We used to have this girl living with us who had plain oats in milk for breakfast every day. Not cooked, not even microwaved, just right out of the box. I once asked her if it didn't make her stomach upset to eat uncooked oats every day and she didn't seem to know what I was talking about.
It's true - granola makes me ill. It's because of the unprocessed, uncooked, unsoaked grain. Rolled oats actually are cooked to a certain degree - the whole groat is steamed and then pressed to flatten - so they're not really raw. But this is pretty minimal processing, so eating oats without adding water to cook them is not too far off from eating a cup of uncooked rice or another whole grain. They take on water in the digestion process and I don't really want to know what it looks like from there, but it is obviously very hard on the digestive system. I end up with such a bellyache after eating granola. So I'm not really sure why I keep making it, except that after a while, I forget how much it hurts and only remember how much I like it. I could happily have homemade granola for breakfast every day, if I didn't end the day with a stomach twisted in knots. This is my favorite one. So if you can manage to eat granola without getting sick, give this one a try.
You are much better off making your own granola than buying it in the store, where even the health-store varieties are packed with sugar and oil - and you will save money in the process. The secret to really good granola is long cooking at a low heat, but I've made it this way when I need a quicker meal and it seems to work well.
ingredients 5 c. rolled oats 1/2 c. sliced or slivered almonds 1/4 c. flaxseed, ground 1/4 c. sesame seeds 1/4 c. walnuts, chopped 1/4 c. cashews, chopped 1/4 c. Brazil nuts, chopped
2 t. cinnamon 1/4 t. nutmeg 1 t. salt
1/3 c. maple syrup 1/3 c. olive oil 2 T. molasses
water for sprinkling
instructions 1. Preheat the oven to 350F. Combine the oats with the nuts, seeds, cinnamon, nutmeg and salt.
2. Combine the syrup, oil and molasses in a separate bowl, then stir into the oat combination.
3. Spread the granola on a greased baking sheet and cook for about 20 minutes, until lightly golden, stirring once halfway through.