I am Sheera the bee killer and a recipe

Today is another lovely day in BeaverCleaverville, the sun is shining, the birds are chirping.....the yellow jackets are swarming...wait is that a yellow jacket indoors? And another?!? It would seem in our happy home we have a nest...
Have no fear the MIC is on the case!! We think we have it located and will have it handled tonight..but until then I am Sheera the bee killer!
Todays breakfast consisted of breakfast cereal and my homemade granola

The recipe is so simple (and gluten free too)Ingredients:
4 cups certified gluten-free rolled oats
1/2 rounded cup rough-chopped organic Brazil nuts
1/2 rounded cup rough-chopped organic pecans
1/2 cup pure organic maple syrup
6 tablespoons light olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt

Add-in:
1 cup organic (apple juice sweetened) dried cranberries

Instructions:

Preheat the oven to 325º. Take out two baking sheets and set aside.

In a large bowl combine the rolled oats, Brazil nuts, and pecans.

In a glass measuring cup, combine the maple syrup, olive oil, cinnamon and sea salt. Mix well with a fork. Drizzle the syrup mixture over the oats, and stir as you go. Gently keep stirring until all the oats are coated with the syrup blend.

Spread the granola mixture onto the two baking sheets. Bake in the center of the oven for roughly 25-30 minutes until golden and toasty. Check the granola half way through baking time to stir gently.

Remove from the oven and allow the pans to cool a bit. Pour the cooled granola into a large bowl. Add in the dried cranberries and stir.
Store in an air-tight container.
Makes 20-24 servings
this is so delicious in yogurt or just as a bowl of cereal, I love it!!!
well I've got the record spinning while I get ready for housework and errands.

I'll be back later to discuss your necessary vintage staple pieces and how to do vintage on a dime!!
Forever stuck in the 50s
The modern Lucy Ricardo