Whole Grain Blueberry Muffins & Granola

Breakfast Edition- Whole Grain Blueberry Muffins & Granola

These are two of my favorite make-ahead recipes- both pack loads of whole grains and fiber for a healthy start that will keep you feeling full all morning.  Both keep well in the fridge or freezer for on-the-go convenience!

More reasons and tips for eating a healthy breakfast visit:  

http://www.jhsph.edu/offices-and-services/student-affairs/Breakfast

Whole-grain blueberry muffins:

Hands-on time: 10 minutes

Total time: 40 minutes

1 ¼ cups whole wheat flour

1 cup old-fashioned rolled oats

¼ cup flaxseed meal (you can find it ground at Schnucks or any natural-food store)

¼ cup pecans

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup plain low-fat yogurt

½ cup packed light brown sugar

3 Tb unsalted butter, melted

1 Tb grated orange zest, plus ¼ cup orange juice

1 large egg

1 tsp vanilla extract

2 cups blueberries (fresh or frozen)

Heat oven to 375 degrees.  Line or lightly grease a muffin tin (12-cup standard or 6-cup jumbo).  In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder, baking soda and salt until finely ground.

In a large bowl, whisk together the yogurt, sugar, butter, orange zest and juice, egg and vanilla.  Add the flour mixture and mix just until incorporated (do not overmix).  Fold in the blueberries.

Divide the batter evenly among the muffin cups.  Bake until a toothpick inserted in the center comes out clean, 22-25 minutes (more for jumbo sized muffins!)

NOTE on making ahead- the muffins will keep at room temp for 3 days, in the freezer for 1 month.  Warm in the microwave, 1 to 2 minutes.

NOTE on ingredients- I have found this recipe to be very forgiving if I am missing an ingredient or two.  Don’t be too shy of substituting white flour for whole wheat, extra oats for pecans, almond instead of vanilla extract etc- I’ve even used applesauce and milk when I was out of yogurt and orange juice. 

Granola

Time: 30 minutes

6 cups rolled oats

2 cups nuts and/or seed (anything goes: sunflower seeds, walnuts, pecans, cashews, almonds)

1 cup shredded coconut (optional)

1 teaspoon ground cinnamon

Dash salt

½ to 1 cup maple syrup or honey

1 cup raisins (or any dried fruit)

Heat the oven to 350 degrees.  In a bowl combine all ingredients EXCEPT raisins.  Spread evenly on a LARGE, rimmed baking sheet.

Bake for 30 minutes or so, stirring about every ten minutes to make sure the mixture browns evenly.  The more it browns (without burning!), the crunchier the granola will be.

Remove the pan from the oven and add raisins.  Cool on wax paper or a rack.   Once cool, I store in a gallon size bag in the fridge (Supposedly lasts indefinitely refrigerated- mine never lasts that long!)

NOTE:  This recipe is exceedingly flexible to whatever ingredients you have around.  Change up the nuts, fruit, and seasoning for different flavors- try pumpkin spice, pumpkin seeds and dried cranberries for the fall season!