DV Home Cooking is a series devoted to readers and their recipes. All we ask is that you're a home cook, not a professional chef. Got a favorite dish you want to share? Send it, along with the story behind it, to DVHomeCooking@dailyvoice.com.
Home Cook: Susan Rubin, Chappaqua, blogger at drsusanrubin.com
Back Story: "I’m really picky about ingredient integrity. My kids and I always read the labels on food we buy at the store. It's what got us making our own granola. I knew I had to make my own from scratch for it to be good. We now give it out for teacher gifts as well as make it a lot at home for all of us. It's super easy and super yummy. We like to toss it over oatmeal, yogurt or ice cream. Or add milk for a tasty breakfast cereal."
Recipe: Rubin Rodeo Granola
- ¼ cup coconut oil
- 1/3 cup brown rice syrup
- ¼ cup maple syrup
- 1 Tbsp extract
- 1 Tbsp almond extract
- 3 cups old fashioned rolled oats
- 1 cup sliced almonds
- 2 cups unsweetened shredded coconut
- 1 cup raisins or other chopped, dried fruit
- Preheat oven to 325 degrees.
- Combine the coconut oil, syrups and vanilla in a 3-quart mixing bowl and, using a wooden spoon, thoroughly blend.
- Add the oats, coconut and almonds and mix well with the spoon until the oats are thoroughly coated.
- Spread evenly on a large cookie sheet covered with parchment paper. After seven minutes, stir and spread the mixture out again in an even layer. Repeat after seven minutes. Then stir every five minutes or until the oats are crisp and brown but not burned. Baking time is about 25 to 30 minutes.
- Remove from the oven and pour into a large wooden bowl to stop the cooking.
- Add the raisins, let cool thoroughly.
- Store in an airtight container in a cool spot. Makes six cups.