Oh well, spring break is over and it’s time to get back on a regular schedule.  With all the going’s on we had around here last week, my fridge and pantry were almost empty, so yesterday I had to sit down and make a plan for restocking.  I also made a list of recipes to try, healthy snacks to munch on and items for the boys lunch bags.  Here’s one of the snacks I decided on ~ Granola.  Big Sweetie and I love to have granola for breakfast, with low fat milk and also on yogurt.  It’s also a great “to-go” snack when you need a little something while running around.  This recipe is really, really easy and I actually had everything on hand!

Easy Granola
  • 1 large egg white
  • 3 cups old-fashioned oats
  • 1 1/2 cups chopped nuts (such as almonds, pistachios, pecans, or walnuts)
  • 1 1/2 cups coconut shavings
  • 1/2 cup agave syrup
  • 1/4 cup olive oil or warmed coconut oil
  • 1/4 cup sesame seeds
  • 2 tablespoons (packed) light brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoons ground cinnamon
  • 1 cup dried cherries or cranberries


  • Preheat oven to 300°F.
  • Combine 1 large beaten egg white, 3 cups old-fashioned oats, 1 1/2 cups chopped nuts (such as almonds, pistachios, pecans, or walnuts), 1 1/2 cups coconut shavings, 1/2 cup agave syrup, 1/4 cup olive oil or warmed coconut oil, 1/4 cup sesame seeds, 2 tablespoons (packed) light brown sugar, 1 1/2 teaspoons kosher salt, and 1/2 teaspoons ground cinnamon in a large bowl; toss to combine.
  • Spread out on a rimmed baking sheet.
  • Bake granola, stirring every 10 minutes, until golden brown and dry, 30 minutes. Let cool on baking sheet (it will crisp as it cools).
  • Mix in 1 cup dried cherries or cranberries.
  • Granola can be made 2 weeks ahead. Store airtight at room temperature

~recipe from Epicurious.com