Grab and go breakfast: Apricot Granola Biscuits

I think I've mentioned before how much better the first lecture of the day is with something to munch on. So this evening I made some "healthy" (and sweet) breakfast treats to grab on the way to class (or anywhere really...).


Apricot Granola Biscuits (from The Vegetarian's Cook's Bible by Pat Crocker)

Preheat oven to 350°F (180°C)
2 baking sheets lightly oiled (I used parchment paper)

(** The recipe says the yield is 42 biscuits, but I made much bigger ones and got about 1 dozen... just make sure to flatten them out more and cook them a bit longer)

1/2 cup of soy or rice milk (I used cows' milk)
1 large egg
2 tbsp Olive oil
2 cups Whole-Grain Granola (recipe below) or store bought granola
1/2 cup whole wheat flour
1/4 cup chopped apricots
3 tbsp organic cane sugar (I used dark brown sugar)
1/4 cup unsweetened shredded coconut (optional; I added it)

In a large bowl, beat milk and egg together until frothy. Beat in oil. Stir in granola, flour, apricots, sugar and coconut (if using). Drop by the tablespoon about 1 inch apart onto prepared baking sheets. Flatten slightly with a fork.

Bake in preheated oven for 10 minutes or until golden brown. Transfer to cooling rack.

Whole-Grain Granola (from from The Vegetarian's Cook's Bible by Pat Crocker

Makes 6-8 cups (1.5-2 L) of granola

Preheat oven to 375°F (190°C)
2 rimmed baking sheets lightly oiled (I just used parchment paper)

2 cups spelt flakes
1 cup rolled oats (not quick-cooking oats)
1/2 cup natural bran or bran flakes cereal (I used the cereal)
2/3 cup chopped almonds (unblanched)
1/2 cup sunflower seeds
1/3 cup sesame seeds
1/4 cup chopped walnuts
1/2 cup honey
2 tsp ground cinnamon
1 tsp ground ginger
1/2 cup dried apricots
1/2 cup raisins (I left these out)
1/2 cup dried cranberries

On one prepared baking pan, spread spelt, oats and bran. On the other pan, spread almonds, sunflower seeds, sesame seeds and walnuts. Stagger the sheets in preheated oven and toast for 8 minutes. Remove nuts and seeds from oven and let cool. Stir grains and continue toasting for another 6 to 8 minutes or until lightly browned.

Meanwhile, in a small saucepan, heat honey, cinnamon and ginger over medium heat until just simmering. Turn off heat and keep pan on the element to keep the mixture warm.

Transfer toasted grains to a large bowl. Stir in toasted seeds and nuts. Drizzle with warm honey mixture. Add apricots, raisins and cranberries and stir lightly to mix. Let cool.

Store granola in an airtight container in the refrigerator for up to 2 months.