I have been really well behaved for the past 3 days,
and did not eat dessert. I figured I deserved a bowl of
granola & honey flavored yogurt!
I made the granola from scratch....a first for me. It gave me one of those giddy feelings inside, when I came to the realization that I had control of the amount of nuts, cranberries, and apricots in my mix. I am always disappointed at the lack of goodies in my granola, when I purchase it from the store.
The recipe yields 4 servings, I made enough for 8.
Here's the recipe from William-Sonoma's Essentials of Breakfast & Brunch:
3 cups of rolled oats
1/4 cup each of walnuts & almonds, coarsely chopped
1/4 cup shredded coconut
1/4 cup maple syrup
1 tsp. vanilla extract
1/4 cup sesame oil
1/4 cup dried apricots
1/2 cup dried cranberries
Preheat oven to 325 degrees Fahrenheit.
In a large bowl, using a large spoon (I used my hands), mix together the oats, walnuts, almonds, and coconut. In a small bowl, stir together the maple syrup, vanilla, and sesame oil. Drizzle the maple syrup mixture over the oat mixture and stir to moisten evenly. Transfer the oat mixture to a rimmed baking sheet and spread in an even layer.
Bake, stirring every 7 minutes, until the oats just begin to turn golden, about 30 minutes. The granola should feel dry, rather than moist. It becomes crisp as it cools. Stir in the apricots and cranberries. Let cool on the baking sheet. Store in an airtight container at room temperature for up to a week.
I found a new Greek yogurt at the supermarket, that is cheaper. The only problem is it only comes in honey flavor. Fine by me for this purpose!
During the cooking process, my little rascally cat Ferris, wanted to play...............in the middle of my Christmas tree with the ornaments......sigh!
Lunch: Leftover turkey meatballs (no pasta) just meatballs, from yesterday's entry.




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If your breakfast counts as giving in to sweetness, then I'm in serious trouble.
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