Breakfast of champions. Home-made Chex Mix and grapefruit juice.

melissa-dallas

Well-known member
I figure it is not much different than cereal plus buttered toast. I'm not much on breakfast food for breakfast. Unfortunately the mix doesn't have nuts because it is too difficult to find roasted nuts without peanuts or peanut oil in the regular grocery store. Just cereal and pretzels in this batch. The trick is pouring some in a bowl and not sitting down with the gallon zip-lock bag....

 
Great idea! I'm looking at doing some new things for breakfast,

seem to be in a rut. I just got Marion Cunningham's Breakfast Book at the library, hopefully there will be some good ideas in it.

 
Richard-You can also make it with all wheat and bran Chex and use

roasted salted soy beans to up the protein and fiber content. There are also recipes for different flavored ones.

 
Also, try looking at Prevention Magazine's website

I think they have some neat recipes-especially in some of their longer term "improve your health" or "improve your looks" programs.

 
REC: Granola Mix... this is my nemesis. Truly, it's the best breakfast cereal I know of

Granola Mix
from Make-A-Mix Cookery, HPBooks

This is absolutely wonderful as a breakfast cereal with milk, or as a snack mix

Makes about 20 cups of granola

10 cups old-fashioned rolled oats (from a 42 oz. container)
1 cup wheat germ
1/2 lb. shredded coconut
2 cups (10 oz.) raw sunflower seeds
1 cup (about 4 oz.) sesame seeds
3 cups (10 oz. pkg) chopped almonds, pecans, walnuts, or combination
1-1/2 cups brown sugar, firmly packed
1-1/2 cups water
1 cup vegetable oil
1/2 cup honey
1/2 cup molasses
1-1/2 tsp. salt
2 tsp. cinnamon
3 tsp. vanilla
Raisins or other dried fruits if desired

Preheat oven to 300 deg. In large bowl, combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread into five 13x9” baking pans**. Bake each one for 35-45 minutes, stirring occasionally. Cool. Add dried fruits if desired. Store in airtight container and keep in a cool, dry place. Use within 6 months.

**I use as big a pan as will fit in my oven and bake this in 2 batches.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=97506

 
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