First of all, here’s the winner from the Chobani contest: Scorpio Woman! Cool name AND free yogurt.  Good deal.  Email me at notesonapage@gmail.com with your full name and address!

Second order of business is homemade granola. I love granola in yogurt and on oatmeal. And frankly, it is easy to make yourself.  The holidays are coming up, people.  It’s time to stop spending money on store-bought granola and save up to get your mother a nice gift.

Fruit and Walnut Granola

• 1 1/2 c. oats
• 1/2 c. dried cranberries
• 1/2 c. chopped dates
• 1/2 c. chopped walnuts
• 1/4 c. raw pumpkin seeds
• 1/8 c. wheat germ
• 1/4 c. packed brown sugar
• 1/8 c. molasses
• 1/8 c. maple syrup
• 1/8 c. water
• 1 1/2 T canola oil

Preheat the oven to 325 degrees.  In a saucepan heat the sugar, molasses, syrup, water, and canola oil and bring it to a boil.  In a bowl, combine the rest of the ingredients.  A couple of things: instead of packaged cranberries from the supermarket, I bought dried cranberries from Honest Weight, our nearby health food store.  They are a little tarter because they’re sweetened with apple juice instead of sugar.  Also, honestly, I did not chop the dates and walnuts.  I crushed them in my hands with a vengeance.  Like the Hulk.  It was incredibly satisfying.  I am telling you this because I do not want to rob you of similar joy.

Moving on, pour the contents of the saucepan over the dry ingredients, making sure everything is moistened evenly.  Place the granola on a baking sheet and bake for 40 minutes.

How do you take YOUR granola?

I’ve been in a fall mood when it comes to cooking, too.  Last night I made roasted vegetables with apple butter glaze and it was amazing.  Roasted vegetables are so easy: wash ‘em, chop ‘em, glaze ‘em or throw some herbs in there, toss them into a 400* oven and roast for about 45 minutes.  And they are SO tasty. This morning I wasn’t feeling my usual oatmeal, so I threw together some quick banana pecan muffins.

Banana Pecan Muffins

1/2 c. white flour

1/2 c. wheat flour

3/4 t. baking soda

1/4 t. salt

2 overripe bananas, mashed

1/2 c. brown sugar

1 egg

3/4 stick of butter, melted

1/2 t. vanilla

1/4 c. chopped pecans

Preheat oven to 350*.  Mix dry ingredients first, set aside.  Mix wet ingredients together.  Add in dry ingredients until just mixed.  Leave batter slightly chunky.  Pour into greased muffin tins and bake for 18-20 minutes.

This makes about 10 normal muffins and 6 large ones, depending on your muffin tin.  Have fun with this recipe — it’s so easy! Find healthier substitutes, try all wheat or all white flour, use different kinds of nuts, add some cinnamon, try it with blueberries.  Get creative!

We’ll probably enjoy these on the go since the Roommate and I are running errands today for the Boyfriend’s birthday.  His birthday is Thursday and we’re having a party Friday for him so supplies are needed!

*******

The talented and busy Zesty Cook is having an awesome giveaway for POM Tea.  Head on over and enter!

You better eat it before it eats you….

My mother ate bagel’s from Whole in the Wall before the store even existed: when she was in college the original bagel baker, Elliot, sold his bagels right on campus. These are not Bruegger’s bagels’; they’re denser and chewier and made entirely with whole wheat.

I toasted my bagel and topped one half with apple butter and pecan butter and the other half with goat cheese (I was experiencing some conflicting savory/sweet feelings).

Yum! Perfect fuel for my morning and an excellent start to the work week!