“It is remarkable how closely the history of the apple tree is connected with that of man.”
Henry David Thoreau
Apple, Oats and Walnut Skillet Crumble … true comfort food and ever so simple. It’s one I make often, a crumble I mean. This year began in a special way. I had a surprise visitor and she brought me something I have longed for forever! A cast iron skillet, straight from the kiln, well almost, unseasoned and raw!
Thankfully Sangeeta has a world of knowledge about this stuff. This looked raw, rustic and a little scary to tell you the truth. Man Friday was happy as ever to see it and went on to tell me how much cast iron was cooked in when he was young, and that the benefits are tremendous. How times have changed, and healthy practices have been buried under the sands of time!
Well he scrubbed it well with a piece of brick, removed the dusty coating etc. I dried it well, seasoned it with some cold pressed mustard oil. Then baked it in a hot oven for 30 minutes. It came out looking moorish. Can you fall in love with a skillet?I did! The great thing about cast iron utensils are that they can go from the stove top into the oven, and back again! The other huge benefit of course is that they gently seep iron into your food adding additional iron into your diet.
I was quite over the moon this morning and since I had just apples on hand, I set out to make an Apple, Oats and Walnut Skillet Crumble. { …for those who noticed, I meant to use thyme, but sans glasses, I think I used oregano from the fridge instead! Oops! }. Simple, basic, easy apple pie, something that comforts and warms, especially in these cold winter days. Baking it in the skillet took this up a few notches for me. I loved using the skillet, built an emotional connect with it, and want to use it all the time.
Past the crumble, I grilled a cheese and tomato sandwich for the daughter in it . Crisp, beautiful, comforting! Fried eggs and roasted tomatoes too. I can’t get enough of it. You’ll see a lot more of it popping up all over the place. Thank you Sangeeta, and thank you too for the coloured glasses! It’s been an inspiring beginning to the new year!
[print_this]Recipe: Apple, Oats and Walnut Skillet Crumble
Summary:Simple, basic, easy apple pie, something that comforts and warms, especially in these cold winter days. Baking it in the skillet takes it up a few rustic notches! Enjoy this gluten free version of the Apple, Oats and Walnut Skillet Crumble .
Prep Time: 15 minutes Total Time: 45 minutes Ingredients:
Apple filling
450g apples, cored, peeled, diced
juice of 1 lime
20g brown sugar
1 tsp cinnamon powder 30g walnuts
25g craisins
15g rolled oats
15g butter
15g brown sugar
Few sprigs of thyme, leaves only
Topping
25g oat flour
40g unsalted butter
25g walnuts
30g rolled oats
15g brown sugar
Method:
Preheat the oven to 180C. Lightly grease a 6-7″ round pie dish, or use a 6″ skillet.
In a large bowl toss the apples in lime juice. Then add 20g brown sugar, cinnamon powder, walnuts, craisins, rolled oats and thyme leaves if using.
Mix well. Reserve.
Heat 15g unsalted butter in the skillet over low heat. Add 15g brown sugar and allow to bubble and dissolve. Mix well to cover bottom of skillet.
Turn the apple mix into the skillet, and mix well to combine. Take off heat.
Push into place gently, top with crumble, press firmly.
Bake at 180C for 25-30 minutes.
Serve with a scoop of vanilla ice cream and or warm salted butter caramel sauce.
“Autumn seemed to arrive suddenly that year. The morning of the first September was crisp and golden as an apple…”
J.K. Rowling
GF Apple Pistachio Craisin Crumble … you might have noticed a shift towards whole grains here on PAB. We all learn over time, and we all notice health trends. It’s been a while since I’ve used all purpose flour in my food. That was of course until I succumbed to two things … the Daring Bakers savoury pot pies challenge above {the post yet to see light of day}, followed by baklava {below} since I made double the amount of phyllo pastry! With autumn finally setting in, our days of apple crumbles, pumpkin pies, soups and the like have set in too. There’s a definite nip in the air and the wind is becoming colder by the day! Winter already seems just a heartbeat away!
I gave up wheat almost 7 months ago as I thought I was allergic to it. 6 months later, even though the pounds haven’t fallen off as many peeps claim, I am feeling better. Yet, me giving up wheat was different. You see, I don’t have a sweet tooth, so desserts, or the lack of them, don’t bother me.
