You can eat this delicious granola with milk, kefir, on top of yogurt, or on overnight oats (recipe here). It gives a satisfying crunch.

Ingredients:

• 4  cups old-fashioned rolled oats
• 1 1/4 cups raw pecans, left whole or coarsely chopped
• 1 cup hulled raw pumpkin seeds
• 1 cup hulled raw sunflower seeds
• 1 cup unsweetened coconut chips
• 3/4 cup pure maple syrup
• 1/2 cup extra-virgin olive oil
• 1/2 cup packed light brown sugar or honey other. Both are delicious 😋 
• 1 teaspoon kosher salt, plus more to taste
  
  

Directions:

• Preheat the oven to 300°F. In a large bowl, mix the oats, pecans, pumpkin seeds, sunflower seeds, coconut, maple syrup, oil, brown sugar or honey, and 1 teaspoon salt until well combined.
• Spread the mixture in an even layer on a rimmed baking sheet. Bake, stirring every 10 to 15 minutes, for about 45 minutes total, until the granola is toasted.
• Remove the granola from the oven; season with additional salt to taste. Let cool completely before serving.
• Do ahead: can be made 1 month ahead. Transfer to an airtight container and store at room temperature.
  
  

These recipes are very similar - I used 4 c of oats and the dried fruits I had on hand. Make sure you add those after taking the tray out of the oven- fruits burns (I made that mistake). Sometimes I add 2/3 cups of tahini too! 
https://food52.com/recipes/15831-nekisia-davis-olive-oil-maple-granola
https://www.themediterraneandish.com/homemade-granola-recipe/
https://cookieandkate.com/healthy-granola-recipe/

Ingredients

• 1 8-inch (20.3 cm) long sweet potato
• 2 teaspoons olive oil
• 1 teaspoon paprika
• 2 cups (56g) fresh spinach
• 1/2 cup (30g) parsley leaves
• 1 clove garlic, peeled
• 1 ounce (28g) chèvre cheese
• 2 teaspoons fresh lemon juice
• 1 cup (240ml) 0% plain Greek yogurt

Directions
1. Preheat the oven to 400ºF (200ºC). Slice the sweet potato in 1/2-inch wide, french fry-style strips. Place on a sheet pan and drizzle with olive oil, tossing to coat. Sprinkle paprika on top and toss again.

2. Roast for 20 minutes or until tender when pierced with a paring knife. Let cool slightly before serving.

3. In the bowl of a food processor, combine spinach, parsley and garlic, and process to mince. Scrape down the sides and add the chevre cheese and lemon juice; process until smooth. Scrape again, then add the yogurt and process one last time.
​
4. Scrape the spinach mixture into a 2-cup (500ml) bowl or storage tub and refrigerate, covered, until time to serve.

​Serves: 2 | Serving Size: 1 1/2 cups fries and 10 tablespoons dip
Nutrition (per serving): Calories: 226; Total Fat: 9g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Cholesterol: 16mg; Sodium: 185mg; Carbohydrate: 20g; Dietary Fiber: 4g; Sugar: 7g; Protein: 17g

Recipe credit: MyFitnessPal

​1 large round loaf
serves 12

Ingredients:
¼ cup ghee or regular butter 
¼ cup milk or milk alternative
¼ cup warm water (110 degrees)
3 cups all-purpose flour 
1 ¼ teaspoons active dry yeast 
½ teaspoon salt 
2 teaspoons anise seed  
¼ cup white sugar 
2 eggs, beaten 
2 teaspoons orange zest 
¼ cup white sugar 
¼ cup orange juice 
1 tablespoon orange zest 
2 tablespoons white sugar 

Instructions:
1. Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F

2. In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.

3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.

4. Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.

5. Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.

6.  To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

*substitute 1/2 teaspoon anise extract for the anise seeds.
​
Nutrition Facts Per Serving: 208 calories; protein 4.8g; carbohydrates 35.7g; fat 5.1g; cholesterol 31.4mg; sodium 155.6mg. 
can also make smaller ones 

​https://www.allrecipes.com/article/how-to-make-pan-de-muerto/