BITE SIZE SNACKS

We're welcoming a little one in a few months, and in anticipation, I've been stockpiling a list of relatively easy to make snacks. They have been a lifesaver during pregnancy (so hungry all the time), and I imagine they will come in equally handy in the early days of mother-hood (eaten one-handed and easily prepped in advance). 

PEANUT BUTTER BALLS

 

We just got back from another splendid week at the cottage, filled with a 3L bottle of rosé, outdoor workouts, early morning paddle boarding/kayaking, aperol-spritz dock o'clock, blueberry picking, late night bbq smores, and an engagement! It felt so good to be offline for a whole week, surrounded by family, fresh air and the lake.  

In true Shelley fashion, there's no way I wouldn't tackle the long drive without snacks, so I made a big batch of these before leaving town. They were perfect car snacks, and came in handy all week long before an early morning paddle, or after one of N's long rides. 

GINGER, OAT + PISTACHIO BARS (GF+DF)

When we were in New Zealand, Queenstown specifically, we stumbled onto this adorable café tucked at the base of the gondola. We were craving something warm and sweet, so decided to wander in. After scouring the glass display for a solid 10 minutes, I finally settled on an almond milk flat white and a ginger pistachio bar (I can't say no to ginger). The bar was everything I could have asked for in an afternoon treat -- sweet, yet tangy from the ginger, and soft enough to eat with a fork, yet crunchy from the baked bottom layer and pistachio topping. After fighting over the last bite, I knew almost immediately that I would have to try making them once we were back home. I settled on a dairy and gluten free version and couldn't be happier with the results. I hope you like them as much as I do!

Many thanks to Sabatier for sponsoring this post! The chopping knife made nut and ginger prep an absolute breeze, and I quickly fell in love with the versatility of the butcher block.

Pictured: bamboo butcher block / santoku knife / flatware

HARISSA CHOCOLATE BARK WITH MIXED NUTS

I have my father's side of the family to thank for my chocolate addiction. My grandma keeps May West in the freezer and Whippets in her bed side table, while my dad stashes mini dark chocolate bars throughout the house. I'd like to think one can never be too prepared for when a chocolate craving hits.

Flavoured chocolate, however, has never really been my thing. I'll take plain (preferably dark) chocolate over the salted or orange zested kind any day. That is, until I came across the chili chocolate combo -- the perfect balance of flavours with a very subtle kick. I may have Pinterest to blame, but when a box of Harissa arrived in the mail from the kind folks at Mina, I couldn't stop thinking about some sort of edible holiday gift.

This bark is easy to make, holds a delicate heat from the harissa, an added crunch from the nuts, and is perfect to serve for an impromptu holiday gathering, or to wrap up as gifts. Happy December!

(NAKED) CARROT CAKE

I knew that studying for my licensing exams would be difficult, but the past 3 months were way more intense then I could have ever imagined. I've always been the kind of person who felt she could do it all -- including balancing a full time job, full time studying and my sanity. These past few weeks were a shocking reminder that this isn't always the case. That sometimes, leaving dirty dishes in the sink overnight or eating the same thing 5 nights in a row, is not only okay, but is totally acceptable.

Last Monday and Tuesday came and went, and when I woke up the next morning and realized I didn't have to be hidden away studying anymore, I felt like I could finally breathe again. I could once again think about lazy weekend mornings, setting up our new apartment, spending time with friends and family, and finally, finally, baking the carrot cake that I had been craving for weeks.

I get that its totally not carrot cake 'season' right now, but a craving is a craving, and after feeling pretty good about accomplishing a mega milestone in my life/career, I had no choice but to succumb to the craving, no questions asked.

NO BAKE ENERGY BITES

We did it -- no more boxes, heavy lifting, fighting with packing tape or unpacking. We're done, all moved in, and it feels so good! We've spent the past four days unpacking, nesting, discovering our new 'hood, and finally, as of today, cooking. It took some time to unpack all my kitchen boxes, but once settled, it felt great to be back in the kitchen.

