I recently vacationed with dear friends – originating the planning months ahead to ensure our schedules would synchronize. Amazingly we made it all work around our husbands travel and kids activities and our general life commitments, to spend four glorious days at the beach, catching up on each others lives and relaxing.
While dinner was usually out at a restaurant, we had a supply of provisions after a visit to the nearby supermarket, and snacked out of the refrigerator and cupboards during the day.
One of the breakfast items available was Granola which we mixed with yogurt, and I was reminded how much I enjoy this cereal – and couldn’t wait to start cooking once I was back home again.
2 cups old-fashioned, uncooked oats
1/3 cup wheat germ
1/3 cup sunflower seed kernels
1/3 cup chopped almonds
1/3 cup chopped pecans
2 tablespoons sesame seeds
2 teaspoons cinnamon
1/2 cup butter
1/2 cup brown sugar
2 tablespoons maple syrup
2 tablespoons vanilla extract
dried or fresh fruit to serve
Heat oven to 350F. Combine oats, wheat germ, sunflower seeds, almonds, pecans, sesame seeds and cinnamon in a large bowl.
Melt butter and brown sugar over medium heat, stirring constantly. Stir in maple syrup. Remove from heat. Stir in vanilla.
Pour sugar mixture over oat mixture and stir to combine. Spread evenly on a greased baking pan. Bake 20 to 25 minutes, stirring occasionally during baking. Cool. Serve with fruit of choice.
Recipe adapted from Relish Magazine