maple granola

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Since I’ve been working a regular job with regular hours, finding breakfast foods that are healthy, filling, and quick to throw together in the morning is something I’ve been working on. I’m pretty much a zombie until I make it to my office, so I need breakfast foods that don’t require a lot of mental energy to transform into something edible. I’ve tried fried eggs on multigrain toast, for example, but frying eggs without breaking or overcooking the yolk is too much to ask of myself when I’ve just rolled out of bed.

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So this granola, from the wonderful Smitten Kitchen cookbook (which has been receiving very deserved praise from various corners of the internet since its publication a few months ago) turned out to fit my breakfast needs in pretty much every way. I can make a batch during the weekend that will get me through about two weeks. It takes no effort at all to pair with some yogurt on my weekday mornings. It has lots of healthy stuff, from oats to coconut flakes to pecans to dried cherries, and very little added sugar (some maple syrup to make it sweet, but really not very much at all). I’ve been eating it for breakfast for months now, and I’m still not sick of it.

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It’s so, so easy to make – you basically throw everything into a bowl, give it a few stirs, spread it on a baking sheet and bake for a little under an hour, and, voilà, you have breakfast ready for two weeks, minus the cost, additives, and excessive sugar of anything you might buy pre-made at the grocery store. Writing this is even making me ready for my alarm clock to start bleeping obnoxiously at 6:30 tomorrow morning (which is definitely weird) just so I can enjoy my granola again.  Read the rest of this entry »

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