The BG News

Issue date: 3/21/08 Section: Pulse

Media Credit: Enoch Wu

The squirrels frolicking across campus will agree: granola is always an easy answer. My pantry was always loaded with different types of granola; chewy, crunchy, fruity, Kashi and Quaker.

But sometimes granola bars can be too hard, too nutty or tastes too much like bird seed. Just about any ingredient can be added to granola, which makes it a very personal food. It's basically a salad of oats and fruits all clustered together. It's healthy, it's quick and it's scrumptious. It's also easy to make, so personalize your own recipe.

The greatest thing about granola isn't the nutritional value; it's the flexibility. Eat it for breakfast with some yogurt.

Throw a slice in a bowl and cover it with milk. Wrap it in a piece in tin foil and take it on the go. Put a stick on it, if you want - granola on a stick? Pop it in the microwave and then plop a scoop of ice cream on top. The pop and plop is my favorite. Enjoy.

Expl-OAT-sion

2 large bananas
1/2 tsp. cinnamon
1/2 Cup strawberries
1 1/2 Cup Quick Oats, not instant
1/2 Cup coconut
1/4 Cup chopped walnuts
1/2 Cup dried cherries

In a bowl, mash up your bananas - I found a slotted spoon works well - and add cinnamon. Fold in your strawberries, careful not to mush them. Now add the oats, walnuts, coconut and dried cherries. Once the ingredients are equally lathered with the banana mix and are clumping together, scoop the mix into a 9x9 pan, flatten and top with chocolate morsels. Preheat your oven to 350 F and cook for 25 minutes. This is my recipe. Make your own by substituting different fruits, nuts and toppings, while keeping the measurements mostly the same. Bananas, however, should not be substituted.

Page 1 of 1

Article Tools