Feelin' crunchy

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