Tag Archives: granola

Canadian Snack Reviews: Cereal, Cookies, and My Arch-Nemesis

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I’m writing this from the plane somewhere between Minneapolis–Saint Paul and California. I could tell you that my departure gate at MSP offered a squillion iPads for use before boarding, or that I giggled loudly when a man with a very unfortunate last name was called over the loudspeaker (the opposite of low followed by the male gender, if you must know), but really what I need to say is this:

I think I’ve found my arch-nemesis. She is sitting next to me right now. For the past three hours, I’ve been flinching instinctively away from her knitting needles as they fly at my eyes, and she’s been giving me sidelong glares as I steadily munch my way through an entire block of Lindt 90%, a muffin, a bag of carrots and sugar snap peas, three cookies, and quite a few ginger chews to boot.

With that off my chest, why don’t we take a last (for now) look at some of the Canadian snacks I’ve had the [mis]fortune of eating lately?

Nature's Path Coconut Chia GranolaI’m not sure why, being ambivalent towards coconut, I bought Nature’s Path Organic Coconut Chia Granola. It may have had something to do with the words “new” and “chia”.

Nature's Path Coconut Chia GranolaThe granola was pleasant, and proved even tastier when mixed with cacao nibs, but I still like my homemade granolas better.

Dutch dropjesThe brilliant Kristy gave me a packet of dropjes from Amsterdam a few months ago, and, as someone who hated licorice until trying licorice gelato in Florence, I found my mind blown by the perplexingly delicious salty-sweet-anise flavour of the salted licorice bites.

IMG_0957WE WILL NEVER SPEAK OF THESE AGAIN.

Pacoquita peanut treatsThe wonderful M, whose room I’ve been subletting, returned to Toronto in March with a plethora of South American goodies. I couldn’t read the packaging of these Pacoquitas…

Pacoquita peanut treats…but golly, they were good. Made from peanuts and sugar, they were so delicate, so crumbly-melt-in-the-mouth, so peanutty-sweet, so good.

Loblaws Spring CookiesI saw these Spring Cookies in Loblaws a few weeks ago. I didn’t buy them out of protest because it was still snowing that day.

Peanut Butter CheeriosPeanut Butter Cheerios taste even better when they’re in French. (Also, I meant to make rice krispie treats with these, but I got distracted by eating them by the handful.)

President's Choice Cheery Topped New York CheesecakeMea culpa.

President's Choice Cheery Topped New York CheesecakeI’d been suffering a mega-cheesecake craving for months, a craving for the densest, tangiest, sticks-to-the-roof-of-your-mouth New York baked cheesecake, for months.

So, in December, I bought myself a entire frozen cheesecake from a No Frills store.

President's Choice Cheery Topped New York CheesecakeIt wasn’t very good. It made my lactard soul hurt.

But I ate the whole thing anyway, because that’s what you do when you’re on a budget and you stupidly “splurge” on an entire frozen cheesecake.

Criminey! I swear the needle almost got me that time. If the next time you see me I’m wearing an eye-patch like a pirate, you’ll know why.

Jewelled Maple Pear Granola, Redux

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Jewelled Maple Coconut Pear Cherry GranolaBreathe.

Pottering in my parents’ kitchen, nuts toasting, sugar pillowing up into glossy meringue, singing Baby Mine from Dumbo and wishing that a baby giraffe tied up in a bundle would miraculously drift through my window too.

Breathe.

Counting down the minutes for the coffee to infuse, carefully placing three different types of chocolate into three different bowls for Mama Wayfaring Chocolate (chilli), Papa Wayfaring Chocolate (fancy fruit and nut), and me (whatever remains after reviewing).

Jewelled Maple Coconut Granola

Waking up to quiet and solitude while the housemate is away, making a soft cocoon of cascading covers with my nose peeking out, and reading myself into another world.

Breathe.

Biting my lip, closing my eyes, and standing veryveryvery still to hold back the crying. Or shaking my hands and jumping up and down, quicklyquickly.

