All content copyright Katrina Hall 2008 through 2025
I was browsing through the Cannelle et Vanille site last night , looking for recipes for our Izzie, who is again on a gluten-free diet. When I saw this recipe, I was so excited I had to make it instantly, even though it was 9 pm. I know Izzie loves cranberries, spices, nuts, and granola - unlike me, who still prefers warm oatmeal with apples.
But once the granola came out of the oven, it smelled so good I had to taste it.
I heated some milk, added a few slices of banana and a spoonful of that beautiful local honey over the granola, and let it soak for a few minutes - perfect on a chilly night or morning.
I did follow the recipe, but used less maple syrup and vanilla and no seeds at all. Check out her link above to see many other suggestions for ingredients. I'm already thinking of adding coconut for the next batch - or maybe mango! This is so fun:)
Here is my version:
Preheat oven to 325F.
You will need a baking sheet, ungreased
3 cups rolled oats
3/4 cup slivered almonds
3/4 cup pecan pieces
Place the oats and nuts in a large bowl.
In a small pan heat :
1/2 cup apple juice
1/4 cup plus 2 tablespoons maple syrup
1/4 cup coconut oil (mine was firm, so I packed the measuring cup)
1 1/2 teaspoons vanilla
1/2 teaspoon cinnamon
1 teaspoon kosher salt
Heat until the coconut oil has dissolved and the mixture is warm.
Pour the mixture over the oats and nuts and toss well, until the oats and nuts are coated evenly.
Spread on the baking sheet and bake for 40 minutes, turning the pan and stirring the granola 3 times so it bakes evenly.
Remove from oven and let cool completely before adding:
1 1/2 cups dried cranberries
Mix the cranberries in well and store in a large jar, making sure it is completely cooled.
30 degrees today and a nice day for a little walk . Coming back to the house I saw my pale pink geraniums waving from the living room window, very cheery on this overcast day. And some little critter has been out and about. Hope your day is wonderful!
January weather! Rain, snow, sleet and the foot or so of snow we have is frozen solid, but at least there is a snow cover so the garden plants are protected. As long as you keep up with the freeze and thaw cycle, sanding sometimes twice a day, it is walkable, even with a 3 year old.
With the bitter cold some days (-15), I lean more toward roasted chicken, roasted vegetables, and perhaps a fish chowder - sturdy winter food that warms me up more than a lighter soup. One of my new favorites is this roasted acorn squash, tinged with just a very slight sweetness from our local maple syrup. I make a marinade with ordinary olive oil and a little maple syrup to brush on the wedges that turns them a lovely golden brown, and adds a little more excitement to the somewhat plain but juicy squash; acorn squash is my very favorite of all the squashes.
To make:
Preheat oven to 350F.
Scrub your squash under cold water - this will get rid of any residue or dirt on the surface. No need to peel the squash, as it gets very tender during the roasting.
Carefully slice an acorn squash into wedges, then scoop the seeds out. I like thinner wedges, rather than the larger quarters, and they roast more quickly.
Place the wedges one side down on a parchment covered baking sheet.
Mix equal parts plain olive oil (not virgin olive oil, which can be bitter) and pure maple syrup in a small bowl and mix with a fork. I used 3 tablespoons olive oil and 3 tablespoons maple syrup for one small acorn squash. The mixture will emulsify and thicken.
Spoon or brush a small amount of marinade over each wedge, flip, then do the other side.
Bake for 25 minutes, then, using a spatula, turn over the wedges, brush with marinade, and bake another 15 minutes.
Remove to a platter and serve immediately. If you want a little more maple flavor, you can drizzle a teaspoon of pure maple syrup over the squash just before serving.
Hope you're enjoying winter, wherever you are!
