the thin chef

I have always loved granola. Well, as far as I can remember. When I was young, we lived in a house about a half mile away from a TCBY. I remember when it first opened, when frozen yogurt was a new concept. The swirly stuff was considered healthy, and the toppings bar was unlike the one at our old haunt Baskin Robbins.

This one had granola in a little toppings cubby, neighbor to the colored jimmies, hot butterscotch, and candied walnuts. I don’t remember if I’d had it before, but from the first time I had it sprinkled onto my chocolate-vanilla swirl, I was hooked. From then on, it was granola that topped my TCBY, which became an almost daily treat when my mom was pregnant with my little brother (it was summertime, after all).

Granola remains a favorite ice cream topping, but it’s also a go-to order when dining anywhere that claims to make theirs from scratch. I’ve made it before…realizing it tastes best when coated in a generous mixture of oil and honey, making it a pretty unhealthy choice for breakfast, even if it’s made with oatmeal.

Last week, I tried a combination of a few different recipes I found online, modified to suit what I had in the pantry. I also cut the sugar and fat down. It was pretty good, but I’m going to keep tweaking until I find just the right mix. Until then, here’s the recipe to get you started. Adjust as you see fit.

Basic Honey-Almond Granola
Makes about 5 cups
I didn’t have any dried fruit on hand, so I didn’t put any in, but cranberries and cherries are both delicious add-ins. I’d add them after baking so they don’t get too dried out. If you don’t have almonds, walnuts and pecans are both good substitutes. And play around with sweeteners…try agave nectar or even apple juice concentrate instead of the honey/molasses combo for a taste and texture you like. The wheat germ not only adds nutritional goodness, it also helps everything stick together and get crunchy.

4 cups old-fashioned (not quick) oats
1 cup wheat germ
1 to 1 1/2 cups sliced almonds
1/2 cup honey
3 tablespoons molasses
2 to 3 tablespoons water
1/4 cup vegetable oil

Place oven racks in middle two positions. Preheat oven to 275º. Line 2 baking sheets with a Silpat or parchment paper. Set aside.

Combine oats, wheat germ, and almonds in a large bowl. Combine honey, molasses, 2 T water, and vegetable oil in a small saucepan over medium-low heat. Cook, stirring frequently, until mixture is uniform and melted.

Pour honey mixture over oat mixture and stir to combine, using your hands or a wooden spoon. Divide mixture in two on the prepared baking sheets.

Bake, stirring mixture and switching positions of pans halfway through, until granola is golden, about 15 to 25 minutes. (It won’t feel crisp until after it cools.) Keep an eye on it, as it goes from golden to burned in a matter of minutes. Cool on baking sheets set on wire racks until granola is cool to the touch and crisp. Store for up to a week in mason jars with tight-fitting lids, tupperware containers, or zip-top bags.

Share on Facebook

It’s so chilly in Birmingham right now, especially in the wake of Ida’s daylong downpour yesterday. I woke up thinking of a comfy bowl of hot oats. At this point, there’s probably not much I can tell you about oatmeal that you don’t already know. But I had this idea today, and it turned out to be a yummy one: I cooked my oatmeal in Georgia apple cider. I also added chunks of Alabama apples and a generous dose of cinnamon while the oats cooked, so the whole thing ended up like the interior of a sweet-tart apple crumble. I prefer tangier flavors to sweeter ones, so I didn’t add any brown sugar, but I might next time to round it all out. At the last minute, I spied a bag of shredded coconut and decided to toss some in. It was absolutely perfect.

How do you like your oatmeal? Do you have any favorite cooking liquids besides the standard water and/or milk? Add-ins that make it a go-to breakfast? Do share. I’m rediscovering my love of this rustic morning food.

Share on Facebook

There might be three words that seem to be the key to maintaining a healthy weight, having energy in the morning, and starting your day off right. Don’t. Skip. Breakfast. Even Jason, who used to claim he “just wasn’t a breakfast person” has noticed a difference since he started eating a regular morning meal.

Though it can take an extra few minutes in your morning routine, breakfast is something everyone should make time for. And making something portable for breakfast is always a good idea—either something that you can eat at your desk, or even better, as you walk out the door/in your car/on the train.

Breakfast sandwiches are nothing new. Actually, some of the absolute worst-for-you breakfasts are contained in sandwiches. But the concept is, well, pretty brilliant. While most of us are familiar with the savory bacon-egg-and-cheese bagels or sausage biscuits, I bet you haven’t seen many sandwiches that lean toward the sweet side of things.

I made this recipe to accomplish a laundry list of ideal breakfast goals. Filling but not heavy, check. Nutritious, check. Protein-plus-grain, check. It also hits the all-important mobile breakfast quality—you can eat it with one hand. Good morning!

Peanut-Butter Waffle Breakfast Sammy
makes 1 sandwich

2 whole-grain waffles (such as Van’s)
2 tablespoons peanut butter
1/2 banana, sliced or 6 thin apple slices
1/4 teaspoon cinnamon

Toast waffles and top each half with one tablespoon of peanut butter. Top one half with banana or apple slices, sprinkle with cinnamon, and top with other waffle.

Share on Facebook