James is the granola-maker in our house. He used to make it frequently, and we would eat it by the handfuls. It is salty, crunchy, and naturally sweetened with honey. Plus, the baking process makes your house smell great!
This is James’ go-to granola recipe. It is simple, but absolutely delicious. It is so good that I usually eat it plain, but it is also a great topping for yogurt.
It is also relatively cheap to make, especially compared to specialty pre-made granola that you find at the grocery store. This granola costs about $0.21 for a quarter cup serving.
A few notes:
Granola (especially in a small batch) can burn easily! You need to check and stir it frequently. For this batch, we stirred it at the 3-minute mark, 6-minute mark, 8-minute mark, 10-minute mark, 12-minute mark, and then every minute for the final three minutes.
Allow the granola to cool completely before eating. It is worth the wait.
We prefer small batch baking because we are a family of two. However, this recipe can easily be multiplied if you need more granola!
This small batch granola recipe is easy-to-make and sweetened naturally with honey.
1 tablespoon honey
1/2 tablespoon melted butter
1/8 teaspoon vanilla extract
6 tablespoons uncooked oats (we use old fashioned)
2 tablespoons whole wheat flour
1 1/2 tablespoons sliced almonds
a pinch of salt
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Combine oats, flour, almonds, and salt in a medium sized bowl.
Melt butter in a small container and stir vanilla and honey into the butter mixture.
Add wet ingredients to dry ingredients. Mix with a spoon or rubber spatula until it looks evenly combined. Try not to over-mix.
Pour granola onto the baking sheet lined with parchment paper. Push the granola together into a lump and gently push the granola down until it is 1/2 to 1/3 deep.
Bake granola, stirring often, for about 15 minutes. The granola will brown around the edges of the lump, so you need to mix it often so that new pieces will brown. For this batch, we stirred it at the 3-minute mark, 6-minute mark, 8-minute mark, 10-minute mark, 12-minute mark, and then every minute for the final three minutes. It can burn quickly, so it is best to check and stir it often.
Remove from the oven and let the granola cool completely before enjoying!
A lonely brown banana seems to be a staple in most kitchens. I often throw my brown bananas into quick fruit smoothies (click here for an easy recipe), which is an easy way to get them off of the counter. But, sometimes you have to cave and make banana bread.
I enjoy a good slice of banana bread. There is something almost comforting about it. However, it is hard for James and I to finish a full loaf by ourselves. So, I prefer to make a small batch of banana muffins.
This recipe is quick, easy, and only makes four muffins. It also uses up one brown banana, and costs about $0.22 per muffin (see below for full cost analysis).
Crispy, salty breakfast potatoes are a key component of a lazy morning breakfast. This recipe combines a few basic spices and seasonings with some oil and a potato. The result is our favorite roasted potatoes.
A few notes:
This recipe is for one generous portion of breakfast potatoes, but can easily be multiplied to create more servings.
I used a yellow potato for this recipe, but I sometimes use russet potatoes. Either is fine. If you use russet potatoes, make sure to peel them first. I do, however, leave the skin on my yellow potatoes.
I use Kosher salt for my roasted potatoes, but you can substitute table salt. Sometimes the Kosher salt will give the potatoes a bit of a gritty texture (which I like), but you may not.
If you don’t have Italian seasoning, you can substitute a different dried herb of your choice. Perhaps parsley or rosemary.
Roasted breakfast potatoes with easy homemade seasoning
For many years, I commuted an hour each way to work, and left very early in the morning. In an effort to maximize my sleep, I started making overnight oats every evening so I had access to a convenient breakfast the next day.
The base recipe of oats, milk, and peanut butter has remained the same, although I have used both powdered and regular peanut butter. Powdered peanut butter mixes well, but is more expensive than regular peanut butter. The base recipe has a cost of approximately $0.52, but the toppings can add up quickly.
The recipe I enjoy the most includes whole flax seed, almonds, and raspberries. I found that this keeps me full until lunch, and adds some much needed fiber to my diet. However, cheaper combinations I have used include using dried fruit (like cherries, cranberries, raisins, etc.), nearly any sliced or chopped nut is pleasant, and other fresh berries (such as strawberries and blueberries).
I used to add all of the toppings prior to refrigeration, but the meal ended up too soggy for me. I also used to make multiple servings ahead of time, but the quality becomes marginal by the third day. So, I would recommend making it nightly and adding the toppings just before eating.
The cost of the raspberry overnight oats is a pricey $1.39. Consider alternate toppings to significantly reduce your daily cost. See below for the cost breakdown.
James’ previous job required an hour long commute. He often left early in the morning, and he did not have time to sit down for a lengthy breakfast. During this time period, I started making these breakfast muffins on a weekly.
The muffins have just about everything. You get a little maple syrup, oats, cinnamon, peanut butter, and chocolate in every bite. They are quick to make and easy to transport. Win win!
I prefer to make a small batch (about 6 muffins) because they are really only good for a few days. However, this batch can easily be doubled or tripled.
Despite the amount of flavor in these bites, they are relatively inexpensive. My cost analysis (see below) comes out to about $0.28 per muffin. You could always ditch the chocolate chips to save a few cents, but where is the fun in that?
The humble egg sandwich is a fast, convenient, and relatively nutritious meal. Although this is usually something that I would consume for breakfast, I have eaten a lot of egg sandwiches for quick lunches or lazy dinners. At only 250 calories, with 11 grams of protein, the egg sandwich is also pretty nutritious and very cheap!
For many years, I had an hour-long commute to and from work every day. I often made one of these sandwiches, wrapped it in waxed paper, and ate it on the way to work.
If you want to make your egg sandwich even cheaper, use a slice of bread (or two) instead of an English muffin. (If you opt for 2 slices of bread, use a slightly larger bowl – at least 4 inches in diameter.) Although I usually top my egg sandwiches with nothing more than salt and pepper, feel free to experiment. Cheddar or pepper jack cheese, hot sauce, bacon, ham, fresh tomato, or even ketchup or mustard can liven up your sandwich.