It's what's for breakfast!

School has been in session now for a month and a half and this house fallen into the breakfast blahs. When I go grocery shopping and ask what everyone wants I am met with blank stares and "I dunno know".

Here are two tried and true recipes that can be made ahead for an easy morning breakfast that even the kids can serve themselves.

Vanilla Bean Yogurt Parfaits

16 ounce Plain Greek Yogurt

4T local honey

1 Vanilla bean

4 cups fresh blackberries, blueberries, and strawberries (feel free to mix up the fruit especially when the tree ripened peaches are available)

Fresh granola (this can be homemade or store bought)

Mix yogurt, 3T honey, and contents of vanilla bean and refrigerate for approximately one hour. In separate container mix berries and 1T honey. In four glass dishes layer yogurt and fruit and top with granola.

Homemade Granola

Nonstick vegetable oil spray

4 cups old-fashioned oats

1 cup chopped buttered pecans

1/2 cup (packed) golden brown sugar

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/3 cup vegetable oil

1/4 cup honey

2 tablespoons sugar

4 teaspoons vanilla extract

Position rack in middle of oven and preheat to 300°F. Lightly spray large baking sheet with nonstick spray. Mix next 5 ingredients in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.

Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)

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The Accidental Epicurean

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