Grand Granola... Your new favorite snack!

I LOVE granola but am very picky when it comes to its composition... I want it crunchy without feeling dry and chalky; flavorful but not sticky sweet; and, most of all, I like to have variety. A few years back, I started making my own and can't believe that I hadn't started sooner. It is quick, easy and absolutely delicious while satisfying my criteria. The best part is that you can make it with whatever you have on hand or whatever you are in the mood for.

This recipe is perfect for breakfast, as part of a trail mix, topping for cereal... the options are endless! I also like this recipe because the egg whites help to bind it together to create crunchy clusters, which makes it easier to snack on. Feel free to adjust any of the ingredients to suit your fancy. Just remember that adjusting the sugar content effects the cooking time (more sugar = less cooking time) and may need to be stirred sooner to avoid scorching. However, it is perfectly normal to have variations on color for a batch.

Seriously... Doesn't this look delicious!

Preheat oven to 300ºF
Mix together in a large bowl:
3c old fashioned rolled oats
1.5c nuts (I did a combination of almonds, pistachios, hemp, Chia seeds - all not salted)
1.5c of coconut (I only had sweetened but I would use toasted next time)
1/2c dried fruit (You will want to choose with more moisture or it will become too chewy)
Mix together.

In a small bowl:
1 egg white
1/4c olive/coconut oil
2TB of brown sugar
1/4c maple syrup
1.5tsp of vanilla
Beat very well.

Fold the wet and dry ingredients until well coated then let sit for 10 minutes. Then spread out on a jelly roll pan lined with parchment paper in an even layer. Sprinkle lightly with coarser sea salt (I actually used lava salt).
Start by baking 45 minutes, turn in oven and add another 5-10. You want it to be toasted. Let cool completely (it will get crunchy as it cools). You can also sprinkle with chocolate chips that will incorporate while it cools. If you bake them with the granola, you risk burning the morsels (Yuck!). Last time I made some, I added a little cinnamon and used pumpkin spice chips and it was pure heaven!

Stuff your face and enjoy! Makes a little more than 2 one quart Mason jars. Keep in a cool, dry place for up to 2 weeks (if it lasts that long!) 

Lupper, Brupper, Brinner Oat-jacks

Breakfast is one of the most important meals of the day (and one of the most often skipped), and it is also delicious regardless of the time of day. One thing that I have learned with Skye is that kids are not in tune with what adults have adopted as conventional practices. I found that if I wanted her to eat it meant compromise which led me to wonder: "Did it really matter what she was eating when she was eating it as long as it was good for her?" 

Because our diet is typically low carb,does it really matter when we are eating it? I say "no" because anyone with a child knows that getting them to eat is half the battle. If my daughter wants to eat "breakfast" three times a day, more power to her, because when I was her age, I probably would have picked dessert.

• 1/2c plain greek yogurt
• 1/2c almond milk
• 1 large egg
• 1 TB raw honey
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 whole wheat flour
• 1 1/2c Old Fashioned Oats
• 1 tsp baking soda

Mix all the ingredients together in order and allow to rest for 15 minutes. It should look a bit bubbly afterward. Drop 1/4c at a time into a griddle over medium heat and cook like usual pancakes. Serve with agave nectar/honey and fresh fruit. Whether you eat these at breakfast, lunch, dinner or a snack, they are sure to please.