July 2014 --- My usual "home breakfast" is a whole wheat English muffin with peanut butter or a meatless breakfast sandwich (egg and cheese on a whole wheat english muffin). But we're heading to Maine soon and English muffins don't toast well on Condor. I usually buy some granola for the early morning starts, and I'm usually disappointed. Too sweet for my taste.
1 c brown sugar [I use half brown sugar, half maple syrup]
1 t salt [I omit]
½ c canola oil [I use olive oil]
½ c water
1 t vanilla
1 c sunflower seeds [I omit]
Then add:
18 oz oatmeal [~ 6 cups, not quick cook kind]
7 oz [~2 2/3 c - think this was based on the size of the bag, I use 2 c] shredded coconut
1 c wheat germ
Mix well. Bake at 300-325 degrees F for 45 minutes then add:
1 c chopped nuts
1 c raisins or currants [or dried cranberries]
Bake additional 15 minutes. Cool completely in pan before storing in closed container.
June 2015:VARIATION Strawberries are in season and I was looking for a cereal to complement the berries. Often I've chosen a cornflake variant, but this year I used a variation of this recipe. By reduced the sweetness (1/3 c maple syrup and 1/3 c brown sugar) and omitting the nuts and currants, I made a not-so-sweet cereal that went really well with the berries.
Reviewed 5/12/17
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