Granola (HC)

½ c. (1 stick) butter
¼ c. coconut oil
¼ c. honey
¼ c. brown sugar

Preheat oven to 350 degrees.  Cook 1st four ingredients in roasting pan until melted and lightly browned.  Add dry ingredients, mix thoroughly and bake for 25-30 minutes, stirring once or twice.

5 cups oats
½ c. wheat germ or flax seeds
½ c. sesame seeds
½ c. sunflower seeds
½ c. almonds, cashews or other nuts
1 c. unsweetened flaked coconut

Store in Tupperware—keeps for 2 months but won’t last that long!

Fruited Irish Oatmeal (HC)

Requires a slow cooker.

5 cups water
2 cups steel-cut Irish oats
1 cup apple juice
¼ cup dried cranberries
¼ cup golden raisins
¼ cup dried apricots, chopped
¼ cup maple syrup
1 tsp. ground cinnamon
½ tsp. salt
Brown sugar or maple syrup
Toasted walnuts or pecans, chopped
Milk

In a 3½ quart slow cooker combine water, oats, apple juice, cranberries, raisins, apricots, maple syrup, cinnamon and salt.  Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 ½ hours.

Serve with brown sugar or additional maple syrup, chopped nuts, and milk.  Serves 8 to 10.

Kitchen Tip: Make this fancy oatmeal for weekend guests or anytime you want a hot, no-fuss breakfast. Be sure to use steel-cut Irish oats because no other type will stand up to long cooking.

Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice.