With school already in session, I am always making something to be satisfying and quick for my kids to munch on, but at the same time healthy energy boost. They are pretty simple children, sometimes even fresh banana would make them happy, however, freshly made granola always puts the smile on their faces.
Most of the time they just take a handful and run out of the door, but ever so often they sprinkle over their morning cereals or eat it with the yogurt as a healthy after-school snack.

 

It’s extremely easy! Make it over the weekend, place it in a lidded jar, and keep it in your pantry. One handful goes a long way, but it is the most delicious granola combo ever.
You have protein, fiber, sweetness, natural oils, etc. It hits the spot and lifts your mood as well as kills those cravings for something sweet right away. I have shared this recipe with many of my readers that were asking how to make their own granola, and it has always had positive feedback, so I decided that it is a time to share it on my blog too.

The best part is that you really don’t have to use mixed nuts. If you have one kind, use that. Also, any mixed dry fruit would do. If you don’t want to use maple syrup, and you have honey, use the honey.
As I said, this recipe is tested many times, and it tastes really good!

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The Best Homemade Toasted Granola

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword baking,

Author Sandra | Sandra's Easy Cooking

Ingredients

• 2 cups Rolled oats
• 1 cup mixed nuts cashews, walnuts, almonds, pecans, etc.
• 2 tbsp. Flaxseeds
• 2 tbsp. Pumpkin Seeds
• 1 tbsp. brown sugar
• 1/2 cup organic maple syrup or other sweeteners
• 1/3 cup Organic Coconut oil melted
• 1 tbsp. Cocoa Powder
• 1/2 tbsp. Pure Vanilla extract
• 1/2 tsp. Salt

Options to add to baked and cooled granola:

• 1 cup mixed dried fruit
• 1 tsp cinnamon
• 1/8 tsp ginger

Instructions

1. Preheat oven to 350 °F.
2. Combine in a bowl rolled oats, mixed nuts, flaxseeds, pumpkin seeds, and brown sugar.
3. In another bowl combine maple syrup, salt, melted coconut oil, coconut powder, and Vanilla extract; stir well until everything is incorporated.
4. Mix together both mixtures and place onto lined with parchment paper 10x15 Baking Sheet baking sheet.
5. Bake for approximately 30 minutes, depending on you your oven, mixing it every 10 minutes, so it can develop the same color and toast evenly. It has to be toasted, crunchy. It will develop even more crunch after it cools down.
6. Once done, remove from the oven and place to cool down completely before adding dried fruit and spices.
7. After adding dried fruit, place the granola in the jar, close it with the lid and keep it in the pantry or similar.

I made my fair shares of bread in my lifespan. My fluffy, flatbread or Dutch Oven Tomato and Olive Focaccia is one of my favorite bread. Of course, excluding Irish Soda Bread because I am simply crazy about it.

Anyhow, Dutch Oven Tomato and Olive Focaccia came out simply beautifully!

IF YOU LIKE THIS TASTY Dutch Oven Tomato and Olive Focaccia, THEN YOU WILL LOVE MY OTHER RECIPES FRO BREAD AND ROLLS.

That being said, one morning I stumbled upon these beautiful Campari tomatoes on wine. As I was holding these tomatoes, the idea came to try this delicious Dutch oven-baked focaccia.

Don’t you just love the way it turned out?  

I cannot even tell you how much I love food that comes out of the Dutch oven or any earthy type of cookware or bakeware. It is absolutely perfect!

When I made this Focaccia for the first time my husband and I split in half. Then, we ate it all by ourselves shamelessly with Beef Goulash. My goulash is also made in these amazing toxic-free ceramic Xtrema pots.

There is nothing sweeter in the world than eating a meal with the people that you love the most.

Since I have a problem with carbs so I do not bake my homemade bread every day.

However, when the kids are home on a break, I do bake bread quite often. Sometimes different types of bread, from time to time rolls but there is always a loaf of bread on the table.

