Gluten Free

Dutch Oven Fruit Cobbler and Gluten Free

Dutch oven cooking is a fun way to create food and desserts gourmet style. This particular Rving Adventure lead us to Horse Creek Campground for 5 days of Hiking, biking and campfire cooking with great friends.

Since half of our friends and family tend to be gluten free I came up with this delicious gluten free fruit cobbler. I decided instead of using my oven in the RV, I would cook it on the campfire in a cast iron pot. IT’S EASY, FUN AND DELICIOUS!!! 🍏

RECIPE:

In a medium bowl add:

FRUIT MIXTURE:

4 cups of FRUIT– can be sliced apples, apples and blueberries, mixed fruit (strawberries, blueberries, raspberries etc) I personally add 1 cup rhubarb to any of the above fruit mixtures, Yum.

To the fruit mixture mix in-

1 Tablespoon Tapioca

2 Tablespoons sugar free raspberry jam (I prefer Trader Joe’s)

1 Tablespoon Honey (more if you like it sweeter) also can use Stevia, Agave etc

1 heaping teaspoon cinnamon

Stir together gently and place in a deep dish pan, 8 x 8 inch casserole dish or any ovenproof dish you prefer- pour into chosen pan. Set aside. If cooking in a conventional oven set oven at 350 degrees.

If cast iron cooking I used a 12 inch dutch oven and placed 8 coales on the bottom and 12 to 14 coales on the top. This particular time I used a dutch oven liner which really helped with clean-up as we were dry camping with limited water, either way it turned out perfect.

TOPPING

In a medium bowl add: 🥘

1 Cup Oatmeal

1/4 Cup chopped nuts ) I prefer pecans) almonds are good also

2 Tablespoons gluten free rice flour (can use gluten free baking mix)

If you are not gluten free I use 100% whole wheat flour

2 Tablespoons brown sugar

1 Tablespoon ground flax seeds

1 heaping teaspoon cinnamon

Optional but yummy is to add 1 to 2 tablespoons flaked coconut to topping mixture

Stir above ingredients together mix in the butter or olive oil until crumbly

ADD:

2 Tablespoons Butter (melted) or 2 Tablespoons Olive OIL (We prefer the olive oil for health reasons , I’ve made it both ways and really can’t tell the diff). Try it both way and see what you think.

Sprinkle topping over your fruit mixture, spreading evenly- place in preheated oven and bake until golden brown and bubbly approx for 30 to 40 minutes. We live at 6 thousand feet so my cobbler takes a little longer in Bend, Oregon. 350 Degrees

Now the Cast Iron Pot over the campfire cooking method:

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The method is the same as a conventional oven the only difference is If cast iron cooking I used a 12 inch dutch oven and placed 8 coales on the bottom and 12 to 14 on the top. This time it took about 40 minutes at 1500 feet elevation to cook to perfection. Just peek at the last 15 minutes to check if its bubbly and browning nicely.

Now the unhealthy part, really good with vanilla bean ice cream (Per jeff) and or whipping cream, just a suggestion.

CHEERS FROM LIZ UNTIL NEXT TIME♥♥♥♥

Thank you for sharing my creativity! However, unauthorized use and/or duplication of content on this blog without written permission from me is not allowed. You are welcome to use a couple photos, given that you link back to the JUST AROUND THE BEND blog post you are using it from. Any free printables I share are for personal use only. Please feel free to pin anything you see on this blog, using the handy “pin it” button when you hover over a photo. Thank you!

Joshua’s Cream Of Celery Soup

Serves 6– 8

The story behind this soup is that my son (Joshua) and I exchange recipes. He has become quite a healthy and gourmet cook , which always makes a mother proud. He mostly shoots from the hip, meaning he reads recipes, then totally changes them to his liking, creating recipes to a whole level of goodness and healthiness. Make this comforting soup when you want to lose some serious pounds and when you can find fresh celery with heads full of leafy tops at your local market. Put some of those tops in the soup and use the rest to flavor broths, sauces, and stews, and to toss in your salads. With only a few ingredients and very quick to make, this is a perfect RV meal. It makes quite a lot depending on your size of celery you start with, but freezes well.

