This weekend was our first taste of autumn. We went for a run in the woods looking for five features of fall (and yes, in April we sought seven signs of spring because we are alliteration nerds). My favorites: squirrels gathering nuts, a Japanese maple in brilliant display, and the cool breeze by the water. It was all I needed to turn on the oven and get some cinnamon baking. Inspired by my new find, gluten free oats (!), I decided to try my hand at granola.
This one is peanut-buttery and perfect for studying. I'm a crunchy snacker when I have papers to write, so this treat was gone a little too fast :) I hope you enjoy!
Study Break Granola
1. Preheat oven to 275
2. Toast on a baking sheet for 5-10 minutes, careful not to burn:
1/4 c each: sunflower seeds, chopped walnuts, and almonds
3. Melt together over low heat in a small saucepan:
1/4 c. crunchy peanut butter
1/4 c. honey
2 1/2 T canola oil
1 tsp. vanilla extract
4. In a large bowl, combine toasted nuts and seeds with:
1 1/4 c. GF oats
1/4 c coconut flakes
1/4 c ground flax seeds
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
5. Add wet to dry and combine well.
6. Spread onto jelly roll pan and bake about 30 minutes, turning every 10-15 minutes to prevent burning.
7. Remove from oven when golden and toasty and let cool at least 20 minutes while it firms up.
Happy munching
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