Breathe.

Cradling a toasted English Muffin, tahini and rhubarb jam melting on top.

Jewelled Maple Coconut Pear GranolaOverflowing gratitude for the friends who pop up just when I need it, offering words that make my heart soar, words of advice and support and love, words beyond words.

Breathe.

Making a new version of my Jewelled Maple and Coconut Granola, and finding that using coconut oil, a teaspoon of cinnamon, glossy plump dried pears, and tart ruby dried cherries makes the granola taste better than ever before.

Breathe.

Fall in Monticello

Crazy-Good Chocolate Granola with Cacao Nibs, Almonds, and Cherries

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Chocolate Cacao Nib GranolaI have of late, but wherefore I know not, lost all my granola mirth.

Don’t get me wrong; I still adore my Spiced Fig, Pepita, and Molasses Granola of Your Dreams, my Jewelled Cranberry and Coconut Granola, and my hyperbolically-best-ever Maple Tahini Coconut Granola.

Last weekend, though, I didn’t want to make any of those granolas. I wanted something new, something vibrant, something deeply enticing that would straddle the fence between A-Bit-Like-Dessert-If-You-Squint and Conventionally-Breakfast-Appropriate.

Chocolate Cacao Nib GranolaSo I made Chocolate Granola with Cacao Nibs, Almonds, and Cherries. And it was crazy-good.

I researched a few chocolate granola recipes online but didn’t like how they all included actual chocolate in the ingredients. I wanted something deeply chocolate-y but not too sweet, something that made use of earthy, rich cacao nibs and cocoa powder for its flavour.

I wanted oomph, not cloying. I wanted crisp and nutty, not sickly. I wanted sweetness from dried fruit and just a little brown sugar and honey (or agave/maple) to balance the cocoa’s bitter edge. What can I say? I’m a woman of the modern age. I want it all.

Chocolate Cacao Nib GranolaI very rarely make chocolate-based treats or desserts. That said, this granola has won my vote and everlasting affection. It’s so very very crispy, so very very moreish, so very very mirth-worthy. Wait, what’s that other Hamlet reference that applies here? Oh, right:

“And then it started like a guilty thing / Upon a fearful summons / Caught eating handfuls of chocolate granola at 11pm in the kitchen.”

Crazy-Good Chocolate Granola with Cacao Nibs and Almonds

  • 3 cups (270g) rolled oats
  • 1 cup (120g) slivered almonds
  • 1/2 cup (60g) sunflower seeds
  • 1/4 cup cacao nibs
  • 1/4 cup cocoa powder
  • 1/4 cup brown sugar, firmly packed
  • 1/4 cup honey (I used Manuka honey, ‘cause I’m fancy like that. Agave or maple work for a vegan version)
  • 1/3 cup canola oil
  • a few pinches of salt
  • 1/2 cup raisins
  • 3/4 cup dried cherries
  1. Preheat oven to 150°C (300°F).
  2. In a large bowl, mix the oats, almonds, sunflower seeds and cacao nibs together. In a smaller bowl, whisk together the cocoa powder, sugar, honey, oil, and salt. This will make a very, very thick mixture, so don’t fear it. Embrace it.
  3. Mix the wet mix into the dry, stirring vigorously to make sure it’s all mixed through.
  4. Pour the granola mixture onto one or two baking trays, then bake for about an hour, stirring every twenty minutes. (I only had one baking tray so baked the mixture for 1 hour and 20 minutes.)
  5. Stir in the dried fruit and bake for five minutes more, although this part is probably completely unnecessary. You could certainly just stir in the dried fruit and be done. Your call. Also, don’t stress if the granola still seems a little bit wet straight out of the oven; as soon as it cools down, it because stupendously crispy and SO DELICIOUS CAPITALS NECESSARY.

Question Time: Do you have a favourite Shakespeare play? No, Shakespeare In Love doesn’t count. I simply cannot enjoy that movie.

Sending this through to Allergy-Friendly Lunchbox Love.

