What's for Breakfast?

Now that Cameron is in school I have been working to try to find healthy, filling breakfast choices. I found a couple of ideas that I have enjoyed.

Today I made some homemade granola bars I used Ina Garten's recipe. I did change some of the fruit, using apricots, dried cherries and craisins. It was a beautiful array of fall colors! I left out the coconut on part of it, since I am allergic. I love the way they came out. The have such pretty fall colors and I can't wait for my son to try them, and I plan on sending them with my hubby to work!!!

Homemade Granola Bars

Ingredients

2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries

Directions

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.