We leave for Cape Breton tomorrow -- a 14 hour drive east, to meet up with dear friends, and then tackle the cabot trail together. Some will be biking, others hiking, but either way, long drives and outdoor activities demand snacks (right?!).

GLUTEN-FREE ROASTED RHUBARB + CORNMEAL MUFFINS

Growing up, rhubarb wasn't a thing around our house. Not to blame my parents or anything, but it was one of those things that we didn't eat because they didn't like it (fried eggs was on that list too, but more on that later). I grew up thinking that the only way to eat rhubarb was combined with strawberries in pie. False.

Last year I fell hard and fast for rhubarb. I doused countless morning yogurt bowls (and waffles) in compote, and scooped fluffy cream on everythaaang. This year, I went the roasting route, and my life will never be the same. Make sure to grab some rhubarb while you can, and get roasting!

SPRING PEA + MINT DIP WITH ZA'ATAR PITA CHIPS (AND A DIP ROUNDUP)

This past weekend was sunny, warm and glorious -- some may even say it almost felt like summer. We had loads to do around the house, but sipped our morning coffee outside, ate lunch on the porch and strolled over to the record store for a fabulous new album.

With backyard//patio/picnic season slowly picking up, I figured it was time for a dip recipe -- something new that screams SPRING, and a few trusty favourites. So pull out the food processor, invite some friends over, crack open a bevvie, and get dipping!

THE LAST GRANOLA

Somewhere around this time last year, I was mulling over the idea of participating in my first ever flea market. Inspired by a dear friend, I was tempted to try selling some of my homemade granola. The idea excited me for a whole slew of reasons: one - spending a whole day doing nothing but baking and bagging granola; two - for the fun of choosing the packaging and designing a logo; and finally - the fact that people other then myself may actually love the product and buy a bag of 7granola (yahoo!).

Here we are one year later, and though the flea was a huge success (!!!!!), it won't be happening again any time soon (too many other fun things on the go). So I figured, in true fairness to you, that I would share a version of last year's famous granola. Happy snacking!

SOFT GRANOLA BITES WITH CRANBERRIES + ALMONDS

I'm the girl who has snacks in her bag - always. Airplanes, cars, chair lifts, running errands, you name it, I've got you covered. I take this role very seriously, and as such, am always on the lookout for new and interesting snacks. My go-to's as of late: granola bars for the ski hill; no-bake energy balls for weekend adventures; and trail mix for, well, whenever really.

With an upcoming 5 hours train ride, and a full day of skiing, I was craving something different. If I'm being totally honest, I really just wanted something that could easily be inhaled while waiting in line for the chairlift (busted). Cue the soft granola bite -- perfectly sized and textured to sneak into your bag, and packed with all the things that will more than satisfy your hunger.

SIMPLE (+ QUICK) HUMMUS AND PITA

The temperatures broke zero this weekend, and though I'm venturing into the weather this week with caution, its incredible how quickly the body can shift out of hibernation mode. The sun was shining, the snow was melting, and all I wanted was a beer and some snacks on the back deck. I know, I know, I'm totally getting a head of myself considering its only March, but still.

My craving for snacks naturally led me to hummus. Naturally.

I was determined to make hummus at home, but was convinced that I needed a crazy powerful (waaaay over my budget) blender to achieve the smooth, creamy texture of the store bought brands. Wrong. Just add a solid drizzle of olive oil, and you'll end up with the ideal texture, just waiting to be dunked by some fresh pita.

