Category Archives: Raisins

Honey Granola

Mix nuts, dried fruit and oats together and i guarantee you I will be your best friend forever.

I absolutely love granola.

Ever since I had a granola yogurt parfait thingy two weeks ago at my niche, agora, I have been craving for more.

I couldn’t do anything about  my craving last week because I had 3 midterms to study for. Today though, during the last class, I started packing up 5 mins early because I really wanted to get my granola and yogurt! ok ya caught, and a little because psychology isn’t exactly my favourite course.

I hopped on the bus and went to TWO grocery stores. I was determined to find the best ingredients to make my granola.

Right when I got home I went into the kitchen and got right to it. I couldn’t wait any longer.

Little did I know, granola bakes for a long time in the oven. I lack patience when it comes to waiting for food to be ready. It’s food, I can’t help myself.

So I grabbed a pillow and my laptop and sat in front of the oven. Then my friend’s mom’s voice popped into my head, “A pie won’t cool if it’s being watched.”

Then it occurred to me that granola probably works the same way, so I retreated to the living room.

When the timer went off I ran, literally, ran into the kitchen. The kitchen had the warmest and most delicious aroma. I immediately grabbed my carton of yogurt and made myself that long-awaited parfait.

You didn’t think that I was gonna wait for it to cool first did ya?


Honey Granola
adapted from Joy of Baking


3 cups oats ( I used Rogers porridge oats w/ a blend of oat bran, wheat bran, and flaxseed)
1/2 cup almonds (I used 3/4 cup)
1/2 cup sunflower seeds
1/2 cup pumpkin seeds (I omitted)
1/4 cup sesame seeds (I used 2 tablespoons)
1/4 tsp cinnamon
1/4 tsp salt
1/4 cup canola oil (I used a scant 1/4 cup)
1/2 cup honey
2 tbsp brown sugar (I used 1 tbsp)
1/2 tsp vanilla (I used 1 tsp)
1 cup dried fruit (I used cranberries, golden raisins, dark raisins)

How To

1. Preheat oven to 325 degrees F

2. Mix oats, nuts, seeds, cinnamon, and salt in a bowl.

3. Microwave water, oil, honey, sugar and vanilla til just boiling.

4. Pour wet into dry and coat evenly.

5. Spread onto a baking sheet and bake for approx 25-40 mins. Cool completely then store in the fridge. This will keep for several weeks.

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Super Easy Granola Bars

I have a confession to make. I’m obsessed with granola bars and all bar-type finger foods. If I could, I would eat granola bars all day long. Naturally, when I saw this recipe on How Sweet It Is, I immediately jumped off my sofa and ran into the kitchen. These require only several basic ingredients, they’re super simple so you can jazz them up with whatever add-ins you want. I’m already thinking about what to add in the next time I make these: chocolate chips, graham cracker bits and marshmellows. MMMM s’moressssss 🙂

When I first took these out of the oven though, I was super disappointed. They didn’t hold a bar-like shape, they were crumbly and the texture was just all wrong, kinda soggy oatmeal that’s drying up. Yea ugh. I was about to declare these as another baking fail but then a wave of ingenious-ness hit me.

I had left half the batch unbaked because I always like to snack on unbaked dough while I bake 🙂 I pressed this half into a pan and refrigerated them over night. The next day when I took them out, they were still really soft but at least they tasted better than the baked batch.

But still, I had a whole pan of disgusting tasting oatmeal-bar-fail-stuff. I crumbled them up and spread the crumbs on a baking sheet to make….. GRANOLA. I think they taste best this way, so addictive. I ate all of it in one sitting!

Granola Bars
adapted from How Sweet It Is


4 cups rolled oats
3/4 cup natural peanut butter, melted
1/2 cup honey, plus extra until perfect consistency
pecans, chopped
wanuts, chopped

*I didn’t measure add-ins, so go crazy and splurge !

How To

1. Preheat oven to 350 degrees F

2. Combine oats, nuts, raisins and craisins in a large bowl. Add in honey and stir til everything is coated in honey. Add in peanut butter and mix until combined.

3. Add more honey/peanut butter to reach your desired stickyness.

4. Press into a pan and bake for 25 mins.

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My Favourite Oatmeal Cookies

Holy moly, it’s been awhile since I last posted eh? If you’ve been following my blog (which I assume no one has… sighh), I’m sorry for the inactivity.

I want to thank you, yes you, my dear Elephant, for being such a dedicated reader and good friend. I hope you’re enjoying your time in toronto!

Wanna hear my excuses now?

So first off, it’s summer. You would think that I would have a lot of time on hands to bake up a storm everyday. But nope. I’m busier than when I’m actually in school.

Busy with what? Doing what a cookie monster does 🙂

Second, my computer broke and I had to wait a month to get it back =.= I have a laptop but I lost the USB cable to my camera and my laptop can’t read the card I have in my camera.

So yea, I wasn’t just sitting all day on my butt and eating cookies.

Or was I?

These cookies came straight from a recipe I found on the back of a Robin Hood Oats bag. I first made these with my awesome friend, whom I referred to as Elephant, during one of our mad baking sessions!

I have to say, these are some pretty awesome oatmeal cookies. I’ve tried so many recipes before this one and none of them gave me that warm “I’m glad to be inside when it’s raining” kinda feeling. (That’s how all oatmeal cookies should make people feel, comfortable) But these did! I’m never trying another recipe again, oh wait, maybe I’ll try the Quakers one someday. I heard those are pretty good as well.

Hmm…I should refrain from saying never, ever and forever.

If you know me, you’ll know that I tend to exaggerate. A lot.

So I made these cookies for a friend. I promised him cookies A LOOONGG TIMEE AGOO (see, I’m exaggerating again).  At first I was gonna bake him these cookies, but I was feeling a bit tubby so I opted for what I would like to think of as “healthier cookies”. He loved them and wolfed down at least a dozen!

These may look thin, but they were very soft and chewy, with a crsipy edge. Exactly how I love all my cookies 🙂

Enough rambling, here’s the recipe!

My Favourite Oatmeal Cookies
source: Robin Hood


3/4 cup margarine 175 mL
3/4 cup brown sugar, packed 175 mL
1/2 cup sugar 125 mL
1 egg 1
2 tbsp water 30 mL
2 tsp vanilla 10 mL
3/4 cup ROBIN HOOD® All Purpose Flour 175 mL
3/4 tsp baking soda 3 mL
2 1/2 cups ROBIN HOOD® or OLD MILL® Oats 625 mL
1 1/2 cups semi-sweet chocolate chips 375 mL

* I used butter (salted) and I used half a cup each of raisins, craisins and white chocolate in place of the semi-sweet chips.

How To

CREAM first 6 ingredients together on medium speed of electric mixer until light and creamy. Combine flour and soda. Add to creamed mixture, beating on low speed until blended. Stir in oats and chocolate chips. Drop dough by heaping spoonfuls onto greased or parchment paper lined baking sheets.

BAKE at 350ºF (180ºC) for 12-15 minutes, or until light golden. Don’t overbake.

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