On our busy mornings, sometimes I don’t have time to prepare a hot breakfast for the kids and myself. And with spring approaching in the south, the idea of a hot breakfast seems to be counter productive. I like to cook from scratch whenever possible due to some food sensitivities in my family. It is just easier for me than hunting through the ingredient lists and trying to judge what is in the “natural flavors”.
I make homemade granola like this cinnamon raisin peanut butter granola for the kids. But for myself I love the tart bite of cranberries to contrast with my homemade yogurt in the morning. It is a great way to start the day with a ton of nutrient dense ingredients in a delicious way. It also tends to keep me full until lunch especially if I need to run errands during the day.
This recipe is so easy a beginner cook could make it without any hassles. My little ones love to help out by adding ingredients and mixing everything together in the bowl. I usually use a silicone baking mat but parchment paper will work also. I would avoid trying to bake it directly on a cookie sheet because you can end up with a sticky mess, losing quite a bit of your delicious creation.
I can also make this breakfast for a fraction of the cost of buying store bought granola. That is always a huge plus in our household. We all need to keep out food costs down and this recipe uses many ingredients you may already have in your cabinets. It is also a very adaptable recipe. Sometimes I don’t have almonds so I double the sunflower seeds or I don’t have maple syrup and adjust with more honey. I also like to throw chia seeds in when I have them on hand for added protein.
- 2 cups rolled oats
- 1/3 cup wheat germ
- 1/3 cup wheat bran
- 1/4 cup sunflower seeds
- 1/4 cup finely chopped almonds
- 1/2 tsp. salt
- 2 Tbsp. brown sugar
- 3/4 cup maple syrup
- 1/4 cup honey
- Preheat the oven to 325° F. Line two large baking sheets with parchment or aluminum foil.
- Combine the oats, wheat germ, wheat bran, sunflower seeds, and almonds in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
- Bake in the preheated oven until crispy and toasted, about 20 minutes, stirring once halfway through. Let it cool, then stir in the cranberries. Store in an airtight container.