I always have homemade granola in the pantry because we all like to eat it with Greek yogurt. I stumbled upon this easy apple pie granola recipe on Healthful Blondie and it turned out to be a hearty, healthy, and incredibly delicious granola and we especially loved the little bits of apple.

Apple Pie Granola

Ingredients:

• 2½ cups old-fashioned rolled oats
• ⅔ cup Honeycrisp apple (about 1 apple), peeled, cored, and cut into 1/4-inch cubes, dried in paper towels to remove excess moisture
• ½ cup pecans or walnuts, chopped
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ⅓ cup melted coconut oil
• ¼ cup real maple syrup
• 2 tbsp brown sugar
• 1 tsp vanilla extract

How to Make Apple Pie Granola

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.

Mix the oats, apples, pecans, cinnamon, nutmeg, and salt in a large bowl.

In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and brown sugar, until melted and well combined. Remove from the stovetop and stir in the vanilla extract.

Pour the maple mixture over the dry ingredients and mix until well combined and evenly coated.

Spread the mixture evenly over the prepared baking sheet. Place the baking sheet into the oven and bake for 33-38 minutes, stirring halfway through baking time.

Remove from the oven and allow to cool completely. Once cool, break into crumbles.

Store at room temperature in an airtight container for 1 week or sealed in an airtight ziplock bag in the freezer for up to 3 months.

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Apple Pie Granola

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Total Time 38 minutes minutes

Servings 4 1/2 cups +/-

Author Adapted by Pam - For the Love of Cooking / Original by Healthful Blondie

Equipment

• Baking Sheet
• Small Saucepan

Ingredients

• 2½ cups old-fashioned rolled oats
• ⅔ cup Honeycrisp apple about 1 apple, peeled, cored, and cut into 1/4-inch cubes, dried in paper towels to remove excess moisture
• ½ cup pecans or walnuts chopped
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ⅓ cup melted coconut oil
• ¼ cup real maple syrup
• 2 tbsp brown sugar
• 1 tsp vanilla extract

Instructions

• Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
• Mix the oats, apples, pecans, cinnamon, nutmeg, and salt in a large bowl.
• In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and brown sugar, until melted and well combined. Remove from the stovetop and stir in the vanilla extract.
• Pour the maple mixture over the dry ingredients and mix until well combined and evenly coated.
• Spread the mixture evenly over the prepared baking sheet. Place the baking sheet into the oven and bake for 33-38 minutes, stirring halfway through baking time.
• Remove from the oven and allow to cool completely. Once cool, break into crumbles.
• Store at room temperature in an airtight container for 1 week, or sealed in an airtight zip lock bag in the freezer for up to 3 months.

We love sweet all types of sweet potatoes but I thought they would be really tasty roasted with some of the Jamaican jerk seasoning I just made. The potatoes turned out crispy on the edges, creamy inside, and addictively sweet & spicy! These spicy jerk sweet potatoes make an excellent side dish for breakfast, lunch, or dinner.

Spicy Jerk Sweet Potatoes

Ingredients:

• 2 sweet potatoes, peeled and cut into bite-sized pieces
• 1½ tbsp olive oil
• 1 tbsp Jamaican jerk seasoning

How to Make Spicy Jerk Sweet Potatoes

Preheat the oven to 375 degrees.

Peel and dice the sweet potatoes then place in a large bowl. Add the olive oil, Jamaican jerk seasoning, and sea salt, to taste. Toss well to coat evenly.

Pour sweet potatoes onto a baking sheet and place in the oven to roast for 30-35 minutes, stirring halfway through bake time.

Remove from oven and serve immediately. Enjoy.

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Spicy Jerk Sweet Potatoes

Course Side Dish, Sides

Cuisine Jamaican

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 2 sweet potatoes peeled and cut into bite-sized pieces
• 1½ tbsp olive oil
• 1 tbsp Jamaican jerk seasoning (homemade or store-bought) (Click the link up above for the recipe)

Instructions

• Preheat the oven to 375 degrees.
• Peel and dice the sweet potatoes then place in a large bowl. Add the olive oil, Jamaican jerk seasoning, and sea salt, to taste. Toss well to coat evenly.
• Pour sweet potatoes onto a baking sheet and place in the oven to roast for 30-35 minutes, stirring halfway through bake time.
• Remove from oven and serve immediately. Enjoy.

