Breakfast for me was always about cereal. Nothing sweet or filled with marshmallows, but a good bowl of Rice Krispies. Listening to the snap, crackle and pop always hit the spot and brought back memories of the days when I was young. And in the winter months, it was Quaker Oats – the 1 minute version. (I have since switched over to Steel Oats.)
But in the days of always being in a rush, it became much easier to simply grab a yogurt and run out the door. Since retiring, I have more time on my hands and I’ve thought about the fruit that isn’t so sweet and the oats that I no longer use to make oatmeal. And I came up with berry compote and granola recipes that I add to my yogurt. (The berries are also good on ice cream, pancakes, and waffles. Some other time, I’ll share my crispy oatmeal raisin cookies, which is another great use for the instant oats.)
Raspberries, strawberries, blackberries, blueberries or any combination of these berries works. So to make about 2 pints, add 2 Stevia, put in a saucepan, and cook until the berries break down and become a thicker consistency. I use a masher to mash down the berries. That’s it! Refrigerate in glass or plastic container.
For the granola, I use:
- 4 cups of 1 minute Quaker Oats
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup coconut oil
- 2/3 cup honey or agave
- 1 tsp vanilla
In a small bowl, I melt the coconut oil in the microwave and then add the honey (or agave) and vanilla. Then I mix the liquids together, pour into the oats and cinnamon, and put it on a cookie sheet.
Bake at 350 until crumbly. Store in an airtight container.