I know it says Whole Grain Oat Cereal, but in my mind Cheerios does not count as a whole grain. It may be made from a whole grain, as the box blasts on all 6 sides, but it's so processed that its glycemic index (GI) is well into the 70's (on a scale of 0 to 100. See my post on Cholesterol and Carbohydrates or visit glycemicindex.com for a neat-o searchable GI database). High GI foods send your blood sugar soaring - and then plummeting. (They have a soaring effect on your insulin production and waistline too.) A handful of Cheerios' ubiquitous toasted oat goodness could have a room full of kids climbing the walls one minute and asleep at their desks the next. Or a road full of adults climbing the car in front of them one minute and asleep in their cubicals the next. Plain rolled oats, although they too undergo processing, have a GI in the 50's. And even though I can't find a decent GI for a respectable homemade granola, it's likely that once you add a little fiber and some good fat to those oats, both known to put the brakes on post-meal blood glucose rise, and serve it up with a tangy fresh unsweetened yogurt, (another low GI food), you could almost halve Cheerios' GI, curbing its blood-sugar induced mania/lethargy.
This recipe is easy. I promise.
Ingredients2 1/2 cups rolled oats (not instant)
Additions (Optional):
1 tbsp. wheat germ (raw or toasted)
1 tbsp. wheat bran
1 tbsp. unsweetened coconut
1 or 2 tsp. spice (cinnamon, ginger, nutmeg, etc.)
2 tbsp. any seed, e.g.
sesame, sunflower, pumpkin, flax
1/4 cup any unsalted nut, e.g.
walnuts, pecans, almonds, shelled pistachios, cashews, peanuts
Liquid Ingredients (Required):
2 tbsp. vegetable oil
4 tbsp. liquid sweetener (honey, maple syrup, rice syrup, molasses etc.)
1/8 tsp. flavoring (vanilla extract, almond extract, lemon extract, etc.)
After-the-facts (Optional):
1/4 cup any dried fruit, e.g.
raisins or currants
chopped dates or figs
chopped dried apples, pears, peaches, pineapple, apricots
dried cherries, blueberries, cranberries
1 Preheat oven to a slow 250°F.
2 Toss together oats, spices, and other additions (germ, bran, nuts, seeds, etc.) if using. (Don't go overboard on the wheat bran or germ. They'll absorb the oil and your oats won't toast well.)
Note: Use an "Old Fashioned" thicker rolled oat, not instant oatmeal. I've made a fine granola with Old Fashioned Quaker Oats, but Quaker has a brand called Mother's that provides a slightly thicker oat flake, which results in a chewier granola.
This is a basic recipe for granola. You can experiment with the limitless combinations of nuts, seeds, fruits, and tiny marshmallows in the shape of monster movie characters. Just remember that nuts and seeds are added prior to baking (for a nice toasted flavor!), while dried fruits are added after baking. Raisins are notorious for turning into swollen, burnt-tasting little nodules when baked.
Spices are discretional too. Add more or less depending on your taste. I like to add pinches of nutmeg, ginger, clove, allspice, cardamom, or dried lemon/orange zest. Be frugal with salt. Since there is very little liquid for salt to dissolve into, it will adhere to the exterior of the flakes and produce a pronounced salty taste, more like a pretzel. I've used as little as 1/8 tsp. with unappetizing results.
3 In a small bowl, microwave or gently heat on your stovetop the oil, honey, maple syrup, and vanilla until it's thin and runny. Pour the warm mixture over the oats and blend very well.
Note: This is a good opportunity to try an unrefined oil - the baking temperature is low so smoking and oil deterioration from heat aren't problems. Unrefined oils also pack flavor. Peanut or sesame oil work well. You can also reduce the amount of sweeteners. But save at least 2 tbsp. to help crispen and brown the oats.
4 Spread the uncooked granola evenly across a baking sheet. A 10 by 15 in. sheet works well for this recipe, but you'll need something larger if you want to make more. Bake for 35 to 40 minutes or until just beginning to turn golden. Turn off the oven, leave the oven door slightly ajar, and let the granola toast, if more browning is desired, for another 5 or 10 minutes before removing.
5 Let the granola rest undisturbed in the pan until completely cooled, up to an hour. Break up and pour into a bowl, mix with dried fruits, and store in an airtight container in the refrigerator.
Enjoy!
The 
Seems the lovely Salma Hayek isn't the only attraction at this year's Film Festival in Cannes. The debut of the latest Wallace and Gromit caper Curse of the WereRabbit (aka The Great Vegetable Plot) has filmgoers rooting for the quirky claymation characters' showdown with a vegetable scoffing rabbit.
In their first full-length feature film, the [newly suited] pest control duo set out to protect their town's coddled gourds from a mysterious nocturnal melon eater. The success of the upcoming Giant Vegetable Competition is in jeopardy unless the night raider is apprehended! Will the Anti-Pesto patrol rise to the occasion? Or will all that ripeness be pillaged by some gluttonous beast?
As if setting aside 60 minutes every day to exercise isn't enough of a challenge to time management skills and body weight goals, research is cementing the theory that anything less than 8 hours of fitful sleep each night can make you fat. Talk about competing messages.
I write a lot about food. I can't help it, it's my obsession. Part of this obsession is driven by an opiate-like effect that good food, and the eating of, has on my psyche. I get giddy after a good meal. Not in the giggle sense, more in a light-headed, contented sense. I reflexively (not that I've been trained or anything) visualize my cells as tiny Pacmen1 chomping on nutrients and swelling with health. Silly? I'd have thought so years ago. But after reading about the health benefits of this kind of visualization2, effects that kick in independent of the meal, I think I'll stick with it. There's nothing like a good placebo effect to underwrite longevity.
You'd think if there was an easy, effective, vastly cheaper, and (almost) side-effect free alternative to pharmaceutical drugs for lowering cholesterol, people would grab it. There just may be. But I'm at a loss to explain why it just sits there in a bin at the grocery store left to sprout while hypercholesterolemics elect to unscrew the cap on their statins, down their little orange pill, and endure the drain on their muscle strength and checking account. Maybe it's the lack of desire to change one's diet. (Sacrosanct as it is.) Maybe it's the time involved in crushing a clove. Maybe it's the taste, or smell, or the lingering quality. If I had a choice, understandably not everyone does, it would be to stink of garlic than to invite liver or kidney failure, two of the more serious conditions related to taking statins. In fact, I credit my garlic consumption (among a few other habits) with keeping my cholesterol numbers in check as I age.