One of our very favorite quick breakfasts is homemade granola stirred with a bit of homemade yogurt - simply divine!
For the most part, we like to make just about everything from scratch. If we can grow it, or raise it, or harvest it, all the better. Yogurt is very simple to make in your own kitchen, even if you don't have a milk cow - store bought milk works just fine. And granola is super easy and oh, so satisfying - especially knowing exactly what it is that you are putting into your body.
I use a granola recipe that is very simple and endlessly adaptable, depending on what you have in your cupboard. This time, I remembered that I had a #10 tin of freeze-dried raspberries that just begged to be included in my granola. Wow - I should have done that sooner!
I like to use thick-cut oats so that the granola comes out wonderfully chewy - very substantial. I use honey for sweetener and for the oil I use either butter or olive oil - I'm not a real proponent of vegetable oils. Because I wanted something really decadent (and because it would go so well with raspberries) I added a very scant handful of chocolate chips to the warm granola - just enough to make it wonderful but not enough to make it junk food.
As I mentioned, I love this granola with really thick homemade yogurt, however Maid Elizabeth likes hers with milk and the children prefer to eat theirs by the handful, right out of the gallon jar. Basically - whatever tickles your fancy!
Chunky Raspberry Chocolate Granola
6 C rolled oats
1/2 C pecans
1/2 C coconut
1/2 C wheat germ (optional)
1/2 C powdered milk (optional - really boosts the protein)
2/3 C honey
2/3 C olive oil or butter
1 tsp. vanilla
1 T cinnamon
1 C freeze dried raspberries
1/4 C semi-sweet chocolate chips
Place your rolled oats on an ungreased 9x13 pan and bake for 10 minutes at 350°.
Remove from the oven and stir in the nuts, coconut, wheat germ and powdered milk. Add the honey, oil, vanilla and cinnamon. Stir until thoroughly coated.
Bake 10 - 15 minutes, stirring every 3 - 5 minutes until uniformly golden. Do not over-bake.
Let cool slightly. Add the raspberries and chocolate chips, stirring well.
Let cool completely in pan, undisturbed, then break into chunks.