I don’t know how I first learned about making my own cream of wheat from ground wheat kernels. Y’all! I made some this morning. And Oh. My. Goodness!

What I did:
Took 1/3 cup of ground wheat (that I did in my small blender), toasted over medium heat (stirring often). You don’t want them to burn, just toast a little bit. Only did it for a couple of minutes. Set aside and got my 1 cup of water and a pinch of salt boiling and then slowly whisked in the toasted ground wheat. Whisked on medium low for about 4-5 minutes. Towards the end I added my sweetener and stirred it in. Poured into a bowl, added a tab of butter, and a little milk moat for the edge.

Spreadability: Nice and creamy
Smell: Doesn't have much of a smell
Ingredients: Filtered Water, Coconut Oil, Sunflower Oil, Soy Protein Concentrate, Corn Starch, Sea Salt, Tricalcium Phosphate, Natural Flavors, Organic Locust Bean Gum, Xanthum Gum, Guar Gum, Vegan Culture.
Flavor: Very mild and somewhat neutral.
Bagel Test: It spread on nicely and melted slightly on my freshly toasted bagel. When I bit into the bagel I didn't have any strong reactions to the flavor or texture. Overall it paired well with my plain, toasted bagel.
Husband Test: Liked it a lot, actually. He doesn't like anything coconut - so that will tell you that is doesn't have a coconut'y flavor.

I give it 4 out of 5 Cheeses.
Would like to see a little more boldness and tang in the flavor.

FINE PRINT: This is not a paid review of any kind. I am documenting my own opinions of products that I paid for out of my own pocket.

Ingredients
3 cups Old Fashioned Rolled Oats
1/2 cup sliced toasted almonds
3 tbsp Dutch Process Baking Cocoa
1/3 cup Extra Virgin Olive Oil or Melted Coconut Oil
1/2 cup Honey
1 tsp vanilla extract
3/4 tsp kosher salt
1/2 cup Dark Chocolate Chips
3/4 cup Freeze Dried Raspberries or Freeze Dried Strawberries

Instructions

1. Preheat the oven to 325 degrees with a rack in the center position. Line a rimmed baking sheet pan with parchment paper. Set aside.
2. In a large mixing bowl, combine the old fashioned rolled oats, sliced toasted almonds, cocoa powder, In a separate mixing bowl, whisk together - oil, honey, vanilla extract, and salt. Combine wet ingredients with oat mixture and stir until all of the ingredients are incorporated and coated evenly.
3. Transfer the mixture to the lined sheet pan. Using a spatula or spoon, spread into an even thin layer.
4. Bake at 325 degrees for 25 to 30 minutes, tossing the granola halfway through, until the granola is lightly toasted and very fragrant.
5. Transfer the pan to a wire rack to cool completely. Once completely cooled stir in the chocolate chips and dried raspberries or strawberries. Transfer the granola to an airtight container and store at room temperature for 1-2 weeks.

This granola is so easy to make. Just old fashioned oats, all-natural peanut butter, and honey. It's great as a cereal, for a snack on a hike, or for any time you want a snack that is healthy and delicious. Plus - it's easy to change it up for your tastes. Don't like Peanut Butter? Use a different kind of nut or seed butter. Want a little chocolate kick, add chocolate chips when you take it out of the oven to cool (don't stir until cooled or you will have chocolate streaks instead of chocolate chips - lol).

Ingredients
5 cups old-fashioned oats - not quick cooking oats
3/4 cup honey
3/4 cup peanut butter chunky or smooth - all natural
1 tbsp vanilla extract (optional)

Instructions

1. Preheat oven to 325° F.
2. Place oats in a large bowl. In a liquid measuring cup add the peanut butter and heat it in the microwave for 45 second until the peanut butter starts to melt. Once melted, add honey. Whisk peanut butter and honey to blend. This is where you add the vanilla if you want, and whisk to incorporate.
3. Pour the peanut butter mixture over the oats and stir until well combined. Spread granola in an even layer on a rimmed, and lined with parchment paper, baking sheet.
4. Bake for 45-60 minutes, stirring at the 30 minute mark. Leave a thicker piece of granola out on a cool surface while you put the rest back in the oven for the remainder of the time. After 5 minutes, test the piece you left out for "crunchiness". If it's still damp continue to the 60 minute baking time. If it's crunchy now, take out and let cool on baking sheet. Granola will get crispier as it cools
5. Let cool completely on baking sheet. Store granola in an airtight container for up to two weeks.
   

Optional Add In's to Your Granola

• coconut - add towards the end of baking.
  
• chocolate chips - add when you take the granola out of the oven to cool (don't stir until cooled or you will have chocolate streaks instead of chocolate chips - lol)
  
• Freeze Dried Fruit (to make it Peanut Butter and Jelly-like) - add when you take the granola out of the oven to cool.
  
• What would you add?