Sometimes breakfast means the good ‘ol standby: cold cereal. As kids generally we were all fine with this. After all, cereal was code for sugar milk morning, and what kid is going to say no to that? I could have eaten Peanut Butter Cap’n Crunch until they drug it away from me. Coincidentally, does anyone remember the Cap’n Crunch cereal that was just the berries? I didn’t dig that stuff at all. Was it just me, or were those berries rough and sharp on your gums? That’ll make you hungry…Or we could just skip that unpleasant thought and you could just give me a big bowl of Fruity Pebbles. Those were KING.
But now I look for something in my breakfast that has…um…would nutritional value be the term? Not just a sugar bomb to start off the day. And so enter beautiful nut and raisin granola. This is the granola I keep coming back to time and time again. Others may come in every once and a while, but this is a solid recipe. I originally got it from an Ellie Krieger cookbook of mine, but you can also find the original granola recipe on Food Network.
Now, don’t be afraid to use whatever nuts you fancy. Just make sure they’re unsalted. You’re trying to be better, remember? Generally, I love a mixture of almonds, pecans, and walnuts, but you can use whatever your breakfast heart desires. Or, because nuts tend to be expensive, you can always use whatever’s cheapest. That’s how I do. Also, you may be tempted to use pancake syrup to replace the maple syrup. Nope! Don’t do that. If you have sticker shock with pure maple syrup, I’ve also had good results with honey and agave nectar. It just won’t taste exactly the same.
This is a great snack for any time during the day. You may find yourself obsessively munching on it, making parfaits like there’s no tomorrow, and creating a song in honor of this wonderful breakfast. Or maybe that’s just me. I bet it’s not. Come on, you know you do. 🙂
Have a lovely breakfast, all!
- 3 cups old fashioned oats
- ½ cup unsalted walnut pieces
- ½ cup unsalted pecan pieces
- ½ cup unsalted slivered almonds (or any nut combo that you prefer)
- ½ cup pure maple syrup
- 1 tsp. cinnamon
- ¼ tsp. salt
- ½ cup raisins
- Preheat oven to 300 degrees F.
- Spray a large cookie sheet with cooking spray.
- In a large bowl combine all of the dry ingredients except raisins.
- When incorporated, pour in the maple and stir until combined.
- Spread the mixture out on the cookie sheet and bake for thirty minutes, stirring occasionally.
- When it comes out of the oven, let it cool down. Then, toss in the raisins.
- Keep in an airtight container. This is delicious in a parfait!