 I made these for my daughter recently and she loved them! I found the recipe on Recipe Tin Eats and thought it was interesting that she used vinegar in the batter so I wanted to give it a try. These pancakes were super easy to make and turned out fluffy and delicious! I served them with fresh blueberries, maple syrup, strawberry sauce, and some twisted bacon.

Easy Blueberry Pancakes

Dry Ingredients:

• 2 cups flour
• 4 tbsp white sugar
• 4 tsp baking powder
• ½ tsp baking soda
• 2 pinches of salt

Wet Ingredients:

• 2 eggs
• 4 tbsp melted butter, unsalted
• 1½ cups milk
• 2 tsp vanilla extract
• 2 tsp white vinegar

Other Ingredients:

• 1½ cups fresh blueberries
• Butter for cooking

For Serving:

• Softened butter
• Maple syrup, warmed
• Strawberry sauce, warmed

How to Make Easy Blueberry Pancakes

Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined.

In a smaller bowl, whisk the eggs, melted butter, milk, vanilla, and vinegar until well combined.

Add wet ingredients to the dry ingredients until just combined.

 Melt about 1 tsp butter in a large skillet over medium-high heat.

Dollop ¼ cup of batter into the skillet, quickly nudge into a circle, and scatter some fresh blueberries on top.

Cook for 1½-2 minutes until a few bubbles appear and the underside is mostly golden.

Confidently flip the pancakes then cook for 1 minute, or until the underside is golden.

Serve immediately with softened butter, warm maple syrup, and warm strawberry sauce, if desired. Enjoy.

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Easy Blueberry Pancakes

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Total Time 13 minutes minutes

Servings 12 pancakes

Author Pam - For the Love of Cooking / Original Recipe Tin Eats

Equipment

• Large skillet

Ingredients

Dry Ingredients:

• 2 cups flour
• 4 tbsp white sugar
• 4 tsp baking powder
• ½ tsp baking soda
• 2 pinches of salt

Wet Ingredients:

• 2 eggs
• 4 tbsp melted butter unsalted
• 1½ cups milk
• 2 tsp vanilla extract
• 2 tsp white vinegar

Other Ingredients:

• 1½ cups fresh blueberries
• Butter for cooking

For Serving:

• Softened butter
• Maple syrup warmed
• Strawberry sauce warmed

Instructions

• Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until well combined.
• In a smaller bowl, whisk the eggs, melted butter, milk, vanilla, and vinegar until well combined.
• Add wet ingredients to the dry ingredients until just combined.
• Melt about 1 tsp butter in a large skillet over medium-high heat.
• Dollop ¼ cup of batter into the skillet, quickly nudge into a circle then scatter some fresh blueberries on top.
• Cook for 1½-2 minutes until a few bubbles appear and the underside is mostly golden.
• Confidently flip the pancakes then cook for 1 minute, or until the underside is golden.
• Serve immediately with softened butter, warm maple syrup, and warm strawberry sauce, if desired. Enjoy.

I make a new batch of homemade granola every few weeks since we all love it, especially with our yogurt! This time I switched it up a bit by using honey as the sweetener instead of maple syrup and added the last of our dried blueberries and dried cranberries. I also threw in some coconut, cinnamon, and vanilla because we love it. We all think this easy honey nut granola recipe is a keeper!

Honey Nut Granola

Dry Ingredients:

• 4 cups of old-fashioned oats
• 1 cup of coconut flakes or sweetened shredded coconut
• 1/2 cup of pecans, chopped
• 1/2 cup of almond slices or slivers
• 1 tsp cinnamon

Wet Ingredients:

• 1/3 cup of coconut oil, melted (can also use vegetable oil or melted butter)
• 1/3 cup honey
• 1 1/2 tsp vanilla extract

Other Ingredients:

• 1/4 cup dried blueberries
• 1/4 cup dried cranberries, chopped

How to Make Honey Nut Granola

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.

Mix the oats, coconut, pecans, almonds, and cinnamon in a large bowl.

In a small saucepan over medium-low heat, warm the coconut oil, honey, and vanilla extract, until melted & well combined.

