Cooking Light Breakfast for Dinner

Blueberry and Maple-Pecan Granola Parfaits

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where 5 ladies and one gent in two neighbouring countries, Canada and the United States, get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness. This months theme Breakfast for Dinner is hosted by Jamie of Mom's Cooking Club. Do you have a delicious light Breakfast for Dinner recipe? Join in using the Linky below or link to this post.

I think it's a shame that most breakfasts, except on the weekend, are eaten on the run. Even when we take the time to make a more complicated breakfast, our families just don't take the time to have a leisurely breakfast around the table. During the week we may manage to find time for a few nibbles in the morning and perhaps we're just not that into scarfing down a big meal at the beginning of our day.

 What about enjoying a big breakfast as the day is winding down and truly take your time to savour all the traditional and comforting flavours. Serve breakfast foods for dinner, and you get the best of both worlds, family time and relaxation with some delicious, comforting, very simple foods thrown in. Besides it's just "fun" to eat breakfast for dinner and takes me back to my childhood when we had license to do as we please.

Lets see what we have cooking this month at the Cooking Light Virtual Supper Club.

Jerry of Jerry's Thoughts, Musings and Rants  starts our evening off with Fig and Nut Breakfast Cookies. All that is good for you rolled into one hand held treat for breakfast on the go.

Roz of La Bella Vita 's Hash Brown Casserole with Bacon, Onions, and Cheese. This has been a favourite of mine for years, and I love it for breakfast too!!!

Sandi of The Whistlestop Cafe brings Grits Souffle. I have yet to try grits, a truly Southern dish, but it sounds so appetizing!

Jamie of Mom's Cooking Club makes Ham and Swiss Egg Sandwiches. This was such a fun theme Jamie. So many choices!!!!

Mary Ann of Meet Me in the Kitchen offers Fig-Swirl Coffeecake. Figs swirled into a sweet treat, a perfect balance. 

For dinner I brought Blueberry and Maple-Pecan Granola Parfaits. Everyone will love to assemble their own. This was enjoyed by company this weekend, and although simple, its hints of maple and toasty pecans were a bonus. Recipe below.

**Blueberry and Maple-Pecan Granola Parfaits**

• 2 cups vanilla fat-free yogurt
•  2 cups blueberries
•  1 cup Maple-Pecan Granola (see recipe below)

Spoon 1/4 cup yogurt into each of 4 parfait glasses; top each serving with 1/4 cup blueberries. Top each serving with 1/4 cup Maple-Pecan Granola, 1/4 cup yogurt, and 1/4 cup blueberries.

Maple Pecan Granola

• 2 cups regular oats
•  1/2 cup pecan pieces
•  1/2 cup maple syrup
•  1/4 cup packed brown sugar
•  2 tablespoons canola oil
•  1/8 teaspoon salt
•  Cooking spray

Preheat oven to 300°.

Combine oats and next 5 ingredients (through salt); spread on a large jelly-roll pan coated with cooking spray. Bake at 300° for 1 hour, stirring every 15 minutes. Cool completely.

Note: Store in an airtight container for up to one week.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.