Chunky Granola

Source: More-with-Less Cookbook
Date tried:June 28, 2017
Yield: 2 1/2 quarts
Time needed: 20-25 minutes

This is one of my best granola recipes, enthusiastically endorsed by my 3-year old grandson. Even better, a slight modification will give you “‘nola bars”.

Chunky Granola

Chunky Granola
6 cups rolled oats
1/2 cup sunflower seeds or nuts
1/2 cup coconut
1/2 cup wheat germ
1/2 cup powdered milk
2/3 cup honey
2/3 cup oil
1 tsp. vanilla

Preheat oven to 350oF.

Spread rolled oats in an ungreased 9” x 13” pan.
Bake 10 minutes and remove from oven.
Stir in the rest of the dry ingredients.

Combine the honey, oil and vanilla.
Add to dry mixture and stir until thoroughly coated.
Bake 10-15 minutes, stirring every 3-5 minutes until uniformly golden. Do not over bake.
Let cool in pan undisturbed. Then break into chunks.

To make granola bars:
Add one beaten egg and 1/3 cup milk to honey, oil, vanilla mixture before combining with dry ingredients.
Press mixture firmly into two well-greased 10” x 15” baking sheets.
Bake at suggested temperature until nicely browned.
Cut immediately into bars.
Remove from pans when cool.

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Nutty Sweet Potato Waffles

Source: Simply in Season
Date tried: June 26, 2017
Yield: 8 large waffles
Time needed: 30 minutes

So you made the Sweet Potato Crescent Rolls and still have lots of cooked, mashed sweet potato left. Here’s the recipe for using the rest. Sorry for the pancake-looking waffles, but I don’t have a waffle iron.

Nutty Sweet Potato Waffles

Nutty Sweet Potato Waffles
1/2 cup/125 ml butter
2 cups/500 ml sweet potatoes, cooked and mashed
6 eggs, beaten
2 cups/500 ml milk

1 cup/250 ml whole wheat flour
1 cup/250 ml rolled oats, finely ground in blender
1 cup/250 ml walnuts, pecans or hazelnuts, finely ground)
2 Tbsp. baking powder
2 tsp.salt

Melt the butter and set aside to cool.

Mix sweet potatoes, eggs and milk together.
Stir mix into cooled melted butter

Combine the dry ingredients.
Stir into sweet potato mixture until moistened.
Bake in a hot waffle iron.

Banana Oats

Source: Whole Foods for the Whole Family
Date tried: December 12, 2012
Yield: 2 servings
Time needed: 15 minutes

This recipe is subtitled “A Perfect Baby Cereal” and that is a pretty good description. The contributor tells us it was her baby’s first cereal and is still his favorite four years later. She just doesn’t grind the oats as finely.

Cooking the oats in milk instead of water means no milk has to be added at the table. So the cereal is “thick enough to stay on an upside-down spoon” as baby learns to feed herself. The banana also supplies all the sweetening needed. So no starting baby on a sugar addiction.

And grown-ups can enjoy the cereal as well. It tastes good. For adults and older children, just don’t grind the oats as finely—or even at all.

Banana Oats

Banana oats
½ cup rolled oats
1 cup milk
½ ripe banana
½ cup milk

Grind rolled oats in a blender or processor until very fine.
Gradually stir the 1 cup cold milk into the oats, then pour into a saucepan.
Bring to a boil, then reduce heat to low simmer.
Simmer for four minutes, stirring often.
Remove from heat and let stand, covered another five minutes.
Meanwhile, blend the banana with the other ½ cup of milk until frothy.
Stir into the cooked oats and serve.

A Cold Morning for Hot Peanut Cereal

Source: : Recipes for a Small Planet
Date tried: October 2, 2012
Yield: 2 servings
Time needed: 15-20 minutes

This is one of my favorite breakfast porridges and I don’t wait for a cold morning to make it. I prefer the cracked wheat to the whole wheat flour, but the flour is good if you prefer a very creamy texture. For an interesting taste variation, use buckwheat flour instead of whole wheat flour. Delicious!

A Cold Morning for Hot Peanut Cereal

A Cold Morning for Hot Peanut Cereal
2 ½ cups water
¼ tsp. salt
½ cup whole wheat flour or cracked wheat (or a blend of both)
¾ cup raw peanut meal
1 ½ tsp. soy grits
¼ cup raisins
1-2 Tbsp. honey
½ cup milk

Stir salt, flour and/or cracked wheat, peanut meal and soy grits into cold water.
Heat porridge, stirring constantly to keep texture smooth and free of lumps.
As soon as mixture begins to bubble, reduce heat to low.
Add raisins and honey and let cook over low heat until mixture thickens (10-15 minutes)
Serve with milk.

Basic Wholegrain Pancakes

Source: Whole Foods for the Whole Family
Date tried:May 7, 2015
Yield: 16 4” pancakes
Time needed: 10-15 minutes prep.  Cooking time varies with space available to cook pancakes

This is a very basic recipe which can be altered to provide many different flavours. Below are two versions.  The first, topped with apple slices, jaggary and ground cinnamon is the plain basic recipe.  The other with pineapple tidbits and maple syrup is the buttermilk version.

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Maple Walnut Scones

Source: Simply in Season
Date tried: April 26, 2012
Yield: 5-6 servings
Time needed: 25 minutes

 This is simple enough and quick enough to make for breakfast.  Of course, it is in the “Spring” section of the cookbook.

Maple Walnut Scones

Maple Walnut Scones
3 ½ cups (875) ml. flour
1 cup (250 mL) walnuts or other nuts, finely chopped
4 tsp. baking powder
1 tsp. salt
2/3 cup (150 mL) chilled butter
1 cup (250 mL) milk
½ cup (125 mL) maple syrup

Preheat oven to 425oF (220oC)
Grease a baking pan.
Combine flour, nuts, baking powder and salt.
Add the butter, cutting it in until the mix is crumbly.
Quickly stir in milk and syrup.
Work mix into a soft dough.
Turn it out onto a board. Knead gently 5-6 times.
Roll out into a circle about ½” (1 cm.) thick and 7” (18 cm) across.
Cut into 10-12 wedges and place on baking pan.
Bake 15-18 minutes until golden.  Serve immediately.

Company Muffins

Source: Simply in Season
Date tried: April 24, 2017
Yield: 18 muffins
Time needed: 30 minutes

Jammed full of oats, apples, carrots, walnuts and raisins, these muffins certainly live up to their name.

Company Muffins

Company Muffins
1/2 cup/125 ml flour
1/2 cup/125 ml whole wheat flour
1 cup/375ml oat bran or rolled oats
3/4 cup/175 ml brown sugar
1 Tbsp. ground cinnamon
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

2 large tart apples, peeled, cored and shredded
1 1/2 cups/375 ml shredded carrots
1 cup/250 ml chopped walnuts or flax seed meal
1/2 cup/125 ml raisins

2 eggs, slightly beaten
1/2 cup/125 ml milk
1/4 cup/60 ml oil

Set oven to 375oF./190oC.
Grease muffin tins.

In a large bowl,combine first set of ingredients, mixing well.
Add the shredded apple and carrots, walnuts and raisins to the flour mixture, stirring to coat.

In a small bowl, combine the final three ingredients.
Make a well in the flour mixture and pour in liquid.
Stir just until moistened.

Fill muffins tins about 3/4 full.
Bake 18-20 minutes.