Hot oatmeal. Isn’t it just a perfect breakfast? I used to hate it, but I must admit that I’m a convert. It’s warm. It fills me up so that I don’t look at the clock and say, “Really? Only 10AM?” But who has time for oatmeal in the morning!? So, here is my answer to the quick-on-the-go-power-breakfast.
I shared my yogurt secrets. How about some granola to go with it? It can also be eaten like a cereal, with milk over top. If you too have raisin-haters in your household (ahem) just leave the raisins in a separate jar near the granola but not offensively in the granola…
- Put a 1/2 cup (1 stick) of butter and 1/2 cup (6 oz) of honey on the stove over low to melt.
- Add 27 oz. of dry ingredients in a bowl. A good base is about 16 oz. of oatmeal, plus other good stuff. You might consider sliced almonds, sunflower seeds, or pumpkin seeds. A mixture of rye and or barley flakes join well with the oatmeal. If you’d like, add 1 1/2 teaspoon of ground cinnamon at this step.
- Pour the honey-butter mixture over the dry ingredients and mix very well.
- Equally divide this mixture onto two cookie sheets. I like to line my sheets with parchment paper, so that they granola can be easily poured into a container afterwards.
- Cook in a 300F oven for 30 minute (or until a nice brown.) If you have a tricky oven, you might want to rotate the sheets to promote even browning.
- Let the granola cool on the cookie sheet. When cool, break up into the size pieces that you look, store, and enjoy!
There’s so much that you can do with this basic recipe. If you’ve have home-dehydrated fruit, go ahead and toss that in instead of raisins. Experiment with the spices. Let me know what you come up with!