Pour the honey mixture over the dry ingredients and mix until well combined and evenly coated.

Spread the mixture evenly over the prepared baking sheet. Place into the oven to bake for 35-40 minutes, stirring halfway through baking. Remove from the oven and allow to cool completely.

Once cool, break into crumbles and add the dried blueberries and cranberries; mix well.

Store at room temperature in an airtight container for a few weeks. Enjoy.

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Honey Nut Granola

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 5 cups

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Small Saucepan

Ingredients

Dry Ingredients:

• 4 cups of old-fashioned oats
• 1 cup of coconut flakes or sweetened shredded coconut
• ½ cup of pecans chopped
• ½ cup of almond slices or slivers
• 1 tsp cinnamon

Wet Ingredients:

• ⅓ cup of coconut oil melted (can also use vegetable oil or melted butter)
• ⅓ cup honey
• 1 ½ tsp vanilla extract

Other Ingredients:

• ¼ cup dried blueberries
• ¼ cup dried cranberries chopped

Instructions

• Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
• Mix the oats, coconut, pecans, almonds, and cinnamon in a large bowl.
• In a small saucepan over medium-low heat, warm the coconut oil, honey, and vanilla extract, until melted & well combined.
• Pour the honey mixture over the dry ingredients and mix until well combined and evenly coated.
• Spread the mixture evenly over the prepared baking sheet. Place into the oven to bake for 35-40 minutes, stirring halfway through baking. Remove from the oven and allow to cool completely.
• Once cool, break into crumbles and add the dried blueberries and cranberries; mix well.
• Store at room temperature in an airtight container for a few weeks. Enjoy.

I am originally from Idaho, so I am a huge potato lover. I can eat these delicious & easy pan-fried potatoes for breakfast, lunch, and dinner! When making skillet potatoes, I normally use whatever potato I have on hand, and this time I used baby yellow potatoes sliced thin. The potatoes were tender, flavorful, and delicious especially when topped with some poached eggs–we all devoured them.

Pan-Fried Potatoes

Ingredients:

• 4 slices of bacon, cooked & crumbled
• 1 tbsp butter
• 1/2 small yellow onion, diced
• 1/2 small red bell pepper, diced
• Sea salt and freshly cracked black pepper, to taste
• Pinch of crushed red pepper flakes, to taste
• 1 large clove of garlic, minced
• 1 1/2 lb bag of baby yellow potatoes, sliced thinly
• 1/2 tsp paprika
• Green onion, sliced

How to Make Pan-Fried Potatoes

Cook the bacon in a large cast iron skillet over medium heat until golden brown and crispy on both sides then place on paper towels to drain the chop into bits; set aside until needed.

Remove the bacon grease from the skillet and set aside until needed; wipe out the skillet very well with a paper towel.

Add the butter to the same large cast iron skillet over medium-high heat. Add the onion and bell pepper and cook, stirring often, for 5-7 minutes, until tender.

Season with sea salt, freshly cracked pepper, and crushed red pepper flakes; toss to combine.

Add the minced garlic and cook, stirring constantly, for 45-60 seconds. Remove the veggies from the large cast iron skillet into a bowl then cover loosely with foil; set aside until needed.

Heat 2 tbsp of reserved bacon grease (or vegetable oil) in the large cast iron skillet. Add the potato slices and season with paprika, sea salt, freshly cracked pepper, and crushed red pepper flakes; toss to combine, and cook them for 20-25 minutes, carefully flipping potatoes every 5 minutes, to ensure even cooking, until golden brown and tender.

Once the potatoes are cooked through and fork tender, return the onions & peppers to the skillet along with the bacon crumbles and green onions then toss until evenly mixed; cook for a few minutes to warm the veggies up.

Serve immediately with extra green onions, hot sauce, and ketchup.  Enjoy.

