Granola

My mom used to make granola when I was growing up.  But her recipe made such a HUGE amount, that til we finished it, we didn't want anymore.  This recipe is a much more manageable size, and it can easily be altered to your tastes.

Here's what you'll need:
2/3 c brown sugar
1/3 c honey
1/3 c maple syrup
2 TBSP molasses
1 tsp vanilla
1 tsp cinnamon
pinch of salt
4 c oats
1 c wheat germ
1 c coconut
1/2 c Pepita (green pumpkin seeds)
1/2 c flax seeds
1/4 c sesame seeds
1 c raisins
1/2 c craisins
1 c walnuts or almonds, chopped

Preheat over to 275.  Grease large sheet pan.  Set aside.

Combine the first 7 ingredients in a small sauce pan.  Bring to a boil.  Reduce to simmer and cook 5 minutes.

Combine the remaining ingredients in a large bowl.  Stirring well to combine.

Carefully pour the hot mixture over the oat mixture.  Stir well to coat all the ingredients.

Spread the granola on the prepared sheet pan.  Spread into an even layer.

Bake at 275 for 30 minutes, until it's lightly browned.  Set on a wire rack to cool.  Stir a few times as it cools to break up any large pieces.

When completely cool, transfer into an airtight container or zip top bags.  I keep mine in the freezer, and just sprinkle it on what I want, usually yogurt, but also as a cereal with milk.  Makes (about) 3 quarts.

Enjoy!

White Chocolate-Cranberry Baked Oatmeal

Hearty breakfasts are a must once the winter's cold sets in. I used to live on cream of wheat.  It was warming and delicious.  And full of gluten.  Then I discovered baked oatmeal. I can make a pan at the beginning of the week, and breakfast is ready for the rest of the week.  This version is sweet and crunchy, made extra rich by the addition of white chocolate chips.

Here's what you'll need:
2 eggs, beaten
1 c milk
1/2 c vegetable oil
1 c brown sugar
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp vanilla
3 c oats (I use old fashioned for more fiber)
1 c dried cranberries, divided
1/2 c white chocolate chips
1/2 c almonds, chopped

Heat oven to 350.  Grease an 9x11" or 10" square baking dish.

Whisk together the eggs, milk, oil, sugar and seasonings together in a large mixing bowl.  Stir in the oats, 3/4 c cranberries and chocolate chips.

Pour into the prepared dish.  Sprinkle with the remaining cranberries and the almonds.

Bake for 25 minutes, or until the center is set.  Serve warm, with milk.
Cover the rest with plastic wrap and keep in the fridge for up to one week.  I pour the milk on each serving before I microwave it.

Enjoy!

Chunky Cookies

I LOVE these cookies!  They're loaded with peanut butter and chocolate chips which, I believe, makes most things better.  They're high in protein and fiber, which makes them health food, right?

Here's what you'll need:
1 1/2 c chunky peanut butter
1/2 c butter, room temp
1 c brown sugar
1 c sugar
3 eggs, room temp
1/2 tsp vanilla
2 tsp baking soda
4 1/2 c oatmeal (I use old fashioned)

1 c chocolate chips

In a large mixing bowl, cream the peanut butter, butter and sugars until light and fluffy, about 5 minutes. There should not be any gritty feel from the sugar when you rub it between your fingers.

Beat in eggs, vanilla and baking soda until well mixed.

Place the oats in a large bowl.  This makes it easier to get them well incorporated.  You can use your mixer, if you want, but I was making a double batch, so this was easier for me.

Add half of the peanut butter mixture and stir until the oats are combined.

Add the rest of the peanut butter and stir until all the oats are incorporated.  Add the chocolate chips and mix well.

Cover the bowl with plastic wrap and chill at least 2 hours.

When ready to bake, preheat oven to 350.  Scoop cookies onto sheets, leaving 2 inches between them.

Bake 12-14 minutes, until they are browned, but still a little soft in the center.  They will firm up as they cool. Let rest on the cookie sheets for 2 minutes before removing them.

Makes about 6 dozen.

Enjoy!

Simple Streusel (Apple crisp)

I discovered streusel topping when I was about 10 years old.  Our family was at a friend's house for dinner, and the mother was mashing something in a bowl with her hands.  That was one thing that did not happen at my house!  She put it on an apple pie, and I have been making it ever since.  It's great on muffins, fruit pies and fruit crisps.  The possibilities are endless!

What you'll need:
2 c oats
1 c flour
1 c packed brown sugar
2 tsp cinnamon
1/4 tsp salt
12 TBLS butter, cubed & room temp

Combine the dry ingredients in a mixing bowl.

Whisk them all together, then add the cubed butter.

Cut the butter in with a pastry blender, two forks, or... your hands!  Actually, the hands work the best.  I know, I'm not big on having dirty hands, but the pastry cutter just doesn't work so well in this case.  Get your hands in there, squeezing the butter into the oat mixture until it's all blended, but still has some small bits of butter.

Now, put your wonderful streusel into a zip top bag or air-tight container.  It will keep fresh in your freezer for about 3 months.  Since I know you're dying to try it, though, here's a simple apple crisp.

Place 4 cups of peeled, cored apples in a greased 9 inch pan.  I lie a blend of apples, so I usually use granny smith (tart), honey crisp (sweet), and a Rome or Macintosh (great melt ability).

Spread about 1 cup of your streusel mix, evenly, over the top.  Bake at 350 for 30-40 minutes, until the apples are tender and the topping is golden brown and crisp.

This is delicious right out of the oven or at room temperature.  Whipped cream or ice cream make it an extra special treat.  Enjoy!