APPLE CHIPS, APPLE SAUCE + ALL THE FALL COLOURS

Unlike last year, we spent Thanksgiving weekend in and around the Collingwood area. I've come to realize, that no matter where you are, Thanksgiving in Canada is absolutely breathtaking. The chill in the air, the colour of the leaves, and the short, yet well spent time with the sun, makes for a truly spectacular landscape and a fantastic way to spend a three day weekend. We consumed enough turkey, pumpkin treats and apple cider to last a while, and came home with half a peck of apples -- leaving me no choice but to whip up an apple extravaganza in the kitchen. Crisp, massive pancakes, compote and maybe even some more granola still to come. And while I'm at it, maybe some butter, a cinnamon roll, a biscuit waffle or donut. Because, why not?

APPLE CHIPS //

Preheat oven to 225.

Ingredients:

2 large, or 3-4 smaller, apples
half a lemon
white sugar
cinnamon

What to do:

Using a mandoline, thinly slice the apples, and toss in a large bowl with juice from half a lemon.

Spread in a single layer onto 2 parchment lined baking sheets, and sprinkle with white sugar and cinnamon.

Bake for 1 hour and check on the chips. Depending on how thin your original slices were, the remaining baking time will vary, so use your judgement. Keep a close watch as they can easily burn.

• If the tops are crisp, flip and bake for an additional 10 minutes;
• If the tops still feel soft, bake for another 15-30 minutes until crispy -  then flip, and finish with an additional 10 minutes.

Allow to cool completely before storing in an airtight container.

CHUNKY APPLE SAUCE //

Ingredients:

3 pound apples, peeled, cut into chunks

2 T water

2 T brown sugar

1 T lemon juice

cinnamon

What to do:

Place apples and water in saucepan; stir over medium-high heat until bubbling. Reduce to low heat, cover and cook, stirring often, for 15-20 minutes. Stir in sugar, lemon juice and cinnamon. Cover and simmer for  another 3-5 minutes.

GRANOLA WITH APPLES + HONEY

The week between Rosh Hashanah and Yom Kippur is intended to be a week of solemn reflection. Quiet time to mull over the events of the previous year, and prepare oneself for the year to come. Time to consider ones wrong doings and resolve how to make amends. My heart feels heavy, and my head full and overwhelmed.

I wasn't quite ready to tackle something new in the kitchen, but knew that cooking (or baking) would be just what I needed. Granola seemed safe and comforting - like throwing on an old cozy sweater. Apples and honey for Rosh Hashanah, symbolizing the sweet year to come, and a sprinkle of poppy seeds, because this time of year, I couldn't leave them out.

GRANOLA WITH APPLES + HONEY // makes 6 cups

Preheat oven to 325.

Ingredients:

3 cups oats
1/2 cup whole almonds
1/2 cup whole cashews
1/2 tsp ground ginger
2 T poppy seeds
1 apple thinly sliced (~1 cup)

1/3 cup olive oil
1/3 cup honey
1/2 tsp vanilla

What to do:

In a large bowl, combine the oats, nuts, ginger and poppy seeds. Toss to combine. Add the apple slices and toss again, being sure to separate all the individual apple pieces.

In a glass measuring cup, whisk together the liquids. Pour over the oat mixture and stir to evenly coat.

Transfer to two parchment lined baking sheets and bake for 15-20 minutes, until golden brown, tossing halfway through. The apples will be a bit soft when you remove the trays from the oven, and will harden slightly as they cool.

Let cool completely before transferring to an airtight container. Will keep for a week.

MAPLE ROASTED PLUMS WITH ALMOND SESAME OATS

Temperatures have totally dropped this week; there's a chill in the air and it smells like Fall -- time to pack away my sandals and break out the boots (honestly not sure if that terrifies me or excites me).

Colder temps have me craving warm, comforting breakfasts. On a good week, I'll motivate myself to make toasted oats, or maybe even baked oatmeal, but sometimes, all I want is warm fruit and granola. This recipe swings all the ways -- breakfast, mid day snack or dessert -- the plums can easily be reheated throughout the week, and are complimented beautifully with yogurt or ice cream. Ontario stone fruit is still abundant at the market, but if you can't find good plums, try apple compote instead, I imagine it would be equally satisfying and hearty.

