Saturday, February 12, 2011

My Favorite Granola Recipe

I'm certainly not a lady that feels she has to make every last thing from scratch (and don't worry I won't put that pressure on you either), but I do enjoy some homemade granola now and again. I have been looking for a granola recipe for over a year that I really like. I've tried at least 10 recipes, none of which hit the spot. My friend Sydney brought me over a sample of the recipe she uses and I loved it! Thought I'd share!

Sydney's Homemade Granola


  • 3 cups of old fashioned rolled oats
  • ½ cup of walnuts roughly chopped
  • ½ cup of almonds roughly chopped
  • ½ cup of pecans roughly chopped
  • ¼ tsp of cinnamon
  • ¼ tsp of salt
  • ½ cup of real maple syrup
  • ½ cup of dried cranberries optional


    • Preheat oven to 350 degrees.
    • Mix all of the ingredients so everything is coated.
    • Spray baking sheet (use one with sides).
    • Layer granola evenly on baking sheet.
    • Bake for 20 minutes, stirring every 5 minutes.
    • Cool for 20-30 minutes (until cool to the touch) before storing.
    • Store in an airtight container.
    • Yields (9) ½ cup servings.

      Pumpkin Chocolate Chip Loaf

      The other day Joel and I were in the mood for some tasty goodness  and so I whipped up this easy "bread" (it's a lot more like cake, lets face it). It turned out simply divine... mmm... mmm... good! I found it on the food blog Dinner with Julie.
      Pumpkin Chocolate Chip Loaf
      • 2 cups all-purpose flour
      • 1 cup sugar (white or brown)
      • 1 1/2 tsp. cinnamon
      • 1/2 tsp. ground ginger
      • 1 tsp. baking powder
      • 1 tsp. baking soda
      • 1/4 tsp. salt
      • 1 cup pumpkin puree
      • 1/2 cup canola oil
      • 1/2 cup buttermilk, thin plain yogurt or milk
      • 3 large eggs
      • 1 tsp. vanilla
      • 1/2-1 cup chocolate chips, chopped walnuts or pecans, or a combination

      • Preheat oven to 350°F. Spray a 9″x5″ loaf pan with nonstick spray.
      • In a large bowl, mix the flour, sugar, spices, baking powder, baking soda and salt. 
      • In another bowl, whisk together the pumpkin, oil, milk, eggs and vanilla.
      • Add the wet ingredients to the dry along with a few handfuls of chocolate chips and/or nuts, if you’re so inclined, and stir just until the batter comes together. 
      • Scrape into the prepared pan and bake for an hour, until the top is cracked and springy to the touch.