Cinnamon Vanilla Granola 

I’ve been obsessed with making granola lately. It’s cheaper and healthier than buying it, and you can customize it so many ways. My friend shared this recipe with me. It’s from Foodbabe.com.  It’s delicious!

Ingredients:

  • 3 cups rolled oats
  • 2 cups raw nuts (I used half pecans, half sliced almonds)
  • 3/4 cup shredded unsweetened coconut flakes
  • 1 T vanilla extract
  • 1/4 cup melted coconut oil
  • 1/3 cup maple syrup
  • 3/4 tsp sea salt
  • 2 tsp cinnamon
  • 3/4 cup dried cherries or cranberries (I omitted this but if you include it, make sure you add it after the granola comes out of the oven)

Directions:

  1. Preheat the oven to 250°F.
  2. In a large bowl, combine all ingredients except dried fruit.
  3. Line a large baking sheet with parchment paper. Spread the granola in a single layer on it.
  4. Bake for 1 hour, turning the granola over every 20 minutes.
  5. Remove the granola from the oven and let cool. Add the dried fruit.

This will keep for a couple of weeks! You can also freeze it.

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Pumpkin Pecan Granola

This recipe is courtesy of Minimalist Baker. I’ve made some changes noted below. It’s addictive!

Ingredients:

  • 3 cups rolled oats
  • 1 1/4 cups raw pecans
  • 1/3 cup raw pepitas (I used 1/4 cup sliced almonds, 1/4 cup chopped walnuts, and 1T flaxseeds)
  • 3 Tbsp sugar (I used white sugar)
  • ¼ tsp salt
  • 3/4 tsp pumpkin pie spice
  • A dash of cinnamon
  • 1/4 cup coconut oil
  • 1/3 cup Grade A maple syrup
  • 1/3 cup pumpkin puree (I used Libby’s)

Directions: 

  1. Preheat the oven to 340F.
  2. Combine the oats, nuts, seeds, spices, sugar, and salt in a bowl.
  3. In a saucepan over medium-low heat, melt the coconut oil, maple syrup and pumpkin puree, stirring constantly with a whisk or spatula. Pour over the oat/nut combination and stir well.
  4. Line a rimmed baking sheet with parchment paper. Transfer half the mixture to the parchment paper and make sure it is spread out evenly in one layer. Bake at 340F for 23 minutes (the original recipe called for 23-33 minutes, but my oven started burning it at 24), making sure to flip the granola halfway through. Repeat with the second batch. The granola should be crispy and lightly browned.

You can store this in an airtight container for 2 weeks.

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Blueberry Crisp with Walnuts

Since I’ve tried a strawberry crisp, it wouldn’t be right if I didn’t also try out a new blueberry crisp recipe. Tarter and juicier than the strawberry one, this crisp goes well with vanilla ice cream too. The recipe is courtesy of Food Network.

Ingredients:

For the filling:

  • 6 cups blueberries, rinsed and dried (I used a pint)
  • 1 T corn starch
  • 1/4 cup sugar

For the crumble:

  • 1/2 cup flour
  • 1/2 cup oats
  • 1/4 cup light brown sugar
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 cup chopped pecans (I used walnuts)
  • 1/2 stick unsalted butter, softened

Directions: 

  1. Preheat oven to 375F. Mix filling ingredients together and spoon into greased 2-quart baking dish (or bread pan).
  2. Combine crumble ingredients together and sprinkle over filling.
  3. Bake for at 375F for 40 minutes.

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Strawberry Crisp

Even though we are months away from summer, I’ve been making this strawberry crisp to celebrate the tasty fruit. The crumble is light and does not taste too buttery. I found this recipe on Green Valley Kitchen and modified it a bit. Serve it with a nice dollop of vanilla bean ice cream!

Ingredients:

For the filling:

  • 4 cups strawberries, sliced (I used 1 pint)
  • 2 T cane sugar (I used white sugar for this)
  • 1 T corn starch
  • 1 T lemon juice

For the crumble:

  • 1/2 cup oats
  • 1/2 cup flour
  • 1/4 cup light brown sugar
  • 4 T unsalted butter (softened)
  • Pinch of salt (I don’t add salt to mine)

Directions:

  1. Preheat oven to 375F. In a bowl, combine the filling ingredients and lit sit for a few minutes.
  2. Spray a bread pan with Pam or grease with butter and pour the filling into it.
  3. In a bowl, combine the crumble ingredients and sprinkle over the filling.
  4. Bake at 375F for 25-35 minutes.

Note: The recipe suggests you bake this in 4 8-oz ramekins. This would be better if you have a crowd or want individual portions, and it would certainly make serving it up easier!

Variation on Strawberry Crisp using almonds and a crunchier topping:

I use the same filling recipe, adding 1 t/4 tsp almond extract and 1 T flour to the mixture. Also, I increase the sugar amount to 3T.

This new crumble recipe comes from The Kitchn. I split it in half:

  • 1 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon (optional) (I don’t use cinnamon for strawberry crumbles)
  • 1/4 teaspoon salt (I don’t use much salt)
  • 8 tablespoons unsalted butter, softened
  • I also added 1/3 cup oats

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Autumn Oatmeal Bowl

Thanksgiving is two weeks away. What is happening! Here is a new take on my breakfast oatmeal bowl that I tried yesterday. It’s perfect for an autumn morning breakfast:

Ingredients:

  • 1/2 cup old-fashioned oats
  • 1/2 Pink Lady apple, chopped
  • A dash of cinnamon
  • A dash of nutmeg
  • 1 T brown sugar
  • 1 T dried cranberries
  • 1 T slivered almonds

Directions:

  1. Combine the oatmeal and 3/4 cup water in a bowl and microwave for 3 minutes.
  2. Stir in the rest of the ingredients.
  3. Let sit in the microwave for a minute or two to soften the apple chunks a bit.

 

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Strawberry Raisin Oatmeal Bowl

I love making oatmeal for a snack before dinner. Here is how I made this bowl:

  • 1/2 cup quick cooking oats
  • 3/4 cup water
  • 1 T slivered almonds
  • 1.5 T light brown sugar
  • 2 T raisins
  • 1 T unsweetened coconut flakes
  • 3/4 cup sliced strawberries (to make them sweeter, marinate them in white sugar for 5 minutes)
You can replace the strawberries with bananas or blueberries too!
You can replace the strawberries with bananas or blueberries too!

 

Almond Butter Flaxseed Protein Shake

I’ve been drinking the peanut butter chocolate protein smoothies too much, and I want to try something different. I created this recipe below. After adding the protein powder, I blended the smoothie for 2 full minutes to achieve a thick consistency.

Ingredients:

1 banana
1/2 cup Lactaid milk
1 tbsp almond butter
1/4 cup Quaker oats
1 scoop chocolate protein powder
2 tbsp flaxseed
1/2 cup ice

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