It’s Leftovers Club Day! For new readers, Leftovers Club is a group of food bloggers who ship leftovers of their newest creation to a partner on the first Thursday of every month. I cannot express how exciting it is to get baked goods in the mail. Two of my partners from previous months mailed me variations of granola for our exchange. I am almost positive that before this club the only variety of granola I had was in bar form, so I became obsessed with it pretty fast. How could you not when you get to try this carrot cake version from Healthy Delicious and this Cherry Almond one from Carrie over at Frugal Foodie Mama? I was such a big fan that I decided to make my own this month for our club’s only male member, Dan from Platter Talk.
Making granola is incredibly easy. Now that I have discovered this, you should expect more recipes similar to this one in the near future. This version is pretty standard except for the fact that it includes three kinds of “nut” – walnut, almonds, and coconut. It also contains locally grown honey. Back in high school people used to tell me I should try honey for my severe allergies — if you eat a tablespoon each day of honey grown from where you live, it significantly reduces your allergies. I ignored the suggestion until last year, and when I finally gave in and tried it I couldn’t believe how much it relieved the agony I endure in the spring. Honey still isn’t my favorite thing, but I will do anything to not suffer from the allergy induced asthma that is my life.
Recipe: Nutty Cinnamon Granola
Makes 15 servings
What You Need:
- 5 cups old-fashioned oats
- 3 tablespoons cinnamon
- 2 cups slivered almonds
- 1 cup walnuts
- 1/2 cup shredded coconut
- 1/2 cup honey
- 1/2 cup maple syrup
- 4 tablespoons butter
- 3 tablespoons EVOO
What To Do:
1. Pre-heat the oven to 325 F and line a cookie sheet with parchment paper.
2. In a large bowl, mix together all the dry ingredients.
3. In a small saucepan, combine the butter, oil, honey, and syrup until the butter melts completely.
4. Pour the mixture onto the dry ingredients and toss until it is evenly coated.
5. Spread the new mixture evenly onto the cookie sheet.
6. Bake for 40 minutes, gently stirring the mixture halfway through.
7. Let cool completely and then transfer to airtight containers.
Want to see what everyone else made for the club? Check out their links here:
Butterscotch Wedges – Platter Talk
Spiced Honey Cake – Take A Bite Out Of Boca
Overnight Oats – Let’s Get Peas A Chance
Speculoos Cookies – Eats Well With Others
Chewy Coconut Lemon Cookies – Food Ramblings
Mexican Chocolate Cookies – Cooking In Stilettos
Streulsed Carrot Bread – The Spiced Life
Spicy Gingersnaps – Meadows Cooks