Today Matt Swaim on the Sonrise Morning Show chatted about a timely subject: back to school. During Bible Days education was as important as it is today.

In the Old Testament, you’ll find lots of references regarding how people felt religious training was important, so the primary purpose of education among the Jews was the learning of and obedience to the law of God.

Of course, the secondary purpose in educating the young was to teach the practical lessons for everyday life, which meant a trade for the male and the care and feeding of the household for the female. Think of Jesus apprenticing under Joseph for carpentry. 

And the blessed virgin learning from her mother and relatives all about the dietary laws, how to make the home ready for special holidays and Sabbath, and important skills like weaving, spinning and my favorite, making home remedies! 

Did they have proper establishments like schools that are common today?

Home was considered the first and most effective way to teach, and parents were considered the best teachers. Of course, the boys were taught in synagogue, as well.

CHUNKY GLUTEN FREE GRANOLA WITH CHOCOLATE CHIPS 

Oats are naturally gluten free but if you’re concerned, buy oats with a “gluten free” label. 

The recipe calls for coconut oil since it solidifies a bit after cooling. I used butter as a substitute. You can use regular oil, but the granola may break up a little more.

Ingredients

Granola

1 1⁄2 cups gluten-free rolled oats – I use old fashioned
1/2 cup coconut flakes, large or small, unsweetened if you have it; if not sweetened is OK

1/2 cup slivered raw almonds (or raw almonds, chopped) 

1/2 cup raw pecan halves chopped a bit
1/4 tsp salt
Coating

3 Tbsp coconut oil or butter – I used butter 
1/3 cup maple syrup
1 tsp vanilla
Add while cooling

1/4 cup dried fruit – optional – I used cranberries chopped up a bit

1/4 cup chocolate chips – optional – I used mini

Instructions

Preheat oven to 325.

Stir together oats, coconut, nuts and salt.

Over low heat, whisk oil or butter and syrup until combined. Don’t let boil. Stir in vanilla.

Pour over oat mixture.

Line small baking tray (I used small sheet pan) with parchment.

Spread mixture evenly on top. Pat down with spatula.

Bake 15 minutes, then turn pan around to bake evenly. Bake another 10 minutes, just until granola is golden. Don’t overbake.

Cool a minute or two, then sprinkle fruit on top. Pat down.

Sprinkle chocolate chips on top but leave alone. They’ll melt a bit as granola cools.

Cool completely before breaking up. It stays in larger pieces if you gently lift  the granola up with your hands, then break apart. It’s still yummy if some doesn’t stick together!

Store airtight room temperature for 2 weeks or freeze for a couple of months.

Adapted slightly from Minimalist Baker.