I hope you all had a wonderful 4th of July! We spent the weekend at my parents house visiting with them and my grandma and aunt who were visiting from Florida. We went to a family friends house the night of the 4th to light fireworks together and Hannah proved herself to be a little pyromaniac like the rest of us. Every time a firework was done she would sign “more.” Oh, and she laughed maniacally while they were exploding. That’s my girl.
After all the food I ate this weekend, I’m thinking we need to lighten things up this week. To me, nothing is better than an easy, healthy breakfast that doesn’t require any brain power in the morning. I don’t do mornings all that well. That’s where the granola comes in. Make this up the night before and all you have to do when you wake up is pour some milk over it or layer it with some yogurt and fruit. I don’t love the texture of yogurt so I always have a good dose of granola on top to make it bearable.
I adapted this recipe to make it clean and it’s just as good as a granola sweetened with sugar. I even sprinkled this over some strawberries (with a small amount of whipped cream) when I was craving something sweet after dinner but didn’t want to blow my day.
It’s packed with walnuts and almonds to make it hearty and keep you full all morning. It’s great to have on hand for healthy snacking too.
recipe adapted from Table for Two
2 cups old-fashioned oats
3/4 cup walnuts, coarsely chopped
3/4 cup almonds, coarsely chopped
3/4 cup unsweetened coconut
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. kosher salt
4 Tbsp. coconut oil, melted
1/2 cup pure maple syrup
1 1/2 tsp. vanilla extract
1. Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
2. Combine oats, walnuts, almonds, coconut, cinnamon, nutmeg and salt in a large bowl. In a small bowl, whisk together the coconut oil, maple syrup and vanilla. Pour into oat mixture and stir until fully combined.
3. Pour oats onto the prepared baking sheet and bake for 30-45 minutes, stirring every 10 minutes. Let cool on baking sheet then break up and store in an airtight container.
Looking for some last minute additions or recipes for the big day? Here are some yummy breakfast, dessert and side dish recipes that would be perfect for Thanksgiving. I hope that you all have a wonderful Thanksgiving spent with family and friends. And who is going out Black Friday shopping? Some new outlets just opened last week about a half hour from our house so that’s what we are doing…wish us luck. Everyone I know that has gone so far has said it was nuts.
Perfect for starting off the day right, Pumpkin Granola. It’s light and healthy and won’t fill you up too much.
Pumpkin Pie Cashews would be the perfect thing to snack on throughout the day.
Share what you are thankful for with these Gratitude Rolls.
These slow cooker mashed potatoes free up that precious stovetop space and still create a creamy, decadent side to that juicy turkey.
Maple Glazed Carrots are a super simple yet delicious addition.
Creamy Cheesy Potatoes are so easy and amazingly delicious!
Brined and Roasted Turkey results with the most juicy and succulent bird ever.
Mini Pecan Pies always grace our Thanksgiving table. They are the perfect little bite that leaves a little room for a second dessert!
Apple Streusel Cake with Cream Cheese Glaze is rustic but delicious.
Looking for a rich, dense way to end Thanksgiving? Boom, French Silk Pie.
I love granola and it’s so easy to make at home with items I always have stocked in my pantry. At a recent trip to Trader Joe’s I discovered pumpkin Greek yogurt and just about died. I grabbed several and started daydreaming about the deliciousness. The only thing is that the texture of yogurt makes me gag so I have to have some kind of texture to eat it. I usually stir in toasted almonds but granola is always a yummy go to when we have it.
And what would be better with pumpkin yogurt than pumpkin granola? It was so good mixed into the yogurt, eaten by the handfuls and with milk. It’s not overwhelmingly pumpkin flavored but has a nice, warm fall spiciness. I skipped the cranberries and pepitas since I didn’t have any but I’m sure they would be a lovely addition.
recipe from Two Peas and Their Pod
5 cups rolled oats
1 cup slivered almonds
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
3/4 cup dried cranberries
1/2 cup pepitas
1. Preheat the oven to 325° F. Line a large baking sheet with parchment paper or aluminum foil and set aside.
2. Combine the oats, almonds, pumpkin pie spice, cinnamon, nutmeg and salt in a large bowl.
3. In a separate bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.
4. Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.
As you can tell, I kind of have a thing for granola (and I have passed it on to Noah). We got addicted to all of Trader Joe’s granola but since we had never had a TJ’s in town (until now, mwhahaha) I always liked to make it homemade to snack on. We like it plain, vanilla flavored and especially this holiday gingerbread granola.
I made so many cookies and candies this year that I thought it would be nice to include something really different. Breakfast was the perfect solution and granola automatically popped into my head. And what says Christmas more than gingerbread?
The maple syrup, molasses and ginger all combine to create the perfect gingerbread taste. The crystallized ginger added a nice chewiness to the crunchy texture of the oats and nuts. A totally yummy treat for breakfast or an afternoon snack.
recipe from Disney Family
4 cups old-fashioned oats
1 cup blanched, slivered almonds
1/2 cup brown sugar
1/4 cup maple syrup
1/8 cup molasses
1/3 cup oil
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 cup crystallized ginger, chopped
1. Preheat oven to 325 degrees.
2. Mix oats and almonds together in a large bowl. In a small bowl, mix together brown sugar, ginger, cinnamon, salt, maple syrup, molasses and oil.
3. Pour sugar and oil mixture over the oats and stir well, making sure everything is evenly coated.
4. Pour into a greased 13×9 pan and bake for 25-30 minutes or until golden brown, stirring occasionally.
5. Let cool completely, stir in crystallized ginger and store in an airtight container for up to two weeks.
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.
If you are a busy mom like me, you are looking for a quick, healthy breakfast that tastes delicious. This granola totally fits the bill. It is so simple to throw together in the evening and lasts for about a week in an airtight container. And it’s so much cheaper than buying prepared granola.
Another great feature of this granola is that it is totally customizable unlike the boxed version. Don’t like almonds? Replace them with pecans or walnuts. Use raisins, dried banana chips or dried apricots as the fruit. You can add exactly what you want to make your perfect granola.
I personally love this granola atop some strawberry yogurt with sliced bananas. Healthy, simple, tasty. Just what we need to fuel up for a busy day.
3 cups old-fashioned oats
1 cup sliced almonds
1/2 cup unsweetened shredded coconut
3 tablespoons (packed) brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons vegetable oil
1 cup assorted dried fruit
Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit.