by Sarah Steimer
Posts Tagged ‘Breakfast’
Posted in Drinks, Recipes, tagged apple, banana, Breakfast, carrot, lemon, matcha, oats, orange juice, recipe, Sarah Steimer, smoothie, SoHungryBlog, spinach, turmeric on January 1, 2015| Leave a Comment »
Posted in Desserts, Recipes, Snacks, tagged baking, Breakfast, cinnamon, coffee cake, food, nutmeg, plums, recipe, Sarah Steimer, SoHungryBlog, sugar, vanilla, yogurt on October 21, 2014| 2 Comments »
Posted in Guides, Main dishes, Monthly themes, Recipes, Snacks, tagged Breakfast, Caitlin Saniga, cinnamon, dkscooks, dried cranberries, flax seed, food, granola, Morning Clusters, oats, pumpkin, recipe, SoHungryBlog on September 24, 2014| 1 Comment »
by Caitlin Saniga
- 3 cups old-fashioned rolled oats
- 1/2 cup flax seeds
- 1 cup slivered almonds
- 1/4 cup dried cranberries
- 2 tablespoons brown sugar
- 3/4 teaspoons salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/2 cup maple syrup
- 1 egg white
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
Preheat the oven to 300 degrees.
Combine the oats, flax seeds, almonds, cranberries, brown sugar, salt, cinnamon, nutmeg, and clove in one bowl. In a separate bowl, whisk together the coffee syrup, egg white, oil, and vanilla. Pour the liquid mixture over the dry ingredients, and stir and stir and stir until all of the ingredients are wet.
For chunky granola, line a glass baking pan with parchment paper. Scoop the granola onto the parchment and spread in an even layer. Bake for 45 minutes, or until granola is golden-brown, dry, and hardened slightly. Place the baking pan on a rack to cool for 20 minutes, then transfer the granola to an airtight container.
For finer granola, line a baking sheet with parchment paper. Scoop the granola onto the parchment and spread in an even layer. Bake for 30 minutes, then stir, breaking up any clusters. Bake for 15 minutes longer, or until the granola is golden-brown, dry, and hardened slightly. Place the baking pan on a rack to cool for 20 minutes, then transfer the granola to an airtight container.
Store the granola at room temperature for up to 1 week.
Recipe adapted from: Aunt Karen’s recipe
*It’s the breakfast that doesn’t require a skillet or even a bowl; It’s the easily prepared and transportable granola! This month we’re getting our crunch on with homemade granola recipes that can be enjoyed on the go or part of a complete breakfast. Check out all the Morning Clusters recipes here.
Posted in Uncategorized, tagged Breakfast, carrot cake, carrots, cereal, cinnamon, egg white, food, granola, honey, maple syrup, Morning Clusters, oil, puffed rice, quinoa, raisins, recipe, Sarah Steimer, SoHungryBlog on September 21, 2014| 5 Comments »