This is my go-to granola recipe. I wonder if it could be made using coconut oil instead of butter for an even stronger coconut taste? I am on this huge coconut kick lately. Coconut greek yogurt. Coconut cookies. Coconut brownie frosting. Coconut Cold Stone. Coconut smoothies. There's a place between here and Omaha that sells coconut ice cream.

For Jon and I, breakfast is the meal where we tend to eat the most pre-packaged and processed foods. Mainly cereal. Lately we have been leeching fresh eggs out of his parents' egg basket, but I like my eggs cooked until they are all the way dead and I don't always have that much time in the morning. Maybe when I have a kitchen I'll try a month of homemade breakfasts...

Ingredients:
4 c. oats
2/3 c. honey
4 T butter, melted
1 tsp vanilla extract
1/4 tsp salt
1 c. sliced almonds
1 c. sweetened flake coconut
1/2 c. wheat germ
1 c. dried cranberries

Preheat oven to 350 degrees. Spread oats on a large jelly roll pan and bake 18-20 minutes, stirring halfway through.
In large bowl, stir honey, butter, vanilla, and salt. Add oats, almonds, coconut, and wheat germ.


Spray jelly roll pan with non-stick spray, spread with granola and bake 12-14 minutes or until golden brown, stirring halfway.

Transfer to large bowl. Stir in cranberries or add them before eating.

Store in an airtight container. For maximum crunch, you could keep the dried cranberries separate and add them right before eating. I don't bother since the batch always disappears so quickly.

For more recipes from my kitchen, click here.

For the month of October I'm doing one thing a day that is a step towards a simpler way of living -- less cluttered, less wasteful, less distracted. My goal through this month of less is that by taking a new step every day, I will be able to live in a way that is more organized, more stewardly, more purposeful. Read more about it here, and let me know if you're joining in!