Mignardise Granola

Let’s talk breakfast. We’ve all heard a million times that it’s the most important meal of the day.
I have to agree. Without breakfast I have a hard time functioning.
I love breakfast-type food. In fact, I would eat it for lunch too. If only more lunch places would offer those egg sandwiches.  (I’m looking at you, Clayton’s.)

It’s fun to go out for breakfast. My husband probably eats breakfast out most days, catching up with friends, discussing football and networking. He and I have actually dreamed about opening our own breakfast spot here in town. (It almost happened last week. But that’s another story for another time.)

I eat at home most days and for the past 20 years, I’ve been eating the same thing most mornings.

Kashi Go Lean cereal with skim milk. With berries when in season.
For excitement, I might mix it up with a little Total Raisin Bran.
And coffee, always coffee.

Not exciting at all, but it’s always worked for me.

Until this past summer. Maybe I felt like I wasn’t getting enough protein or calcium. Or could it be, perhaps, I felt….bored?

So here’s my favorite new breakfast:

It starts with Wallaby plain Greek yogurt. This is my favorite brand. For some reason those other, more popular Greek yogurt brands, don’t do it for me. Too thick maybe.
Add about a tablespoon of pure maple syrup to sweeten it a bit. Then a heaping tablespoon of chia seeds.
Have you heard about chia seeds?
They’re full of omega-3 fatty acids, even more so than flax seeds. They also provide fiber, calcium, iron and loads of other healthful minerals. They don’t have much taste, but they do add a little crunch.
Pile on some berries. Since summer has ended I am now using frozen wild blueberries. They’re not nearly as good as the fresh, but not bad either.

And then, for the much needed texture, granola. You can buy whatever kind of granola you like, but it’s ridiculously easy to make. Here’s my favorite way to make granola:

Mignardise Granola

2 cups rolled oats

1 1/4 cups sliced almonds

3/4 cup unsweetened coconut flakes

1/4 tsp. salt

2 Tbsp. vegetable oil

1/4 cup pure maple syrup

Set oven to 300 degrees. Spread rolled oats in a large baking pan and toast on oven about 15 minutes, stirring once.
Meanwhile, in a large bowl, mix almonds, salt and coconut. Whisk together oil and maple syrup in a small bowl. When the oats come out of the oven, add the nut mixture, then the maple syrup mixture, Stir very well, combining all ingredients thoroughly. Put pan back in oven and bake 20-30 minutes, stirring occasionally. Remove when granola is lightly browned and smells toasty. Let cool.
At this point, you can add in any dried fruit you like (cranberries, raisins, apricots) before storing in an airtight container.

I usually double this recipe so I’ll have lots. It keeps a long time in the refrigerator.

What do you eat for breakfast at home? When you go out for breakfast, what do you like to see on the menu?
Please share!


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  1. Anonymous says:

    I go in cycles- eating the same thing for breakfast for months and years. Then, as if a switch turns off, I change to another regular meal. Currently, I eat one large slice or two small slices of this (ridiculously expensive) dense, multigrain bread with seeds. I toast it and spread on a bit of peanut butter for protein and eat with coffee. It’s what works for me.


  2. I too make homemade granola, I love it and it’s my breakfast of choice almost every day. Here’s MY recipe:
    4 cups oatmeal
    1/2 c sesame seeds
    1/2 c wheat bran flake
    1 c coconut
    1/2 c sunflower seed
    1/2 c wheat germ or flax seed
    1/2 c slivered raw almonds
    1/2 c walnuts
    1/2 c non fat dry milk powder
    1/2 c honey
    1/4 c canola oil

    Put all ingredients in large bowl and mix together with hands then put in sheet pan

    Put pan in 300 oven. For 45 minutes , stir every 15 minutes then remove from oven add 1/2 cup raisins and 1/2 cup dried cherries Cool and put in container.


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