Brown Butter Pecan Almond Maple Trail Mix Granola

I love granola and could eat it by the handful! It’s hard to stop shoveling it into my mouth.

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And this brown butter pecan, almond, maple granola is da bomb!

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It’s not overly sweet but it’s chocked full of flavors. Bits are crunchy and some are chewy with old fashion oats, dried cranberries, dried blueberries, pecans, cashews, pumpkin seeds (pepitas), brown butter, organic almond butter, organic maple syrup, cinnamon, nutmeg, ginger, vanilla and local organic honey. Now that’s a mouthful–literally. I had a hard time staying away from the chocolate chips, but you could drop those in when your store it or as you use it.

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It’s crunch-a-licious! And so much better for you than the store bought varieties.  I never was one for all those sugary cereals but a big bowl of oatmeal with raisins and tons of cinnamon, cloves, nutmeg, ginger and brown sugar or honey— Mmmm. This is just the more easily transported gourmet version of that for me. It’s on my list of comfort foods!  Wholesome, healthy, chock full of good nutrition and so simple to make. It’s a great kid’s snack too!

granola ingredients VF2

Sometimes I don’t add the dried fruit until after it’s cooled down and I’m ready to store it. This time I baked the dried fruits into the granola . It all depends on the mood I’m in. Baking them in provides an extra chewiness to the fruit I think and I love that. It’s good either way.  The honey I use to add some extra sweetness and extra anti-oxidants. I drizzle it over the granola just before I put the pan in the oven.

As you know, all ovens cook differently and mine bakes this up in 30 minutes max for one large pan. Be careful you don’t burn it and adjust the cooking time to your oven.

Brown Butter Pecan Almond Maple Trail Mix Granola

Prep Time: 12 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 40 minutes

Yield: 1 quart

Brown Butter Pecan Almond Maple Trail Mix Granola


  • 3 cups old fashioned oatmeal (do not use instant)
  • 1 cup of raw pecans
  • 1 cups of cashews ( I used salted for the salt and sweet flavor)
  • 1 cup pumpkin seeds (pepitas)
  • 1 cup dried cranberries
  • 1 cup dried blueberries
  • 3 table tablespoons of butter
  • 1/2 cups real maple syrup ( I used organic)
  • 2 tablespoons of organic virgin coconut oil
  • 1/4 cup of organic almond butter
  • 4 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 teaspoons pure vanilla extract
  • 4 or 5 tablespoons local organic honey


  • Preheat oven to 325 F.
  • In a large bowl combine the oats, pecans, cashews, pumpkin seed, cranberries and blueberries. Toss well.
  • In a small bowl pour the maple syrup, coconut oil and almond butter.
  • Use a skillet or small sauce pan to melt the butter over a medium heat until just browned. The butter will melt, foam then froth, and start browning at the bottom. Be careful not to burn the butter . Whisk all the browned bits off the bottom of the pan, Once the butter is browned quickly remove from heat and slowly stir the hot butter into the maple syrup, coconut oil and almond butter. Stir until blended. Add the cinnamon, nutmeg, ginger, salt and vanilla then stir to blend.
  • Pour the warm mixture over the dry oat mixture a little at a time and stir to fully coat all the dry ingredients. Making sure all the ingredients are coated usually takes about 4-5 minutes of stirring. Make sure you mix in all the ingredients at the bottom of the bowl.
  • Spread the granola mixture evenly onto a parchment lined baking sheet or use a Silpat baking mat if you have one.
  • Drizzle the honey over it and bake for 30 minutes more or less depending on your oven. You will need to check periodically so that it doesn't burn. I like clusters so I break up my granola after it's cooled but you could stir it around every 20 mins. or so for a crunchier and less clustered version.
  • Let cool completely and store in an airtight container. (I use a large 1/2 gallon mason jar and I bought the screw-on white plastic lids)
  • First thing I did was top my bowl of Greek Yogurt and Kefir with this yummy stuff. ENJOY!

Blueberry Yogurt Breakfast Parfait

blueberry yogurtbreakfast parfait |

Fast, easy, delicious and nutrition!  Greek yogurt drizzled with local honey and blueberries topped with crushed Belvita blueberry breakfast cookies.It’s  great for breakfast, as a snack or dessert. It’s creamy and a bit decadent that it will make you feel like you’re cheating.

blueberry yogurtbreakfast parfait |

I broke a belVita Blueberry Breakfast cookie in half for decoration.

blueberry yogurt breakfast parfait |

A fresh blueberry yogurt breakfast parfait are a great way to start the morning. Greek yogurt swirled with local honey and topped with crushed belVita Breakfast Cookies and local grown blue berries.

You could do this with any fruit you like and it only takes a few minutes to pull together so there’s no excuse for not having breakfast. You could even put it in a plastic cup to go with you and eat at your desk.

Sure you can get the yogurt with the fruit already in it but to me it’s just not the same as adding the fruit and toppings yourself.

I just love honey and I bought some at our farmers market—a huge jar of it.

Blueberry & Yogurt Breakfast Parfait

Total Time: 15 minutes

Yield: 2 servings


  • 1 1/2 cups of plain unsweetened Greek Yogurt. I used Fage
  • 1 cup of fresh blueberries
  • 4 blueberry belVita cookies
  • 1/2 cup of honey


  • Mix honey to taste into the Greek yogurt and divide into 2 glasses. Save some for drizzling over the top. I used margarita glasses but any will do.
  • Drop 1 half of the blueberries over the yogurt.Drop another dollop of yogurt on top of the berries and drizzle the left-over honey on top of each parfait.
  • Crush up 3 belVita blueberry breakfast cookies and sprinkle the crumbs evenly over the yogurt in each glass.
  • Cut one cookie in half. Stand a piece of the cookie in the yogurt in each glass.
  • Grab a spoon and enjoy


Breakfast Pico de Gallo Scrambled Egg Burrito

breakfast pico de gallo scrambled egg burrito |

One of our favorite Sunday morning breakfasts is a breakfast burrito stuffed with scrambled eggs and Pico de Gallo then topped with salsa and a Romano/Parmesan blend of cheese. It’s fast and easy to make. We’ve even had it for lunches and dinners too.

It’s always nice to have quick, flavorful, healthy and eye-candy recipes you can whip up when time is at a premium. Time seems to be moving so fast these days.  I can’t believe we’re near the end of April already. I will admit—it sure is nice sitting out in the backyard with a coffee or tea planning out the vegetable garden.

Now here’s the secret to making the perfect scrambled eggs.  And it’s easy to do. Whisk your eggs vigorously and thoroughly before you cook them. See? Easy! Whisking incorporates air and that makes fluffier scrambled eggs. The fluffier the better! Your perfect scrambled eggs should be soft and just a little bit moist.

Once you have your scrambled eggs and Pico de Gallo  made you can start assembling your “Breakfast Pico de Gallo Scrambled Egg Burrito. Pico de Gallo is full of fresh flavors—plum tomatoes, onion,  jalapeño pepper, garlic, cilantro and lime juice.  The only cooking involved is the scrambled eggs.  I place the scrambled egg on the tortilla first– not quite in the middle. Then I add the Pico de Gallo on top of it. Remember not to overload it because you still need to wrap and roll it. If you need some simple instructions on burrito wrapping go here.  Once wrapped, slice on an angle and add your salsa on each piece then top with cheese.

You could also add ham or bacon to your breakfast burrito.  Whatever suites your tastebuds.

Let me know what you’ve done to your breakfast burrito—I’d love to hear about it. Let me know if you like this recipe.