ALMOND SESAME OATS // makes 3 cups

Preheat oven to 325.

Ingredients:

2-1/2 cups rolled oats
1/2 cup sliced almonds
1/4 cup coconut flakes
2 T sesame seeds
pinch of cardamom

2 T maple syrup
2 T brown sugar
2 T water
1/4 cup olive oil

What do do:

Toss all the dry ingredients in a large bowl. In a separate bowl, whisk the remaining ingredients. Pour the wet over the dry and mix to evenly coat all the oats. Spread onto a parchment lined baking sheet and bake for about 10-20 minutes, rotating halfway through, until golden brown. Allow to cool before serving.

MAPLE ROASTED PLUMS // serves 4

Preheat oven to 375.

Ingredients:

4 plums, halved and pits removed
2 T maple syrup
1/2 tsp vanilla
1/4 tsp ground ginger

What to do:

Place the plum halves on an aluminum foil lined baking sheet. Combine the maple syrup, vanilla and ginger in a small bowl and whisk to eliminate any clumps. Brush the plums with syrup, allowing a small pool to form where the pit was, yet conserving some of the liquid for serving. Roast for 25 minutes, with an optional extra 2-5 minutes on broil.

Serve the plums warm, with a smattering of oats, a drizzle of leftover syrup, and an optional scoop of vanilla ice cream or yogurt.

CHERRY + DATE GRANOLA BARS

Summer weekends tend to involve travel and time spent on the go -- sitting in traffic attempting to get to a cottage, quick jaunts to wine country (countdown to August!!), extended weekends home to visit family or galavanting to unexplored parts of the city. This weekend, we're heading to upstate New York for a friend's wedding -- a 4 hour drive each way -- meaning countless hours in the car, traffic, border crossings, boredom and hunger. If only this week had allowed me the time to whip up a batch of these granola bars. Oh well, carrot and celery sticks it is.

I made a batch of these bars for our trip to Washington - and we loved them. They stayed gooey, crunchy and delicious for the whole week, and having a snack from home was a lovely treat during a week away. They're quick to make and keep for days, so give them a try before hitting the road this weekend! Happy weekend!

CHERRY + DATE GRANOLA BARS // makes 12 bars

Preheat oven to 325.

Ingredients:

1 cup oats
1 cup rice crispies
1/2 cup dried cherries
1/2 cup dates, roughly chopped
1/2 cup sliced almonds
1/2 cup pepitas
1/2 cup large flake coconut
1/2 tsp ginger
1/2 tsp cinnamon

1/2 cup honey
1/4 cup olive oil
1/4 cup almond butter, room temperature
1 tsp vanilla extract

What to do:

Place all the dry ingredients in a large bowl and toss to combine.

In a separate bowl, mix together the wet ingredients. It will be a lot easier if the almond butter is at room temperature, otherwise, don't give up and work through the mixture.

Pour the wet mixture over the dry and stir to combine and coat everything.

Transfer to a rectangular (or square) roasting pan, and use the back of a measuring spoon to press the mixture firmly into the pan.

Bake for 25-30 minutes, until golden brown. Allow to cool completely before cutting. Store in the fridge, cut in the pan, or individually wrapped.

HEALTHY TRAVEL III & BLUEBERRY BRAN MUFFINS

We set off for Washington State tomorrow, an extended long weekend of hiking, wine sampling, and roaming the streets of Seattle -- being sure to eat here, see this, and finally get to try some of this. Just like the flight to Jackson, tomorrow is going to be a super early morning -- and packing snacks was a must. Muffins worked really well last time, and since we are flying out of the States, I decided to toss in some fruit salad as well. We land early afternoon and plan on immediately hopping in the car for a 2 hour drive, so realistically, a proper lunch may not be in the cards. Keeping that in mind, I'm including some additional nibbles -- because who are we kidding, while traveling, you can never have too many snacks.