1 Teaspoon olive oil

p1000975

1 Large yellow onion diced

1 pound of carrots peeled and cut into rounds

1 small russet potato, peeled and diced

1 Large bunch celery, including some of the tops and leaves, chopped, plus a handful of leaves for garnish

1 Heaping Tablespoon Better Than Bouillon (or homemade stock)

1 Teaspoon freshly ground black pepper

2 cups water, plus more as needed ( enough to cover the veg’s by about an inch)

1/3 Cup minced fresh flat-leaf parsley

1/2 Cup half and half (optional)

2 Cups diced roasted chicken (optional)

GARNISH

¼ cup (1 oz/ 30 g) shredded pecorino romano cheese

INSTRUCTIONS

In a Dutch oven or soup pot, over medium heat add the olive oil . When the olive is sizzling add the onion, cook until slightly browned and caramelized. Reduce the heat to medium-low and stir in the celery, carrot, and potato. Cook, stirring occasionally, until the carrot is bright orange, about 15 minutes. Add approximately 2 cups of water, or enough to cover vegetables by at least an inch .Season with 1 heaping Tablespoon of Better Than Bouillon (or 2 cups of homemade stock) and a few grindings of pepper. Reduce the heat to low, cover and cook until the vegetables are tender, about 1 hour.Re move from the heat. Using an immersion blender, or a vitamix , purée the soup until smooth. I prefer the vitamix as it really gets the soup silky smooth. Purée in batches, and return the pureed soup to the pot. At this point you can add the half and half and chicken pieces (totally optional) . Add more broth as needed to achieve your desired consistency. Its that simple now you are ready to serve – remove from the heat and cover to keep warm.

NOTE: This soup is also just as good leaving chunky and not pureeing at all, super good option also.

Ladle the soup into bowls. Top with shredded pecorino romano cheese

Jeff’s Favorite no bake 21 Day Fix Cookies

Valentines is upon us and keeping with our healthy regime, I have decided to make one of Jeff’s favorite cookies and surprise him for Valentines. The last few times we have stayed with my sister in law (Vicki) she has made these cookies for us and believe me it’s hard to limit yourself, they are just that good and a breeze to make. Happy Valentines to all of my friends, family and all who follow my blogging journey. ♥♥♥

Ingredients

1 Cup Organic Almond Butter or Organic peanut butter (or better yet 1/2 cup of each)

3/4 Cup Organic Honey

1/2 Cup Olive Oil or coconut oil p1000970

2 teaspoon vanilla

2 teaspoons cinnamon

1/3 Cup Chopped nuts (any kind you prefer)

2 1/4 Cups Old Fashioned Oatmeal (not instant)

6 Tablespoons Cocoa Powder (unsweetened)

1/3 Cup unsweetened coconut

Place first three ingredients into a medium saucepan and slowly heat up over low heat, stirring to blend. Remove from heat and add the remaining ingredients into the saucepan and blend. I use a small cookie scoop or a soup spoon and scoop onto parchment paper that has been placed on a cookie sheet.. Spacing each cookie a little apart. At this point be sure to hide from family, these are very addicting. Place in your freezer and freeze for an hour, now they are ready to eat. After the cookies are frozen I put them in the freezer in snack size baggies to keep me and my cookie loving husband from eating them all.

Makes 24 or more depending on the size of balls you scoop. Lately I have been using my littlest scoop and getting 36 cookies.

Note: I also like to add toasted coconut, little mini chocolate chips, etc the possibilities are endless.

The original recipe is from No Bake-21 Day fix Cookies. I have changed it up a bit and added items we feel make it healthier and more organic, which is very important to us..

CHEERS UNTIL NEXT WEEK THE FEATURED RECIPE IS JOSH’S CREAM OF CELERY SOUP-YUM

Yes, these photos are mine. Good, bad, and let’s be honest, some aren’t even worth stealing. But they’re still mine. My photos may be used on Pinterest or Facebook with a link back to my page. All other uses of my photos are strictly prohibited.
Thank you for visiting and please feel free to leave comments or email me at http://www.justaroundthebendoregon@gmail.com

RV Style Che Guevara

I dont know about you, but when we pull away from the house and finally get on the road, I like to have as many meals made ahead as possible. Meals that freeze well and reheat wonderfully. In addition they must be healthy. This RV friendly recipe ticks all of the boxes, plus it makes a great breakfast, lunch or dinner. Che Guevara also makes a quick burrito, taco or a even healthier rice bowl. Often times when we want to go hiking and not spend a lot of time on a big breakfast, I reheat the Che Guevara in tin foil, place in the oven to reheat and serve a perfectly cooked egg on top- Yum, it’s truly super food. With these simple ingredients you are on your way to hike, bike, fish, or relax around the campfire. ♥

