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Posts Tagged ‘granola’

I am so pumped for this give away, guys. SO PUMPED!!

If you follow Wicked Vegan at all, you know one of my favorite places to get recipes/recipe inspiration is How Sweet It Is. This isn’t a vegan blog but Jessica Merchant creates such interesting food, takes such fun photos and is so entertaining that I don’t even care. Her recipes for strawberry margaritas is my most favorite recipe ever and has turned me into a giant margarita snob.  I’m not sure what that says about me that out of all her recipes, my favorite is a margarita…

Anyway, when I found out she was releasing a book, I knew I had to pick up a copy! Thankfully, I’m back from Australia or things would have gotten ugly. AND, not only do I have a copy but one lucky reader can win a copy too!!! Just leave a comment below and I will randomly pick a winner on Friday when I officially post a review of the cook book (spoiler: I love it).

seriously delish

I know I’m sort of doing things backwards here but following convention is boring. So instead, I will give you a teaser recipe from the book, Oatmeal Cookie Granola. This granola is addicting and because I refuse to buy boxed cereal even though I love it, I’ve sort of just been eating this with fruit and milk in a bowl. You could get fancy and make it into a vegan parfait, maybe top off some oatmeal with it but seriously bowl + milk + this granola = total awesomeness.

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Oatmeal Cookie Granola
from Seriously Delish by Jessica Merchant, released here with permission.

makes about 4 cups
time: 1 hour (includes cooling time)

  • 2 1/4 cups old-fashioned rolled oats
  • 1 cup sliced almonds
  • 1/2 cup ground flaxseed
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup honey (I used maple syrup to make it vegan)
  • 2 tablespoons unsalted butter, browned (I used 2 tablespoons of melted Earth Balance. Leave a comment below if you have had success browning vegan butter)
  • 2 tablespoons coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup miniature chocolate chips (I used the Enjoy Life Mini Chocolate chips)

1. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the oats, almonds, flaxseeds, brown sugar, cinnamon and salt.

3. Heat a small saucepan over low heat and add the honey (or maple syrup), brown butter (or melted Earth Balance), coconut oil, and vanilla extract. Stir until the liquid is warm and the ingredients have melted together. Remove the pan from the heat and pour the mixture over the oats. Stir it with a large spoon to coat and bring the mixture together. Spread it evenly over the parchment-covered baking sheet.

4. Bake for 10 minutes, then use a spatula to toss the granola. Bake for 10 minutes more and then toss again. Bake for an additional 10 minutes, tossing twice during the cooking time. Remove the pan from the oven and let cool for 5 minutes. Sprinkle the chocolate chips over the granola and lightly toss. Let the granola cool completely on the baking sheet.

Notes from the book: Allowing the granola to cool before storing it is the key to getting granola “clumps”. to help the clumping process, you can squeeze together handfuls of the granola once or twice during the cooling process. Store in a sealed bag or container for up to 1 week.

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Now, leave a comment below letting me know you are interested in winning the cookbook. I will announce the winner on Friday. And tune in tomorrow and Friday for another recipe and an official review. Also, if you are a fan of How Sweet It Is, Jessica is doing a book tour to promote Seriously Delish. You can get the deets here. Maybe I’ll see you at the Boston signing!

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I cannot believe that it has been two months since I posted somethings!! My only excuse is that this summer has been I-N-S-A-N-E!

So far I have:

– Quit my job

– Moved out of my apartment of five years in Brighton to new digs across the river

– Went to the Bahamas

– Acquired myself one of those boyfriend things that everyone is always talking about

– and am planning a (temporary) move to Australia!! (more on that later)

Like I said, insane! All have been really positive changes that I’ve been needing to make for a while but I probably could have spaced them out a little bit instead of doing everything in a month. What can I say? I got a little bit enthusiastic!

Last week was the first week I was unemployed and moved into my new apartment. I have to say, I LOVE it. I love sitting down each night and making a to-do list for the next day and then having time to check everything off the next day (ok, that’s a lie. I’ve had ‘Exercise’ on my list every day and somehow, keep forgetting to do that one…). I love having a full day ahead of me to bake and cook and try new recipes. I love being able to work on my new apartment, one little project at a time (wait until you see my coffee nook! Also, what did people do without pinterest??). Oddly enough, I just feel really productive without a job! I’m sure this will eventually fade and may possibly be replaced by boredom but for now, I’m loving it.

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Last week was the first time in what felt like forever that I was excited to step into the kitchen. Most of this summer has been a struggle to carve out time to eat, let alone cook. When I did, it was rushed and often the results weren’t as good as I was hoping for because I was doing 10 other things while cooking.

The first thing that I made last week was this granola. My mom made it for me first and I loved it! I made it the second time and forgot the cinnamon (see! That’s what happens when you do 10 other things!) but it was still delicious.

DSC_2497Almond Granola
recipe came from my Mom but there was no source information. Let me know if it’s your recipe.

