This morning, the Green Club celebrated a year full of organic goodness by hosting Chef Oliver Friendly for a parfait breakfast as part of Strawberries and Salad Greens, a city-wide event that will serve fresh, local greens and strawberries to students across the district. Chef Friendly demonstrated how to make granola at home and let the entire club taste freshly picked, locally grown strawberries. For about 30 seconds after the first bites were taken, there was a steady stream of oohs and ahhs and requests for seconds.
Our students are in the middle of exams and portfolio presentations. What better way to start off the day than with a healthy breakfast?
For those who weren't able to attend this morning's celebration (coordinated by Sam Ullery and Andrea Northup of the DC Farm to School Network), below is the recipe Chef Friendly used. He encouraged the students (and I am encouraging you, dear reader) to use whatever combination of fruit, sweets, and nuts that you have and to vary the amount of each to suit your taste!
1 pound of rolled oats
4 oz dried fruit (cranberries, cherries, raisins, etc.)
4 oz nuts (walnuts, pistachios, cashews, etc.)
2 oz sweets (chocolate chips, shredded coconut, peanut brittle, etc.)
2 oz honey
2 oz maple syrup
1 teaspoon salt
preheat oven to 250 degrees Fahrenheit
mix all ingredients together in a large mixing bowl until they are evenly combined
turn out mixture onto baking pans
bake for 30 minutes
remove from oven and let cool
granola will keep for 1 month in a sealed container
Place a bit of granola in the bottom of a bowl, add Greek yogurt, and top it off with a few fresh strawberries for an ideal way to start your day. Delicious! And pretty.