Roasting Pan I Use

4 Cups sweet potatoes, peeled and cut into 1 inch chunks

Love this roasted corn

1 large onion, diced (approx. 2 cups)

1 plantain, peeled and cut into 1 inch chunks (optional)

1 1/2 Cups of brown rice (I use leftover brown rice or Seeds of Change Quinoa & Brown Rice already cooked) Best buy is at Costco

1/2 cups cilantro chopped and divided

1 15 ounce can of organic black beans ( drained and rinsed)

1 1/2 Cups of corn I prefer Trader Joe’s frozen Blackened corn

1 to 1 1/2 Cups of cooked broccoli, cut into tiny pieces eliminating the stems (drained and dried well)

1 Tablespoons olive oil (divided)

This is a great option

1/2 Cup of your favorite barbeque sauce

1 teaspoon vindaloo (savory spice) or chili powder

salt and pepper (to taste)

Beware this makes a large batch, approximately 6 cups

What’s nice about this recipe is it can all be made in one pan.
Preheat the oven to 400°
Peel the chunked sweet potatoes, adding them into a large roasting pan. Drizzle with half of the olive oil and sprinkle with Vindaloo or chili powder. Season with salt and pepper. Mix well.

Spread potatoes out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other. Roast for 10 minutes, stirring halfway through. Roast an additional 5 minutes, adding the plantains and onion, continuing roasting until all potatoes and vegetables are golden and crisp, an additional 5 to 10 minutes. Test to make sure the sweet potatoes have softened yet crispy on the outside. When the roasting is complete, remove from the oven and add all of the remaining ingredients. Stirring gently to mix. Serve with Liz’s Greek Yogurt Topping and sprinkle with the remaining chopped cilantro.

Liz’s Greek Yogurt Topping
1 cup nonfat greek yogurt , 1 Tablespoon diced fresh cilantro and 1 Tablespoon fresh lemon juice, mix all together and use as a topping.

Che Guevara makes a great burrito , taco or bowl, the possibilities are endless. Also wonderful with corn or flour tortillas, chips and a nice cold beer..

Next week I am featuring Joshua’s Celery Soup

Disclaimer: The first time I experienced Che Guevara was at a wonderful restaurant in Portland, Oregon named Laughing Planet. Then lucky Bend, Oregon they opened up a Laughing Planet. I was in heaven. My neighbor Jen and I decided we could go home and duplicate this recipe and we believe the above recipe is pretty darn close. Try the recipe out and see what you think, its worth it. If you are ever lucky enough to find a laughing plant near you, all of their creations are wonderful .

Palate A Coffee Bar-Bend Oregon

Upon entering Palate you just feel at home, with help full friendly baristas and a warm fire glowing in the fireplace. Not to mention their amazing coffee in which they use Stumptown Roasted Beans. Ok I am a coffee snob, along with most of our family and to us it really makes a difference. They also have on hand almond, coconut, soy and hemp milks, also important for people with dietary concerns. So put this all together and you have the most delicious and satisfying cup of coffee, made personally for you.

LOCATION
643 NW Colorado Ave
just south of downtown in Bend, Oregon

BEHIND THE BREW
Jason and Jodi Groteboer of Palate

The comfortable feeling you get as you enter is from the renovating the owners did to this unique 100-year-old building, using pallet boards on the walls and tables, a play on words presented itself. The coffee bar, Palate, opened in March of 2013.

The most popular drinks Palate serves are americanos and macchiatos, a shot of espresso with a little foamy milk added. Other items offered include teas and “foamy lattes” — Jodi’s term for large cappuccinos — plus a variety of coffee and espresso drinks, local kombucha, beer, baked goods and a daily soup.

“We know coffee,” Jodi Groteboer said. “We try to just focus on that.”

So if you are visiting Bend, Oregon, or lucky enough to live in this paradise like we do, it’s a must stop and well worth your time. As Jeff and I travel the country, we certainly love to find gems like Palate.

Until our next adventure FROM JUST AROUND THE BEND

SAGE

Bringing you your daily dose of travel and adventure and sometimes some good stuff to eat!!!

