Recipes: Easy breakfast Granola & medley of roasted summer veggies with extra virgin olive oil

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Chunky maple cinnamon granola is an easy choice for snacks or a topping for yogurt.
I recommend old-fashioned oats because they’re larger and bake up nicely. Be careful when breaking apart.

Mix together the following Ingredients:

4 cups old-fashioned oats
About 1 to 1-1/2 cups favorite nuts, chopped coarsely if necessary
1 cup seeds: Try sesame, flax, millet, chia, hemp, pumpkin or sunflower or a combination.


Whisk together:
1/2 to 2/3 cup brown sugar
1/2 cup extra virgin olive oil
1/2 cup real maple syrup or honey
1 tablespoon vanilla
1 teaspoon cinnamon (optional)

Preheat oven to 325. Put a piece of parchment or foil on large cookie sheet (about 15×17 with sides). Spray parchment/foil. Pour coating over oat mixture. Pour onto pan and pat down evenly and very firmly. This is important to make the granola chunk up later. Bake 35 minutes or so, until it looks golden. I like to pat it down again while it’s still warm. Let cool and break into chunks.

Healthy seeds

Millet (you recognize it as an ingredient in bird feed) gives a crunch and contains protein and iron.

Chia, like flax, is a great source of Omega 3’s, but doesn’t have to be ground to get the benefit. It also absorbs water and curbs appetite.

Hemp seeds. So, I know what you’re thinking … you won’t go off into la-la land after ingesting hemp seeds. They are hulled and safe to eat. The bonus: they’re a complete protein and full of Omega 3s.

Recipe:Medley of roasted summer veggies with EVOO

Simple and easy to serve, the veggies are cut up prior to roasting.

4 cups summer veggies, like asparagus, small turnips, beets, zucchini, yellow squash, eggplant, bell peppers, potatoes, green beans, etc., cut up
1 tablespoon olive oil
2 teaspoons balsamic vinegar
Salt and pepper to taste
1 teaspoon minced garlic
Red pepper flakes to taste
1/2 cup extra virgin olive oil


Preheat oven to 425. Combine all the ingredients and seasonings in large bowl, season with salt and pepper to taste. Spread vegetables out on large-rimmed baking sheet and roast until tender.

Tip from Rita’s kitchen
Olive oil vs. grape seed oil: Olive oil is made from olives and grape seed oil is made from the seeds of grapes. Because they are plant-derived, neither contains cholesterol. Both have vitamin E, which is good for your immune system and protects your cells. Grape seed oil has twice the vitamin E of olive oil.

Olive oil has a distinct flavor where grape seed oil has a neutral flavor. Although both oils have a high smoke point (good for high temperatures), grape seed has a higher smoke point than olive. Which one to use depends upon the flavor profile you are looking for.

Recipe by Rita Nader Heikenfeld, source
Rita Nader Heikenfeld is an herbalist, educator, Jungle Jim’s Eastgate culinary professional and author.

Recipes: Easy breakfast Granola & medley of roasted summer veggies with extra virgin olive oil, 3.4 out of 10 based on 396 ratings

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