I love granola and I used to make it all the time. But as with my homemade yogurt making, it fell to the wayside over this past crazy year. One of my favourite weekday breakfasts includes this homemade granola, Greek yogurt, and some seasonal fruit. And a coffee, don’t forget the coffee.
Sure, there are hundreds of varieties of granola in the store you can buy – but trust me this homemade version is way better and it’s really simple to make. Also, have you ever looked at how much sugar is in some of those store bought granolas? I like my granola less sweet and with a lot more extras. This recipe is extremely customizable; use whatever nuts or seeds, dried fruit, or whole grain flakes you like. When I was in my granola making heyday, I made sure my cupboard was stocked with different kinds of whole grain flakes, from my trusty oatmeal, to barley, quinoa, or spelt flakes.
This is going to be a big year for me. I’m running my first 10 km race, writing an exam, and getting married! But right now, I’m taking a break from all the studying/wedding planning/training to share this delicious cookie recipe with you. I can confidently say that these are the BEST oatmeal cookies; I know it’s a bold statement but these cookies are deserving of the title. The recipe starts out with a basic oatmeal cookie recipe, to which I’ve added, tart dried cranberries, bittersweet chocolate chips, and finally toffee pieces to make them a truly delicious and addictive cookie.
These cookies hold so many special memories for me. My mom originally cut this recipe out of a Family Circle magazine over 20 years ago and it’s been a staple on our Christmas baking list ever since. The original recipe called for butter-flavoured vegetable shortening, but I prefer to use the real stuff – butter!
The base is a crispy oatmeal cookie, coated in chopped walnuts and topped with a dollop of jam. They truly are a perfect holiday treat. Any flavour of jam works, so choose your favourite – this year I used some homemade raspberry and marmalade jam.