Truth be told, I usually have granola or cereal for breakfast. My kids are always asking for something else for breakfast…anything. They occasionally will make pancakes for the family, but what they really like is something savory for breakfast.
When I am cooking at Emmanuel Institute I make something savory for breakfast 2-3 days a week, and the kids are always happy when I bring home the leftovers. So I decided to share some savory breakfast ideas at the supper club. I also shared a few new granolas, because I thought I might win the kids over to a cold breakfast if I had a few more options.
We also had a wonderful guest speaker, Stephanie Calhoun, a senior nutrition major at Andrews University. She came to present the interesting psychology of mindless eating. She shared research that proved how we eat “mindlessly” and by doing so we end up eating too much.
One interesting study showed that people who served themselves pasta out of a large bowl took more almost twice as much pasta. So not only the size of your plate, but also the size of the serving bowl makes a difference. The main point learned is to stop distracted eating.
When you eat, sit down at the table, make a plate of food, eat it, and enjoy it. If you are eating while distracted, you eat more than you need. Also eat more slowly, watch the clock if you have to; it takes 20 minutes for your brain to register that you are full. If you want more information on the topic, sign up for the newsletter in the sidebar.
Here is the Menu:
- Toast with Nut Gravy (recipe and video here)
- Scrambled Tofu (recipe and video here)
- Unsausages (recipe here)
- Everything Granola (recipe below)
- Gingerbread Granola
- My Honey Has Gone Nuts Granola
- Frozen Fruit Salad
A few years ago my husband went to a speaking appointment and as a parting gift they gave him a bag of “Bed and Breakfast Granola”. He loved it so much he decided to buy some more, but when we looked it up we found that a 1-pound bag costs $20. I thought this was ridiculous, so I decided to make my own. I have dubbed it Everything Granola because has all kinds of nuts, seeds and dried fruit. My husband likes it because all of the nuts and fruits are chopped up very finely. That way you can get everything in one bite!
- 3 cups old fashioned rolled oats
- ¼ cup sliced almonds
- ¼ cup pecans
- ¼ cup walnuts
- ¼ cup cashews
- 2 tablespoons flax seed
- 2 tablespoons chia seed
- 1/3 cup maple syrup
- ¼ cup oil
- 2 tablespoons water
- 1 tablespoon vanilla
- 2 teaspoons maple flavoring
- ¼ teaspoon salt
- ½ cup fruit medley mix of dried fruit (apples, apricots raisins, etc)
- ¼ cup dried cherries
- ¼ cup dried cranberries
- Preheat oven to 300 degrees.
- Place nuts and seeds in a food processor and process until finely chopped, but still a little chunky. Pour into a large bowl.
- Add Oats and mix together.
- I a separate bowl stir together Maple syrup, oil, water, vanilla, maple flavoring and salt. Mix well.
- Pour the wet mixture over the dry mixture and stir until all the oats and nuts are moistened.
- Spread the mixture evenly onto two baking sheets and bake for 25-30 minutes, stirring at the halfway point.
- When granola is golden brown remove from oven and let cool. It will crisp up as it cools.
- Place dried fruit in a food processor and pulse until chopped. This is the difficult process because it likes to stick together. Break up dried fruit and stir into cooled granola.
- Transfer to an airtight container.