Almond Coconut Granola

We all know cold cereal is easy in the morning but it is expensive, boring, and not very filling.  That's why I love homemade granola.  It's simple to make, very filling, and tastes way better than anything you can buy at the store.  This recipe I got from my sister years ago and it is the one I make most often.  It is delicious with milk as cereal, over yogurt, or sneaking your hand in to eat plain as a snack.

Charlene's Almond Coconut Granola

3 cups old-fashioned rolled oats
1/3 cups sunflower seeds
2/3 cups sliced almonds
1/2 cup unsweetened coconut chips
1/2 teaspoon salt
1/4 cup unsalted butter
6 tablespoons honey
1 cup mixed dried fruits

Preheat oven to 350.

Combine the oats, sunflower seeds, almonds, coconut and salt in a large bowl.  In a small saucepan over medium low heat combine butter and honey.  When melted whisk them together and pour over oat mixture.  Mix until everything is coated and spread in an even layer in a large jelly roll pan.  Bake for 15 minutes mixing halfway through.  Cool cereal and mix in dried fruit (craisins, raisins, cherries, cut up dried apricots, whatever floats your boat).  Store in an airtight container for up to one month.

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Breakfast Casserole with Bacon

This is my absolute favorite breakfast casserole.  I am not an egg fan and most casseroles are dressed up baked eggs over toast.  Not this one.  Not even close.  There are eggs in here but the taste is not predominant.

It's bacon (Yum!), and potatoes loaded with three kinds of cheese.  You might think cottage cheese in a casserole is odd but don't knock it until you try it.   The cottage cheese melts like any other cheese.  If you are lucky you get an edge piece where the cheese has gotten crispy.  You can sub the bacon with breakfast sausage if you would like but be sure to try it with the bacon because the bacon really makes it fabulous.

I have make the dish the night before and refrigerated it uncooked overnight and it has turned out really well.      Just add a few minutes to the cooking time.  Also when I have leftovers I freeze individual portions wrapped in plastic wrap and in a freezer bag.  I can microwave them later for an individual breakfast.

Recipe adapted from allrecipes
Serves 12

1 pound sliced bacon,
1 medium sweet onion, chopped
7 eggs, lightly beaten
6 cups frozen shredded hash brown potatoes, thawed (1 package)
2 1/2 cups shredded Cheddar cheese
2 cups small curd cottage cheese
1 1/2 cups shredded Swiss cheese

Start by cooking your bacon.  I prefer to do it in the oven because I can cook the whole pan all at once.  When it is cool crumble bacon and set aside.  Pour about a table spoon of bacon grease into a fry pan and cook your chopped onion in it until translucent.   

When onion is done cooking combine all ingredients including bacon into a large bowl.  Mix well and pour into a 9X13 pan  pressing down with the back of a spoon to fit.  Bake in 350 oven for 30-40  minutes.  Let stand a few minutes before serving.  

Oatmeal Pancakes with Buttermilk Syrup

These are my favorite pancakes. The pancakes themselves are healthy and they stick to your ribs but it's the syrup that reels you in.  The syrup turns these healthy pancakes into dessert for breakfast.  It's called buttermilk syrup but I think caramel goodness would be a more appropriate name.  There are numerous versions of the recipe out there.  This is my version that I've been using for years.

Oatmeal Pancakes with Buttermilk Syrup

2 cup quick oats
1/2 cup wheat flour
2 Tablespoon Sugar
1 teaspoon baking soda
1 teaspoon  baking powder
2 cup buttermilk at room temperature
2 eggs at room temperature
1/2 stick butter melted
1 teaspoon  vanilla

Combine melted butter, buttermilk, eggs, and vanilla. Add dry ingredients. Mix and let stand 20-30 minutes. Pancake mix will be thick.  Cook pancakes like regular ones over medium heat about 2 minutes per side.


Buttermilk Syrup

1 cube butter
1/2 t baking soda
1/2 c. buttermilk
1 c sugar
1 tsp vanilla

When making the syrup be sure to use a large saucepan.  The syrup will foam up and double in size.  Also some recipes say to boil for only one minute.  This will give you a thin syrup with a hint of caramel taste.  If you want luscious caramel on your pancakes you will need to to cook longer.  Four minutes seems to be the magic number on my stove.  Just watch for the color of the syrup to change to a dark golden color.  This syrup will need to be served warm.  When cool it thickens and becomes goopy.  If that happens just reheat.

Combine butter, buttermilk, soda and sugar in a large saucepan and bring to a boil for 3-5 minutes. Remove from heat and add 1 tsp vanilla. Serve warm.  Make sure you use a large saucepan because the soda makes it foam and more than double in size. Pin It