Next week back to healthy eating featuring Che Guevara RV Style

Diet and Resolutions Week # 1 Chicken Chili with Sweet Potatoes

Here we are again looking at another glorious new year and knowing I have to do something serious to get the holiday weight off!!! Oh I am a life time member of weight watchers who like Oprah falls off of the wagon at any holiday, birthday or just a family event. It doesn’t take much for me to gain 5 pounds between Friday night and Sunday morning. Pizza, a glass or two of wine and ok creme brulee (my Fav) and I am off to a great start. So here’s the deal, no resolutions this year, just good old common sense. Exercise and heart healthy cooking. So between now and when we can get back out on the road with our RV, I will be sharing Healthy RV cooking recipes that all you RVers out there can easily use on the road and still stay fit. So here we go, since it is winter and here in Bend it’s snowing let’s start week # 1 out with soup. ♥

Chicken Chili with Sweet Potatoes

Ingredients

1 teaspoon extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups cubed sweet potato ( ½-inch)
1 medium red bell pepper, chopped

NOTE: Peppers can be orange, yellow or green
2 tablespoons chili powder (I used 1 Tablespoon)
3 teaspoons ground cumin
1 teaspoon dried oregano

1 15-ounce can low-sodium cannellini beans, rinsed
2 cups low-sodium chicken broth, homemade chicken stock or (vegetable stock)
1 cup frozen corn
2 cups cubed cooked chicken ( ½-inch; about 10 ounces) omit for vegetarians
¾ teaspoon salt
¼ teaspoon ground pepper

Preparation

25 minutes
Ready In 40 minutes

Heat oil in a large pot over medium-high heat. Add onion, garlic, sweet potato and bell pepper; cook, stirring occasionally, until the vegetables are slightly softened, 5 to 6 minutes. Stir in chili powder, cumin and oregano and cook, stirring, until fragrant, 1 minute.
Add beans and broth (or stock) and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes.
Increase heat to medium-high and stir in corn; cook 1 minute. Add chicken and cook until heated through, 1 to 2 minutes more. Remove from heat. Stir in salt and pepper. Garnish: With a dollop of Liz’s greek yogurt topping, a slice of avocado and a light salad. Yum.
Liz’s Greek Yogurt Topping
EXTRA GOOD AND HEALTHY: Mix 1 cup of greek 0 percent fat free yogurt with 1 Tablespoon fresh lemon juice and 1 to 2 Tablespoons finely chopped cilantro , stir well. This is a flavorful topping for soups without the guilt. YUM

Nutrition information

Serving size: about 1½ cups
Per serving: 324 calories 10 g fat(2 g sat); 8 g fiber; 35 g carbohydrates; 26 g protein; 29 mcg folate; 48 mg cholesterol; 5 g sugars; 0 g added sugars; 8680 IU vitamin A; 24 mg vitamin C; 86 mg calcium; 3 mg iron; 570 mg sodium; 793 mg potassium
Nutrition Bonus: Vitamin A (174% daily value), Vitamin C (40% dv)
Carbohydrate Servings: 2½
Exchanges: 1½ starch, 1 vegetable, 3 lean meat, 1 fat

I adapted this recipe from: EatingWell Magazine, September/October 2016

Tons of spice, corn and bell pepper give this healthy one-pot chicken chili recipe Southwestern flair. This recipe also works well using your crock pot!!

NOTE: Substituting the vegetable stock and omitting the chicken does not affect the quality and yumminess of this soup, I just add additional vegetables. p1000864 I love this roasted corn from Trader Joes , healthy with extra flavor.

Please check back next Friday for Week # 2 featuring: Mushroom Soup

Cheers from Just Around The Bend ♥

Savory Herbed Roasted Potatoes

These lemon-herb roasted potatoes have become one of our favorite side dishes. Made with olive oil, herbs and chicken broth, it doesn’t get simpler and so tasty. Roasted potatoes are usually loaded with a lot of butter and unnecessary hidden calories. You will be surprised how wonderful these taste and simple to make, with only 15 mins active time!
Ingredients

4 to 6 medium size yukon gold potatoes (Organic)
1 Tablespoon Olive oil
1 tbsp Herbes de Provence
1/2 Cup to 3/4 Cup chicken broth, I use Better Than Bouillon (Organic)
I use 1 tablespoon in 3/4 Cup water, this is what I baste the potatoes with

3 dashes Black pepper, ground

1 lemon for drizzling (optional)

Salt to taste (really not needed with the chicken broth)

PREP POTATOES:

The whole secret to these is to not cut completely through the potato.

