Nutritious breakfast on the go

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Quick Skillet Granola

adapted from the June 2001 issue of Gourmet

1 cup old-fashioned (large flake) oats

1/4 cup sesame seeds, and/or hemp seeds, and/or flax seeds

1 Tbsp. butter

2 Tbsp. honey or golden syrup (such as Roger's or Lyle's)

a shake of cinnamon

a pinch of salt (optional)

a handful of raisins or dried fruit (optional)

Put everything into a large, heavy skillet (cast iron is perfect) set over medium-high heat. Cook, stirring often, for about 5 minutes, or until the granola is well coated and golden. Set aside to cool and stir in raisins or dried fruit.

PB & J Whole Wheat Pop Tarts

1 cup all-purpose flour

1 cup whole wheat flour

1 Tbsp. sugar
1/4 tsp. salt
1/4 cup cold butter, cut into bits

1/4 cup canola or mild olive oil
1/3 cup ice cold water

1 egg, lightly beaten

peanut butter and jam or other filling

Preheat the oven to 375˚F.

In a bowl or the bowl of a food processor, combine the flours, sugar and salt. Add the butter and oil and pulse a few times, until the mixture resembles coarse meal, or blend with a pastry cutter, wire whisk or fork until crumbly, with bits of butter no bigger than a pea. If you used a food processor, transfer the mixture to a bowl.

Add the water and stir just until the dough comes together. Gather into a ball and let rest for 10 minutes or so. On a lightly floured surface, roll the dough out about 1/8" thick. Cut into 2"x3" - 4"x5" rectangles and place on a baking sheet. Brush the edges with beaten egg.

Spoon some peanut butter and jam (or whatever filling you want to use) along the middle of the rectangle, and top with another pastry rectangle. Press down around the edges with the tines of a fork, brush the tops with beaten egg and poke each pop tart on top once or twice with a fork to allow steam to escape. Bake for 15-20 minutes, until golden. Makes 8-12 pop tarts.