Tasty Tuesday!

I like breakfast. I don't like to eat right away, but I do need to eat eventually. And I'm generally too tired or too busy or too something to really make breakfast, but I want something healthy and something that's going to fill me up for awhile.

I had forgotten that I used to love meusli. Mmmm granola-y cereal topped with yogurt. And since I don't like nuts and just about every granola you can buy has nuts in it, I decided to make my own. Plus, then I can add my personal favorite -- dried cherries. Yum!

I've been making my granola in batches for over a year now, and everyone in the family loves it. Little Miss loves to help, too -- always good to have a family friendly recipe around!

I typically make up a batch once every week or two and then store it in an airtight container. I eat it for breakfast with milk or yogurt. Little Miss likes her with soy milk. And my husband? Well, it's possible he uses it as a topping for ice cream. To each his own, right?

Anyway, this is my very own recipe for granola, healthy and without all the yuck you get commercially. Plus, it takes me less than forty-five minutes to make breakfast for a couple weeks, and most of that is easily the baking time where I can get other stuff done. You know, like blogging!

Enjoy this week's Tempt My Tummy Tuesday with Blessed With Grace for more fun recipes and kitchen tips!

Cherry Granola

Ingredients:



4 c. old fashioned oatmeal
1 c. wheat germ
1 c. cold milled flax
3/4 c. shredded coconut
2/3 c. pine nuts (toasted)
1 t. nutmeg
1/2 t. cinnamon
1/3 c. oil
3/4 c. honey
2 t. vanilla
1/2 c. dried cherries

(Yes, you can leave out the wheat germ and flax... just add a little extra oatmeal -- but it does make it that much more healthy!)

Mix all dry ingredients together in a bowl except the cherries.



Add the oil, honey and vanilla and stir until coated.



It won't be wet but be sure to continue stirring long enough to coat all the dry ingredients.



Turn out onto a greased baking sheet (silicone pads work great here). Bake at 350 for 30 minutes, stirring once two twice during cooking period - a large spatula works well for this.



Remove from oven and add the cherries. Stir to combine. Let cool then break up any large chunks and store in an airtight container up to a week.



Makes ~21 1/2 cup servings. Enjoy!