I love making homemade granola! Simple and fun, it’s a great way to use up leftover ingredients and makes a healthy, filling breakfast or snack. My granola recipes tend to end up in my Midnight Baker blog series because I always end up turning the oven on around midnight, and this time was no exception! I was inspired to create this granola after I pureed some fresh pumpkin. I decided to use the pumpkin seeds to add some crunch, and they are also high in zinc and magnesium which support your immune system and heart. Plus, any reason to use pumpkin spice is a good one! Sweet, chewy and full of good nutrients this pumpkin granola is a hearty fall breakfast and will make your home smell like pumpkin pie!
In a large bowl, combine the oats, nuts, seed, pumpkin spice and sea salt. In a separate bowl, combine honey, maple syrup and coconut oil. Combine both mixtures and pour onto a parchment paper lined baking sheet.
Bake for 1 hour tossing every 15 minutes until granola is no longer wet and is golden brown.
Remove from oven and cool on wire rack.
Cool and serve over Greek Yogurt with a swirl of raw honey or with almond milk.
Store in an airtight container at room temperature for up to a month.
Martha Stewart’s Thin & Crisp Chocolate Chip Cookies
During this quest for the perfect chocolate chip cookie, one must ask themselves a very important question: Chewy or Crispy? I always thought without a doubt that chewy was the only way to go but after I tried Martha’s Thin and Crispy cookies I feel a little torn between the two options. Her cookies are perfectly light and buttery, making them very addictive! The cookies in this photo turned out a little square because I didn’t have time to bake a third batch. But I actually quite like the shape, and the result was a larger cookie so whose to complain?
yield Makes about 3 dozen
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
QUEST COOKIE RATING – 8.5 – [10 = perfect — 1 = would not make again]
Homemade Quinoa Granola. Bowl by Clayshapes on etsy.
I’ve come to realize that I often end up baking at midnight. There must be something about the witching hour that awakens my inner creative beast and unleashes the baker and writer within. Some people take a bath or read before bedtime, I bake cookies or reach for a notepad. This would also explain why I cannot for the life of me wake up before 8am in the morning! In any case, here is the first in a series of recipes by yours truly: The Midnight Baker.
I always knew that homemade granola was easy and tasty, but I just never gotten around to making it, until last night. When the clock struck midnight I felt the time was right to whip up a healthy batch. I’m obsessed with peanuts, so I threw those in and and I added quinoa for some crunch inspired by Jillian Michaels’ Quinoa Crunch. I’m hooked on this snack now though, so I’m sure there will be many more late night variations to come!
The Midnight Baker: Homemade Quinoa Granola with Apple, Almonds & Peanuts
Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
Yield: 10 servings (half cup per serving)
Calories per serving: 328
2 cups wheat free rolled oats
1 apple, dried/dehydrated and finely cubed
1/2 cup slivered almonds
1/2 cup raw unsalted peanuts, finely chopped
1/2 cup shredded sweet coconut
1/4 cup dry organic quinoa
1/4 cup dark brown sugar
3 tablespoons maple syrup
3 tablespoons coconut oil
2 tablespoons raw honey, just melted (2o seconds in the microwave)
2 tablespoons apple butter
1 tablespoon cinnamon
1 tablespoon maple extract
3/4 teaspoons sea salt
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, brown sugar and cinnamon. In a separate bowl, combine maple syrup, coconut oil, honey, apple butter, maple extract, quinoa and salt. Combine both mixtures and pour onto two stick free baking sheets. Bake for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Check at 1 hour mark.
Remove from oven and transfer into a large bowl. Add dried apple and mix until evenly distributed. Cool and serve over Greek Yogurt with a swirl of raw honey or with unsweetened almond milk. Store in an air tight container at room temperature for up to a month.