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.
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! :)