What’s your go-to breakfast? Do you whip up eggs during the week or sit down to pancakes? It probably depends on whether you’re getting kids off to school or running out the door, late for work or an appointment.
One of the perks of homeschooling? Having a more flexible schedule. It’s been hard for me to get to this point. As a former teacher of the deaf, I always had schedules to follow. IEP’s had to be written, grades posted, testing done.
One of my favorite things in this journey has been the time I get to spend with the kids in the morning as we get ready for our day. As they’ve gotten older, they’re a little less excited to get up and do their schoolwork. But I can lure them out of bed with the smell of bacon and well, bacon. 🙂
They’re pretty self sufficient now (Elsie is 13 and Rhodes is 17), so I can choose whether or not to feed them when they get up. With their independence, I can make foods that are more for me and this is one of them.
I started following Sarah Fennel of Broma Bakery about 6 months ago. She’s one of the reasons I started my blog. I wanted to bake and be able to document dishes I’d made. I also wanted to get into food photography. It seemed the perfect combination: I like to eat and I like to take pictures. She’s had so many wonderful recipes I’ve made and tweaked to fit our needs. She’s also this bad-ass photographer that I want to grow up and be like someday.
Here’s a recipe for granola she shared that her sister made. I eat it with Greek yogurt that’s been sweetened with stevia and vanilla, and some frozen berries. Store granola in these fabulous Weck jars I found on Amazon. I also have my Favorite Things listed that you can check out. I receive a small percentage from purchases through affiliate links. It doesn’t cost you anything extra – just helps me keep the website up and running.Print
For the granola
- 2/3 cup maple syrup
- 2/3 cup extra virgin olive oil
- 1 teaspoon cardamom
- 1 teaspoon ginger
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon sea salt
- 1/2 cup unsweetened shredded coconut
- 1 cup chopped pistachios
- 1/4 cup chia seeds
- 6 cups rolled oats
For the parfait
- 1 cup Chobani plain non-fat greek yogurt
- 1/2 cup frozen berries (I use blackberries or raspberries or both!)
- 1/2 teaspoon pure vanilla extract
- 1 dropper liquid Stevia
For the granola
- Adjust rack to middle position and preheat oven to 350 degrees.
- Line two rimmed baking sheets with parchment.
- Mix spices in a small bowl.
- Combine syrup, vanilla, and oil in a small bowl.
- In a large bowl combine oats, chopped pistachios, coconut, and chia seeds.
- Sprinkle spices over oat mixture and toss to combine.
- Pour syrup mixture over oats and thoroughly stir to combine.
- Divide between two prepared sheets and bake for 30 minutes, stirring every 10 minutes, rotating pans halfway through.
- Let cool completely and store in airtight containers.
Assembling the parfaits
- Measure out 1 cup of greek yogurt and add vanilla and stevia. Stir to combine.
- Add frozen berries and 1/2 cup of granola.