Jaspenelle’s Breakfast

7:34 am

breakfast

My typical breakfast:
- A bowl of plain yogurt (mmm probiotics) usually mixed with some homemade jam, topped with fruit and homemade almond oat granola. Sometimes I munch on an extra piece of fruit too.
- A homemade muffin of slice of quick bread topped jam or honey butter.
- A glass or organic 2% milk, vanilla soymilk or juice.

Now to share a couple recipes.

Almond Oat Granola
I made granola for the first time this weekend, rather then buying it. I couldn’t believe how easy it was and it is suppose to be able to store for a long while in the fridge.

4 c. rolled oats
½ c. almonds, slivered
½ c. honey or maple syrup
¼ c. olive oil
½ tsp salt
¾ c. raisins or craisins (Optional)

Preheat oven to 350F.

Toss together dry ingredients (except the dried fruit) and then mix in the wet ingredients. Coat the oats throughly. Spread the mixture on a baking sheet and bake for 10 minutes, then flip over and bake 10 more. Keep turning until the oats start to brown, about 30 minutes (the granola will harden as it cools.) Remove from oven and stir in dried fruit. Cool.

Store in airtight container in the fridge.

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Maple Blueberry Conserve with Almonds
This is modified from “The Complete Book of Year-Round Small-Batch Preserving“. I love it but I would probably use only ¼ tsp. of ginger next time.

2 c. frozen or fresh blueberries
½ c. water
¼ c. maple syrup
1 tbs. lemon juice
1 c. white sugar
½ raisins
¼ c. chopped almonds
½ tsp. allspice
½ tsp. ground ginger

Combine blueberries, water, maple syrup and lemon juice in a medium stainless steel or enamel saucepan. Bring to a boil over high heat then cover and reduce heat. Gently boil for about 5 minutes, or until the fruit is tender. Stirring occasionally.

Stir in sugar and raisins. Return to a boil, reduce heat and boil gently, uncovered this time for about 15 minutes, or until the mixture has formed a light gel. Stirring occasionally. Remove from heat and stir in almonds and spices.

Pour into sterilized jars and waterboil for 5 minutes.

This makes 1 1/2 cups of conserve.

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So what do you eat for breakfast?