This month’s column was all about breakfasts. So, as another hectic Saturday comes up with the sun, I thought I’d share one more breakfast recipe. It’s quick and light and really helps me keep up with the rest of the fam! Putting it in a Mason jar and screwing on the lid makes this super easy to take wherever you’re off to when you’re up before the chickens.
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1 large egg white, lightly beaten
2 tablespoons honey
2 teaspoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup quick cooking oats
1 cup Grape-Nuts cereal
1/4 cup dates
Preheat oven to 325 degrees Fahrenheit. Line an 8-inch square baking pan with parchment paper. Whisk egg white, honey, oil, vanilla and cinnamon in a small bowl until blended. Add the oats, cereal and raisins. Stir until well coated. Press granola into the prepared pan with a spatula. Bake until lightly browned, 20 to 25 minutes. Cool in the pan on a wire rack. Crumble and serve as a cereal or mixed with low-fat yogurt and fresh berries.