A breakfast for weekend guests

(WTNH) -- Author Rebecca Miller Ffrench prepares a breakfast for weekend guests.

Pistachio Granola

3 cups old-fashioned rolled oats
1-1/2 cups unsweetened shredded coconut
1-1/4 cups raw pistachios
½ cup raw shelled pumpkin seeds
½ cup raw sunflower seeds
¼ cup flax seeds
¼ cup toasted wheat germ
¼ cup brown sugar
½ cup maple syrup
¼ cup applesauce
3 tablespoons extra-virgin olive oil

1. Preheat the oven to 325. Line two 11 x 17-inch baking sheets with parchment paper.
2. In a large bowl, combine the oats, coconut, pistachios, pumpkin, sunflower and flax seeds. Add the wheat germ and brown sugar and stir thoroughly with a spoon.
3. Meanwhile, in a small saucepan combine the brown sugar, maple syrup, applesauce, and olive oil. Heat over medium-high heat until the mixture come to a simmer.
4. Remove from the heat and pour the sugar mixture over the dry ingredients. Toss thoroughly with a spoon to combine.
5. Divide the mixture between the two prepared pans and bake for 30 to 35 minutes, stirring occasionally.
6. Remove from the oven when golden. Allow to cool. Store in an airtight container for up to one month.

Makes 5 cups

Click here for the recipe to Sinful Cinnamon Rolls 

Summer Fruit Smoothies for a Crowd

2-1/2 cups sliced peaches (about 4 large)
2 cups raspberries
2 cups melon
3 cups ice
1/2 cup coconut milk
1 teaspoon fresh ginger

1. Combine all the ingredients together in a blender and run until smooth.

Serves 6

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