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Fall Granola

Hello loves!

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If you (like I) are a granola fan and have never made it yourself, do yourself a favor and try it. It’s really so much better. So fresh and so yummy and you control exactly what you put in it! Personalized granola! What could be better? This “fall granola” is a simple, seasonably appropriate apple-cinnamon-pepita combination but you can switch this up as much as you’d like to taste. Like I said last time I posted about granola, as long as you have a sweetener, an oil, and some oats, you can really just do whatever you want as far as the nuts/seeds/fruits go. You could even add chocolate chips if you wanted (gettin’ craaaazy up in here).

But seriously though. Make granola. It’s ridiculously easy, smells awesome, and tastes even better.

2 c. old fashioned oats
1/4 c. raw pepitas
1/4 c. raw sunflower seeds
1/4 c. sliced raw almonds
1 tsp. cinnamon
1 tsp. vanilla
1/4 c. coconut oil
1/4 c. honey
1/3 c. dried apples, chopped into little pieces
1/4 c. raisins

Preheat the oven to 300° and lightly grease a large cookie sheet with coconut oil. Combine your oats, nuts/seeds and cinnamon and set aside. Melt your honey and coconut oil together in the microwave for about 45 seconds and stir in the vanilla. Add the wet ingredients to the dry and stir to combine. Spread the mixture evenly on the cookie sheet and place in the oven for about 45 minutes, stirring every 10-15 so that the granola browns evenly and doesn’t get too toasty. Once you take it out of the oven, let it cool completely before adding your dried fruit! Breathe in the delectable, cozy smell that will now feel your apartment. Store in an airtight container and try to pace yourself with your granola consumption (it’ll be hard).

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Have a beautiful day, friends. I’ve already decided I’m going to have granola for dinner, so I know I will.

Love, Emily

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Pepita Ginger Oatmeal Chewies

Hiiii!

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Happy August, lovers and friends! It’s my birthday month (weeeeeeeee but also ahhhh) which is both great and absolutely terrifying. Great because: I have fun planzzz ahead of me, August is generally beautiful in San Diego, I’ll finally be 21 (PARTY YEAHHH but actually totally kidding; all I really want is to be able to order a beer out without fear of being arrested), and just because to be quite honest, who doesn’t love birthdays? Terrifying because: I am rapidly approaching the age when the term “adult” is unavoidable (shhhh I’m still in denial), summer is almost over (?!), and school/real life commences again in a short couple of weeks. I have exciting things ahead of me though. Exciting and scary, but exciting nonetheless. I guess that’s “adulthood” (shudder).

Anyways: cookies. Thanks to these, I have molasses in my hair. Though that’s probably not surprising to hear. My mom voiced recently that she’s been craving ginger molasses cookies but I feel like that’s just too unseasonal right now so I kiiinda made my own version of that. They’re not exactly the chewy ginger cookies she was looking for, but I think it was a nice compromise. Not that these are any more summery, really (oatmeal cookies are summery, right…?), but I don’t knoooow ginger cookies just seemed too much like Christmas to make right now. These seemed more appropriate, for no reason in particular. The texture of these cookies remind me a lot of the legendary Cheese Shop oatmeal cookies (you all owe it to yourselves to go get a sandwich and cookie from here stat, assuming you live in San Diego), but with a little extra spiciness added. Plus my lil pumpkin seeds, of course! I loosely based these off of this Green Kitchen Stories recipe with a couple little changes here and there. Check it out, yo:

1 1/3 c. old fashioned oats
1/2 c. coconut oil, softened to room temperature
1/4 c. honey
2 Tbsp. molasses
1/4 c. almond meal
1/4 c. milk
1/2 c. pepitas
2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. vanilla
A pinch of salt

Preheat the oven to the usual 350°. In a large bowl, mix together all the ingredients (yep, that’s it!) and plop heaping spoonfuls onto a lightly greased cookie sheet. I got 16 cookies total–8 per cookie sheet. Flatten each cookie out as much as possible with the back of a spoon until they’re all thin and spread out. Make sure they’re not too close together; they’ll spread even more when baking. Stick ’em in the oven for about 8 minutes or until the edges are lightly browned. If they spread enough to touch one another, don’t worry! Once you pull them out, use a spatula to gently separate them and shape them a little before they set. Let them cool completely on the cookie sheet before transferring them to a cooling rack. Do this carefully! They’re fragile little guys!

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These cookies are so nice and thin and spicy and chewy and oatmeal-y and lovely. A little different from my usual thick, chewy cookie preference, but still good. Change is good, right? My dad is certainly a fan–he’s already eaten 3 of them. What else is new.

Happy (almost) weekend, loves! Go get yourself some sunshine.

Love, Emily