Inspired by me and troubled by a few minimal health issues, Mr PAB decided to follow suit. That spelt trouble for me. Me I can take care of.He is another ball game altogether. The mains I can handle. It’s the desserts that bother me at times. This was a crumble I made for him, having scouted the local shops for finger millet flour.
Interestingly it came out quite delicious and went down rather well with the rest of the sweet-toothed bunch too. They love everything apple in dessert, and this got a thumbs up. I did throw in some pistachios and cranberries for colour as otherwise finger millet {ragi} lends a rather dull tone to the crumble.
I did Dark Chocolate Buckwheat Almond Brownies and an Amaranth Chocolate Cake recently, the latter not my own recipe though. Both wonderful. I am clearly enjoying the challenge! Suddenly everything seems gluten free! {You can find more gluten free recipes here}. Any GF dessert {and breakfast of course} suggestions are welcome with open arms.
Next on my list is was amaranth brownies since I recently bought some amaranth flour. My previous experiment with amaranth brownies with amaranth that I tried to grind at home resulted in a slightly granular texture. This time around they came out great!
This post has been sitting for quite a while in drafts. I made the crumble after a recent trip to Khari Baoli in Old Delhi. Khari Baoli, Asia’s biggest spice market is fascinating, chaotic, colourful, loud, noisy and a shoppers paradise for folk like me. I stocked up on my supply of dry fruits and garam masalas.
[print_this]Recipe: GF Apple Pistachio Craisin Crumble
Summary: A comforting fall/winter dessert with the goodness of fruit. This GF Apple Pistachio Craisin Crumble is a good make ahead dessert option. Rewarm it in the oven for about 5-10 minutes before serving.
Serves 6-8
Prep Time: 15 minutes Total Time: 40 minutes Ingredients:
Apple mix
300g green apples, cored, peeled, chopped
juice of 1 lime
25g brown sugar
1 tsp cinnamon powder
25g finger millet flour
50g chopped pistachio and craisins {or raisins}, mixed
Crumble Topping
50g finger millet flour
50 g oats
50g brown sugar
50g granulated sugar
100g unsalted butter
25g chopped pistachio and craisin mix
Method:
Preheat the oven to 180C.
Toss all the ingredients in the apple mix together well. Place in pie plate or baking tin.
Topping
Run the finger millet, oats and sugar in the processor briefly to mix. Cut in the butter {or pulse briefly} to distribute evenly through topping.
Sprinkle over the apple mix, pressing firmly into place. Sprinkle over the reserved pistachio craisin mix.
Bake for about 25-30 minutes until the top is lightly coloured. Tent with foil if the top looks like it’s colouring too quick.
Serve warm or at room temperature with a drizzle of chilled unsweetened low fat cream. {The kids love it cold too}
“But there’s always a first time for everything”
Melissa de la Cruz
These were cookies whoopies waiting to happen! One look at the inbox a few weeks ago and the Pioneer Woman had me bookmarking again. There’s loads of make-able stuff that Ree constantly churns out, and oatmeal in whoopies were right up my street. A few days ago we had Oatmeal Nutella Whoopie Pies!Whoopie pies are sweet baked delights that are a cross between a soft cookie and cake or pie, basically a set of cookies whoopies sandwiched together with a frosting. As expected they were a hit with the teens! It’s amazing how comfort food can bring out the kids in young adults. Both the ‘now much taller than me kids’ grabbed a pair each, pulled the cookies apart and proceeded to lick the frosting, savouring every Nutella lick. Then it was time to demolish whatever was left!!I took a small nibble of the unfrosted cookies and they were quite nice. Maybe I’ll skip the cinnamon next time as it reminds me of warm winter days. I think an orange zest kick would make yum summer whoopie pies! Mmmm, maybe that’s an idea since brown sugar, orange and chocolate are a good pairing.The cookies were a tad on the sweeter side according to Mr PAB, so I’ll cut back the sugar next time. They disappeared really quick as I could see hungry eyes pick out the box from the fridge to devour the pies. I refrigerated them as the Indian summer has really kicked in, 42C and rising! Won’t even begin to tell you about the nonsensical and irrational power cuts…. sigh! Heat & Dust = North Indian Summer! It’s the beginning of a tough summer; a long hot month ahead before the monsoons get here. Then it’ll be hot + humid! On my list of things