Jonathan had a wonderful time and can't wait to go back on Wednesday!
Rosalie stayed with Daddy. . . and I didn't get a picture of Martin. I'll post a picture of Martin in his Awana Sparks uniform later this week!
The Hollands LOVE Awana!
Then he placed the fried catfish in front of the boy who caught the fish.
And he takes his first bite . . .
Jonathan had to get in on eating some of that fried fish. . . and he LOVED it!
But the greatest surprise. . . was that Aaron wanted in on the action. . . and even he liked it . . .and asked for more!!!
Oats and almonds
6 cups Old fashioned Oats
1 cup wheat germ
1/2 cup coconut oil
1/2 cup honey
1/3 cup water
3/4 cup sliced almonds (or more if you like lots of almonds)
1 cup coconut
2 tsp cinnamon (or less if you desire)
1/2 - 1 tsp of sea salt
Bake @ 250 degree oven - stir every 15 minutes or so - bake until the desired crispiness.
I will often bake it about an hour and a half, stirring it every so often, and then turn the oven off for an hour or so, then baking it a little longer. Length of time you bake it depends on how crispy you like your granola. The longer you bake it the crispier it will be. You can use this as a base - and then make your granola however you like. You can add different kinds of dried fruit. Rich doesn't like coconut, so when I make it, I make half of it with coconut and half of it with raisins, but keep everything else the same. My dad likes his with pecans or walnuts instead of almonds. You can use 100% maple syrup instead of honey and add pecans instead of almonds. There are many variations that you can try! You can use dried cranberries instead of coconut - or raisins instead of coconut like I did in one of the pictures above. The sky is the limit. You can add sunflower seeds or pumpkin seeds if you like.
Just an FYI. . . I do not add the wheat germ to the granola when I make it. I grind my grain and make fresh whole grain bread on a daily basis, so my children get PLENTY of wheat germ. However, if you don't have a rich source of wheat germ, then adding it could be a good thing!
Here they are getting nice and golden!
Out of the pan and cooling on the plate - these are for the children. I made larger pieces for Rich and myself. Typically when I make these chicken fingers, I serve it with whole grain pasta and homemade pasta sauce. (Chicken Parmesan) The children prefer to not have sauce on their chicken fingers, but they eat the pasta with sauce on the side.
This is the "adult" plate
And here it is 10 seconds later!