You might think this post is about granola and how delicious and crunchy and wonderfully brunchy it is.
And you would be right.
But granola goes hand-in-hand with milk, and we'd be pretty poor dairy farmers if we didn't remind you of just how healthy that granola can be swimming in a beautiful bowl of milk!
Speaking of milk, here's your fun fact for this Thursday: In Missouri, the average dairy cow produces 4.7 gallons of milk per day.
Bet the guys at the water cooler don't know THAT little tidbit.
That's more than 1,705 gallons of milk over the course of a typical year!
And if the cows can be that busy making you that much milk, the least you can do is eat A LOT of granola.
Or you can ration it like a precious commodity and meter those thousand gallons of milk out like a normal person.
Can't say we'd blame you either way.
What's your favorite brunch food?
Vanilla Almond Granola
12 cups rolled oats
2/3 cup wheat germ (optional)
2/3 cup brown sugar
1 tsp. salt
8 T butter (melted)
1/2 cup honey
1/2 cup maple syrup
2 T. vanilla
Preheat oven to 350. Combine dry ingredients. Combine wet ingredients and pour over dry ingredients, mixing well. Spread over two well-greased cookie sheets. Bake for 20 minutes, stirring halfway through. Remove when lightly toasted. Let cool. Store in an airtight container.