to do was a visit to Old Delhi which I managed a few days ago before the heat became unbearable. My Mum had some work there so I happily tagged along … I bought this charming brass teapot {pictured with the whoopie pies} from a shop near Jama Masjid. I also climbed up rickety old ladders and pulled out vintage handmade copper boxes from a dusty old shop that sold copper by the weight. We had a wonderful local guide who walked us through quaint places, like Mohalla Kabristan which quite literally translates into ‘Graveyard Colony‘. It was an uncanny feeling having to walk nonchalantly around graves that lay in your path! This little colony was built ages ago around old graves that dot cemented streets. Goats languish lazily around every possible corner, heat, dust and more dust, shops that sell everything under the sun … beads, incense, bottles, cookware, bangles, buckets, cloth, paper, silver jewelery, fresh juice, food!A journey into the ‘walled city’ transports you into another world. We got onto rickshaws from the historic Turkman Gate {one of the 14 gateways to the Shahjahanabad of yore} in the heart of New Delhi. The minute we crossed the gate and took a right turn, the road disappeared into a ‘gali‘ or narrow street! No cars, just rickshaws, people on foot, goats galore, mules too …. a different cacophony!Some of my photographs might have a ‘rickshaw shake’ as we were in a hurry to get around, but I had to share them with you. It’s the essence of Old Delhi, a city I love, which appears rather mystically the minute you cross over into the walled area, or Purani Dilli. The city grows on you!Tomorrow I’m off to Goa with the kids for a short break, a revisit after a gap of over 20 years. Whoopie!! Hopefully will have some more pictures of yet another beautiful Indian city to share with you soon! Until then, here are my version of Rees whoopie pies!
Summary: Charming little sweet oatmeal whoopie pies sandwiched with a Nutella frosting … brings out the child in you! Minimally adapted from The Pioneer Woman. I made half the recipe, about 12 whoopie pies.
Preheat oven to 180C. Line two baking sheets with parchment.
Cookies
Cream brown sugar and butter. Add egg, salt, cinnamon, and baking powder and mix. Mix baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well.
Scoop dough onto parchment-lined cookie sheets so that you have rounded heaping teaspoons. Bake for 20 minutes, being careful not to burn. Remove from oven, transfer to a cooling rack, and let the cookies cool completely.
Filling {adapted from That’s the Best Frosting I’ve Ever Had, by Missy Dew from here}
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it’s very thick. Remove from heat and let it cool to room temperature. Stir in vanilla.
Whip the low fat cream to medium soft peaks. Whip the cooled flour mix until smooth, then add the Nutella and whip again until smooth. Fold in the whipped cream, cover and refrigerate for about 30 minutes/until firm enough to spread.
Scoop a small amount onto cookies, pressing a second cookie on top.
” There’s nothing more exciting to cook than discovering a new ingredient or finding an interesting new way to use an old favourite.”
Fine Cooking In Season
My love affair with fruit in baking and fruit based desserts continues unabated, often bordering obsession. Got back rejuvenated from the vacation, exhausted too, to find an absolutely delicious looking book waiting for me in the mailbox. This finger licking good Peach, Plum & Apricot Streusel Crumble was just waiting to be baked!!Fine Cooking in Season: Your Guide to Choosing and Preparing the Season’s Best from the Fine Cooking Magazine. The cover had the most beautiful picture of juicy plums, blueberries etc. A quick peek within and outstanding photographs by Mathew Benson had me sold!The cover drew me to the book and at 2am I was leafing through it oblivious to the tired aching muscles etc. An almost 24hour flight from Sydney via Hong Kong forgotten, the tired kids suddenly unimportant as they fell into bed in a dazed stupor, suitcases all over the place … the book had me mesmerised!
“Fine Cooking in Season is like having an expert and friend guide you from the farmer’s market to your kitchen, helping you make the most of the delicious bounty available throughout the year. Focusing on produce at its peak is not only flavorful and inspiring, but also a natural way to get a variety of healthy food into your life.”–Ellie Krieger, host of Healthy Appetite on the Food Network and author of The Food You Crave.