Makes 8 cups.

  • 1/2 c. of honey (or maple syrup. I used my Dad’s honey so I knew it was cool)
  • 1/2 c. of canola oil
  • 1 TBSP of Almond Extract
  • 2 tsp of ground cinnamon
  • 4 c. of old-fashioned rolled oats
  • 1/2 c. of sliced almonds (I had whole almonds and just ran my knife through. I actually really liked have a few larger pieces)
  • 1/2 c. chopped pecans (or walnuts)
  • 1/2 c. sweetened flaked coconut
  • 1/2 c. roasted sunflower seeds
  • 1/4 c. pepita seeds
  • 1 cup of sweetened dried cranberries

Preheat oven to 325 degrees F. Line Cookie Pan with Parchment Paper. Combine honey, canola oil, almond extract and cinnamon in a small saucepan over medium heat. Cook, stirring until mixture begins to bubble; set aside.

In large bowl, combine oats, almonds, walnuts, coconut, sunflower and pumpkin seeds. Slowly pour warm honey mixture over oat mixture; mix to coat. Spread granola mixture evenly into prepared pan.

Bake 17-20 minutes or until golden brown, stirring every 5 minutes. Remove from oven; cool completely. Stir in cranberries. Store granola in airtight container at room temperature for up to 1 month.

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I’ve been eating this with fresh fruit and almond milk (this morning I had it with a banana and a fresh peach from my Dad’s trees) or I’ll have it over some vegan vanilla ice cream with honey. Basically, I just can’t get enough of this stuff!

Ok, off to run more errands and check more things of todays To-Do list. Let’s see if I can actually get ‘Exercise’ checked off today, shall we??

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Do you know what I am doing now? I’m curled up under my comforter, snuggled up to my favorite pillow and teddy bear and typing this side ways with one hand. I’m too comfy to get up!! I don’t want to go to work today! “I have the measles and the mumps; a gash, a rash and purple bumps; my mouth is wet, my throat is dry. I’m going blind in my right eye. My tonsils are as big as rocks, I’ve counted sixteen chicken pox” Anyone know where that’s from??

Do you know what I did yesterday during my lunch break? I was on Etsy looking up halloween decorations. Yeap, halloween decorations. As in the holiday that is almost three months away! I blame DSW for sending me their fall boots email too early. I’ve told myself I can’t start buying halloween stuff until the first day of fall…ok, maybe Sept 1. We’ll see how my will power is…

Do you know what I did Sunday? I went grocery shopping and bought things to make this week. More specifically, I bought ingredients to make 3 different breakfasts and one meal. hmm… last time I checked, there was really only time for one breakfast in the day, not three! What am I going to do with stuff to make 3 breakfasts all week??

The answer to that- breakfast for lunch! So yeah…sorry for the two back-to-back breakfast posts…

Roasted Blueberry Coconut Quinoa Parfait
veganized from How Sweet Eats
makes 4 parfaits

  • 1 1/2 pints fresh blueberries
  • 1 cup uncooked quinoa, rinsed
  • 2 cups light canned coconut milk (1 can has about 1.5 cups so I just used that)
  • 2 tablespoons unsweetened flaked coconut
  • 2 pinches of salt
  • 24 oz vanilla vegan yogurt (aka, 4 individual containers)

Preheat oven to 350 degrees F. Place blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 20 minutes, or until berries start to burst. (At this time, if you don’t have granola or didn’t make it prior to, mix up the coconut granola recipe below and bake it at the same time, on the upper rack.) Remove both and set side.

While blueberries and granola are baking, add quinoa and coconut milk to a saucepan along with another pinch of salt and the coconut flakes. Bring mixture to a boil, then reduce to a simmer and cover, cooking for 15 minutes. Fluff with a fork.

When ready, assemble parfaits with layers of yogurt, roasted blueberries, coconut quinoa and granola. YUM! Or, if you are bringing this to work or on the go, assemble the parfait but leave out the granola. Leave enough room at the top so  you can add the layer of granola when you are about to eat it, that way it doesn’t get soggy.

Easy Coconut Granola

  • 1 cup old-fashioned oats
  • 1 cup unsweetened, flaked coconut
  • 3 TBSP maple syrup
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 3 tablespoons coconut oil, measured in solid form
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil

In a large bowl, combine oats, coconut, cinnamon and salt. Melt coconut oil and add it to the oats, along with maple syrup and vanilla, and stir thoroughly to moisten. Spread on a baking sheet and bake for 20-25 minutes, tossing every 5 minutes. Remove and let sit for about 10 minutes to get crumbly.

How Sweet Eats is one of my favorite blogs, hands down. It definitely isn’t vegan, though. So when she makes something that I can easily adapt, I get super excited! This breakfast was delicious!

Now…I should probably get out of bed. There’s that little thing called work that pays for this food hobby of mine. I should probably make an appearance there…

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