...based on two of my favorite things—oats and peanut butter.
I think I've already admitted to the internet world that oatmeal is at the very, very top of my list of favorite foods. Sometimes the basics are the best! And when you add natural peanut butter and honey to this particular basic, it makes it even more amazing. Try it!*
Lately, though, I've been on a bit of a granola kick.
Sun coming up much later + morning run + extra busy at work = not enough time to cook oatmeal in the morning, apparently.
But granola and yogurt with my coffee at my desk?
That I can manage. Searching through all the options of store-bought granola—even the varieties you can find in the bulk/natural foods section—are usually loaded with sugar and fat and it's just not worth it.
*unless you have a peanut allergy, then ignore my advice. It sucks, I swear.
So I decided to try making my own granola. I looked at many, many recipes, and combined various ideas and measurements. Mostly, I wanted to avoid unnecessary oils and sugars, and keep it as raw as possible.
...based on a simple recipe my dad made up once upon a time during my childhood.
Growing up, we always knew it was Sunday when we could smell pinto beans cooking on the stove all afternoon. My dad threw together this one-pot dish at some point while I was young, and it became a staple in our family.
My husband was a little confused the first time I said I was making "pinto beans" for dinner ("Uh...just...pinto beans?"), but that's what my brothers and I always called this meal. I suppose, to be more descriptive, you might call it pinto bean soup.
Served with some crusty French bread, it makes an easy, wholesome (not to mention inexpensive!) dinner that takes hardly any time to prepare.
...based on a classic whole wheat pancake recipe, plus the addition of Greek yogurt to complement the essential elements of a comforting, wholesome pancake.
These pancakes are delightful. I made them once by combining a few recipes (as you do), jotting down the ingredients as I went. They turned out so delicious and flavorful that I decided to remake them this weekend for ze blog, and I was happily surprised to remember—I didn't have to add any sugar to them.
(Sure, they got topped with maple syrup, but hey. Good start.)
The yogurt and pecans pack them with protein, and the whole wheat flour and sprinkled wheat germ make them deliciously hearty.
I'm not sure how to describe these pancakes—they're rich and buttery and pancakey, and I want to say the yogurt adds a little tang to them, but I'm not sure if tang is an adjective people usually look for in a pancake description.
So if that doesn't entice you, pretend I didn't just write that and make them anyway! I promise you won't be disappointed.