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!
Since most of our observations take place out here on the west coast, I thought it would be interesting to bring right to you, my hungry audience, a report from the other side of the country. I was recently in New York and connived to convince my traveling pal to visit a few farmers’ markets with me. It was interesting to see what was fresh, available, or absent, as compared to our markets here in Seattle.
Market 1: Rockefeller Center
The market here serves up fresh veggies, products, and even homemade juices to busy people in the summer time, Wednesdays through Fridays, 8AM to 6PM. We arrived in the early afternoon (sometime between lunch and giant cupcakes), and the market was crowded. It was so hot that both the farmers and the produce were beginning to look a bit wilted. There were tables of tomatoes, greens, beets, turnips, and even corn.
We bought some honey and delicious smelling soap as souvenirs and spent some time talking to the woman at the stand. She told us about their program, Bees Without Borders, an organization whose mission is to “educate and train individuals and communities living in impoverished areas in beekeeping skills and the value of beekeeping for poverty alleviation.” Check out their website and find out how you can help this group. Their idea of hosting a honey tasting sounds like a unique party idea and a fun way to spread the love of local honey.
We didn’t buy anything else at the Rockefeller Farmers’ Market, as we had a whole day of tourism and restaurant-eating ahead of us. It looked like a lot of shoppers were picking out their produce for dinner, and it was good to see so many taking the time in the middle of their day to seek out small farmers in the big city. Next time….shopping in Brooklyn! (There will be cheese!)