Included in the package is a DVD with the Fine Cooking Magazine archive from 1994-2010; for me a virtual treasure. Thank you Taunton Press{I think they sent it as I have no clue who mailed the book to me; it’s been signed by 3 good folk too…gracias} for a book I will always treasure, one thats found pride of place on my shelf. I love it! This was going to be a nice distraction indeed from the monotony of post vacation chores. Unpacking suitcases, putting stuff away, not wanting to touch jackets in this hot weather, cooking to keep the troops happy, dusting the cobwebs off {2 weeks away in the summer and the spiders seem to have a party!}. A quick trip to the local bazaar and yay … all senses awakened, stone fruit were practically tumbling off shelves.I made this stone fruit crumble using 2 recipes. For the filling I used the Peach or Nectarine Cobbler recipe, and since the diva was on a diet and I couldn’t ‘pie’ the fruit, I decided to use the topping from a Ginger Streusel Pie recipe {with a few healthy changes like using 1/2 oats 1/2 flour instead of only flour, slightly reduced butter etc} … this was a celebration of stone fruit!I do love this season. The colours, the flavours, the charm of stone fruit … always like a dream. The crumble was addictive and difficult to keep away from, “sweetly tart and full of soul” … if you know what I mean. Add to it a nutty walnut streusel topping, crisp and delicious and you know this was meant to be. The trusted Thermomix delivered the streusel in one quick whiz.Mr PAB was served his portion with a handsome drizzle of low fat unsweetened cream … and it was nirvana I hear. The lad got a small drizzle too. The teen & me looked at the cream longingly but voluntarily stayed away … there is a post vacation diet which holds ominous significance. 2 thin slivers were demolished by the teen and pre teen last night, with the lad hurriedly polishing off the last crumbs and asking if I could make some again, soon maybe? This is a book I certainly enjoyed for its pictures, its fresh ideas, and for its recipes contributed by some fine culinary gurus which include some of my favourites – Alice Medrich, Abby Dodge, Suvir Saran, Raghavan Iyer, Amanda Hesser among a host of other celebrated contributors.The next book for review on my list is this one by award winning journalist Stephen Fried. The book is interestingly titled “Appetite For America“; Fred Harvey and the Business of Civilizing the Wild West – One Meal at a Time. It’s a first ever biography of this visionary entrepreneur considered to be the founding father of the American hospitality industry and gastronomic culture. {I’m halfway through this fascinating journey … which ends in some delicious recipes. More on that in a later post}
Summary:I do love this season. The colours, the flavours, the charm of stone fruit … always like a dream. The crumble was addictive and difficult to keep away from. Sweetly tart and full of soul, add to it a nutty walnut streusel topping, and its crisp and delicious!
Recipe adapted from 2 recipes from Fine Cooking In Season {pgs 134 & 200}
Prep Time: 15 minutes Total Time: 40 minutes Ingredients:
Toss all the ingredients in a large bowl immediately after chopping the fruit.
Adjust sugar if fruit is too tart.
Turn into a 9″ pie dish {or 6-8 individual baking dishes} and level out.
Top with streusel, pressing gently to ensure the entire fruit is covered.
Bake for 35-45 minutes until the juices are bubbling over and the topping is light golden brown.
Streusel Topping Ingredients:
1/2 cup plain flour
1/2 cup rolled oats
1/2 cup walnuts, chopped fine
3/4 cup light brown sugar
1/4 tsp salt
1/2 cup unsalted butter, chilled, diced {I used frozen}
Method:
Place the flour, oats, walnuts and salt in the bowl of food processor and whiz briefly on low speed to mix.
Add chilled butter and whiz in short pulses until you get a breadcrumb like mix. Reserve {This freezes well too}
Thermomix instructions – Place all ingredients, including walnut halves in TM bowl, and process for 7 seconds, speed 5 until walnuts chopped fine. Add frozen, diced butter and process for 7-10 seconds, speed 6 until you get a breadcrumb like mix.
“Baking chocolate-chip cookies – an act that makes all seem right with the world….”
Dorie Greenspan on Twitter
I’m back!! Just got in from Sydney 2 days ago, and am left wondering why good times fly by so quick. Had an absolutely wonderful time Down Under, a vacation we have come to look forward to. En route, we took a 3 day break in Hong Kong, thoroughly enjoying the the geographical diversity and amazing views it offers! It’s a place we never tire of …We enjoyed these cookies in Hong Kong, happily munched with leisurely cups of morning coffee… who would have thought! Made them for The Secret Recipe Club a day before we flew out, a great pick from Bizzy B Bakes, the blog I was partnered with this month. Bizzy B’s baking blog is full of infectious enthusiasm. She’s a huge fan of Dorie Greenspan, and does mainly gluten free recipes. {I’m late posting as life hit me full in the face the minute we got back.} From a very cool Sydney to a very HOT / 40C in Delhi {and 77% humidity}, I hit reality pretty soon. There are suitcases to be unpacked, laundry to be done, the kids are incessantly whining for a pup ASAP, school projects await completion, pictures need editing, mails lie unanswered … and a hungry blog stares at me!
