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The Greatest Granola

While we are on a breakfast theme here, I wanted to share one more of our favorite breakfast recipes EVER. It came from my friend Melissa @ 320 Sycamore, and was given to her by her sister Kelsey.

This one is so good that my kids will eat it for breakfast, for snacks, for whenever. And my husband will actually EAT breakfast when we have this. That is saying something.

It is very easy, and – did I mention? – is super delicious.

Ingredients:

6 c. oats

1 c. coconut

1 c. craisins (or raisins or other dried fruit)

1/2 c. brown sugar

1/2 c. almonds (or other nuts on hand)

1/2 c. flax seed or wheat germ (we use milled flax seed)

1-2 T. cinnamon (to taste – we use the full 2 T.)

1/2 tsp. salt

2 T. vanilla

1/2 c. canola oil

3/4 c. honey

Directions: Preheat your oven to 375 degrees. Put all of your ingredients in a large bowl and stir them together. Spread on a cookie sheet and bake for 10-15 minutes, or until golden brown. The longer you bake it, the crispier it will be, so you can bake to your crunchiness/chewiness preferences.

That is it. When I shared the recipe with my mom, she mentioned that she prefers to mix the dry ingredients together first to keep things from clumping, and then pour the wet ones in. I arranged the recipe so if you would prefer to do it that way also, you can just go down the list until you hit the salt, mix it together, and then add the rest.

Also, I like to pour my canola oil in first, and then use the 1/2 cup measuring cup for the honey and just do 1 1/2 of those (to get the 3/4 cup needed). Since the measuring cup is already coated in oil, the honey all slides right out – no need to scrape.

When we made the granola this time, we used blueberry craisins. One of my favorites was when we used orange crasins – that had a nice twist to it.

See? Happy boy. Thanks Melissa – and Kelsey! :)

PC 5

Breakfast for Dinner

Who doesn’t love breakfast for dinner? Seriously – I could happily eat breakfast for every meal.

Weekend dinner nights seem to be the ones that are prone to turning into breakfast for dinner here, but really, breakfast for dinner is good any night of the week.

Here are some of our favorite recipes for “breakfast foods” – be them for dinner, or for a real breakfast:

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Grandma Rock’s Pancakes (family recipe) – this batter works great for waffles as well

Ingredients:

2 c. flour

1/2 tsp. salt

2 T. sugar

1 T. baking powder

2 eggs

1 tsp. vanilla

1/3 c. oil

2 c. milk

Directions: Preheat griddle to 325 degrees. Mix all ingredients together in a large bowl. Pour onto heated skillet, and flip over once there are bubbles that form, pop, and then stay “empty” (see below). Cook on other side until browned to your liking. Enjoy!

*The original recipe has you separate the eggs, put the yolks in the batter, and beat the egg whites. Then you fold the egg whites into the batter. We have found that they still get nice and fluffy if you just beat everything together for awhile, and then it is not an extra step. They still are super tasty either way.

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Homemade Pancake Syrup (from allrecipes.com)

Ingredients:

3/4 c. packed brown sugar

1/4 c. sugar

3/4 c. water

1/2 c. light corn syrup

1/2 tsp. maple flavoring

1/2 tsp. vanilla extract

Directions: In a saucepan, combine the sugars, water and corn syrup and bring to a boil over medium heat. Boil for 7 minutes or until slightly thickened. Remove from the heat and stir in maple flavoring and vanilla. Cool for 15 minutes. We store the remaining syrup in a container in the refrigerator.

This recipe is legit – it has the perfect consistency (in our opinion – it’s not thick like the store kind, but has a little more substance than some homemade ones we have tried), and it tastes fantastic.

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Breakfast Potatoes (slightly modified from Our Best Bites)

Ingredients:

4 medium baking potatoes (or more – we sometimes fudge on that one)

1 small onion, minced

1/4 c. salted butter

Pepper and salt, to taste (Kosher salt is great)

Tabasco sauce

Directions: Bring a medium or large pot of water to a boil. While you are doing this, cut your potatoes into bite-sized cubes. Once the water is boiling, add your potatoes and cook for 5 minutes, or until potatoes are slightly softened, but not totally cooked. Drain and set aside.

Heat a large skillet (we use an electric one) over medium heat. Add the butter. After butter is melted, add your onion and cook for 1 minute. Add your potatoes in a single layer and cook for 3-4 minutes. DO NOT STIR THEM AROUND. Please. :) Sprinkle some salt, pepper, and a couple of dashes of Tabasco. Flip your potatoes, trying to get as many to flip at once as you can. This is just to minimize your potato touching.

Cook for another 3-4 minutes and give them a test to see if they are done and how your seasonings are. You can add more salt, pepper or Tabasco at this point, if desired. If they are still not done, flip them as before, and cook for another 3-4 minutes. Repeat cycle until they are done.

*These are also legit – they are so tasty! The original recipe calls for up to 20 shakes of Tabasco – 4 shakes about does me in and gives me heartburn for the rest of the night. It is all up to your preference. We usually moderate to around 3 – enough to have a “kick”, but not so much that you feel pain rather than have the sensation of taste.

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There you go – add some scrambled eggs and you have breakfast for dinner. Enjoy!!

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