It’s time for episode 7 of TV Dinner on ulive and this one is going to blow your mind. It’s quinoa for breakfast. Maybe you’ve already had it and you’re all, Jam, you’re mad late to this. But for those of us who always thought of quinoa as a dinner food, this is a game-changer. The woman behind it? My new friend Liz Stein, founder of the incredibly successful and delicious granola company Purely Elizabeth. All of their food is free of soy, dairy and gluten and certified vegan as well. (Try the pumpkin fig granola and you’ll never eat another kind again.)
…or not so seedy, not so sticky — but definitely yummy — whatever consistency you please.
That’s the beauty of granola.
While my recipe is below, the best part about this homemade treat — and it is a treat — is that it is totally customizable. If you love coconut, knock yourself out and double my dosage. I know some people who add vanilla extract — that sounds delicious too. I’ve also read recipes that call for egg whites (to thicken and hold), cinnamon, nutmeg or even chocolate. So play with different spices, seeds and extras — see what you like — then let me know what you use, I always love trying new concoctions.
I know what you’re thinking now — this sounds like a lot of work, can’t I just buy granola in a store? Sure. But it’s not a lot of work, I promise — in fact, it’s the easiest thing you’ll ever make. PLUS, making your own is less expensive, so much healthier (the store-bought kinds are often loaded with sugar) and infinitely more delicious.
And you can make a huge batch that will last a month in an air-tight container. I always do — half for work, half for home — so I can eat it for breakfast or a snack. [I prefer mine with vanilla coconut milk yogurt and fresh berries.]
This time, I even made enough to bring a jar to my fabulous friend, Brew PR Queen @brooke, who had us over for a Super Bowl party yesterday. [jar + twine from the container store, a piece of a postcard — and voila — perfect hostess gift!]