That being said, into the backpack goes:

• too many blueberry bran muffins (recipe below);
• a simple fruit salad of mango & strawberries;
• a whole whack of raw veggies;
• sarah's spicy lentil summer rolls;
• cherry + date granola bars for the long car rides and hikes (recipe coming soon); and
• this week's batch of granola, courtesy of Kimberley's new book.

BLUEBERRY BRAN MUFFINS // makes 12-18

Adapted from Heidi Swanson's Super Natural Every Day

Preheat oven to 400.

Ingredients:

2 eggs
1 cup buttermilk (or 1 T white vinegar + ~1 cup milk)
1/2 cup butter, just melted
1/4 cup maple syrup
1/2 cup wheat bran
1 1/2 cups bran cereal
1 cup whole wheat pastry flour
1/4 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1 cup blueberries

What to do:

Lightly butter a muffin tin and set aside.

In a large bowl, whisk the eggs, buttermilk, melted butter and maple syrup.

Add the wheat bran and bran cereal to the bowl, stir to incorporate and let the batter rest for 5 minutes.

In a separate bowl, combine the flour, sugar, baking powder and baking soda. Mix well to eliminate any clumps in the mix.

Transfer the dry ingredients into the wet, and using a wooden spoon, mix just until combined. Gently fold in the blueberries.

Scoop about 2 spoonfuls of batter into each muffin cup. Bake for 15-20 minutes, until a toothpick comes out clean and the tops are golden brown.

Allow to cool just enough to touch, then transfer to a wire rack.

CEDAR PLANK NACHOS

We spent this past weekend at the cottage with my family, celebrating belated and upcoming birthdays, relaxing, reading and indulging in good food and wine. The weather wasn't quite hot enough to swim, but the new deck proved to be a perfect spot to sit, take in the sun, and get lost in the amazing new book I had just started. It wouldn't be a summer weekend at my parent's place without Corona and Tostitos, but we decided to step it up a notch this year. The idea to use a cedar plank on the barbecue came from some friends who recently hosted us for dinner. Genius really -- easy cleanup, smokey cedar flavour, extra crispy, and eliminates the need to turn the oven on, on those warm, sweaty night.

CEDAR PLANK NACHOS // serves a small crowd, adjust ingredients accordingly

We kept the recipe super simple here, primarily because this was a spur of the moment, mid afternoon cottage snack, kind of thing. Go wild and top with any additional ingredients of your choice -- black beans, ground beef, diced tomatoes, jalapenos, ...

Preheat BBQ to medium heat.

Ingredients:

2 scallions, sliced
2 sweet peppers, thinly sliced
1/3 bag corn chips
1/2 cup - 1 cup shredded cheddar cheese

salsa for serving

cedar plank, soaked for min. 30 minutes

What to do:

Remove the cedar plank from the water, and dab dry with a cloth or towel.

In a bowl, gently toss together the chips, scallions and peppers.

Spread half the chip mixture onto the cedar plank, top with half the cheese, the rest of the chips and the remaining cheese. You want to create as even a ratio of chip to cheese as possible.

Transfer the plank to the grill, close the lid, and cook for 10-15 minutes, checking periodically to be sure they aren't burning. Remember, if you're looking, it ain't cooking - so resist the urge to check too frequently. Once the cheese has melted and begins to bubble, the chips are ready!

Serve immediately with salsa, sour cream, or guacamole.

FULLY LOADED, NO-BAKE, SOFT & CHEWY GRANOLA BARS

About 2 months ago, I decided to try my luck at applying to be a food vendor at a flea market. I'd been toying with the idea of selling my granola but had resisted - mainly because I really had no idea what was involved. Its been about a month since I got the go ahead, and I won't lie, the past few weeks have been tough; countless phone calls gone unanswered, hours scrolling through google, and juggling the logistics of this whole process. But, fast forward to today, and here I am, prepping to sell bags and bags of granola at the Junction Flea on Sunday. Drop by for a visit if you can! It seemed only appropriate that this week's post was all about oats. Doesn't hurt that its the perfect snack for weekend hikes, road trips and cottage getaways. Happy long weekend folks! 