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Pan-Fried Potatoes

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large cast iron skillet

Ingredients

Potatoes:

• 4 slices of bacon cooked & crumbled
• 1 tbsp butter
• ½ small yellow onion diced
• ½ small red bell pepper diced
• Sea salt and freshly cracked black pepper to taste
• Pinch of crushed red pepper flakes to taste
• 1 large clove of garlic minced
• 1 ½ lb bag of baby yellow potatoes sliced thinly
• ½ tsp paprika

Serving:

• Green onion sliced
• Hot Sauce
• Ketchup

Instructions

• Cook the bacon in a large cast iron skillet over medium heat until golden brown and crispy on both sides then place on paper towels to drain the chop into bits; set aside until needed.
• Remove the bacon grease from the skillet and set aside until needed; wipe out the skillet very well with a paper towel.
• Add the butter to the same large cast iron skillet over medium-high heat. Add the onion and bell pepper and cook, stirring often, for 5-7 minutes, until tender.
• Season with sea salt, freshly cracked pepper, and crushed red pepper flakes; toss to combine.
• Add the minced garlic and cook, stirring constantly, for 45-60 seconds. Remove the veggies from the large cast iron skillet into a bowl then cover loosely with foil; set aside until needed.
• Heat 2 tbsp of reserved bacon grease (or vegetable oil) in the large cast iron skillet. Add the potato slices and season with paprika, sea salt, freshly cracked pepper, and crushed red pepper flakes; toss to combine, and cook them for 20-25 minutes, carefully flipping potatoes every 5 minutes, to ensure even cooking, until golden brown and tender.
• Once the potatoes are cooked through and fork tender, return the onions & peppers to the skillet along with the bacon crumbles and green onions then toss until evenly mixed; cook for a few minutes to warm the veggies up.
• Serve immediately with extra green onions, hot sauce, and ketchup.  Enjoy.

This was my first time making a Monte Cristo sandwich but it won’t be the last! What’s not to love about a sweet, salty, crisp, cheesy, tart, and savory sandwich? Some people use turkey & ham in their sandwiches, but I just used ham because it’s what I had on hand. You can use any berry or stonefruit jam, but I served it with homemade raspberry freezer jam and we thought it was a perfect pairing. My daughter, son, and I thought this delicious & decadent breakfast sandwich had the perfect combination of flavors and textures and  I can’t wait to make this easy Monte Cristo sandwich recipe for my husband because I think he’ll love it too.

Monte Cristo Sandwich

Egg Mixture:

• 2 eggs, very well beaten
• 2 tbsp milk or half and half
• Pinch of cinnamon
• Sea salt and freshly cracked black pepper, to taste

Ham and Gruyere Sandwich:

• 4 pieces of thick white or sourdough bread
• Dijon mustard, to taste
• Mayonnaise, to taste
• Ham slices, to taste (I used 2 per sandwich but feel free to use more!)
• 1/2 cup Gruyere cheese, shredded, or more to taste (shredded cheese melts easier)
• 1 tbsp butter

For Serving:

• Powdered sugar
• Homemade raspberry freezer jam, or other berry or stonefruit jam

How to Make a Monte Cristo Sandwich

Make the egg mixture by beating the eggs, milk, cinnamon, sea salt, and freshly cracked pepper, to taste, until very well combined; set aside until needed.

Prepare the sandwich by spreading a light layer of Dijon mustard on a slice of bread. Spread a light layer of mayonnaise on another slice of bread.

Layer the ham on one slice of the bread. Divide the shredded Gruyere cheese on top of the ham and the second slice of bread; gently press down with our hand, then top one slice of bread on top of the other.

Heat the butter in a large skillet over medium heat.

Dip both sides of the sandwich in the well-whisked egg mixture then place into the hot skillet.

Cook the Monte Cristo sandwich for about 3-4 minutes per side until the sandwich is golden brown and the cheese is melted.

Serve with raspberry freezer jam on the side. Dust the top with powdered sugar and serve immediately. Enjoy!

