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Lisa from the New York food blog Homesick Texan loves to share food with her friends, because, she writes, " ... it’s a friendly thing to do. But when it comes to [Uncle] Austin’s granola, I have to be careful. A few years ago, I let my boyfriend at the time have some of Austin’s granola. He loved it, as everyone does. I told him this was powerful, precious stuff that was only received once a year, so we needed to be judicious in eating it. He agreed. Then, the next day I returned home from work only to find he’d eaten the whole bag! “Why did you do that?” I asked. “I’m sorry, I just couldn’t help myself, it’s so good!” he replied."
Until now, the recipe has also been the secret of Lisa's Uncle Austin. Find out why he's now asked her to share the recipe with the world and get the recipe too, just read Uncle Austin's Granola.
Did you know it's National Granola Week? Me either! But it must be, given the rush of food bloggers who have just posted granola recipes.
64 Sq Ft Kitchen ~ My Favorite Granola (that's Warda's fabulous photo, too)
Heather Here ~ Heather's Favorite Fruit & Nut Granola
Fridge Full of Food ~ The Omega Diet Homemade Granola
Comox Valley Kids ~ Granola
Culinary in the Country ~ Chocolate Crunch
Dorie Greenspan ~ Oatmeal, Honey & Oat Granola with bits of licorice, a Dorie favorite!
Jumbo Empanadas ~ Bri's Addictive Granola
My Recipes ~ Homemade Granola / Muesli, from Sweden, just to prove granola is global!
DIETER ALERT: Granola is 'good for you' in that it's made with real and whole ingredients -- rolled oats, nuts, often flaxseed and other seeds, dried fruit and honey, etc. But it's no diet food, especially recipes calling for butter and oil. I did a quick 'n' dirty nutrition analysis on a composite of the recipes. Think about this per half cup: 382 Cal (52% from Fat, 10% from Protein, 39% from Carb); 10 g Protein; 23 g Tot Fat; 8 g Sat Fat; 8 g Mono Fat; 39 g Carb; 7 g Fiber; 12 g Sugar; 62 mg Calcium; 3 mg Iron; 128 mg Sodium; 0 mg Cholesterol). Granola is 'good for you', maybe, but let's not fool ourselves and call it anything except 'dessert'.
BlogHer food editor Alanna Kellogg was experimenting with granola recipes when she discovered Swiss muesli, what the family now calls 'slump', for reasons understood only by its teenage sorts.
