Fruity Granola

Man.... Life can sure throw you for a loop sometimes... The life of a stay-at-home police wife.... I keep telling myself I need to update my blog with new recipes and then life happens and a day turns into a week, a week turns into a month and a month turns into several months.

My last entry was in May, and I am sorry to all you viewers who have missed my cooking and haven't had the chance to try a new "Crystal dish" recipe... I am going to honestly try to make more time for all of you... try new recipes and share those recipes with you.

Since my last entry, I have done a lot more cooking with my little ones in the kitchen. It's been great and they actually want to try and cook, so I got a Childrens Cookbook. They are having a blast picking out the menu items for the week and love helping.

I am trying to do more natural cooking for the kids and trying to eliminate anything processed from our households so that we can nourish our bodies with greatness.

This granola was so fun to make and Brooklyn loved making this one. Nicholas only helps sometimes, but when he does he's all for it. This was Brooklyn's pick from the cookbook so he didn't want to help. He's not really a granola kid for the making part, but he loves the eating part of it.

Granola is a great go-to for a quick breakfast. You can eat this over yogurt, or even pour a little milk over it and eat it like cereal. I hope you all enjoy this one.

Fruity Granola

Serves 8

Ingredients:
2 tbs. sunflower pol
6 tbs. pure maple syrup or honey
3 3/4 cup rolled oats
1 cup hazelnuts
1/2 cup pumpkin seeds
1 cup dried banana chips, broken into small pieces
3/4 cup raisins
milk or plain yogurt to serve

Directions:
Preheat the oven to 400. Heat the oil and maple syrup or honey in a saucepan over low heat. Pour the maple syrup and oil mixture into a large bowl with the oats, hazelnuts, and pumpin seeds.  Place the mixture onto a baking sheet, spread it out, and cook in the over for 10 minutes, or until the granola turns golden brown color.  Let the oat mixture cool on the sheet and then pour into a bowl.  Add the dried banana chips and raisins to the mixture and stir well. 

Serve your granola in a bowl with milk or a spoonful or plain yogurt.

TIP:  Store your granola in an airtight container and have it for breakfast a few times over a couple of weeks. 

Enjoy!




Comments

Post a Comment

Popular posts from this blog

Spaghetti Squash with Southwest Chicken

Image
After years of cooking and sharing recipes, I have finally put together my blog site. Its been a long journey in cooking for friends and family. It wasn't until recently that I was given the confidence to actually create a blog and share everything I have learned and am still learning in the kitchen. I recently was given the opportunity to air on live tv with Good Day Sacramento.  It was quite the experience. Friends and family told me I was a natural on tv, but what they didn't see on tv was how extremely nervous me. My mom and my husband were there calming me down.  After each take, I would let out a big "Whew" and ask how I did.  Apparently my nervousness did not show when the camera was rolling. Thank Goodness! I would like to share the recipe of my dish on Good Day Sacramento with all of you. Spaghetti Squash is that ingredient that we all seem to forget about. It's amazing and very good for you to eat. I think when people look at a spaghetti squash, ...
Read more

Mommy's Yummy Lunch Salad

Image
I don't always have time to make a gourmet lunch for myself, but sometimes my kiddos nap around the perfect time and I am able to whip something yummy up. I try and eat healthy during the day because with all this baking I do, I could definitely just give into to the temptation to eat an entire batch of sweets, but luckily I have good self control and don't eat it all. Today I wanted to make myself a salad, but I wanted a little carbs too and luckily I had some quinoa I had cooked already and I could just throw it in the salad. It was a yummy salad and hit the spot. Ingredients: 4 assorted baby bell peppers, sliced 1 yellow onion, sliced 4 mushrooms, sliced 1 tbs olive oil 2 tbs balsamic vinegar 2 morning star vegan burger patties, cooked and cut into cubes (I like the black bean burgers best) 1 slice swiss cheese, cubed 1 head romaine lettuce, chopped 1/4 cup cooked quinoa Directions: In a large skillet, warm olive oil over medium heat. Add onions, mushrooms,...
Read more

Our Sourdough Adventure - The Skinny on a Starter.

Image
 To say I love bread would be an understatement. This year we decided on more than one occasion to take up the joy of undertaking the art of sourdough. Earlier in the year, my little starter went rancid because I forgot to feed my baby, but this time around, I am committed and I plan on keeping my starter for years.  This time around with my, or should I say our Sourdough Starter, because I wanted to teach my kids some life skills and what better way to teach them these amazing life skills, then with the art of making this amazing sourdough starter. It's fun too!!!! Nicholas was totally into it! He wanted to be the "SOURDOUGH MASTER" as he called it.  So, I let him join me in the kitchen for this fun little adventure. And it's been quite the adventure of feeding our little Sourdough Baby/babies... I'll get into the babies later... Just don't do what I did and go overboard. I had I think about 6 starters at once going. I didn't think it through. LOL I have ...
Read more