When you try my bread, you will be making it over and over again. I hope you guys make it. I have two amazing bread recipes that you will love.

NO-KNEAD HOMEMADE BREAD

DUTCH OVEN BREAD: BREAD FOR BEGINNERS

If you make my Dutch Oven Tomato and Olive Focaccia or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking hashtag #sandraseasycooking. Thank you so much in advance!

Yield: 1 FOCACCIA

Dutch Oven Tomato and Olive Focaccia

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Ingredients

• 1 envelope Active Dry Yeast 2 teaspoons
• 1/2 teaspoon sugar
• 1 cup warm water more if needed
• 1/2 teaspoon Himalayan Sea salt ground
• 4 cups All-Purpose Flour
• 2 tablespoons extra-virgin olive oil + 1 teaspoon for greasing
• 1 tablespoon Cornmeal to dust Dutch oven

Topping:

• Black Olives, pitted
• Campari tomatoes whole or sliced
• Himalayan Sea Salt coarse (pink salt)
• Italian Herbs
• Fresh Basil for garnish
• Grated Parmesan cheese

Instructions

1. In a large bowl, add 4 cups of all-purpose flour, and add salt. Mix, then make a well.
2. Combine dry yeast and sugar. Pour in 1 cup of Luke warm water, stir and wait for a minute or two. Add activated yeast and sugar water gradually to the flour. Mix with the wooden spoon to combine, then start kneading.
3. Knead for about 10 minutes or until the dough is formed and it is NOT as sticky as before.
4. Drizzle the olive oil. Cover it with plastic foil (film/plastic wrap), or with the lid, then lay on a top clean kitchen towel to keep warm. Let it rise for approximately 1 or 2 hours, or until it is double in size.
5. Preheat oven to 425F (220C/gas: mark#7), and place in a Dutch oven with a lid to heat for about 2 minutes. Be careful when you are removing it from the oven.
6. Then, oil the Dutch oven (sides too) with Olive oil and toss in cornmeal.
7. Knead the dough for a couple of minutes, then place in the Dutch oven. Stretch as much as you can, to cover the whole bottom. Poke the dough with a fork or similar tool, and sprinkle lightly with herbs, and coarse pink salt.
8. Place pitted black olives, where you wish and whole Campari tomatoes (read notes). Allow the dough to rise for 3-4 minutes. Cover Dutch oven and transfer it to preheat your oven.
9. Turn the heat to 400F, and bake for 20 minutes. After 20 minutes, remove the whole Campari tomatoes on the wine completely. Please be careful, it will be hot. Bake focaccia for 10-15 more minutes WITHOUT THE LID. The crust needs to be golden. The last 5 minutes place those tomatoes on the wine back.
10. Let it cool down for at least 10 minutes before cutting. Sprinkle with Parmesan cheese, more herbs and serve with fresh basil. **Return the "roasted" Campari tomatoes on the focaccia, or serve them on the side with a drizzle of olive oil.

Notes

You may use sliced tomatoes or cherry tomatoes.

Why I remove them after 20 minutes of baking?

The thing is that as tomatoes are getting cooked, roasted in a way, the dough rises around them and they produce liquid as well. That makes those holes in the bread that tomatoes made while baking, wet, and uncooked.

So it is important to remove them so the dough could bake properly. You may return it back to focaccia for a beautiful presentation.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Some days, meal inspiration flows like spring rain—effortless and refreshing. Other days? Total blank. But honestly, those “clean out the fridge” days often bring out the most creativity in my kitchen. That’s exactly how this Potatoes, Kale and Mushrooms Skillet came to life.

With just a few humble ingredients—baby potatoes, fresh kale, and baby bella mushrooms—I whipped up something warm, rustic, and seriously satisfying. You can have it as a side dish or main meal. I mean why not?

