My family loves cereal in the morning and Art Girl and Computer Man are big granola fans. I like granola because you can add extra nutrition in the form of dried fruit and nuts. We often eats it with yogurt instead of milk. Here is the recipe for the granola most requested in my house.
10 1/2 tablespoons unsalted butter
1/3 cup light brown sugar
5 Tbsp. Golden Syrup
3 cups rolled oats (not instant)
Dried fruit and nuts of choice
Preheat the oven to 350 degrees F.
In a large microwave safe bowl, melt the butter, sugar and syrup in the microwave. Stir in the oats until completely coated. Spread in one thin layer on a baking sheet. Bake for 20-25 minutes, stirring every ten minutes. Watch closely towards the end of the cooking time as the granola can burn quickly. The granola will be golden brown when done. Let cool completely. If the granola has set into large clumps, simply break into smaller clusters. Add nuts and dried fruit if desired. Recipe can easily be doubled.
This recipe is adapted from a Flap Jack recipe and is a firm favorite! If you can’t find Golden Syrup, try honey in its place. I don’t add extras to the whole batch of granola, but let my family add to their individual bowls if they want to. This way the granola is different each time!
|Baked Breakfast Fruit|
Another way I use the granola is to make Baked Breakfast Fruit which this week was apples and cranberries, drizzled with honey and topped with the granola. Bake for thirty minutes in a 375 degree F oven. Cook time will be longer if the fruit is frozen. Defrosted fruit will already be softened and cook time may be less. Eat with vanilla yogurt. Switch up the fruit, using what you have on hand. Canned fruit works, too.
Here is the report of the winter stores used this week and what remains.
Eaten this week:
Baked apple and cranberries with granola
Jams used on yogurt, bagels, toast, ice cream
Roasted veggies: carrots, turnips
Chicken stock: carrots
Chicken soup: frozen tomatoes, carrots, curly kale
Green tomato curry with chicken
Left over galette: roasted eggplant and butternut squash
Corn relish in relish and cheese quesadillas
Cherry tomatoes for snacking
Green cabbage (1/2) Sweet peppers (2), Hot peppers (7) Cherry Tomatoes (4oz) Potatoes (3lb), Butternut Squash (1/4),
Fresh (in the ground)
Carrots (whole bed),Turnips (4),Cabbage, green and red (8),Scallions, Broccoli, Curly Kale, Red Russian Kale, Cauliflower (4), Brussels Sprouts, Rutabaga (3)
Frozen vegetables and fruit
Bag roasted tomatoes (5), Corn on the Cob (8 ears)* Bag of 5 peeled and cored apples (5), 1lb Rhubarb* (2), Quart bag blueberries * (2), 1lb Strawberries* (2), 4oz Meyer Lemon Curd (3), 1.5 cups Kousa Berry puree, 16oz Cranberries (2)*
16oz jar zucchini, 24oz jar tomatoes
4oz pesto (3), 1 Pint green tomato curry sauce (5), Eggplant Parmesan (8 meals), Quart tomato sauce (3) Lentil curry (1)
8oz Strawberry (5), 16oz Blueberry (3), 8oz Rhubarb cinnamon (7), 16oz Meyer Lemon Marmalade (7), 8oz Meyer Lemon Marmalade (1), 16oz Blackcurrant (4), 8oz Blackcurrant (1)
16oz Apple Sauce (17), 16oz Dill pickles (4), 16oz Corn Relish (3)
Frozen Baked Items
Apple muffins (2)
See you in the kitchen,