A Healthy Recipe for Homemade Granola

My husband has always been my best food customer when it comes to leftovers from a blog post, which I have certainly appreciated considering how much food it takes to create one food blog post there would be so much food wasted if it wasn't for him.  Recently my husband has been on a granola kick courtesy of this recent recipe.  I love that he is into having granola in mornings now, but of course his recent interest in granola has sparked an interest for me as well in learning how to create a healthy and affordable version. 

After a bit of recipe testing I have landed on what I believe to be a really delicious and nutritious homemade granola that honestly couldn't be easier to make!  This is a dump, mix, bake recipe (my personal favorite!) and I promise you wont be disappointed with the results.  Here is how to make this healthy and oh so delicious breakfast cereal:

Ingredients

• 3 1/2 cups Rolled Oats
• 1/2c Coconut Oil (melted)
• 1/3c Agave 
• 2 Tbs Light Muscavado Sugar
• 1/2c Raw Sliced Almonds
• 1/2c Dried Cherries
• 1/2c Raw Sunflower Seeds
• 2 tsp Vanilla Bean Paste
• 3 Tbs Flax Seeds (toasted or raw)
• 1 tsp Ground Cinnamon
• 1 tsp Kosher Salt

Instructions

1. Preheat oven to 325 degrees fahrenheit and place rack on the bottom third level of the oven
2. Combine all ingredients in a large bowl using clean hands (my preference) or a spatula to mix ingredients until combined.  
3. Spread contents onto rimmed baking sheet lined with parchment paper
4. Bake in the oven for 15 minutes
5. Remove from oven and stir granola around
6. Place back into the oven for an additional 10-15minutes until just golden brown
7. Remove from oven and allow to cool. *Note- Granola will still appear damp when first out of the oven.  As it cools it will harden.  
8. Once cool, store granola in an air tight container.  **Granola will keep for 2-3weeks

Breakfast Parfait Bites

As you all may recall from this previous post, I recently had the privilege of being part of a select group to receive a preview of the latest product launch from 34 Degrees - Vanilla and Chocolate Crisps!  Boy did I have fun creating all sorts of delicious dessert bites using both the vanilla and chocolate crisps.  However, after taking time to think about it I realized that the pairing options didn't have to be limited to just dessert.  Why not use these crisps to make a delicious and healthy breakfast treat?!? This recipe for Greek Yogurt Parfait Bites is super easy to make, healthy and delicious.  Definitely a crowd pleaser and an absolute must try.  See below for recipe details. 

Ingredients

• 34 Degrees Vanilla Crisps
• Greek Yogurt (I prefer plain, but vanilla works too)
• Honey Almond Flax Granola (or similar)
• Fresh Blueberries
• Good Quality Honey

Instructions

1. Arrange 34 Degrees Vanilla Crisps on a serving platter
2. Spoon about a tablespoon of greek yogurt onto each crisp
3. Top each dollop of yogurt with about a teaspoon of granola
4. Place 3-4 Fresh Blueberries (Blackberries and Raspberries work well too!)
5. Finish each parfait bite with a light drizzle of gourmet honey
6. Serve and enjoy!

Two Unique Ways to Make Oatmeal

I know that not everyone may feel that "breakfast is the most important meal of the day," but I absolutely adore breakfast.  I kid you not, I go to sleep excited to wake up and greet my day with a delicious cup of coffee paired with some scrumptious morning meal. 

There are so many options for breakfast, eggs, toast, omelets, waffles, etc… but for years I have been a loyal fan of good old fashioned oatmeal.  In my opinion nothing is more satisfying than a hot bowl of delicious oats topped with an array of nutritious seeds and other accoutrements.  The standard oatmeal prep is a great way to create a delicious and satisfying breakfast, but there are also many ways to think outside of the box when it comes to oatmeal prep.  For today's post I wanted to share two oatmeal recipes that I am currently loving.  Here are two takes on oatmeal that you really must try - one sweet and one savory, both are very healthy and packed with tons of flavor!

Savory Oatmeal Egg Bowl

Ingredients

• Old Fashioned Rolled Oats
• Toasted Flax Seeds
• 1-2 Eggs
• Shredded Cheddar Cheese
• Fresh Chopped Chives
• Smokey Spanish Paprika
• Avocado
• Salt and Pepper

Instructions

1. Cook 1/2c of Rolled Oats per the instructions detailed on the package (microwave or stovetop)
2. In a skillet, cook 1 - 2 eggs over easy
3. Transfer cooked oats to a breakfast bowl and mix in 1 Tbs of toasted flax seed, plus a dash of both salt and fresh cracked pepper
4. Sprinkle cheese on top of Oatmeal, then add egg(s) on top of cheese
5. Garnish with salt, pepper, smokey spanish paprika, freshly chopped chives and a few slices of avocado

**Adapted from this Martha Stewart Recipe

If you are looking for a sweeter oatmeal recipe that is healthy and can feed a crowd, this Oatmeal Souffle recipe from the Sprouted Kitchen is absolutely fabulous.  See below for more details:

Sprouted Kitchen's Oatmeal Souffle

For the complete recipe, click here

**Note- I used a deep soufflé dish instead of the shallow gratin dish used in the recipe.  If you opt to use a deeper dish like the one I used to make this recipe, you may need to add a few additional minutes to the cook time.  

