I am taking on a self-imposed challenge to switch up breakfast. I’ll be the first to admit I use boxed cereal as a crutch. So I’m going to think outside the box here and try to come up with a different not too time consuming and or labor intensive breakfast for the kids every day this week. The key is planning ahead. I’m starting with granola. Yes, I understand that technically granola is still cereal but it costs a fraction of what boxed cereals do and it’s just way better. I adapted this recipe from Sarah Matheny’s Peas and Thank You site and made it the day before.

Almond Raisin Granola

2 cups old fashioned oats

¾ cup chopped almonds

1/3 cup unsweetened shredded coconut

1/3 cup millet

2 tablespoons ground flaxseed

2 tablespoons brown sugar

3-4 tablespoons maple syrup

2 tablespoons canola oil

1 tablespoon almond butter

½ teaspoon almond extract

½ cup raisins

Preheat oven to 250 degrees. Mix oats, almonds, coconut, millet and flaxseed in a medium sized bowl (do not add the raisins until granola has already been cooked and completely cooled or you will end up with Almond Tooth-Crushing Pellet Granola instead). In a separate small bowl mix brown sugar, maple syrup, oil, almond butter and almond extract until blended. Add syrup mixture to oat mixture and stir well making sure all the oats are coated. Spread mixture on a rimmed baking sheet that has been lightly oiled. Bake until granola is lightly browned, about an hour and 15 minutes. Stir every 20 minutes or so to make sure it browns evenly. When done, allow the granola to completely cool in the baking sheet then add raisins. Store in an air-tight container.I served the granola on top of vanilla soy yogurt topped with chopped peaches. Yum!