Place potatoes in a casserole with a lid and drizzle with olive oil and sprinkle with the herbs. Pour about 1/2 cup of the chicken broth in the bottom of the casserole, (more broth if you’re using a larger casserole for more potatoes). Bake covered for 30 minutes at 350 degrees. Remove lid and baste potatoes with broth from the bottom of the casserole ( this is where all of the flavor is). I baste about every 10 minutes or so, as you baste the broth gets thicker as the potatoes brown .If the broth completely is used up you can add a little more as needed. The potatoes are done when they are tender, you will know as they start to fan out more. Approximately 20 to 30 minutes after you have removed the lid. See pictures below.

OPTIONAL:

Before serving drizzle with a little fresh lemon juice

11, So Good-YUM

CHEERS FROM JUST AROUND THE BEND ♥

NOTE: Next recipe from just around the Bend is HAZELNUT CHICKEN, which pairs perfectly with my broccoli quiche recipe and Savory Herbed Roasted Potatoes.

Veggie Frittata Cups RV Style

We are big on breakfast, eating breakfast gets our day started in a healthful way. But ! When we are RV’ing and require a fast yet nutritious breakfast these yummy veggie frittatas fit the ticket. I love to pre make these at home, bake in muffin cups and freeze for many future breakfasts, brunch or dinner. The ingredients can vary to your preferences and dietary requirements, a variety of vegetables would work. Perfect for when you need fancy or just want simple and rustic. So lets get started.

INGREDIENTS

10 eggs

1 Teaspoon Olive Oil

1 Sweet Onion Chopped

1 Red Bell Pepper Chopped

2 Cups sliced Baby Portabella Mushrooms

6 cloves diced Garlic

2 1/2 Cups Spinach or Kale chopped

1 1/2 Cups Potatoes Diced (I used simply potatoes already diced). Note: Left over potatoes works really good

1/2 Cup Almond Milk

2/3 Cup Goat Cheese ( I prefer Trader Joe’s Honey Goat Cheese) Note: Any kind of cheese you prefer, they all work really well, your preference

Pinch of Red pepper Flakes

1 Teaspoon Black Pepper

1/2 Teaspoon salt

1 Teaspoon herbs de providence

1 Teaspoon Costco no salt seasoning (optional)

NOTE: From My Husband- Sausage crumbled is also really a good addition and I agree

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
Heat olive oil in a skillet over medium heat; cook onion until golden, add red bell pepper, and mushrooms cooking until softened, 5 to 10 minutes. At this point I add the garlic and chopped spinach or kale and cook until wilted 2 to 3 minutes, stir in potatoes, mix well.
Set Veggie mixture aside to cool.
Whisk eggs, milk, salt, black pepper and herbs together in a bowl. Mix cooled, cooked vegetables and cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
Bake in preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

NOTE: You can also use a 8 x 8 glass baking dish sprayed with cooking spray and bake for 25 to 35 minutes or until cooked in the center. I let this cool after it comes out of the oven and divide into 6 to 8 portions. Great for Breakfast, Brunch Or Dinner.

Prep 15 minutes
Cook 20 minutes
Ready In 45 minutes

♥ Hope You Enjoy – Just Around The Bend ♥

Disclaimer
Hi there! The photos of this recipe and content above are copyright protected.
Please do not use our photos without prior written permission. If you wish to share this recipe, please provide a link back to the recipe on my blog. If you make significant changes to the recipe, please rewrite the recipe in your own unique words and provide a link back here for credit. Thank you for visiting and please feel free to leave comments or email me at jetrite11@yahoo.com

Quinoa-Stuffed Acorn Squash

We fell in love with this ultra-filling, vegetarian recipe that stuffs spinach, quinoa, and pecans into acorn squash. The original recipe is from Simple Cooking with American Heart Associations program. With family members that are gluten free, I changed a few ingredients to fit our family’s eating lifestyle.

