Have I told you how much I love berries? I really really do. They’re bite-sized, they come in beautiful jewel tones, they’re teeming with antioxidants, and they taste amazing. They are a dessert in and of themselves. Which means it feels extra fun to eat them for breakfast.
The first time I made home made granola, I was literally in shock at how amazing it was. I can’t claim credit for the granola recipe that I use, which I have tweaked slightly, but I didn’t make it up. But good god. Once you’ve had home made granola, you will never buy the store-bought stuff again. Seriously.
Granola, yogurt, and berries can be found in a cheap plastic cup with a lid at just about any coffee shop or cafeteria these days. But seriously? If you make it at home it tastes about a trillion times better. I promise you. Fresh summer berries and crunchy granola, with really good simple lowfat yogurt – there are few combinations that make a more delicious breakfast.
The quantities below will make for a filling breakfast, so if this is only part of your balanced nutritious breakfast (heh hem) then you might want to divide this between two people.
Berry Granola Parfait (serves 1)
- 3/4 cup of mixed fresh berries – blueberries, raspberries, and blackberries are my favorites
- 1/2 cup home made granola (recipe below)
- 1/2 cup lowfat vanilla yogurt (I prefer Wallaby organic brand)
1. In a water glass or wine glass, place half of the berries at the bottom. Top with 1/2 of the yogurt. Add 1/2 of the granola. Repeat with remaining berries, yogurt, and granola – you will end up with granola on the top. (This is not an exact science, people – it’s just how I prefer to do it).
Golden Granola (makes about 1 quart)
adapted from Lucinda Scala Quinn’s Mad Hungry
- 1/2 lb. rolled oats
- 1/2 cup unsweetened shredded coconut
- 1/2 cup slivered almonds (whole almonds are fine too)
- 2 tbsp toasted sesame seeds (untoasted is fine too)
- 1/4 cup wheat germ
- pinch of kosher salt
- 1/2 tsp ground cinnamon
- 1/4 cup grapeseed or canola oil
- 1/4 cup honey
- 3 tbsp water
- 1 tsp vanilla extract
- 1/3 cup raisins
- 1/4 cup dried cranberries or cherries
1. Preheat the oven to 250 degrees.
2. In a large bowl, toss together oats, coconut, almonds, sesame seeds, wheat germ, salt, and cinnamon. In a separate bowl, whisk together the oil, honey, water, and vanilla; stir it into the oat mixture.
3. Spread the granola on a rimmed baking sheet. Bake for 1 hour, or until golden brown. Stir after 10 minutes and again after 30 more minutes. Remove from the oven and toss with the raisins and cranberries. Cool completely and store in an airtight container.