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Monte Cristo Sandwich

Course Breakfast, Lunch

Cuisine French

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Egg Mixture:

• 2 eggs very well beaten
• 2 tbsp milk or half and half
• Pinch of cinnamon
• Sea salt and freshly cracked black pepper to taste

Ham and Gruyere Sandwich:

• 4 pieces of thick white or sourdough bread
• Dijon mustard to taste
• Mayonnaise to taste
• Ham slices to taste (I used 2 per sandwich but feel free to use more!)
• ½ cup Gruyere cheese shredded, or more to taste (shredded cheese melts easier)
• 1 tbsp butter

For Serving:

• Powdered sugar
• Homemade raspberry freezer jam or other berry or stone fruit jam

Instructions

• Make the egg mixture by beating the eggs, milk, cinnamon, sea salt, and freshly cracked pepper, to taste, until very well combined; set aside until needed.
• Prepare the sandwich by spreading a light layer of Dijon mustard on a slice of bread. Spread a light layer of mayonnaise on another slice of bread.
• Layer the ham on one slice of the bread. Divide the shredded Gruyere cheese on top of the ham and the second slice of bread; gently press down with our hand, then top one slice of bread on top of the other.
• Heat the butter in a large skillet over medium heat.
• Dip both sides of the sandwich in the well-whisked egg mixture then place into the hot skillet.
• Cook the Monte Cristo sandwich for about 3-4 minutes per side until the sandwich is golden brown and the cheese is melted.
• Serve with raspberry freezer jam on the side. Dust the top with powdered sugar and serve immediately. Enjoy!

My whole family loves biscotti and coconut so I finally combined the two and made these deliciously crunchy toasted coconut biscotti. They were fun to make, smelled terrific while baking, and made my entire family happy. Dipping these tasty toasted coconut biscotti in coffee or tea makes them extra special.

Toasted Coconut Biscotti

Biscotti Ingredients:

• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup brown sugar, packed
• 1/2 cup white sugar
• 2 large eggs, room temperature
• 2 tsp coconut extract
• 3/4 tsp vanilla extract
• 2 1/4 cups flour
• 1 1/4 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup sweetened shredded coconut

Other Ingredients:

• 1/2 cup sweetened shredded coconut, toasted
• 6 oz white chocolate melting wafers
• 1/4 tsp coconut oil

How to Make Toasted Coconut Biscotti

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Make the biscotti by using a hand mixer to beat the butter, brown sugar, and white sugar together until creamy. Beat in the eggs, one at a time, along with the coconut extract and vanilla extract until creamy and smooth.

Whisk the flour, baking powder, and salt together in a small bowl.

Gradually add the flour mixture to the egg mixture until just combined.

Add the shredded coconut and mix until combined.

Divide the dough equally in two and place each half on the baking sheet. Shape each half into an 8-9-inch long slab about 1/2-inch thick. Side Note: The dough will be sticky.

Bake the biscotti for 20 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.

Once they have cooled enough to handle, cut each slab into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.

Return to the oven to bake for 8 minutes.

Carefully turn the biscotti over and continue to bake for 8 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.

Toast the coconut by placing the remaining 1/2 cup of coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool.

Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1/4 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!

Dip the biscotti by dipping one end of each biscotti into the melted white chocolate then immediately sprinkle the top with the toasted coconut before the white chocolate dries.

Place them on a parchment-lined baking sheet.

Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

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Toasted Coconut Biscotti

Course Breakfast, Dessert

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24 biscotti +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Hand mixer

Ingredients

Biscotti Ingredients:

• ½ cup unsalted butter softened to room temperature
• ½ cup brown sugar packed
• ½ cup white sugar
• 2 large eggs room temperature
• 2 tsp coconut extract
• ¾ tsp vanilla extract
• 2 ¼ cups flour
• 1 ¼ tsp baking powder
• ½ tsp kosher salt
• ½ cup sweetened shredded coconut

Other Ingredients:

• ½ cup sweetened shredded coconut toasted
• 6 oz white chocolate melting wafers
• ¼ tsp coconut oil

Instructions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Make the biscotti by using a hand mixer to beat the butter, brown sugar, and white sugar together until creamy. Beat in the eggs, one at a time, along with the coconut extract and vanilla extract until creamy and smooth.
• Whisk the flour, baking powder, and salt together in a small bowl.
• Gradually add the flour mixture to the egg mixture until just combined.
• Add the shredded coconut and mix until combined.
• Divide the dough equally in two and place each half on the baking sheet. Shape each half into an 8-9-inch long slab about 1/2-inch thick. Side Note: The dough will be sticky.
• Bake the biscotti for 20 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.
• Once they have cooled enough to handle, cut each slab into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.
• Return to the oven to bake for 8 minutes.
• Carefully turn the biscotti over and continue to bake for 8 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
• Toast the coconut by placing the remaining 1/2 cup of coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool.
• Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1/4 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!
• Dip the biscotti by dipping one end of each biscotti into the melted white chocolate then immediately sprinkle the top with the toasted coconut before the white chocolate dries.
• Place them on a parchment-lined baking sheet.
• Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

I make a batch of homemade granola every couple of weeks because my family eats it so often. My son enjoys eating it with milk like cereal while my daughter, husband, and I prefer eating it with Greek yogurt. I stumbled upon the best healthy granola recipe on Gimme Some Oven and thought it sounded great since I had a bag of chia seeds that needed to be used. This tasty almond coconut granola was easy to make, smelled amazing while baking, and we all think it’s delicious.

Healthy Granola

Ingredients:

• 4 cups old-fashioned oats
• 1 cup of almonds, slivers or sliced
• 1/4 cup chia seeds
• 2 tsp ground cinnamon
• 1/2 tsp table salt
• 1/2 cup coconut oil, melted
• 1/3 cup real maple syrup
• 2 tsp vanilla extract
• 2/3 cup shredded coconut
• 1/2 cup chopped dried fruit or mini chocolate chips, optional

How to Make Healthy Granola

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Mix the oats, sliced almonds, ground cinnamon, and salt together in a bowl; mix well.

Whisk together the melted coconut oil and real maple syrup together until well combined. Add the vanilla extract; whisk until well combined.

Pour the maple mixture over the oats and stir until the oat mixture is evenly coated with the maple mixture. Pour onto the prepared baking sheet.

Place into the oven and bake for 30 minutes, stirring every 15 minutes, until lightly golden brown.

Stir in the shredded coconut and continue to bake for 5 minutes, until golden brown.

Remove from the oven and allow to cool completely. Once cool you can stir in dried fruit or mini chocolate chips, if desired.

Store the granola in an airtight container at room temperature for up to a month. Enjoy.

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Healthy Granola

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 6 cups +/-

Author Pam - For the Love of Cooking / Original Gimme Some Oven

Equipment

• Baking Sheet

Ingredients

• 4 cups old-fashioned oats
• 1 cup of almonds slivers or sliced
• ¼ cup chia seeds
• 2 tsp ground cinnamon
• ½ tsp table salt
• ½ cup coconut oil melted
• ⅓ cup real maple syrup
• 2 tsp vanilla extract
• ⅔ cup shredded coconut
• ½ cup chopped dried fruit or mini chocolate chips optional

Instructions

• Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
• Mix the oats, sliced almonds, ground cinnamon, and salt together in a bowl; mix well.
• Whisk together the melted coconut oil and real maple syrup together until well combined. Add the vanilla extract; whisk until well combined.
• Pour the maple mixture over the oats and stir until the oat mixture is evenly coated with the maple mixture. Pour onto the prepared baking sheet.
• Place into the oven and bake for 30 minutes, stirring every 15 minutes, until lightly golden brown.
• Stir in the shredded coconut and continue to bake for 5 minutes, until golden brown.
• Remove from the oven and allow to cool completely. Once cool you can stir in dried fruit or mini chocolate chips, if desired.
• Store the granola in an airtight container at room temperature for up to a month. Enjoy.

I love making breakfast tostadas using whatever leftovers I have on hand. Recently, I had some spicy black beans, pepper jack cheese, ripe avocado, cherry tomatoes, leftover tostada shells, and salsa in the fridge, so I whipped up this really tasty breakfast tostada with a sunny side up egg on top. I loved the combination of flavors and textures and I devoured it in minutes.

Breakfast Tostadas

Ingredients:

• 1 tsp butter
• 1 egg
• 1 tostada shell, warmed
• 1/2 cup spicy black beans, drained & warmed
• 2 tbsp pepper jack cheese, shredded
• 1 tbsp red onion, sliced
• Avocado, slices
• Cherry tomatoes, diced
• Green onions, sliced
• Cotija cheese, crumbled

Serving:

• Salsa
• Hot sauce
• Sour cream

How to Make Breakfast Tostadas

Cook the egg by heating the butter in a small nonstick skillet over low heat. Crack the egg into the nonstick skillet, and take a knife and poke some holes in the thicker whites, which breaks the membrane and cooks it fully with the rest of the whites.

