Granola Bowls

Like many people I made some plans about improving my eating habits and getting healthier once I retired.  For me, one of those ways to get healthier was to have breakfast everyday, instead of rushing out the door with coffee in hand and maybe something to eat.  Toast with peanut butter and banana with maybe a sprinkle of cinnamon or a drizzle of honey was about the height of my workday breakfasts. However, it was often less than that and worst case, it was something at my desk when I got to work.  Yuck!

So I have been breakfasting much better--I run through a routine of French toast (my all time favourite breakfast food), steel cut oats (yum!) and omelettes (tomato, cheese, mushrooms, onions, peppers, celery) and maybe a boiled egg or toast with peanut butter and banana for old time sake.

Then I saw this cute recipe for granola bowls in this month's Canadian Living. (I have two other recipes tagged as well)  Hmmm.  One of my favourite summer breakfasts is to have yogurt with fresh fruit.  These edible granola bowls would be perfect to upgrade that choice.  Plus they really can act as the bowl!

Super easy to make; however, next time I will make a greater effort to make them look like they do in the magazine.  I made the bottoms too thick thinking the yogurt would go right through--it doesn't.  I also like more fruit added than what I can put in with short sides and a thick bottom.  But I will do this recipe again, because I tried one for breakfast (yogurt, fresh strawberry and banana) and I just finished one for lunch, (yogurt, fresh strawberries and frozen berries with cinnamon sugar).  Come on summer, so I can take one of these out onto the deck full of yogurt and fresh fruit!!

Granola Bowls

3 tbsp packed sugar
3 tbsp vegetable oil
3 tbsp liquid honey
2 tsp vanilla
1 3/4 cups large-flake rolled oats
3/4 cup sliced natural (skin-on) almonds (I just used what I had)
3/4 tsp cinnamon
1/4 tsp salt

In small saucepan, combine brown sugar, oil, and honey and cook over medium-high heat, stirring frequently, until sugar dissolves, about 2 minutes. Stir in vanilla. (I found the oil stayed somewhat separate from the sugars.)

In food processor, pulse together oats, almonds, cinnamon, salt and brown sugar mixture until combined but still chunky, about 5 - 6 times.

Press scant 1/2 cup into bottom and up sides of each well of a greased (I didn't do this and it still worked very well) 6 count jumbo muffin pan.  (Tip from test kitchen: moisten hands if the granola mixture starts to stick to your fingers as you're pressing into the muffin pan--I should have done this.  Also I will try putting in less and then add more so that it would be easier to press around the sides of the muffin wells.)

Bake in 300 F oven until golden, 25-30 minutes.  Let cool in pan for 20 minutes.  Gently twist granola bowls to loosen from pan; transfer to rack to cool completely.  Can be made ahead and stored in an airtight container for up to 5 days.

The bowls are sturdy enough according to Canadian Living to handle scoops of ice cream.