Maple Coconut Tahini Granola, or The Best Granola Yet

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Vegan Maple Coconut Tahini Granola, Best Granola EverI know that my posts of late have been rather verbose (by the by, thank you so much for your incredible responses to yesterday’s post). As a result, I’ll try keep to today’s short-and-sweet for you.

1. This vegan Maple Coconut Tahini Granola is quite possibly the best granola I’ve ever made (although I’ll always have a soft spot for The Tall, Dark, and Handsome Granola of Your Dreams, aka my Spiced Fig, Pepita, and Molasses Granola).

2. It’s sweet but not-too-sweet, as the tahini, sesame and sunflower seeds, and dried fruit contribute a rich depth that nicely balances out the floral maple syrup.

3. The coconut oil lends not only a beautiful aroma and subtle flavour to this granola, but also the most incredible crispiness and actual, actual, actual granola clumps that I’ve never managed to create before.

E.TeacherLord and Hannah with Cacao Green Frozen Yoghurt in Melbourne4. I made this granola for my brother, who is without a doubt the very best brother in the entire world.

5. I know this to be true because he’s the only brother I’ve ever had. Bow before my logic!

6. But really, E.TeacherLord is amazing. His courage, talent, humour, kindness, generosity, handsomeness, and ability to do crazy things like run marathons represent but a smidgeon of his incredibleness.

Wayfaring Chocolate and E.TeacherLord7. E.TeacherLord is wonderful because he not only has my back, he also takes care of my heart and soul by unfailingly supporting, encouraging, and laughing with me.

8. Although he did once sit on my head.

The Best Vegan Coconut Maple and Tahini Granola9. I may not have done maths since Year 12, but I know that perfect granola + perfect brother = the right thing, always.

10. Luckily for you, you don’t have to be my brother to make or enjoy this granola. You just have to be human.

11. Wait, no, you don’t even need to be human. You could also be a gorgeous puppy-bear.

Jedda with maple syrup coconut and tahini granola

Maple Coconut Tahini Granola
aka Quite Possibly My Best Granola Yet

  • 2 2/3 cups (245g) rolled oats
  • 2/3 cup (65g) oat bran
  • 1 cup (75g) desiccated coconut
  • 1/2 cup (60g) sesame seeds
  • 1/2 cup (60g) sunflower seeds
  • 1/3 cup maple syrup (I used Grade A here)
  • 1/3 cup coconut oil
  • 1/4 cup brown sugar or coconut sugar (or, if your pantry is a bit bare like mine, use caster sugar plus an splash of golden syrup)
  • 1/4 cup tahini
  • 3/4 cup (90g) dried cranberries (craisins)
  • 3/4 cup (90g) sultanas
  1. Preheat oven to 170°C (340°F).
  2. In a large bowl, mix together the oats, oat bran, coconut, sesame and sunflower seeds.
  3. In a small saucepan over low heat (or in the microwave), stir together the maple syrup, coconut oil, sugar, and tahini until all is melted and combined.
  4. Pour the liquid ingredients over the dry and stir to combine.
  5. Spread the granola mixture between two large baking trays and bake in the oven for 18 minutes, stirring once halfway through.
  6. Stir in the dried cranberries and sultanas, then bake for another 6-8 minutes until the granola is turning golden brown and the deliciousness of the aroma is making your heart do a happy dance.
  7. Leave to cool, emitting little squeaks of joy as you notice that, for once, you’ve managed to make a granola that truly has clumps of utter deliciousness. When the granola has cooled, start taking spoonfuls to everyone in your house for them to try. It’s best if you tower over each person, proclaiming “Tell me this isn’t the best granola you’ve ever tasted!”
  8. Nod sagely every time they admit it really is the best granola they’ve ever tasted.
  9. My work here is done.

I’m submitting this to Ricki’s latest Wellness Weekend and Lisa’s Allergy-Friendly Lunchbox Love!

