Mealtime Magic: Bird Bakery Granola

Back to school is the perfect time to get into a healthy routine.  Protein packed breakfasts are key to getting through a hectic schedule, according to entrepreneur, television host, and co owner of BIRD Bakery, Elizabeth Chambers, who makes her own granola.

 

Elizabeth’s granola is made with olive oil instead of butter and honey in place of sugar, which makes for a perfect guilt free breakfast that keeps adults and kids happy on the go.  It also makes for a great snack, ice cream topping or yogurt mix in.

Whether sprinkled on top of your favorite ice cream or combined with yogurt and fruit for a balanced breakfast, this granola is the perfect combination of salty and sweet. Guests order jars of it by the case, because it's so uniquely different. Brown sugar replaces white sugar and olive oil is used in place of butter to create a light crunch that makes it nearly impossible to resist.

You can try making your own with her recipe, or visit her in San Antonio!

5 cups old-fashioned oats
2 cups unsweetened coconut flakes
2 cups unsalted pistachios 2/3 cups unsalted pumpkin seeds
1 tablespoon sea salt

1/2 cup packed light brown sugar
1/2 cup pack dark brown sugar 2/3 cup organic grade a maple syrup
2/3 cup organic extra virgin olive oil
1 1⁄2 cups dried cherries

• Heat oven to 275°. Line two baking sheets with parchment; set aside. In a large bowl, mix together oats, coconut, pistachios, pumpkin seeds and sea salt. set aside.
• In a small saucepan, combine sugar, maple syrup and olive oil, stirring over low heat until the sugar dissolves completely. pour over oat mixture. Stir well.
• Spread onto sheets evenly. Bake until golden, about 20-25 minutes, rotating pan once at 10 minutes. Cool at room temperature. Break up granola; sprinkle with dried cherries. store in an airtight container. Enjoy!