1. Saute the onion in butter in a large skillet over medium high heat until the onions are soft and translucent.
2. Add the squash and thyme; saute for 5-8 minutes, until the squash is fork-tender but not mushy. Add the baby kale and wild rice and stir to combine. Add the cream, milk or butter if the mixture needs a little moisture to help it get groovy together.
3. Add the apples last so they stay crispy. Add the cheese and stir a few times to get it melted into the ingredients.
Roast oats in large cookie sheet for 10 minutes @ 350 degrees (do 3 cups at a time)
Turn the oven down to 300 degrees
Mix the dry ingredients together then add the liquid ingredients
Bake approximately 1/2 of the mixture at a time in an ungreased cookie sheet, 15-20 minutes (this is the tricky part). I usually touch the mixture to be sure it's done but not burnt. In my own, it bakes for 15 minutes. I like the granola soft and chewy.
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