by Sarah R. Commerford
12/28/2013

Who better to make Crunchy Groovy Granola for Holiday gifts than a child of the 60's? Growing up in Cambridge, Massachusetts in the 1960's and 70's definitely gives me hippie credibility.

Why, I was even scolded by my fifth grade teacher for wearing a headband -not hairband - and hip-hugger bell bottoms on the first day girls had permission to wear pants in our school's history. My sister had plans to marry Cat Stevens, and my brother and his friends spent countless hours in a purple haze while blasting Hendrix on the record player in his bedroom. My Mom pretty much channeled Gloria Steinem, and proudly displayed a giant poster on our fridge of a seductive feminist witch breaking a broom in half, defiantly declaring, "(Expletive) Housework!" Ah, those formative years were outta sight.

Oh, right, the food ... when not busy protesting something or other, we did a lot of radical experimentation with health food from a local health food store that pre-dated Whole Foods. My Mom is probably one of the best home cooks I know, but back in the day, she was on the forefront of the health food movement in a big way. Sprouted wheat bread like bricks, chalky cookies sweetened with molasses and carob, homemade (unsweetened) yogurt, whole wheat pasta and mushy tofu. Blechhhhh...

Fast forward to 2010 - all those healthy eating habits my Mom wisely insisted on must have paid off though. Although I love sugar and all things bad for me, I don't cook with any processed ingredients and make everything pretty much from scratch. Okay, there IS a box of Hot Pockets in my freezer, but that's for my kids. Really.

Heretowith, a Crunchy Groovy Granola recipe for you to share with your family or give as a holiday gift.  Enjoy every bite without guilt because it's both delicious and good for you.  Peace -- and Fight the Power. 

Crunch Groovy Granola
(Makes about 7 cups)

4 cups rolled oats

1 cup sliced almonds

2 tbsp. sesame seeds

1/4 tsp. salt

1 tsp. cinnamon

6 Tbsp. unsalted butter, melted

1/4 cup honey

1 cup sunflower seeds

3/4 cup dried sour cherries

1/2 cup dried blueberries

Preheat oven to 275F. On a large cookie sheet, toss together the oats, almonds, sesame seeds, salt and cinnamon. In a glass measuring cup, combine the melted butter and honey. Pour over the oat mixture and blend with a rubber spatula. Spread evenly on a cookie sheet, turning with a spatula half way through the cooking. Remove from the oven and let cool completely. In a large bowl, combine the cooled oat mixture with cherries and blueberries and mix gently to combine. 

Sara is featured in the January/February issue of Yankee Magazine for her international cooking. “Best Cook in Town” is Sarah Commerford from Holliston, Massachusetts, whose culinary explorations embrace every nation (page 66).