I've been churning out a lot of granola lately. Indeed, if you called me a little granola factory, I'd probably whip my head around to see who'd noticed, then thank you for the compliment. I like it since it's tasty-good and fits into my new gluten free lifestyle like a well crafted glove. It's also easy-peasy and much cheaper than the store-scored kind. Also, making your own cereal is the epitome of DIY. Seriously, whip up a batch for yourself and experience what it truly feels like to be a wheat-free badass. I used to fear homemade granola, in my closed mindedness, I thought it was too labor intensive, too fatty, and just sorta passe. However, I'm glad to report I'm a changed gal now, and I think a better person for it too. Since there's something so intensely satisfying and good about a warm bowl of fresh granola, I'll eat it with my hands, thank you very much.
I've been running with Celine's granola recipes since they call for sundries I usually always have around, and better still, stuff I'm trying to use up before we move--like brown rice flour and milled flax. My current favorite is her Peanut Butter and Chips variety using maple syrup. Hark! If you decide to make it with the chips, be ye warned. Granola covered in a thin layer of chocolate or butterscotch, like Celine instructs, is more like a gateway breakfast than anything else. Before you know it, you'll find yourself tucked away into a darkened back corner, shoving glazed donuts and chocolate chip pancakes down your pie hole every morning before the sun has even come up. Since I'm XkitteeX, I prefer it naked in all it's peanut butter glory, sans chips or anything else, save a few pecans.