May 24, 2010

Our New Breakfast Hit: Muesli Snacks

Breakfasts are always a big issue in our house. We wake up late, left with 30-40 minutes of morning arrangements before we are rushed to say goodbye to each other, and then start our day apart. “What would you like for breakfast?”, We ask our little one. “mmm…white oatmeal!”, he would respond confidently. “Again?” we would ask with a bored look, and think to ourselves that really, we did not give him any more options (besides, maybe, cornflakes and fruit).

Getting your kid to like something new can be tricky sometimes. You have to be enthusiastic about it, but yet very cool. You have to make a bit of a fuss, but act like it was always part of the house’s menu. Four key elements that always work for me are:
a. show the dish “in its making” process first.
b. incorporate new tastes and textures with familiar ones.
c. always be the first biter, and let your kid ask:”what are you eating?”
d. don’t be too bummed if it doesn’t work, there’s always tomorrow or his adulthood...

But really, who am I kidding? If it’s sweet and there’s vanilla in it, it’s already in the bag.

So we gladly added something new to our breakfast menu, something light, healthy and quick - muesli snacks! I made homemade granola, which is really worth it. Well, not money wise, because buying all the good ingredients for it really cannot be too cost affective. You can easily find some well priced tasty granolas in the market today, but being the picky eater that I am, nothing beats controlling exactly what goes inside your homemade granola. I made this one with coconut, dried pineapples, walnuts, almonds and vanilla. It was so good, and a big jar of it lasted for almost a month. We eat it for breakfast with yogurt, honey and fresh fruit.

Coconut, Pineapple and vanilla Granola

500 gr. organic rolled oats
150 gr. walnuts (if making for kids, coarsely chop them)
150 gr. sliced blanched almonds
120 gr. butter
240 gr. honey
1 vanilla bean, split and scraped
100 gr. dried coconut (large flakes)
100 gr. dried pineapples, diced
150 gr. dark raisins

Heat the oven to 175℃, and line two baking trays with baking sheets.

In a large bowl mix together the rolled oats, walnuts, and almonds.

In a small saucepan mix on medium heat the butter, honey and scraped vanilla bean until all the butter is dissolved.

Pour the butter honey mixture over the oat mixture, and mix until fully cooperated. divide the mixture between the baking trays, and bake for about 20-25 minutes or until golden in color.

Take it out and let it cool for 10 min. and then add the coconut, dried pineapples and raisins.

Keep the granola in a sealed jar (it will remain very crisp if you’ll keep it in the fridge), and it will be good for about a month. Serve it with yogurt, fruit, honey or dates syrup.


  1. Yaeli ! Thanks for this one! Breakfast is the most important meal of the day and often being missed over here or pushed to noon. I was never a big fan of granola, but this surely looks like a very palpable combination!!!Would you think I can add rice puffs? or better yet, whole grain rice puffs? and while we are trying to keep it healthy, I would add flax seeds, or more effectively, crushed flex seeds... as Jenni my beloved neighbor taught me....

  2. Tzip!, of course you would add flux seeds... but I actually think that the whole grain rice puffs is a great idea! thanks for the comment..., kisses.

  3. The problem with this granola (or any other high quality brand, as the one from Pain Quotidian),
    is they're too good - therefore, instead of eating them for breakfast with yogurt, I grab here and there.
    Few days later (and no granola breakfast yet) and it's all gone.

    Any solution for that ?

  4. Ranch-a. keep in the freezer (what's far from the eye...). b. make a bigger bunch! c. after you land here-come and have breakfast at our house...(: