Holiday Breakfast Ideas

This Christmas morning, wake up to the smell of delicious dishes. Chef and cookbook author Robin Asbell stopped by with a homemade granola recipes that’s equal parts yummy and festive. Maple Almond Granola in the Slow Cooker Serves 12

  • 4 cups rolled oats
  • 1 cup crisped rice
  • 1 cup whole almond, coarsely chopped
  • 1 teaspoon coarse salt
  • 1/4 cup extra virgin olive oil
  • 1/2 cup maple syrup
  • 1/2 cup brown sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla
  • 1 1/2 cups dried, sweetened cranberries

In a large bowl, stir the oats, crispy rice, almonds, and salt. In a medium bowl, stir the oil, maple syrup, brown sugar, almond extract and vanilla. Pour over the oat mixture and mix well. Scrape into a large slow cooker and turn it on high. Place a wooden spoon or chopstick under one side of the lid, to hold the lid ajar. Cook for 30, stir, 30, stir, and 30 more. Stir in the cranberries. Spread on a sheet pan to cool. Cool on a rack. When completely cool, break into large chunks and store in jars or tubs. Big Cinnamon Oat Pancakes with Berries Makes 8 big cakes

  • 1 3/4 cup whole wheat pastry flour
  • 1/4 cup rolled oats
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 2 tablespoons canola oil
  • 1/2 teaspoon vanilla
  • 1 cup fresh blueberries or raspberries
  • oil for pan
  • Pure Grade B Maple syrup

In a large bowl, combine the whole wheat pastry flour, oats, sugar, cinnamon, baking powder, baking soda and salt. In a medium bowl, whisk the buttermilk, oil and vanilla and quickly stir into the dry mixture. Put a large griddle or large non-stick pan over medium heat. When hot, brush lightly with oil. Scoop level 1/3 cup portions of batter onto the hot pan, leaving room for the cakes to spread- use the back of the cup to spread to 6 inch rounds. Drop 2 tablespoons of berries on each cake and tap them down into the batter. Cook for a minute, then reduce heat to medium-low. Cook until the edges look done and the batter is bubbly, about 4 minutes. (every pan and stove are different, it may take more or less time.) Carefully flip the pancakes and cook for another 3-4 minutes on that side. Serve hot with maple syrup.

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