Having a Bed and Breakfast in our Loft, calls for getting creative about breakfast. During the week, we serve a continental breakfast with cereal, bagels, coffee, juice and fruit. On the weekends I might do shrimp and grits, vegi scrambles, cheese grits, or the regular standby, bacon, eggs and toast. Duane has got it down now and makes the weekend breakfast when I have to be somewhere bright and early.
One thing I like is to make homemade granola. For myself, I make a not-cooked version with organic oats, raisins and nuts which doesn’t have any oil or sweetener it in. But it is a little raw to serve the guests unless they are that type. I found this recipe from Kristina’s Blog at Kitchen Communications that looks pretty darn good. I plan to make it soon.
4 cups old-fashioned rolled oats (not quick-cooking)