Homemade Granola

I have to admit, I haven't been this excited about a recipe in awhile. So excited, in fact, that I have tested it a number of times over the past few weeks in order to make sure it is the best it can be. If you have never tried homemade granola, you should. It is definitely different than the hard, crunchy stuff that's been sitting on your grocer's shelf for who knows how long. The texture is softer and the taste is fresher. Plus, another nice aspect of this recipe is that you can substitute other fruits or nuts if you want. You might even want to try adding mini chocolate chips once it cools. Also, when I am making it just for me, I cut the recipe in half. Anyways, I hope you enjoy it as much as I have...

Cinnamon Raisin Pecan Granola

Ingredients

* 4 cups old-fashioned rolled oats
* 2 cups sweetened, shredded coconut
* 2 cups chopped pecans
* 1 1/2 cups raisins
* 1/3 cup vegetable oil
* 1/2 cup good honey
* 2 teaspoons ground cinnamon

Directions

Preheat the oven to 300 degrees F.

Toss the oats, coconut, and pecans together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 15 mins. Add the raisins at the end and stir. Cook 5 mins longer but watch that it doesn't burn. You want it to turn a light brown.

Remove the granola from the oven and allow to cool, stirring occasionally. Keep in mind that it will continue to cook after it has been removed from the oven. Store the cooled granola in an airtight container.

Breakfast or a Tasty Snack?

So, I have had a can of pumpkin in my pantry for a couple months and have been wondering what to do with it. Then, last night I was getting a craving for something sweet and remembered that lonely can. This recipe is definitely sweet but seems healthy, so you don't have to feel too guilty about indulging. I think this would be a great recipe to serve at a brunch, but I like them as an anytime snack!

Pumpkin Chocolate Chip Muffins

1 1/2 cups (195 grams) all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup (75 grams) solid packed, canned pumpkin puree

1 cup (175 grams) semisweet chocolate chips


Preheat oven to 350 degrees F. Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl, sift together the flour, baking soda, ground spices, and salt.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Then alternately add one-third of the flour mixture and one half of the pumpkin puree, mixing after each addition. Begin and end with the flour mixture. Fold in the chocolate chips.

Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.

Makes 12 regular-sized muffins.