The Perfect Breakfast

The Perfect Breakfast

In my world, the perfect breakfast is nutritious, fast, wholesome, affordable and scrum-diddly-umptious. As a general rule, I can't ever get up in time for breakfast - which is probably why I love it so much. For lunch, for a snack, for dinner - I'm one of those people who can eat breakfast foods any time of day.

And while there's nothing like a big breakfast of eggs, hashbrowns and plump, juicy sausage, there's also something comforting and altogether girly about a latte bowl full of yogurt and granola.

I know, I know, yawn right? But like anything else, if done right, this can be one of the best breakfasts ever. Or if you're like me, the best 2:45pm snack as you're toiling away at your computer trying to write on a gloriously beautiful Sunday afternoon.

Usually I like to get a big bowl of plain yogurt and top it with a combination of fresh and dry fruit, nuts, ground flaxseed and a little honey. But after my trip to the farmer's market yesterday I had an itch to make some homemade granola and put it on top of my fresh yogurt from Blue Ridge Dairy.

The first reason is because every week at the market there's this stall that sells all sorts of baked goods, breads, cookies and empanadas. They're all fine but what really draws me in is the granola. They make this homemade granola that's unbelievably delicious. Its nutty and sweet and deeply crunchy from the shellacking it gets from a dark brown sugar coating. I always take a sample, look at it longingly and then turn away. Why? Because its $5.50 a bag. Not that its not worth it - it is. But I always look at the ingredients and think "I can make that." Its just oats, almonds, coconut, cinnamon, brown sugar and canola oil. That's it. I have all that in my pantry. I just don't know the method of making good granola.

Well armed with my new yogurt I just knew I had to buck up this time. Either I was gonna buy that darn granola or I was gonna make it myself. So today, craving a bowl of creamy yogurty goodness, I set to work. In a cheerful red striped bowl I combined oats, almond slices, coconut, cinnamon and a big pinch of salt together. I quickly whisked together some ground flaxseed, a heaping mound of dark brown sugar, canola oil and boiling water. Once the syrup was formed, I poured it over the oats and mixed until it was a sticky mass. I spread the stuff out on a cookie sheet, occasionally squeezing a handful of mix to get fat clumps (I like chunkier granola).

I popped the tray into a 300 degree oven and let it bake slowly. The apartment began to smell spicy and comforting. After about an hour (stirring every 15 minutes to get it brown evenly), I found myself with a pile of lovely dark brown granola. It wasn't quite Michelle's Granola from the market - somehow they get theirs uber crunchy and the chunks are huge. But the flavor was incredible. Crispy, crackle-y, nutty and dark - exactly what I wanted. I find commercial granolas to be underbaked - too blond and bland for me. Like my toast, I want my granola to be a dark roasted brown.

I jumped to grab my yogurt and my latte mug. I plopped 2 big quivering mounds of fluffy white yogurt into my bowl and scooped a big pile of granola hot off the cookie sheet to sprinkle on top. The granola crackled and hissed as it hit the yogurt and I mixed away. The first spoonful? Heaven. It was luscious and crunchy and it was so good I did one of those "close-my-eyes-and-sigh-and-moan-at-the-same-time" numbers. I licked my spoon (and bowl) clean and went back for seconds...and thirds. The yogurt is almost gone in fact. The sweet nuttiness of the granola almost makes the yogurt taste fruity - its unbelievable.

I can't wait for breakfast tomorrow - or a late-night snack tonight. Make this granola now!

Coconut Almond Granola

2 cups old-fashioned rolled oats
3/4 cup of dark brown sugar, firmly packed
1/4 cup canola oil
1 1/2 teaspoons ground cinnamon
1/2 cup of sliced almonds
2/3 cup of sweetened shredded coconut
4 tablespoons of ground flaxseed
1/3 cup water
1/4 teaspoon salt

1. Preheat oven to 300F and prepare a cookie sheet by wrapping it in aluminum foil and lightly greasing it (I just used some cooking spray).

2. In a bowl combine oats, almonds, flaxseed, coconut, salt and cinnamon.

3. In a small saucepan, bring water and sugar to a boil until all the brown sugar has dissolved and the syrup begins to boil - about 3 minutes.

4. Quickly pour the hot syrup and the canola oil over the oat mixture and combine with a wooden spoon. Make sure everything is thoroughly combined.

5. Spread oat mixture out on a cookie sheet. If you like chunkier granola, squeeze a few handfuls (making sure the mixture is cool enough to touch) to create clumps. Bake in oven for about an hour, stirring with a spoon every 15 minutes, until granola is browned. Let it cool on the counter for 15 minutes - the mixture will harden and set up as it cools.

Note: For a darker granola, turn the heat down to 275F and bake for about 15-20 minutes longer. For lighter granola, just use the original directions decrease cook time - just make sure the granola isn't too wet when you pull it out. It should be slightly soft and tacky but not wet.