A hearty and heart healthy breakfast is just the thing for everyone in your family as school gets into high gear and summer’s heat becomes fall’s chill…
We expect temps today in the high 90s. The Normanator and I plan to stay close to the A/C and suggest you do the same, drinking plenty of water. Make sure everyone you love is safe and well hydrated. The holiday weekend that lays before us will probably include outdoor fun so do take good care!
The heat that plagues us now will soon be the chill we complain about. Having a good start to busy, chilly days is imperative! The Imperfect Homemaker offered a nifty recipe some time back; I am sharing it with you now because it is inexpensive, easily and quickly made and it tastes DIVINE.
Maple Pecan Granola
From Kelly at The Complete Guide to Imperfect Homemaking
“I love the ease of granola for breakfast. I love the crunchy sweetness. I love that everybody in the family eats it happily without complaining. I love that my older children can serve themselves while I nurse the baby and sip my coffee.
And I love that this recipe is so simple that I can make it from memory in my groggy pre-caffienated state.
This recipe makes enough for our whole family to eat it for breakfast twice if served with yogurt, fresh fruit, and a tiny bit of self restraint!
In a mixing bowl, combine:
- 3 cups of old fashioned or “large flake” rolled oats
- 2 cups of chopped pecans
- 1/4 cup chia seeds (super-duper good for you and available at health food stores and well stocked grocery stores or online
- 1/2 tsp sea salt
In a small pot combine:
- In a small pot, combine:
- 1/2 cup coconut oil
- 1/2 cup real maple syrup
- a splash of vanilla extract
Heat until the coconut oil has melted.
Pour wet ingredients over the dry, and stir.
Spread granola out on two parchment lined cookie sheets and bake in a 300 degree oven for 12-15 minutes or until fragrant and slightly golden brown.
The trick to perfectly cooked granola is to remove it from the oven just before you are convinced it is done, because it will continue to cook a little even after you’ve removed it from the oven.
Cool completely before moving to a tightly sealed glass jar.
Serve sprinkled on yogurt, alone as a yummy crunchy snack, or in a bowl with milk.”
As you can see in the photo above, Mother Connie is out of pecans, so I will be using walnuts. Let’s hope the Kitchen Patrol is on another detail while this project is underway. Also, we are temporarily out of the large flake oatmeal, which we much prefer, so the quick stuff will have to do for now.
If you have never used Chia seeds, you are in for a treat! They come in black or white. We prefer the white, as we understand they pack a bigger punch. Because we are raisin fans, we will use those also.
Thanks to Kelly for her recipe and a peek into her busy family life!
Are you living on a dime? Do you enjoy the challenge of wrestling with the food budget, S T R E T C H I N G every food dollar? Maybe you are a holder of an EBT card for WIC or SNAP…you might be receiving food from a food drop, food bank, food pantry or food commodities. Knowing how to cook, understanding what value is in various food items and knowing that you are supported NOT JUDGED is vital to feeding your loved ones well and wisely.
We are just thrilled to see the new faces in the Club House. This is so gratifying to Mother Connie and the Food Stamps Cooking Club. We are all in this together, kids, and we are here to help one another.
Above all, remember that you are loved and appreciated!
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