It’s June with Bizzy B Bakes, my secret partner for the month @ The Secret Recipe Club, the brainchild of the very talented & sweet Amanda of Amanda’s Cookin’. The idea behind the club – Each month you are “assigned” a participating food blogger to make a recipe from. It’s a secret, so don’t tell them you are making something from their blog! Click on the link if you want to join the fun!!
As Chef Bizzy B said of the Cranberry, Pecan and White Chocolate Cookies … “First, I thought that this unusual combination would not go together but they did mesh beautifully and I have a new cookie to add to my repertoire. The richness of the flavors blended together is just right. I love the softness of the cranberry in contrast with the harder pecans and chocolate – I love chocolate.” I used tart dried cherries instead of cranberries, and dark chocolate chips instead of white chocolate.The recipe was indeed SIMPLE, a one bowl wonder!About Hong Kong … what’s not to love about this beautiful spot on Earth which has so much on offer. Thanks to the hub visiting Hkg often , we were leaping off ferries, trams and the MTR like we’d been here forever. It’s a network beautifully connected and easy to use. We’ve done the Peak often in the past, but the lad wanted to once again, so we chugged up the steep slopes in the Peak Tram to alight to breath taking views of the city, harbour etc.The harbour was crossed umpteen times, the iconic Star Ferry carried us from end to end offering us great views of the harbour all around. Raced and caught the Symphony of Lights just in time. We felt the pulse of Hong Kong … from contrasting landscapes of steep mountains with dense greenery to bays, beaches and rivers, from high rise buildings to the busy, bustling lanes of Stanley Market etc … fun!
[print_this]Recipe: Chocolate Chip & Tart Cherry Cookies
Summary:The richness of the flavors blended together is just right. The softness of the tart cherries in contrast with the harder dark chocolate wins you over.
Prep Time: 15 minutes Total Time: 40 minutes Ingredients:
1 cup flour
1/2 cup oats
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup brown sugar
1 egg
1 tsp vanilla
1/2 cup dried tart cherries
1/2 cup dark chocolate chips
Method:
Preheat oven to 180C.
Beat butter in a large mixing bowl until fluffy, about 2-3 minutes.
Add sugar and beat until blended.
Beat in egg, then add vanilla and mix.
Add dry ingredients and mix well until blended.
Using a sturdy wooden spoon, dried tart cherries, chocolate chips and nuts, mixing in until well blended.
Drop tbsps of cookie batter on a lightly greased baking sheet, flattening slightly with a fork if desired.
Bake cookies until just golden, checking after 12 minutes.
“Sometimes you don’t need a goal in life, you don’t need to know the big picture. you just need to know what you’re going to do next!”
Sophie Kinsella
It was a recipe that changed my view on breakfast, and my life as far as the teen daughter goes. The son has never been a problem with breakfast. In fact, much to my horror, he sees it as a 3 course meal. Begins with a glass of milk, next munches happily through a hot house egg{thanks to Roald Dahl}, then makes himself comfortable with a bowl of cereal! For her, it’s only a glass of milk and maybe the odd omelet. ‘I’m on a DIET’, she whines, and doesn’t eat! The lad is forever hungry & happily eats whatever is on offer. She can be heard scrabbling in the kitchen from time to time, “I need FOOD, I’m HUNGRY, but I’m on a diet, so can’t eat!”. I often battle her over breakfast where she would rather go hungry than eat a healthy breakfast. That was about to change. She draws for hours together, art her favourite subject in school, and then emerges from her ‘den’ ravenous! That black & white art-work above is a paper bag she recently designed for a project in school. Took her four hours to complete it … then the hunger pangs hit!I’ve made granola bars before, yet I never imagined this recipe would hit such a high note with her! The mister has muesli for breakfast every morning, and that day the box lay empty. The brand I normally buy wasn’t in stock, so I was quite cheesed off. Began surfing for muesli recipes that morning… I am glad I stopped by Bea’s gorgeous La Tartine Gourmande. Canelle et Vanille had a story on Aran’s little M and Bea’s little Lulu. It’s been an amazing journey following the 2 babies, from when they were born, to milestones along the way, their first foods, often cross connections on these 2 beautiful blogs. I love the way some foodblogs I follow create a connect with the journey of their life with food as a base …I followed Aran’s story over to Bea’s, and halted in my tracks. Breakfast couldn’t get easier than this.