Jewelled Maple, Cranberry and Coconut Granola

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Jewelled Maple Syrup and Coconut Granola with Cranberries and ApricotsFor most of my life, my maternal grandparents have lived up the road from me. It’s been utterly wonderful to be able to walk to their place for a chat, a cup of tea, a hug, and/or a game of 500 or Cribbage.

However, I also experienced many magical times with my grandparents before they moved to Canberra. I could talk for hours about my school holiday visits to their place in Sydney but, instead, I’d like to tell you about the breakfasts I enjoyed while visiting. There were two (breakfasts, that is); one made by my grandpa, and one by my grandma.

Maple and Coconut Apricot and Cranberry GranolaSome mornings, I would wake up and rush to the kitchen to find my grandpa pottering around with a cup of tea. I would clamber onto one of the chairs at the kitchen bench, then watch as he pulled two piping hot slices of white toast from the toaster before buttering them for me, lavishly, lavishly. Grandpa would then cut the slices of hot buttered toast into square quarters (not triangles! Never triangles!), and place them on a plate patterned with green-and-gold flowers. I still remember nibbling the crusts first (to keep my hair curly), pulling off the toasted butterless base of the bread to eat next, and then, lastly, savouring the crispy buttery top of the toast in all its salty glory.

It was bliss.

Hannah and GrandpaSometimes, however, breakfast would come courtesy of Grandma, whose special secret muesli recipe never failed to make my heart skip a beat as she poured me a bowl. I had no idea what was in the muesli. I only knew that it was more delicious than any boxed cereal at home, and that one of the ingredients was most certainly my grandma’s pixie dust (it’s a positive must).

Last weekend, with my grandparents both finally home from hospital, I suddenly decided to make my grandma’s muesli for her (she hasn’t had the time to make it for herself in a long while). I secretly got my hands on the recipe, but found I had to adapt it substantially to make it safe for her to eat (no wheat germ, honey, raisins, or milk powder allowed).

Jewelled maple syrup cranberry apricot coconut granola muesliI’m utterly delighted to say that this Jewelled Maple, Cranberry and Coconut Muesli (or Granola), despite being rather different to my grandma’s original recipe, is utterly exquisite. The smell of it toasting in the oven caused me to dance around the kitchen, and I’m proud to say that I received a text from my grandma, the morning after I delivered it to her, thanking me and saying it was delicious.

But go on… try it for yourself. It might just make you dance too.

Jewelled Maple and Coconut Granola

  • 3 cups (270g) rolled oats
  • 1 cup (100g) oat bran
  • 1 1/3 cups (100g) desiccated coconut
  • 3/4 cup (heaping; 100g) sesame seeds
  • 3/4 cup (heaping; 90g) sunflower seeds
  • 1/2 cup maple syrup
  • 1/2 cup canola/sunflower/coconut oil
  • 1/3 cup brown sugar (or coconut sugar, which I would very much like to try one day)
  • 3/4 – 1 cup dried cranberries
  • 3/4 – 1 cup dried apricots, chopped
  1. Preheat oven to 170°C (340°F).
  2. In a large bowl, mix together the oats, oat bran, coconut, sesame seeds and sunflower seeds.
  3. In a small saucepan, stir the maple syrup, oil, and brown sugar together over a low heat until the sugar is mostly dissolved (or completely dissolved; my point is don’t stress about it) and the mixture is combined.
  4. Pour the liquid ingredients over the dry and stir to combine, trying not to faint over how magical the aroma is. (Or, if you faint, make sure someone is there to catch you when you fall.)
  5. Spread the granola mixture between two large baking trays and bake in the oven for 20 minutes, stirring once halfway through.
  6. Stir in the dried cranberries and apricots, then bake for another 10 minutes, until the granola is starting to turn golden but isn’t burnt. Leave to cool, and then enjoy, enjoy, enjoy, again trying not to faint over how magical the taste is.

I’m submitting this recipe to Ricki’s Wellness Weekend and SOS Kitchen Challenge: Cranberries.