2 homemade granola and oatmeal recipes

Touted for both their taste and versatility, oatmeal and granola are the ultimate breakfast (and dessert!) staples. Here are two hearty ways to use them.

Packed with nutrition and good taste, granola is the ultimate win-win combination. Eat it with milk for breakfast; sprinkle it on fruit, yogurt or ice cream; incorporate it into crumble toppings for cobblers; crush it to make crusts for pies or cheesecakes — or just grab a handful for a healthy, energy-boosting snack. To cut the cost of homemade granola, check out the bulk sales aisles of health food supermarkets.

Makes 1.75 kilograms (seven cups)

• 1 kg (4 c) old-fashioned rolled oats
• 225 g (1 c) natural wheat and barley cereal
• 225 g (1 c) sliced unblanched almonds
• 115 g (1/2 c) firmly packed light brown sugar
• 5 ml (1 tsp) salt
• 5 ml (1 tsp) ground cinnamon
• 50 g (1/4 c) frozen apple juice concentrate, thawed
• 50 g (1/4 c) water
• 30 ml (2 tbsp) butter, melted
• 30 ml (2 tbsp) vegetable oil
• 30 ml (2 tbsp) honey
• 5 ml (1 tsp) vanilla
• Grated zest of 1 orange
• 225 g (1 c) dried pitted cherries
• 225 g (1 c) light seedless raisins1. Preheat the oven to 150°C (300°F). Lightly coat a 40 x 25-centimetre (15 x 10-inch) jelly-roll pan with nonstick cooking spray and set aside.
• 2. In a large bowl, combine the rolled oats, cereal, almonds, brown sugar, salt and cinnamon; set aside. In a small bowl, whisk together the apple juice concentrate, water, butter, oil, honey, vanilla and orange zest. Pour the juice mixture over the oat mixture and toss until all the ingredients are well combined. Spread the mixture evenly in the prepared pan.
• 3. Bake, stirring every 15 minutes, until golden and slightly crunchy, about one hour.4. Remove the pan to a rack to cool completely, about one hour. When cooled, stir in the cherries and raisins. Store in an airtight container.

Ready-to-eat oatmeal mixes are a godsend on busy mornings when you need a healthy breakfast in a hurry. The prepackaged mixes are pricey. So whip up your own — and vary it depending on your family's tastes.

Makes two kilograms (eight cups)

• 1.5 kg (6 c) quick-cooking oats
• 300 g (1 1/3 c) dry milk
• 225 g (1 c) dried diced or small apples, apricots, banana slices, prunes, raisins or mixed dried berries
• 50 g (1/4 c) sugar
• 50 g (1/4 c) brown sugar
• 15 ml (1 tbsp) ground cinnamon
• 5 ml (1 tsp) salt
• 1 ml (1/4 tsp) ground cloves1. In a large bowl, combine all the ingredients and toss to mix well.
  2. Store the oatmeal mix in an airtight container or self-sealing plastic bag. Label, date and store in a cool, dry place for up to six months. To use: Shake the mix well before using. In a pot, bring 125 millilitre (1/2 cup) water to a boil. Slowly stir in 125 grams (1/2 cup) of oatmeal mix. Reduce the heat and cook, stirring, for one minute. Remove the pan from the heat, cover and let stand for one minute more or until the oatmeal is the desired consistency.

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