Happy Thanksgiving a day early! I hope that you are all ready for your Thanksgiving festivities and are able to spend this wonderful holiday with family and friends. I am so thankful for all the wonderful people in my life, especially those boys of mine. Here they are on Thanksgiving last year.
Here’s a sweet and simple breakfast idea for tomorrow morning. Or, for all you crazies out there, a quick breakfast to eat on the go while you wait in line at 3:00 in the morning on Friday. Now don’t get me wrong, I love me some Black Friday shopping but I need my beauty sleep. Me not getting enough sleep is not a pretty picture for anyone involved….you will get the grumpy, angry eyebrows. Trust me, when sleep deprived I do not use them sparingly.
Vanilla Bean Granola
recipe from Rachel Cooks
3 cups thick cut rolled oats
1 cup raw almonds, chopped
1/2 cup shredded unsweetened coconut
1/4 teaspoon salt
1/2 cup packed brown sugar
2 tablespoons toasted wheat germ
1 tablespoon ground flax-seed
4 tablespoons canola oil
1 tablespoon pure vanilla extract
the pulp of two vanilla beans
1. Preheat oven to 300 degrees F. Spray a large baking sheet with nonstick cooking spray or line with parchment or Silpat. In a large bowl, stir together oats, almonds, coconut, salt, brown sugar, wheat germ and ground flax. 2. In separate small microwavable bowl, stir together canola oil and vanilla. Heat in microwave for 30 seconds on 50% power. Add in vanilla bean pulp and whisk with a fork to separate beans. 3. Pour wet ingredients over dry ingredients and stir until everything is well coated. 4. Spread granola in an even layer over the baking sheet. Bake for 15 minutes, stir, and then bake for 15-20 minutes longer until golden brown. 5. Let cool completely, stirring occasionally to break up chunks. 6. Store in airtight container. Makes approximately 5 cups.