Both granola and muesli contain a mixture of grains (such as oats), nuts, dried fruit and sometimes bran and wheat germ. Muesli may contain sugar and dried-milk solids, but it can be unsweetened. Granola is typically toasted with honey and oil, resulting in a crisp texture and sweet glaze not found in muesli. Because granola contains the addition of honey and oil, it tends to have a higher sugar and fat content. As a result, granola is, on average, higher in calories than muesli. Both granola and muesli offer nutritional benefits. Both have fiber from the grains, fruits and nuts. In addition, the dried fruits provide antioxidants, while the nuts offer healthy fats. Topping either muesli or granola with low-fat milk, soy milk or yogurt makes for a nutritionally balanced, filling breakfast. Most people do not realize that muesli and granola are fairly easy to make at home. Making homemade muesli or granola allows you to choose your favorite ingredients and avoid those you do not care for. Homemade muesli is particularly simple since you only toss together the desired ingredients. While granola requires toasting, making it at home allows you to limit the amount of sugar and oil added, thus creating a healthier granola. {Source: livestrong.com}
Gave it a shot with the ingredients I had on hand. How healthy can healthy get, and how delicious can healthy get? Try it for yourself. It’s five minutes to deliciousness and gluten free too! 2 minutes to put the pan on a simmer, a minute to get the dry stuff together, 30 seconds to toss the dry with the wet, another 30 to spread it out. Open door, pop in tray… there done! Visit the oven every 15 minutes to move the stuff around for even baking, make sure the bottom isn’t getting over browned, keep an eye towards the end. The delicious pairing won the teen over that afternoon. The closest she’ll come to granola is a bar. ‘This isn’t a bar,’ she nonchalantly declared, yet gave the chocolate an interested gaze. I offered it to her with a teeny drizzle of low fat cream, really teeny. ‘This is GOOD’, she exclaimed. Next morning, I was on the phone and she walked in with the box in her hand. ‘I’m having some. Can you make some more?’
I could have danced on the ceiling. ‘OK, if you like, but go slow on the cream‘. By now the son’s curiosity was bubbling over. ‘I’m hungry‘, he decided as the temptation was far too much for him. That was the end of box number one. I’ve made another 2 lots in the last week, and another this morning. Easy as can be, healthy beyond belief, and addictive as a snack anytime of the day. I put together some parfaits using the granola with left over quark cream and strawberries from this Strawberry Meringue Chocolate Layer Cake. The possibilities are endless. Thank you Bea for such a tempting good post.
[print_this]Chocolate granola adapted minimally from Bea @ La Tartine Gourmande {Makes 4.5 cups}
3 1/2 cups rolled oats {I use Quaker oats}
1/2 cup slivered almonds
1/2 cup currants
1/2 cup raisins
1 tablespoon unsalted butter
1/4 teaspoon sea salt
2 tablespoons light brown sugar
1/3 cup honey
1/3 cup water
1 vanilla bean scraped, or 1 teaspoon pure vanilla extract
1/2 cup semi sweet chocolate chips Method:
Preheat the oven to 150C and have a large baking sheet covered with parchment paper ready.
In a small pot, combine the water, honey, sugar, butter {or use a vegetable oil if you prefer}, salt and vanilla bean / vanilla extract. Bring to a simmer and let cook until the sugar is dissolved.
In a large bowl, combine the other ingredients minus the chocolate. Stir in the liquid to the dry ingredients.
Transfer the granola mixture to the baking sheet and cook for 45 minutes, stirring with a wooden spoon a few times to make sure that the granola cooks evenly. Let cool completely.
Transfer to a air-tight container and add the chocolate. Enjoy with plain yogurt or any type of milk of your choice.
Note: Gluten free eaters should be sure to get labeled “gluten free” oats, as regular oats like Quaker are not gluten free since they are produced on a line with wheat flour.