This dish is:

• Vegetarian, unless you use beef tallow. There are is olive oil or coconut oil you could use instead.
• Budget-friendly. If you don’t have kale, use spinach. It is very budget friendly recipe.
• Packed with nutrients and earthy flavor
• Perfect as a side or a standalone main dish

My husband, suggested tossing in sautéed Italian sausage—so next time, that’s happening. But for now, let’s keep it simple and delicious

What to Serve It With

Protein Pairings:

• Grilled steak – A juicy ribeye or sirloin makes a hearty, comforting meal.
• Pan-seared chicken thighs or breasts – Lightly seasoned or with garlic herb butter.
• Seared salmon – Adds healthy fats and balances beautifully with the earthy mushrooms.
• Sautéed Italian sausage – Crumbled or sliced on top, as your husband suggested—so good!
• Poached or fried eggs – Perfect for a vegetarian twist; the yolk adds richness.

Fresh Additions:

• Simple green salad – Tossed with lemon vinaigrette for a refreshing contrast.
• Cucumber-yogurt sauce or tzatziki – Adds creaminess and tang.
• Crusty sourdough or flatbread – For scooping every bite or mopping the skillet.

Cozy Extras:

• Roasted cherry tomatoes – Bring a pop of sweetness and acidity.
• Caramelized onions – Layered on top for extra depth.
• Shaved Parmesan or feta – Sprinkled over the top before serving.

RECIPES YOU MIGHT LIKE:

PHYLLO DOUGH POTATO PIE ROLLS

COLCANNON WITH KALE AND BACON

If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.

SKILLET:

Nonstick Ceramic Frying Pan Skillet, Non-Toxic

Yield: Serves 4

Potatoes, Kale and Mushrooms Skillet

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Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 450g (1 lb) baby potatoes, halved (water + salt)
• 225g (8 oz) baby bella mushrooms, sliced
• 100g (3.5 oz) golden oak shiitake mushrooms, sliced (or substitute any mushrooms)
• ½ medium onion (about 70g), thinly sliced
• 2 cups (60g) chopped fresh kale, stems removed
• 2 tablespoon (30g) beef tallow, ghee, or neutral oil
• 1 tablespoon (15ml) olive oil, more if needed
• ½ teaspoon salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 1 tablespoon dried parsley

Garnish:

• Chopped fresh parsley
• Chopped green onion

Instructions

Prep the Potatoes

1. Wash and slice the baby potatoes in half. Place them in a pot with a pinch of salt and cover with water.
2. Bring to a boil, then reduce heat and simmer for 12–15 minutes, or until fork-tender.
3. Drain and set aside.

Sauté the Veggies

1. In a large skillet, heat the beef tallow (or ghee/oil) over medium-high heat. Add sliced onions and mushrooms.
2. Cook for about 8 minutes, stirring occasionally, until softened and slightly caramelized.
3. Add chopped kale to the skillet. Sauté until it wilts and reduces in volume—about 3–4 minutes. Season lightly with salt and pepper. Set this mixture aside.

Crisp the Potatoes

1. In a separate skillet, heat olive oil and an extra dab of tallow or oil over medium-high heat.
2. Add the boiled potatoes, season with salt, pepper, parsley, and (if using) a pinch of Creole seasoning.
3. Sauté for 8–10 minutes, turning occasionally, until golden and crisp on all sides.

Combine and Finish

1. Return the mushroom-kale mixture to the skillet with the potatoes. Stir gently to combine.
2. Taste and adjust seasoning if needed. Let it cook together for 1–2 more minutes so the flavors marry.

Serve Warm

1. Serve as-is, or top with sautéed sausage for a heartier version. It pairs beautifully with grilled steak or chicken, too.
   

Notes

Make it vegan: Use olive oil or coconut oil instead of tallow.
Boost the protein: Top with a poached egg or crumbled tofu.
Don’t overcrowd: Cook potatoes separately from mushrooms and kale because we want potatoes to brown instead of mush.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 189Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 305mgCarbohydrates: 15gFiber: 3gSugar: 2gProtein: 3g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest