I love when Cooper wants to eat yogurt. At the awkward preteen years, he still is crazy about yogurt. Sometimes though, I think it’s a bit pricey- but I also like to use it as part of his breakfast. Sometimes I’ll just get some frozen fruit, and put it in with some yogurt. In the mornings, I’ll throw some granola on it and he will have it for breakfast. He loves this! There could be 100 more different things that he could want that’s way more unhealthy than this, so I never complain when he asks me to make it. Good in fiber and protein snacks are sometimes hard to find; at least one he will eat.
I wrote this recipe down from another blog a few years ago, but I didn’t write down where from. Honestly, I didn’t think it ever really mattered where from back then. I just get recipes to get recipes. I guess I was mistaking. I’ve started keeping track more so lately than I used to.
4 cups rolled oats
1/3 cup of honey (use local, you’ll thank me later!)
1 tablespoon of canola oil
pinch of salt
1 teaspoon vanilla
1 egg white
Preheat oven to 350 degrees.
In a bowl, beat the egg white until it’s frothy. Line large cookie sheet with parchment paper. In a sauce pan add honey, oil, and vanilla. Heat these until they are heated and runny. Pour onto a large bowl filled with oats. Stir until all oats are covered with the mixture. Add egg white and mix again until thoroughly coated. Spread out on cookie sheet leaving some clumps. Bake 20-45 minutes. You may have to flip halfway through. Make sure that the oats are not sticky. Allow to cool completely before storing.