Back-to-School Breakfast Idea

I can’t believe school has started for some students already! The temperature here in the midwest is still in the 90’s – almost 100. I really feel sorry for students and teachers who are in non-air conditioned rooms.

As I drive past the university I see the football players in uniform practicing out on the football field. They want to be ready for their first game next week. The marching band students have been outside practicing, too.

School with all its activities is in the air but I can’t feel the fall season in the air yet.

Since school has started for some, it’s time to think about getting into another routine, especially with our eating habits. You’ve all heard the saying that “breakfast is the most important meal of the day”, I’m sure. Your body hasn’t had food for about 12 hours so it needs nutritious foods to get you going.

Here is a recipe for a Breakfast granola cereal from Amy Houts’ book, Cooking Around the Calendar with Kids: Holiday and Seasonal Food and Fun. It is packed with fiber and nutrients from the nuts, seeds, and grain.

Breakfast Granola Cereal

4 cups quick cooking oatmeal
1 cup honey
1 cup vegetable oil
1 cup cold water
1 cup soy flour
1 cup wheat germ
1 cup hulled sunflower seeds
1 cup chopped walnuts or pecans
1 cup flaked coconut

Preheat oven to 300 degrees F. Measure oats, honey, and oil together in a large bowl. Add all the remaining ingredients and mix well. Spread mixture evenly on a large, greased cookie sheet. Bake 1 hour.

After cooling, crumble, and store in an airtight container in the refrigerator. Serve with milk.

Makes about 10 cups

Note: honey, nuts, and seeds are not recommended for young children. Brown sugar can be substituted for hone, and extra oats for nuts and seeds.

This will make a very good after-school snack, too.

Have a great school year!

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