Cook over low heat for about 2 minutes, or until the whites are set.  Season with sea salt and freshly cracked pepper, to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets, to prevent the egg from getting crispy on edges, if desired.

While the egg cooks, heat the tostada shell and the black beans.

Slather the black beans over the warmed tostada shell then sprinkle the pepper jack cheese and red onions on top. Finally, add sunny side egg, avocado slices, diced tomato, green onions, and cotija cheese. Serve immediately with salsa, hot sauce, and sour cream.

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Breakfast Tostadas

Course Breakfast

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Small Nonstick Skillet

Ingredients

• 1 tsp butter
• 1 egg
• Sea salt and freshly cracked pepper, to taste
• 1 tostada shell warmed
• ½ cup spicy black beans drained & warmed
• 2 tbsp pepper jack cheese shredded
• 1 tbsp red onion sliced
• Avocado sliced
• Cherry tomatoes diced
• Green onions sliced
• Cotija cheese crumbled

Serving:

• Salsa
• Hot sauce
• Sour cream

Instructions

• Cook the egg by heating the butter in a small nonstick skillet over low heat.
• Crack the egg into the nonstick skillet, take a knife, and poke some holes in the thicker whites, which breaks the membrane and cooks it fully with the rest of the whites.
• Cook over low heat for about 2 minutes, or until the whites are set.  Season with sea salt and freshly cracked pepper, to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets, to prevent the egg from getting crispy on edges, if desired.
• While the egg cooks, heat the tostada shell and the black beans.
• Finish by slathering the black beans over the warmed tostada shell then sprinkle the pepper jack cheese and red onions on top.
• Finally, add sunny side egg, avocado slices, diced tomato, green onions, and cotija cheese. Serve immediately with salsa, hot sauce, and sour cream. Enjoy.

I always have homemade granola on hand in the pantry and we recently ran out so I searched for something new to try and found a loaded granola recipe on Cookie and Kate that looked great. I added some chia seeds for added protein, and some shredded coconut because we love it in our granola, but otherwise, I followed her recipe as written and it turned out delicious.

Loaded Granola

Ingredients:

• 4 cups of old-fashioned oats
• 1/2 cup pumpkin seeds
• 1/2 cup sliced almonds
• 1/2 cup pecan pieces
• 1/2 cup coconut oil, melted
• 1/2 cup real maple syrup or honey
• 1 tbsp chia seeds
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 3/4 tsp salt
• 1/4 cup shredded coconut
• 1/4 cup dried cranberries

How to Make Loaded Granola

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the pumpkin seeds, almond slices, and pecan pieces in a large bowl; mix until well combined.

Whisk together the real maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt together until well combined.

Pour over the oat mixture and mix until evenly coated. Pour onto the prepared baking sheet.

Place into the oven and bake for 10 minutes. Add the coconut, stir the granola, then continue baking for another 10-15 minutes, until golden brown.

Remove the granola from the oven and allow it to cool completely. Then, mix in the dried cranberries before storing the granola in an airtight container at room temperature for three weeks or freezing it for up to three months. Enjoy.

Print

Loaded Granola

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 1/2 + cups

Author Pam - For the Love of Cooking

Equipment

• Rimmed Baking Sheet

Ingredients

• 4 cups of old-fashioned oats
• ½ cup pumpkin seeds
• ½ cup sliced almonds
• ½ cup pecan pieces
• ½ cup coconut oil melted
• ½ cup real maple syrup or honey
• 1 tbsp chia seeds
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¾ tsp salt
• ¼ cup shredded coconut
• ¼ cup dried cranberries

Instructions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Combine the pumpkin seeds, almond slices, and pecan pieces in a large bowl; mix until well combined.
• Whisk together the real maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt together until well combined.
• Pour over the oat mixture and mix until evenly coated. Pour onto the prepared baking sheet.
• Place into the oven and bake for 10 minutes. Add the coconut, stir the granola, then continue baking for another 10-15 minutes, until golden brown.
• Remove the granola from the oven and allow it to cool completely. Then, mix in the dried cranberries before storing the granola in an airtight container at room temperature for three weeks or freezing it for up to three months. Enjoy.