Granola morning

I’ve been making yogurt with our goat’s milk, and I love it. It’s sweet, creamy and tangy, but it doesn’t get thick like cow’s milk. You pour it rather than dip it. I’ve found that it is really yummy over granola and fruit. Then I started reading the ingredients in granola, and, dammit, I’m going to have to make that, too. Do you know how much sugar is in granola?! This morning I made my first batch with quick cook oats, almonds, sunflower seeds, honey, cinnamon and a little molasses and baked it at 250 for an hour (stirring periodically to keep the color and crispiness even). After it cools I’ll add raisins and dried apples. Right now my kitchen smells wonderful and the granola is tasty without being too sweet.