Ingredients

1/2 cup boiling water
1/2 cup quinoa, couscous, bulgur, barley or faro (What ever grain you prefer) I have tried it with all of the grains I mentioned above all worked excellent, some just nuttier than others
4 small acorn squash, 1 to 1 1/4 pounds each
1 tsp canola or olive oil
1 cup chopped celery (about 4 stalks) include the celery leaves if possible
1 onion, finely diced
1/4 tsp. salt
1/4 tsp. ground black pepper
1 tsp. sage
2 cups fresh chopped spinach or kale
1/4 cup unsalted, chopped pecans, walnuts or what ever nut you prefer
1 Tbsp. maple syrup
1/4 cup reduced-fat blue cheese crumbles ( I used honey goat cheese from Trader Joe’s)
Directions Total Time: 1 hr 30 min
Prep Time: 20 min
Cook Time: 70 min
Preheat the oven to 350 degrees F. Heat water to a boiling temperature using either a teapot or the microwave. In a bowl or heat-proof container, combine boiling water and quinoa, couscous or any whole grain you prefer. Prepare your grains according to cooking directions. For Couscous Cover and let sit 10 minutes.
Prepare each acorn squash: Cut off around 1-inch of the top of each acorn squash; use a spoon to scoop out the seeds and discard them. Use a knife to slice a sliver off the bottom of each squash so they stay upright as they cook. Place each acorn squash bottom onto a foil-lined baking sheet. Reserve.
Meanwhile, warm 1 tablespoon oil in a large nonstick pan over medium-high heat. Add celery, onion, salt, pepper, and sage, stirring occasionally and sautéing until softened, about 6 to 8 minutes. Stir in fresh spinach or kale, stirring and cooking until spinach or kale is cooked and heated, about 1 to 2 minutes. Remove from heat. Stir in reserved quinoa or couscous etc, remaining 1 tablespoon canola oil, preferred nuts, maple syrup and cheese..
Pack about 1 cup of stuffing into the cavity of each acorn squash. Top each squash with its lid. Bake in the oven until squash is tender, about 60 to 75 minutes. Remove acorn squash lid and enjoy.
Additional Tips We enjoyed this dish as a side and split 1 acorn squash, these are very filling. As a vegetarian meal one acorn squash would really fill you up. Also if you are not a vegetarian you could add lean sausage crumbles, my husbands idea of course.

Serving size 1 acorn squash

Serves 4
1 hr 30 min
381 Calories
285 mg Sodium
$3.64 Per Serving

Hope To See You Just Around The Bend ♥

American Heart Association

The photos of this recipe and content above are copyright protected.
Please do not use our photos without prior written permission. If you wish to share this recipe, please provide a link back to the recipe on my blog. If you make significant changes to the recipe, please rewrite the recipe in your own unique words and provide a link back here for credit. Thank you!

Good Morning Heart Healthy Granola

Forget STORE BOUGHT GRANOLA, expensive, loaded with sugar and preservatives.! How can store bought granola be healthy when it has more sugar in it than a candy bar. With homemade granola, you have complete control over all of the healthy ingredients you chose to use. Top this amazing nutty granola with your favorite fruit and milk and you are ready for the day.

Makes 9 Cups of crunchy goodness

5 Cups of old fashioned oatmeal (Gluten Free )optional

2 Cups (10 ounces) of sliced almonds (or any nut or combination of nuts you prefer)

1 Tablespoon cinnamon

1/2 Cup unsweetened coconut

1/2 Cup organic brown rice crisps cereal (optional)

1/2 teaspoon salt

3 Tablespoons of flax seeds

In a large bowl mix all of the above dry ingredients until well mixed

In a separate bowl whisk next four ingredients together

1/3 Cup honey

1/3 Cup Maple syrup

4 teaspoons pure vanilla extract

1/2 Cup oil ( olive oil or canola work well)

Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.

Fold in oats and almond mixture until thoroughly coated.

Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using your hands compress oat mixture until very compact. r. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. At this point add 2 Cups Raisins, Craisins or any dried fruit you prefer (I used currents). (Granola can be stored in airtight container for up to 2 weeks.) Granola also stores well in the freezer for several months.

Granola is a great topping for fruit crumbles, yogurt, ice cream etc. ENJOY

Until next time see ya until Just Around The Bend ♥

The photos, recipe and content above are copyright protected.

Thanks for another family handed down recipe, of course I have tweaked here and there over time!!! ♥

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Ingredients

Preparation

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