Busy as a Bee

You know those days where you feel so busy and just cannot seem to catch up on your never ending to-do list? Well, no matter how busy one can be, there is no excuse for not eating right. Seeing that I have recently found myself very busy (busy enough to neglect my blog-sorry), I thought it would be appropriate to share my recipe for Five-Grain Muesli with Green Apple and Toasted Almonds. It is the perfect busy bee breakfast because it is made the night before and is ready to go in the morning. You can add fresh or dried fruit to this hearty breakfast, which will provide you with all of the energy you will need for the very busy day ahead.


Five-Grain Muesli with Green Apple and Toasted Almonds
Muesli is typically made up of rolled oats, nuts and dried fruits and can be served dry with a bit of milk, like granola, or it can be soaked overnight in milk, yogurt or fruit juice to produce a cold porridge-like cereal. I use the latter method in this recipe for a perfect make-ahead hearty breakfast. For a bit of variety and change of flavor, I use a five-grain rolled cereal and goats milk yogurt, however using rolled oats and plain yogurt will result in as equally tasty of a breakfast.


Serves 6

Ingredients

- 1 1/2 cups rolled cereal flakes (five-grain or oats)
- 1/2 cup sliced almonds
- 1/4 teaspoon ground cinnamon
- 1 cup plain goat’s milk yogurt
- 3/4 cup milk (whole or low fat)
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1 tablespoon honey, plus more for serving
- 1/2 green apple, diced
- 1/4 cup currants or chopped raisins

Preheat the oven to 350 degrees F. On an unlined baking sheet toast the rolled five-grain flakes and sliced almonds until light golden brown, about 10-12 minutes. Once the oats and nuts are toasted remove the baking sheet from the oven and let cool completely. Toss together with the cinnamon.
Meanwhile, in a medium size bowl combine the yogurt, milk, vanilla extract, salt and honey. Add the cooled oats and nuts. Refrigerate overnight.
When ready to serve, toss the green apple and the currants/raisins into the soaked grain mixture. Serve the museli in individual bowls and drizzle with honey. Muesli will keep for up to 2 days in the fridge.

Back to School

Chocolate Chip and Cinnamon Granola Bars


Makes 12

Ingredients
- 2 cups old fashion oats
- 1 cup instant oats
- 2 tablespoons unsalted butter, melted
- 1/3 cup packed brown sugar
- 1/2 cup honey
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 egg white
- 1/4 cup all purpose flour
- 2/3 cup semi sweet chocolate chips
- canola oil for greasing the pan


Preheat the oven to 350 degrees F. Spread the old fashion and quick cooking oats on a baking sheet and toast until light golden brown, about 10 minutes. Set aside and let cool. Meanwhile, grease a 9 by 9 inch baking pan with canola oil.
In a small mixing bowl combine the melted butter and brown sugar and mix until smooth. Add the honey, vanilla and salt until combined. Set aside.
When the oats are completely cool, combine the oats and cinnamon in a large mixing bowl. Add the honey mixture and gently combine with the oats. Stir in the egg white until combined, and then stir in the flour. Finally, stir in the chocolate chips. Pour the batter into the greased baking pan and press down with the back of a spoon. Bake the bars for 25-30 minutes, or until the top is golden brown. Transfer the pan to a wire rack to cool completely, about 3 hours. Cut into approximately 1 1/2 by 4 1/2 inch bars and store in an airtight container or wrap individually with parchment paper. These will keep in an airtight container for 3-4 days.

Unbaked

Baked