I have been making this granola recipe, ripped from a Martha Stewart magazine, for at least 10 years. One would think I would know it from heart (I do not!). Here it is…

Makes 6 1/2 cups

1/2 c shredded coconut

4 cups old fashioned rolled oats (not quick oats!)

1/4 c toasted wheat germ (sometimes I substitute flax)

1/4 c sunflower seeds

1 c coarsely chopped almonds

1 tbsp sesame seeds

1/2 tsp ground cinnamon

1/4 tsp nutmeg

1/2 c honey

1/2 c melted butter

1/2 c golden raisins (you can omit if you are not a raisin fan)

Heat oven to 350. Line a baking sheet with parchment and toast coconut (approx 5 min). Transfer to a wire rack to cool.

Reduce oven temp to 300. Line two baking sheets with parchment and set aside. In a large bowl mix all dry ingredients together except the raisins. In a smaller bowl mix the honey and butter together and pour over oat mixture. Stir well and spread on baking sheets. Bake until golden, approx 25 min. Transfer to a rack to cool. Break up granola, mix in coconut and raisins. Store in an airtight container and ENJOY!

Seriously, try this with your yogurt!

I eat this every single morning. Fun fact!

Over the years there is one class treat that I have shared repeatedly and always with fan fair! I am going to share my secret not so secret Banana Bread recipe with you. I believe the origin of this recipe came from my mom. I always write my favourite recipe’s on recipe cards and in the top corner I write who shared this recipe with me. Its a part of memory keeping!

Brenda’s Banana Bread

1/2 cup butter

1 cup sugar

2 eggs, beaten

4 ripe bananas, mashed

1 1/2 cup flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp vanilla

Grease and flour a muffin tin pan (I use the square muffin pan from Pampered Chef). Add the butter to sugar and cream; add eggs and bananas and combine. Separately, sift together flour, baking soda and salt. Add to creamed mixture and combine. Add vanilla. You can add in chocolate chips too! I usually toss a couple of handfuls in.

Bake for 25 min at 350! Enjoy!