My favorite quick breakfasts is homemade granola stirred with a bit of homemade yogurt or milk — simply divine!<\/p>\n
Ingredients:<\/p>\n
6 C rolled oats
\n1\/2 C pecans
\n1\/2 C coconut
\n1\/2 C wheat germ (optional)
\n1\/2 C powdered milk (optional – really boosts the protein)
\n2\/3 C honey
\n2\/3 C olive oil or butter
\n1 tsp. vanilla
\n1 T cinnamon
\n1 C freeze dried raspberries
\n1\/4 C semi-sweet chocolate chips<\/p>\n
Instructions:<\/p>\n
– Place your rolled oats on an un-greased 9×13 pan and bake for 10 minutes at 350\u00b0.<\/p>\n
– Remove from the oven and stir in the nuts, coconut, wheat germ and powdered milk. Add the honey, oil, vanilla and cinnamon. Stir until thoroughly coated.<\/p>\n
– Bake 10 – 15 minutes, stirring every 3 – 5 minutes until uniformly golden. Do not over-bake.<\/p>\n
– Let cool slightly. Add the raspberries and chocolate chips, stirring well.<\/p>\n
– Let cool completely in pan, undisturbed, then break into chunks. <\/p>\n","protected":false},"excerpt":{"rendered":"
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