Mornings are an important time in our house.
That’s when we take care of dishes, eat a healthy breakfast and gear up for a good day. And that’s when we touch base on what’s happening that day—what activities are happening, who needs to be where when and who needs a lunch packed.
All that said, my kids and I—Will is 10 and Paige is 8—aren’t morning people. We’d all rather have a little more snuggle time in bed, then to trudge downstairs for breakfast. However, breakfast is an important meal, so we’ve developed a morning routine that helps us quietly wake up and also fuels our day.
And a big part of that morning routine is breakfast itself. We aim to have a lot of fruit (and sometimes veggies), some grains and a little dairy. Every day.
For the fruit, we always have bananas, berries and dried fruit on hand—including raisins, which we all love. And sometimes, I use those raisins with dried oats and nuts to make a fabulous granola that’s perfect for mornings.
One of the many things I adore about granola is how many ways you can enjoy it. My daughter likes to eat it dry with a spoon. But it’s also delicious served like cereal with milk or as a topping on yogurt. Or mix it up and layer yogurt, fresh fruit and granola for a tasty yogurt parfait.
And it’s not just good for breakfast either.
Need a snack before little league practice? Or maybe while you’re hiking? Tuck some granola in a baggie to munch on. Dessert time? Have a little on top of your ice cream.
This recipe for Easy Double Raisin Pecan Granola takes about 20-25 minutes to make. Lightly sweetened—coconut sugar gives it a hint of all-over sweetness—but it’s the two kinds of raisins that really make it sweet. This granola is quick, easy and totally family-friendly.
Easy Double Raisin Pecan Granola
Makes: about 2 cups
- 1/2 cup old fashioned oats
- 1/2 cup chopped pecans
- ½ cup Sun-Maid Raisins
- ½ cup Sun-Maid Yellow
- 1 egg white
- 1 tablespoon coconut sugar
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- In a medium mixing bowl, stir together the oats, pecans, almonds and raisins. Set aside.
- In the bowl of a stand mixer, beat the egg white to stiff peaks. Pour the mixture over the oats mixture and stir well to moisten as much of the oats mixture as possible. Spread out on the baking sheet, but do not press down. Sprinkle with coconut sugar.
- Bake for 10 minutes. Stir well and the spread the mixture back out, breaking up any large bits. Bake for an additional 2-3 minutes, until just starting to brown. Remove from the oven and cool.
- Store in an airtight container for 7-10 days.
Want to know more about what we’re whipping up with delicious ingredients from our local farmers market? Visit me at Sarah’s Cucina Bella, where I share food tips, recipes and more several times a week.