Madison's Power Granola

Madison's Power Granola

Monday, June 25, 2018

I've always been a huge Granola fan. I think it is because it is an easy breakfast or snack, its healthy, and there are a handful of different ways you can eat it. Recently I started making granola for my family, whipping up a batch about once a week. I love to eat it with greek yogurt, doused with almond milk, or even over ice cream (non daily ice cream of course). Since I have been making it so much I thought I would share my recipe with you in case you want to try it out for yourself. 

When I was creating this recipe I wanted something that had a lot of natural nutrients, fiber, and a bit of protein so this granola is full of options and variations when making it. 

INGREDIENTS:

• 4 Cups rolled oats 
• 2 Cups Fruit/Nut Trail Mix (I use one that has walnuts, almonds, pumpkin seeds, raisins, and cranberries) 
• 1/2 Cup Chia Seeds
• 1 Tbsp Cinnamon
• 2 Cups Almonds; salted or unsalted (I use whole almonds and crush them myself but you could used slice)
• 1 Cup Honey (melted) 
• 1 Cup oil (olive, coconut, canola, etc.)
• 1 Tbsp vanilla 

EXTRA POWER INGREDIENTS (not pictured in this batch)

• 1 Cup Quinoa (uncooked)
• 1/2 Flax flakes 
• Extra pumpkin seeds

STEPS:

1. Preheat oven to 320 degrees
2. Measure out your 2 cups of almonds and pour them into a large ziplock bag to crush until nearly every almond is broken down. You can also opt for using sliced almonds. 
3. Measure your rolled oats and pour into a large mixing bowl. 
4. Measure the rest of your dry ingredients (all that you choose to include) and pour them all into the large mixing bowl with the rolled oats. After all the dry ingredients are together briefly mix them together until they are no longer separated. 
5. Measure your 1 Cup of honey out and put in a glass measuring cup or microwave safe bowl to melt until an liquid/oil like consistency. Microwave in short 5-10 second intervals. Once melted carefully remove from the microwave with hot pads, pour 1 Tbsp into the hot honey, mix, and pour into large mixing bowl. 
6. Measure 1 Cup of desired oil and pour into large mixing bowl along with everything else. 
7. Once all the ingredients are in the mixing bowl, grab a plastic or silicon spatula and thoroughly mix together. The mixture should start to stick and clump together. If it still seems dry and a bit crumbly you can add another 1/2 cup oil or honey. 
8. After everything is mixed together pour onto two large lipped cookie sheets or pans and place in the oven. The granola will cook for about 40 minutes (or longer until golden brown), however check it every 10-20 minutes to make sure the sides are not getting stuck or burned. Do not stir. 
9. After the 40 minutes are up, carefully remove the pans from the oven with a hot pad and set aside to cool. Once the pans are fully cool (15-20 minutes) you will use a plastic or metal spatula to scrape the granola off the pans and crumble it together. The granola should clump together in some sections and be crumbly in others. 
10. Store in a large plastic container with a lid or a serial dispenser. Enjoy over Greek ice cream, with almond milk, or to top off your favorite ice cream. 
11. Stays fresh in a sealed container for up to two weeks. 

Enjoy!

-Madison

In The Kitchen: Pumpkin Chocolate Chip Muffins

In The Kitchen: Pumpkin Chocolate Chip Muffins

Monday, October 16, 2017

Fall in our house means Chocolate Chip Muffins!! Starting September 1st my mom heads to the kitchen to make the first batch of many Chocolate Chip Muffins that we will consume throughout the fall. We have them for breakfast, grab them for a snack, munch on them throughout the day, or even sneak into the kitchen to grab one for a midnight snack. Fall means all things PUMPKIN for me especially and you wouldn't believe the incredible pairing of pumpkin + chocolate:) 

Since Pumpkin Chocolate Chip muffins are my favorite fall treat and make fall that extra sweet I thought I would share the easy and delicious recipe with you so that you can taste them for yourself!

INGREDIENTS:

3 1/2 Cups Flour

2 tsp. Baking Soda

1 1/2 tsp. Salt

2 tsp. Cinnamon 

1 tsp. Nutmeg

3 Cups sugar

1 Cup Vegetable Oil

4 Eggs

2 Cups Canned or Pure Pumpkin 

1 1/2 - 2 Cups of Semi-Sweet Chocolate Chips 

DIRECTIONS:

**Preheat oven to 350 Degrees**

1) Before you start, grab a cup of coffee, Pumpkin spice, cider, or fall flavored tea, put on your favorite fall tunes, open a window, grab an apron and get ready to bake!

2) Start by first sifting your dry ingredients (flour, salt, soda,sugar and spices) together into a large bowl.

3) In a separate bowl or mixer, mix the pumpkin, water, oil and eggs together.

4) Carefully pour your dry mixture into your pumpkin mixture in three small amounts...if you pour it all at once be ready for December in a full on blizzard of flour snow:)

5) If you choose to make muffins, spray your muffin pans with non stick spray (or you can use muffins papers), use a mechanical ice cream scoop for the perfect measurement, and scoop the batter into each tray section. This recipe makes around 4 dozen muffins.

6) Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. TIP: I learned a baking tip for checking cupcakes and muffins from a baker at a shop once, and the best way to test if muffins or cupcakes are cooked and ready is whether or not they float back up after you press on the center. So if you open the oven and lightly press on a muffin and it floats back up it is READY! 

7) Cool the muffins on a cooling rack and remove from the pan when they are somewhat cool. 

8) Serve warm with a cold glass of milk! 

If you try out the recipe let me know what you think or tag me if you share it on social media! Hope you enjoy these delectable fall muffins as much as I do. 

Have you made pumpkin chocolate chip muffins before?

What is your favorite fall treat?

-Madison