Host a Healthy Breakfast: Greek Yogurt Parfait Bar

As you all know (see here), my mom came to visit this past weekend for her special Mother's Day gift.  She arrived Thursday night and was welcomed with an intimate dinner party.  Friday morning we got up and went to Marjorie Merriweather Post's Hillwood Estate.  We toured the grounds, had lunch at the cafe, then went to visit Arlington National Cemetery (my great grandparents are buried there) and finally, ended the day with a cocktail party at home.  Saturday morning I signed us up for a Pure Barre class.  It was a fabulous workout, but HOLY MOLY!  I didn't know much about Pure Barre prior to the class and had just assumed that the class would consist of a few aerobic ballet moves and maybe some stretching.  Boy was I wrong!  I kid you not, 5 minutes into the class my mom and I were both "puddles" (of sweat!).  It was an excellent 55 minute workout and I am now totally hooked on Pure Barre.  

After the Pure Barre class, my mom and I went back to my house for breakfast.  On the menu- Almond Milk Lattes using my Nespresso and Aeroccino Milk Frother,  Morning Crunch Muffins and a DIY Greek Yogurt Parfait Bar.  The menu was delicious, healthy and the perfect way to refuel post Pure Barre.  Below is a list of what I used to create this delicious spread:

Ingredients

• Fage Greek Yogurt 0%
• Light Agave Nectar
• Organic Honey
• Roasted Flax Seeds
• Toasted Unsweetened Coconut Flakes
• Fresh Blueberries
• Fresh Raspberries
• Fresh Pomegranate Seeds
• Organic Wheat Germ
• Granola
• Ground Cinnamon

Serving Pieces

• Williams Sonoma Open Kitchen White Snack Bowls
• Crate and Barrel Lulie Stemless Martini Glasses
• Crate and Barrel Shell Sugar Tongs
• World Market Bamboo Cocktail Spoons
• Pillivuyt Basketweave Salad Plates
• Linen Cocktail Napkins

This past Saturday morning was the perfect way to start my day.  I felt healthy and invigorated thanks to the Pure Barre Class and delicious DIY Greek Yogurt Parfait breakfast.  I am currently loving this pairing so much that I have invited different groups of friends over the next couple of Saturday mornings to join me for a Pure Barre Class and then head on over to my house for a healthy post-workout breakfast.  This is a great way to entertain because it not only shakes up the standard entertaining routine of either hosting a cocktail or dinner party, but it also includes a fun (and heart healthy!) activity.  Suffice it to say, my friends and I are certainly looking forward to the next couple of Saturday mornings!

Healthy Baked Eggs with Spinach & Tomatoes

Over the weekend I perusing Pinterest for Sunday breakfast inspiration.  While there were tons of both decadent and healthy ideas that I loved, there was one concept really stood out to me--baking your eggs.  If I had to describe a baked egg, it's essentially a hybrid between a poached egg (appearance) and frittata (method of cooking).  It looked absolutely delicious and easy to make so I immediately got to work creating my own recipe.  

Sunday morning I went out to pick up the ingredients for my baked egg dish and made a stop at Sur La Table on my way home to pick up supplies for another project that I am currently working on.  While shopping around the store, I came across the most fabulous (and adorable) Mini Lodge 6.5 inch Cast Iron Skillets.  I had originally planned on using creme brûlée dishes for this recipe, but had a change of heart when I saw these pans were only $11/each.  Sold!

This recipe was super easy and tasted delicious.  Usually when I am creating a recipe, I will have to taste test 3-4 different versions depending on the complexity.  That was certainly not the case with this recipe.  One and done!  My husband and I both gave this dish an emphatic thumbs up and the adorable mini skillets put the presentation over the top!  This recipe is great for serving 1, 2 or 4 individuals, very filling, healthy and takes little time to make.  Most definitely a recipe that I can see quickly becoming a breakfast staple in our house.    

Ingredients

• 4 Large Eggs
• 2 5oz Packages of Baby Spinach
• 3-4 Cloves Fresh Minced Garlic
• Lemon 
• Olive Oil
• 8 Cherry or Grape Tomatoes 
• Feta Cheese (Parmesan works well too)
• Fresh Thyme, Rosemary and/or Parsley (whichever you prefer)
• Salt and Pepper
• Toasted Ciabatta Bread (Store bought or Homemade)

Instructions (Serves 2)

1. Pre-heat oven to 375 degrees fahrenheit
2. In a large 12" skillet heat 2 Tablespoons of Olive Oil on medium heat
3. Once hot, add minced garlic and allow to cook for 2 minutes, stirring intermittently to avoid burning.
4. Add both packages of baby spinach with a pinch of salt, and allow spinach to wilt down 
5. Once spinach is wilted, turn off heat and remove from burner
6. Grease a 6 1/2 inch oven safe dish with olive oil (spray or bottle).  I used this Lodge Cast Iron Pan, but this petite oval au gratin dish works well too.  
7. Transfer half of the wilted spinach and garlic mixture to each dish and spread evenly across the dish/pan
8. Using a microplane, zest a small amount of fresh lemon over each bed of wilted garlic spinach.
9. Crack 4 eggs in a bowl (in case any shell falls off, it's easy to pick it out of the bowl instead of having to sift through the dish), gently pour two eggs on top of each bed of spinach
10. Slice the tomatoes lengthwise and divide evenly between both skillets
11. Add Feta or Parmesan cheese 
12. Finish with either fresh thyme, rosemary or flat leaf Italian parsley.  (*I opted for thyme with my dish, but all 3 herbs work beautifully)
13. Bake for 10-15 minutes (depending on how firm or runny you like the egg yolks)
14. Once baked, remove from oven and garnish with fresh cracked pepper and salt
15. Serve with a piece of toasted bread (I recommend ciabatta) on the side.