A Camping We Will Go

As the first day of camp approaches, excitement fills our house.  Along with the excitement comes the stress.  Just when I think we have gotten to a good place with our routine, something changes.  I now have to figure out how I am going to get breakfast incorporated into our already-tight morning schedule.  How am I going to get Max up, dressed, fed, and out the door in time for the bus (not to mention get myself dressed for work and my daughter dressed for daycare)?  Putting Olivia aside (her dad can, hopefully, step up and handle her), the thought of finding time for breakfast is really making me nervous.

I’ve spent time on the internet and flipped through a few cookbooks in search of recipes.  Below is the first recipe I’m going to try.  Will let you know how it works!

I’m sure many of you, particularly those with school-age children, are probably laughing at me.  You already know that the summer will be great, and our evenings will be filled with fun camp stories.  So, with all the excitement and stress, the first day of camp can’t come fast enough.

Granola

6 cups flaked or rolled oats

2 cups oat bran

1/2 cup flax seeds, coarsely ground

1/2 cup coconut, flaked or shaved (optional)

1 cup chopped nuts (almonds or pecans)

1/2 to 1 teaspoon freshly grated nutmeg (to taste)

2 to 3 teaspoons ground cinnamon (to taste)

1/2 to 3/4 teaspoon salt (optional)

1/3 cup canola oil

1/2 cup mild honey, such as clover

1 tablespoon vanilla

1 to 2 cups raisins (optional)

1. Preheat the oven to 325 degrees. Line two baking sheets with parchment. Toss together all of the dry ingredients except the raisins in a very large bowl. Combine the oil, honey and vanilla in a saucepan or in a measuring cup, and warm over low heat or heat at 50 percent power in a microwave. Do not let the mixture come to a simmer. Stir into the dry ingredients. Stir to coat evenly.

2. Spread the granola mixture on the sheet pans, and bake for about 45 minutes to one hour until golden, stirring every 10 to 15 minutes and switching the pans from lower to middle racks. Remove from the heat, stir in the raisins if using, and allow to cool on the pans. Store in well sealed jars, bags or containers.

Makes about 2 1/2 quarts.

(Recipe by Martha Rose Shulman)