this Grandpa’s Granola because Grandpa says he can eat anything. Now as a family we smile knowingly as Grandma never cooked anything that Grandpa didn’t like. And 92 who is going to argue with him?

I recommend you serve this with heavenly banana.

Grandpa's Granola - Served with Heavenly Banana is a match, well, made in heaven

What you need:

  • 10 cups Rolled Oats (not quick)
  • 1 ½ cups Oat Bran
  • 1 ½ cups raw Wheat Germ
  • ½ cup ground Flax Seed
  • 1 cup brown sugar
  • 3 cups mixed unsalted nuts and seeds ( I use trail mix)
  • ¾ cup vegetable oil
  • 1 cup honey
  • 4 teaspoons Vanilla
  • 2 cups mixed dried fruits (your choice)

What you do:
1. Preheat oven to 350oF.

2. Thoroughly mix first five ingredients in a very large bowl.

3. In a saucepan heat oil, honey and vanilla until it bubbles. Pour into the Oat mix and stir thoroughly.

4. Add the nuts and seeds and continue to stir until it is well mixed.

5. Spread out on two large baking sheets (with sides).

6. Bake for ten minutes, turn granola in to the center then spread it out again.  Do this two or three times until the Granola is turning a golden brown and looks dry. CAUTION: Watch closely during the last ten minutes so it doesn’t burn.

7. Remove from oven and continue to stir (so it doesn’t clump) until it cools.

8. When cooled add the dried fruits and mix thoroughly. Store in a sealed container.

Christmas Morning Brunch Menu … to be continued

This recipe is from our friend Lynn Bischoff  of Anchor Point Bed and Breakfast

Serve these heavenly bananas with Grandpa's Granola for the perfect combo!

What you need:

  • 1 1/2 cups Sour cream
  • 6 Tablespoons Sugar
  • 3 Tablespoons Orange Juice
  • 3 Teaspoons Grated Orange Zest
  • 4-6 Bananas Sliced
  • 1/2 C. Sliced Almonds (toasted)

What you do:

1. Combine the sour cream, sugar, orange juice and orange zest. Blend well.
2. Refrigerate for 1 hour.
3. Fold in the banana slices and place in serving bowls.
4. Top with the sliced almonds.
5. Serve Cold.

Christmas Morning Brunch Menu … to be continued

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