Vanilla-Scented Granola

Making granola is literally one of the easiest tasks to do in the kitchen, and yet I hardly ever do it. I got a lovely reminder after visiting some food porn last week. This has been great to munch on all week sprinkled over honey sweetened Greek yogurt and keeps me full so I don't snack too much between meals. I made about half of the amount called for in the original recipe, but this keeps so well I am going to make the full amount next time because it's already time to make another batch! Now I just need to find a big enough container for all the Greek yogurt I am going through and I will no longer have to haul my breakfast with me every day to work!


I'm so happy it's the weekend and a long one at that! What are your plans? I will be attending many cool events that I am super excited about. Hope to have pics and stories up soon. Have a good one!!


Vanilla-Scented Granola
(Adapted from Bon Appetit, March 2002)



Makes 2 cups

Nonstick vegetable oil spray
2 cups old-fashioned oats
1 cup sliced almonds
1/4 cup golden brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons vegetable oil
2 tablespoons honey
1 tablespoons sugar
2 teaspoons vanilla extract

Position rack in middle of oven and preheat to 300 degrees. Lightly spray large baking sheet with nonstick spray. Mix the oats, almonds, brown sugar, salt, and cinnamon in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.

Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)

Printable Recipe

Pumpkin Oatmeal

Hooray!! My computer and camera are once again in harmony. Turns out it was my computer that wasn't playing fair. A trip to the Apple store last night and the (totally cute) guy at the Genius Bar fixed my baby. So I am back to my regular posting. It is so nice to not have to drag my camera and cables to work everyday so I can upload pictures. Anyway...I saw this recipe last week and knew it was going to be in my meal plan in the near future. Normally my weekday breakfasts consist of an egg, toast, and a piece of fruit. Kind of boring. I love oatmeal, but don't cook it much because I don't buy milk regularly. This was delicious. I love the pumpkin flavor (and color). I upped the amount of cinnamon because I love cinnamon. Also, I have some vanilla sugar that I made recently so I stirred a little of that in to the oatmeal and topped it with what I had on hand. Hence the pom seeds. If you are pressed for time in the mornings, make the oatmeal the night before and then reheat it before you add the toppings. It's finally starting to cool down in So Cal and the firefighters are gaining control on the wildfires. To find out how you can donate to the relief fund, click here.


Pumpkin Oatmeal
(Adapted from Dinners for a Year and Beyond)

Makes 1 serving

1 cup milk (I used nonfat)
Pinch of salt
1/2 cup old fashioned oats
1/2 teaspoon cinnamon
1/4 cup canned pumpkin
1 teaspoon vanilla sugar
Pomegranate seeds
Chopped walnuts
Brown sugar for sprinkling

Bring milk and salt to a boil. Stir in the oats. Cook for 3 minutes. Add the cinnamon, pumpkin, and vanilla sugar and cook an additional 2-8 minutes until the oatmeal reaches desired consistency.

Top oatmeal with pomegranates, walnuts, and a sprinkling of brown sugar.

Creme Brulee Oatmeal

Normally on the weekend mornings/afternoons I eat leftovers or whatever is in the pantry. I rarely cook myself an actual breakfast because my schedule on weekends tends to be all over the place. I wake up pretty early and rarely sleep in, but it still takes time for me to get going and my Saturdays don't really start until about noon. It's usually around that time that I realize I am starving and devour all my leftover macaroni and cheese...or something. But this Saturday, I reached for a new recipe. I found it last week on Eating Out Loud and knew I had to make it immediately if not sooner. Creme brulee is my absolute favorite dessert and you're telling me I can have a breakfast version? I am so there! It was so so so good and a little extra decadent because I used whole milk. I am normally a nonfat milk kinda gal, but I had the whole leftover and needed to use it up. I was also able to use the last of my golden raspberries. I agree with Allen about not adding sugar to the oatmeal while cooking it. The top provides so much flavor, plus that extra bonus of getting to crack it just like you would on a normal creme brulee.

PS, Thank you to Jenn, The Leftover Queen for naming me a Finest Foodie this past Friday. If you're not a member of the Foodie Blogroll, click here to find out how to join!!


Creme Brulee Oatmeal
(Adapted from Eating Out Loud)

Makes 2 servings

1/2 cup rolled oats
1 cup milk (I used whole milk since I had it leftover, but by all means use skim or low fat)
1 teaspoon vanilla
2 dashes cinnamon
Dash salt
1 teaspoon white sugar
1 teaspoon brown sugar
Berries (any kind)

Cook the oatmeal according to the package instructions with milk, vanilla, 1 dash of cinnamon, and salt. Fill each ramekin about three-quarters of the way with the oatmeal. Sprinkle a few berries on top of the oatmeal and then top the berries with the remaining oatmeal. Make sure to level the top part of the oatmeal.

Preheat the broiler and place the ramekins in the fridge for 10 to 15 minutes. Meanwhile, in a small bowl mix the sugars with a dash of cinnamon if desired. Top each ramekin with the sugar mixture. Place the ramekins under the broiler for 1-3 minutes until the sugar is melted and golden. Allow to cool for about 5 minutes, top with remaining berries and serve.