I doubt I’ll ever completely break my cereal for breakfast habit, but I’m trying to change things up occasionally. My main criteria for a weekday breakfast is that I can throw it together in just a few minutes.
Granola stores well, so once a batch is prepared it’s ready for a quick breakfast or snack. Mixing granola, fruit, and yogurt only takes about 30 seconds longer than pouring a bowl of cereal, and it tastes so much better. This recipe could be adapted in all kinds of ways- different types of fruit, different nuts, maybe some maple syrup instead of honey? The options are limitless!
- 1 cup shredded coconut (sweetened or unsweetened)
- ⅓ cup walnuts, coarsely chopped
- ⅓ cup almonds, coarsely chopped
- 3 cups old fashioned rolled oats
- 3 tbsp. canola oil
- ½ cup honey
- ¼ tsp. cinnamon
- ¼ tsp. salt
- 1 cup dried cherries
- 4 oz. bittersweet chocolate chips (or coarsely chopped)
- Preheat the oven to 325 degrees and line a cookie sheet with parchment paper or foil.
- Place the coconut in a skillet over medium heat and stir frequently until the coconut is toasted. Pour in a separate bowl and set aside.
- Wipe out the pan and return to the heat. Add the chopped walnuts and almonds and cook for 3-4 minutes, stirring occasionally, until the nuts are lightly browned. Stir in the oats and oil and cook for about 3 minutes until the oats are lightly toasted.
- Transfer the mixture to a large bowl and stir in the honey, cinnamon and salt. Spread in a thin layer on the baking sheet. Bake, stirring every 5 minutes, for about 15 minutes until the granola is light golden brown.
- Add the toasted coconut and dried cherries. Push the granola to one side of the baking sheet and gently press into a slab. Allow to cool to room temperature, then break the granola into small clusters. Add the chocolate then store in an airtight container.
Adapted from Annie’s Eats