Coconut Caew Granola

Coconut Cashew Granola

1/2 cup sliced almonds
1/2 cup cashews, coarsely chopped or sliced

5 c. oats (quick or old fashioned)

1 c. shredded coconut

1 c. raisins

1/4 c. sesame seeds 

1/4 c. sunflower seeds
1/4 cup pumpkin seeds

1/2 c. flaxseed (ground)
1/4 cup quinoa (raw, not cooked--optional)

1 cup honey
1/4 cup brown sugar

1/2 c. coconut oil
2 tsp. vanilla
Dash of salt

In a large bowl, place all of the dry ingredients (except for the raisins). In a microwave safe bowl, put the honey, brown sugar, vanilla and coconut oil. Microwave for 30 seconds and stir until the coconut oil begins to melt. Microwave for another 30 seconds and then stir. Pour the liquid mixture over the dry ingredients and stir until combined and all of the dry ingredients are covered in the liquid mixture. If you need more honey, add enough honey until all of the oats and dry items are coated with a thin covering. You don't want it very sticky, just enough to keep the granola together. Place granola on a baking sheet (don't spray) and put in the oven at 150-170 degrees and bake for 1-2 hours (or until COMPLETELY dry and crunchy). Every 30-40 minutes take the granola out of the oven and stir around to make sure all of the granola is evenly cooked. Let granola cool and then add the raisins or other dried fruit of your choice. Granola stores great in ziploc bags, Tupperwares or canisters. It will last for several months in your pantry, as long as it is kept dry and in a cool place. 

- See more at: http://dealstomeals.blogspot.com/2014/03/coconut-cashew-granola.html#sthash.lNgl8RtZ.dpuf

Mountain Shadow Gruel

After Christian went to the school district 5th grade camp out, he was so excited to share this recipe.  It is a fun special occasion breakfast.  He even takes it cold for his lunch at school.

4 cups boiling water
3 cups Old Fashioned Oats
1 t Salt
1 Stick Butter
1/4 c Brown Sugar
1 can Sweet and Condensed  Milk
1 T Vanilla
2 cups Milk (or half and half)

Bring water to rolling boil.  Add salt, then add butter and finally oats to the water.  Cook for 1 or two minutes.  Turn off heat.  Add the rest of the ingredients in order listed.

Chocolate Chip Oatmeal Muffins

Oatmeal Muffins Directions:
2 c. mashed bananas
2 eggs
1/2 c. applesauce
1/2 c. oil (coconut)
1 c. brown sugar
1 1/2 t. baking soda
1 1/2 t. salt
1 t. nutmeg
3 t. cinnamon
2 c. oats
3 c. wheat flour (or more white flour)
1 1/2 c. chocolate chips
Mix together the smashed bananas, eggs, applesauce, oil and brown
sugar. Add the remaining ingredients and mix until combined. Bake
in lined muffin tins at 350 for 15-17 minutes, or until muffins are
cooked through and lightly golden brown.

Favorite Granola

5 cups old fashioned oatmeal
1 cup chia / sesame seeds
1 cup sunflower seeds / pumpkin
1 cup wheat germ
1 cup coconut flour
1cup almond meal
1 cup coconut
1 cup nuts
1/2 teas salt
mix 1 cup coconut oil, 1 cup water, 1 cup honey
stir together, spread on cookie sheet, bake at 300 until it turn golden brown.

Oatmeal Pumpkin Pancakes

These pumpkin pancakes are delish. We added pecans to the adults pancakes. They were moist inside and reminded me of pumpkin pie. They are gluten free if you use gluten free oats and they don't have any dairy. We topped them with pure maple syrup.

Here is the link with the recipe. We timed it by 4, and it fed us barely. Next time I will multiply the recipe by how ever many people we have.

http://www.runningtothekitchen.com/2011/09/oatmeal-pumpkin-pancakes/