Zesty Orange & Cranberry Muffins

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These slightly sweet & zesty muffins make a great breakfast!

Side note: I love to make muffins with my 2-year-old because they are easy to throw together, and mixing doesn’t have to be exact.  She loves putting muffin liners into the pan, or stirring the dry ingredients with a potato masher.  Turns out a potato masher is A LOT less messy than other utensils when it comes to mixing with toddlers. I just make sure to give it a thorough stir after she has had her fun.

Zesty Orange & Cranberry Muffins

Preheat oven to 400 degrees F.

Ingredients:

– 1 cup oats (old fashioned or quick, doesn’t matter.)

– 1 cup flour (white or whole wheat, doesn’t matter)

– 1/4 heaping cup dried cranberries

– 1/8 tsp. salt

– 2 tsp. baking powder

– 1/4 cup white sugar

– 1 egg

– Zest of 1 orange

– 3 tbsp. canola oil

– 1 cup milk

– Juice of your orange + 1 tsp. white sugar

Mix all dry ingredients well and set aside.  In a separate bowl, whisk together the egg, oil, and orange zest.  Whisk  in milk.  Add to dry ingredients and stir until just blended.

Evenly distribute into greased muffin tins (recommended) or a muffin tin lined with papers.  Bake for 15-20 minutes, or until toothpick inserted into the middle comes out clean. Do not over-bake.

After removing from the oven, drizzle your orange juice + sugar mixture lightly on the top, remove from tins, and allow to cool completely. Enjoy!

Coconut Granola

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This delicious and easy granola can be made in large batches and stored like regular breakfast cereal.

Why pay high prices for healthy granola when you can easily make your own?! It is SO much cheaper than that crappy, processed, pre-made stuff, and if you get your ingredients in bulk, it’s even MORE economical. Plus, it is husband and 2-year-old approved.

Coconut Granola

Preheat oven to 225 degrees F.

Ingredients:

– 6 cups rolled oats (not quick oats)

– 1.5 cups sweetened, flaked coconut

– 1/2 cup brown sugar

– 1/2 tsp. salt

– 1/2 cup canola or coconut oil (melted if coconut)

– 1/2 cup real maple syrup or agave nectar

– 3/4 cup golden raisins or dried cranberries (or both!)

Mix together oats, coconut, brown sugar, and salt until evenly distributed.  In a separate container, mix oil and syrup.  Pour oil & syrup mixture over oat mixture and stir until evenly coated.

Spread mixture out on two large cookie sheets, distributing it in an even layer.  Bake in oven for 1 hour 15 minutes, stirring the granola every 15 minutes until it is golden brown and the coconut is toasty.

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Remove from oven, toss with raisins or cranberries (or both!).  Allow to cool.  Store in an airtight container.

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You could also add in any type of nut before toasting for a  delicious crunch. I choose not to cook with nuts because I have a pretty serious tree nut allergy. I wish I could, though. I also have added chia seeds in the past, which I loved, but my husband didn’t. He didn’t like that they floated in the milk.  Oh well.

Great with just plain milk, or if you heat it up with milk in the microwave for a minute or two, you get a DELICIOUS toasty oatmeal.  Also great mixed with yogurt.

*I adapted this recipe from an original recipe by Alton Brown, featured on his show, Good Eats.