For those of you who are still too intimidated to try your hand at bagels (I promise they’re not as hard as you’d think!), here’s another great breakfast that you can make ahead of time – granola!
I’ve been flat-out obsessed with making my own granola lately. In addition to tasting great, it travels well so I’ve been eating it with yogurt for breakfast pretty much every weekday. I’ve already been through thee huge batches since I started making it earlier this fall! I’ve made each batch slightly different, while following the same general formula… until the last time. I was halfway through when I realized that I was almost out of oats! I mixed the last of what I had in and hoped that the higher honey to oat concentration would work. Best. Mistake. Ever! The extra honey really shines through and lends a great flavor without being too sticky or sweet, while pecans and raisins add texture.
Since honey is the predominant flavor here, you’ll want to use something that’s high-quality. I used a darkly colored wild honey from Germany that I picked up on a whim. I wouldn’t be able to even begin to tell you where to find the same kind, but I would use a dark/ amber honey. You should be able to find a decent on in any grocery store.
Once you have the basic oat/ honey combination down, you can really experiment with any other mix-ins that you want. If you don’t like pecans and raisins, how about dried cranberries and walnuts? Or coconut and macadamia nuts? The combinations are endless.
Since granola is relatively calorie-dense, I like to balance it out with yogurt and fruit instead of eating it with milk like cereal (which usually results in me eating way too much). Pictured above is a combination of granola, vanilla yogurt, and pomegranate seeds. It’s also fabulous with roasted or sauteed pears. What’s your favorite way to eat granola?
Honey Pecan Granola
- 2 Tbs butter
- 1/4 cup dark honey
- 1/4 cup flour
- 1-1/2 cup oats
- 1/4 cup chopped pecans
- 1/4 cup raisins
Melt butter and honey in a medium saucepan. Remove from heat and stir in the remaining ingredients until thoroughly moistened- work it through with your hands if you need to. Spread the mixture in a single layer on a baking sheet. Bake at 400 for 15 minutes, stirring halfway, or until the oats are a light gold color. (Be careful not to overcook or it will become bitter)
Remove from oven and allow to cool for a minute or two. The oats will still be a little bit sticky while they’re warm, so now is the time to make clumps! Use your fingers to form oats into clusters – they can be as large or as small as you desire (I like to leave mine pretty loose, without many clusters). Allow to cool completely. Store in an airtight container.
Yield 16 servings (about 4 Tablespoons each)
Approx. 80 calories, 3 grams fat, 1 gram fiber, 1.5 grams protein
Happy Holidays! I’ll be back with a new post sometime next week. For those of you who are traveling, stay safe and keep warm!