{The 1st Meal} Apple + Oat Cereal

I love cereal.  I don’t really understand this part of myself because, to be perfectly candid, I’m quite a snob when it comes to what I put in my mouth and cereal isn't exactly gourmet.  Does buying the organic cereal that gives part of their profits to saving animals make it more posh?  Nah… Not really.

But gosh, I love a bowl of crunchy cereal with icy cold milk.  Strangely enough, my cereal cravings generally do not arrive until about 8:36 in the evening when I’m working (read: watching The Great British Baking Show).  In the morning, I’m more of a toast and eggs kind of lady.

However, this cereal, which is absolutely homemade and 100% healthful AND delicious, I could eat all day long. 

First, you are going to need to make a batch of apple chips.  Slice them thin, place on a baking sheet and then walk away.  Don’t go too far though, because in an hour you'll have a tray full of crisp, golden, apple chips.

Though the apples are the star player in this recipe, they do not make up the entire granola team.  We are also using dried pineapple, pecans, oats, and cinnamon to add a variety of textures and flavors to our fancy homemade cereal.  A party in a bowl, if you will. 

Oh yeah, now we are going to cover the whole thing in maple syrup.  It’s Fall, we should be covering everything in maple syrup.

The apples and pineapple are sweet and chewy while the pecans are rich and crunchy.  It’s the best kind of balance. 

A splash of cold, whole milk. Or cream, if you're feeling indulgent.  I'm always feeling indulgent.  

Breakfast is served.  Happy weekend.

Sincerely, 

  Pedantic Foodie

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Apple & Oat Cereal

makes about 4 cups

for the apple chips

• 1 large sweet apple

Cut apple into paper-thin slices using a mandolin slicer.  Lay the slices out unto a baking sheet lined with parchment and bake for 40-60 minutes, until the edges are crisp and the flesh is golden.  Allow to cool completely before storing.  

for the cereal

• 1/2 cup maple syrup
• 1/4 cup honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups old fashioned oats
• 1 cup apple chips, broken up into pieces
• 1/2 cup dried pineapple, chopped into 1/2-inch pieces

Preheat oven to 375 degrees.  

In a large bowl combine molasses, honey, salt, and cinnamon.  Stir in oats, pecans, apple chips, and dried pineapple.  Mix thoroughly until everything is well incorporated.  Spread granola out evenly on a baking sheet lined with parchment.  Bake for 15-20 minutes minutes or until golden brown, stirring every 3-5 minutes*.  Allow to cool for 30-40 minutes before storing in airtight containers or serving.  Enjoy!  

*The apples can burn easily, so frequent stirring is important. 

Honey Roasted Almonds with Cinnamon, Sea Salt & Turbinado Sugar

Yesterday marked the first day of what I believe is my favorite month.  It's a toss up between September and November, but I feel as though September has a bit of an edge this year.  Perhaps it is because September is full of promises.  It is when I lay aside the lackadaisical habits of the Summer and begin the regimented routine of the Fall.  

I thrive on routine - I always have - which is probably why school was always exciting to me.  

This year, though school is not a part of the equation, I am more eager than ever to dive back into a strict routine - and part of that routine means better eating habits.  Namely, eating a substantial breakfast rather than an iced coffee and maybe a piece of fruit around 10:30.    

I'm bad at feeding myself.  We have talked about this before.  I get distracted by a plant that needs to be moved, hair that needs to be tamed, and emails that beg for replies, and I forget that this body of mine runs on food.  So, in order to ensure that I eat, I have to equip myself with tools.  Edible tools, than can quickly be turned into healthy, lady-sustaining breakfasts and snacks. 

Almonds!  Almonds are my friends because they have protein and fiber and are easy to carry in my purse if I need a quick snack on my way to an appointment. 

Of course, I cannot just eat plain almonds, that would be boring.  Instead, I just coat them in honey, cinnamon, and everything wonderful.  

The final product is just sweet enough to add some interest to your morning yogurt.  

I would suggest making a batch or two on Sunday afternoon and packaging them in small plastic bags so that you can easily grab a serving before heading off to work.  

Oh, and did I mention that these can be made in less than thirty minutes? 

My weekday breakfast just got way better. 

Sincerely, 

  Pedantic Foodie

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 Honey Roasted Almonds with Cinnamon, Sea Salt & Turbinado Sugar

- 1 cup raw almonds 

- 3 tablespoons clover honey 

- 1/2 teaspoon cinnamon

- 1/4 cup turbinado sugar 

- 1 1/2 teaspoons sea salt 

Place almonds in a medium frying pan and place over medium high heat.  Toast, stirring often, for 4-5 minutes; until fragrant.  Watch the almonds carefully, they can burn quickly.  

Remove from heat and stir in honey and cinnamon.  Toss until the almonds are fully coated in the honey.  Add turbinado sugar and sea salt.  

Spread the almonds out unto a Silicone Baking Mat, or a piece of greased parchment paper. Allow to cool for 15-20 minutes. Store in an airtight container. Enjoy!