De Ma Cuisine

Granola Archive



August 2012



Slightly Sweet Granola with Quinoa

Written by , Posted in Baking, Breakfast, Brunch, Dairy-Free, Grains, Kid-Friendly, Quinoa, Snacks, Vegetarian

We all know that breakfast is said to be the most important meal of the day. OK with me. I eat it, I like it. I don’t always like to prepare it though. I’m a cereal girl. I go for things with not too many ingredients, that will keep me feeling full for longer. I mean, I love things like bacon and eggs, pancakes, french toast, but I’m just a little too lazy to make them on a regular old weekday morning.

I like to have homemade granola on hand. I like homemade things because I control what’s in them. The amount of sugar, salt, preservatives…

My friend, Sheila, makes great granola. About 6 years ago when I started making granola on my own, I used her recipe. Over the years, I’ve adapted it slightly. Today’s recipe was inspired in part by hers, part by my friend, Genevieve, who added quinoa‚ to her granola a while ago. It’s fun to be inspired by friends who love to cook like I do!

I have a fun idea for something a little different to do with the granola. I mean, I’m going to eat it with milk, or with Greek yogurt sweetened with maple syrup… the usual ways. But, I’m going to try mixing some crunchy peanut butter with it, to make a granola bar-ish treat. Perfect for a snack, or to send along with Tim to eat at work.

Dry ingredients are stirred together.

Sweet liquids are added to the oat mixture.

It’s baked up on two cookie sheets.

Cooled on a tea towel (that was a wedding gift).


Stored in a jar with a handmade label.

This granola isn’t super sweet. It’s the way I like it, but I know Tim might ask for it to be sweeter. If you want it like he does, just add more of the sweeties! You could also add roasted and chopped almonds, raisins, other nuts, seeds, and dried fruits (I would add them after the granola has baked).

Happy Eating!

Slightly Sweet Granola with Quinoa

Slightly Sweet Granola with Quinoa


  • 8 C oats
  • 1/2 C quinoa, rinsed
  • 2 T coconut oil, melted
  • pinch salt
  • 1 t cinnamon
  • 1/8 to 1/4 t nutmeg (opt.)
  • 1 t vanilla extract
  • 1/4 C whole wheat flour
  • 1/4 C honey
  • 1/4 C raw sugar
  • 3 to 4 T maple syrup
  • 1/4 C brown sugar
  • 1 C hot water


  1. Preheat oven to 350F.
  2. Stir together oats, flour, cinnamon, nutmeg, and quinoa.
  3. Whisk together water, maple syrup, honey, sugars, salt, vanilla, and oil.
  4. Add liquid to oat mixture and stir to combine.
  5. Spread over two cookie sheets and bake at 350 F for 15 minutes. Remove from oven, stir, reduce temp to 200F and bake 2 hours more (stirring every 30 minutes and rotating which rack each pan is on).
  6. Cool completely (I use a clean tea towel on the counter).
  7. Store in an airtight container.



September 2011



Homemade Granola

Written by , Posted in Breakfast

I love breakfast foods. Bacon = pretty much favorite of most any food, any time of the day. I love pancakes, french toast, cinnamon rolls, quiche, fried or scrambled eggs, fried potatoes… and on and on. But first thing in the morning, everything feels like too much work. Even cutting up fruit to go with some Greek yogurt with honey seems like a chore.

I choose not to buy breakfast bars and pastries (except for the occasional bagels from Western Bagel, which is our favorite place outside of New York’s H&H Bagels, which I just found out you can order online!!!). If we’re having sandwiches for lunch (our monthly menu has breakfast, lunch and dinner planned) I try to avoid bread at breakfast to keep things interesting. Who wants sandwich bread 2 out of 3 meals a day? Not me. This leaves me with but a few options: cereal (usually with raw almonds, to add some protein), toast with peanut butter and honey, oatmeal (getting to be “too much” work because I have to cook it), yogurt and fruit. Ideally, I would always have a few other options too: homemade granola, cheddar biscuits (great with scrambled eggs and if it’s an extra yummy morning: bacon!), bananas (makes fuit and yogurt an easy option), leftover oatmeal (east to re-heat), leftover pancakes (easy to re-heat).

What are your solutions for breakfast? Are you a cereal junkie? Do you love french toast? Do you eat oatmeal every morning? Do you have any tips to share?

I know breakfast is supposed to be the most important meal of the day. It’s relatively quick to prepare. But I still dislike making it the most, especially when I haven’t planned ahead.

Here are a few recipes I enjoy: Granola, Buttermilk Pancakes, Greek Yogurt with Granola, Fruit and Honey (mix 1/2 to 1 C Greek yogurt with 1 t to 1T honey with a whisk, then add chopped fruit and homemade granola); Cheddar Biscuits (they’re called Green Onion Drop Biscuits, but I usually add cheddar and occasionally add bacon add the onions if I feel like it), Shutterbean’s Cream Cheese Cinnamon Rolls (oh my gosh amazing!!!).

Some that I want to try: Joy The Baker’s Cheddar Black Pepper Biscuits, The Pioneer Woman’s Cinnamon Baked French Toast, Joy The Baker’s Browned Butter Blueberry Muffins, Cranberry Orange Bagels.

Here’s my variation on granola.

Homemade Granola
Recipe Type: Breakfast
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 3 hours
Total time: 3 hours 5 mins
This is my version of Sheila’s His Hill granola.
  • 5 1/2 C oats
  • 1 T honey
  • 1/2 C raw or granulated sugar
  • 1/2 C brown sugar
  • 1/4 C maple syrup
  • 1/2 C hot water
  • 1/2 C whole wheat flour
  • 1/2 t salt
  • 3/4 C canola oil
  1. Dissolve sugars in water. Whisk in oil.
  2. Mix dry ingredients in a separate bowl. Add wet ingredients. Stir.
  3. Spread over 2 cookie sheets*.
  4. Bake at 200 F for 2-3 hours, stirring every 30 – 60 minutes.
  5. Cool then store.
  6. *Sometimes I grease the cookie sheets, sometimes I don’t. Do what works best for you. 🙂

I love granola. I especially love it when it’s homemade. The above recipe is my version of Sheila‘s granola. Enjoy!