Honey Cinnamon Granola; Her Breakfast Treat
18 Oct, 2012
Written By: Leslie Means
You guys, I really dislike breakfast.
I mean, I really really like breakfast foods at brunch, noon, 7 p.m. or heck, even 11:30 pm. But breakfast foods at actual breakfast time?
I just can’t eat when I wake up. I would much rather have 2-3 cups of pumpkin coffee with a glug of milk (I know, I’m working on cutting back. No I’m not. That’s a lie) or during the summer months I might have a smoothie (big might) but that is the extent of it.
And then it hits me. Around 10 am I am incredibly weak, shaky and sluggish. Usually I grab another cup of coffee which just makes the situation worse. Or, I try to drink water at that point to combat the shakes until I make time to grab a quick lunch.
It’s not good but there’s hope. I’m trying! Last week I grabbed a banana on my way out the door and after a few bites thought I would up-chuck.
I know. I’m so dramatic.
And then it hit me.
“Duh Leslie. You love granola. You’ve made it before, make it again dang it. And eat if for extra energy in the morning!”
So I did.
This time I created a similar version from White Jacket Required, the last book I read from the popular food blogger over at Eat, Live Run. The great part about making your own granola is:
1. You can totally add whatever you want. Pretty much anything goes – including chocolate.
2. I get to add fun things that my fam would NEVER eat because it’s all for me! Coconut, raisins and walnuts came out in this recipe!
3. A little goes a long way. You can add it to things like yogurt to get a bit more fill.
4. It totally makes your kitchen smell divine. Cinnamon and honey roasting? It might as well be Thanksgiving.
Here’s what I threw in mine. Remember you can really add whatever you have!
Honey Cinnamon Granola (makes about 6-8 cups)
1/2 cup syrup
1/2 cup honey
1 teaspoon vanilla extract
2 cups old fashioned oats
1/2 cup chopped hazelnuts
1/2 cup almonds
2 teaspoons cinnamon
dash of sea salt
handful of raisins
handful of coconut flakes
“some” chocolate chips or chocolate covered almonds
Pre-heat oven to 350 degrees. Either grease or use parchment paper to prepare your baking sheet.
In a saucepan combine honey and syrup. Bring to a low boil; remove from heat. Add vanilla.
Mix oats, coconut, nuts, cinnamon and salt together in bowl. Drizzle with hot syrup and combine. Add raisins.
Pour mixture out onto prepared pan. Bake for 20 minutes or until lightly browned. Cool.
Once cooled, add chocolate pieces if desired. Can be stored in airtight container for 3 weeks in your fridge if it lasts that long. Use as a topper with yogurt or eat all by itself.