Cherry Granola Breakfast Bake

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cherry granola & freezer cookies 003Cherry Granola Breakfast Bake In Honor of President Washington

 In 1880, it was legislated by Congress that February 22, President Washington’s birthday, would be the day to celebrate democracy and freedom in the USA. Today is February 22 so that brings to my mind the story about George and the cherry tree. As we all have heard, when he was a wee lad of 6 he loved to play with hatchets (can you imagine that?) and supposedly hacked and destroyed a cherry tree that was very precious to his father.  When his father asked little Georgie about that, of course honest George could not tell a lie. Some debate whether this is a true tale or not, however it still makes me thing about cherries. I guess that’s the way my mind works. Anyway, if you have a liking for granola or oatmeal kinds of breakfasts or treats, here’s a quick and easy dish with cherries that will give you lots of energy for our wonderful outdoor activities

Cherry Granola Breakfast Bake

1 Egg

¼ Cup Sugar

1 ½ Cups Milk

4 Tbs. Melted Butter

1 Cup Cherries (I used part of a can of cherry pie filling/topping.)

3 Cups Granola (I used almond & vanilla granola from a bin)

Preheat oven to 350.

Spray a 9 inch round or square baking pan or I used my 9 ½ X 7 ½ oval pyrex dish with non-stick spray and if you want to invert this dish like a cake, put a little flour on the bottom and invert when cool.

Beat together the egg, sugar, milk, and melted butter.

Stir cherries and granola in your baking dish along with the batter.

Bake for 45 to 60 minutes, or until set. (when a knife or toothpick comes out clean)

You can dust the top with powder sugar and add more fruit for additional color

You can serve it immediately with maple or fruit syrup.

You can heat it later in the day and serve it with ice cream.

You can also substitute the cherries for other fruits.

Have it the next morn, sliced and cold, with a good cup of coffee or tea. That’s actually my favorite way.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

 

 

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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