Last week Rebecca Palsha and Kenny Knutson from KTUU came over to shoot an episode of “Alaska Bites” about making granola. I have been making granola every week for at least two years. Because I don’t eat wheat, it has become kind of a staple. I pretty much lived on it this fall when I was in Kaktovik. Here are the main ingredients: I use Quaker oats bought in bulk from Costco (they are not officially gluten-free) and I get my dried blueberries from the bulk section at Fred Meyer. They are not cheap, but I think it’s worth it. (The dried blueberries at Costco, though cheaper, taste weird, imho.) The best part about this recipe is that it’s way super flexible. You can mix in whatever you like, nuts-wise. I am blessed with a nut allergy, so I use raw sunflower seeds and pepitas. Also both from the bulk section. You can also add chia seed or flax. Whenever I am Outside I browse Trader Joe’s for fun mix-ins. I’m a big fan of TJ’s blueberry flax meal. Spices can also be whatever you like. I have a thing for allspice, nutmeg and cinnamon. I’ve gone through clove and ginger phases, cardamom phases and pumpkin pie spice phases. You can also add no spices at all. Sweeteners are also up to you. I tend to use maple syrup. If I can get it, organic cane syrup gives it a great texture. Agave is also totally acceptable. Honey is my least favorite because it’s so sweet. Use about 1/4 cup less if you use honey. Here is the recipe. It makes about 6 cups. Ingredients: 4 c rolled oats 1/4 cup uncooked red quinoa (optional) 1/2 cup olive oil 1/2 cup organic cane syrup, maple syrup, agave syrup or honey (use 1/4 less with honey) 1/8 tsp grated nutmeg 1/4 to 1/2 tsp cinnamon, depending on your preference 1/4 to 1/2 tsp allspice 1/2 tsp sea salt 1 tsp vanilla 1 cup raw unsalted pepitas 1 cup raw sunflower seeds 1 cup dried blueberries 1 cup golden raisins Preheat oven to 325. Mix all the ingredients EXCEPT the dried fruit (baking the fruit, which I have done, burns the sugars and makes it gross) until well combined. Spread a thin layer of the granola on two cookie sheets, which are covered in parchment. Key is to keep the layers thin. Bake 15 minutes. Stir. Bake another 15 minutes. Once the granola is cool, depending on the sweetener you used, it might harden into kind of a giant, fragile granola bar. Break it up with your hands or a wooden spoon and mix in the fruit. It keeps about a week in a sealed container.