FULLY LOADED, NO-BAKE, SOFT & CHEWY GRANOLA BARS // makes 10-12

I've made these twice in the past 3 weeks, they are just THAT good. Be warned that though these are no bake, there are a few steps involved in the process. Don't get impatient, they are totally worth it! With dates, apricots, nuts and seeds, these bad boys will keep you full for hours! 

Adapted from What's Cooking Good Looking

Preheat oven to 350.

Ingredients:

1 1/2 cups rolled oats
1/2 cup dried apricots, diced
1/2 cup dates, pitted and diced
1/2 cup peanut butter, melted
1/2 cup cashews, roughly chopped
1/2 cup hazelnuts, roughly chopped
1/2 cup dried cherries
3/4 cup large flaked coconut, toasted and roughly chopped
2 T sesame seeds
2 tsp vanilla extract
2 T maple syrup

What to do:

Place the apricots and dates in a small bowl. Fill with warm water and let soak for 10-15 minutes.

Spread the oats on a parchment lined baking sheet. Toast for 15 minutes, then set aside.

Drain the fruit (conserve the liquid) and transfer to a food processor. Pulse until a smooth paste is formed. Add a bit of the liquid if needed to thin.

Over the stove top, or in a microwave, melt the peanut butter. Once melted, stir in the vanilla and maple syrup.

In a large bowl, combine the toasted oats, nuts, cherries and coconut. Use your hands to toss together. Add the apricot and peanut mixtures to the bowl. Stir well to combine and incorporate.

Transfer to a baking dish and using the back of a spatula, press firmly on the mixture. Use any size dish you like - smaller dish, thicker bars. Cover with plastic wrap and place in the fridge for a few hours (or overnight).

To serve, "slice as you go" out of the pan, or remove them all and package individually for quick, on the go, snacks.

SESAME SPRINKLED CHICKPEA CRACKERS WITH A ROASTED LEEK AND WHITE BEAN DIP

This past weekend was one of those rejuvenating, good for the soul kind of weekends. Three days with my family, filled with skiing, good wine, tasty homemade meals, a slushy stroll to the local maple man, a concert and a decadent meal out. In anticipation of spending Saturday at the hill, I decided to make some lunch time snacks. Knowing my family would pack veggies and hummus, I opted for a hummus alternative and some crispy gluten & cinnamon free (catering to my sister's dietary restrictions) crackers. I had brought the snacks on the train with us and was slightly worried that they would never make it to the ski hill. Self control when something tastes this good is not my forté. The crackers stayed crunchy and are packed with a unique, unexpected chickpea flavour; and the dip - I can't even describe how tasty it was, perfect alternative to hummus if you ask me.

ROASTED LEEK AND WHITE BEAN DIP // makes about 2 cups

Preheat oven to 400.

Ingredients:

1 leek, roughly chopped
2 cloves garlic, skins on
2 T olive oil
salt and pepper

1 can white beans, rinsed and drained
juice from 1 lemon
3 T olive oil
1 tsp red pepper flakes
2 pinches cayenne

What to do:

In a medium size bowl, combine the chopped leeks, garlic cloves, oil, salt and pepper. Mix to combine. Spread onto a parchment lined baking sheet and roast for 15 minutes.

Heat the beans in the microwave for 1 minute; warmer beans = creamier dip!

While the leeks are roasting, combine the other ingredients in a food processor. When the leeks are ready, add them to the bean mixture. Slide the garlic out of their skins and add them to the mix as well.

Pulse for a few minutes until you achieve a lumpy, yet smooth consistency. Taste and adjust seasoning.

Delicious served warm, or cold.

SESAME SPRINKLED CHICKPEA CRACKERS // makes about 30 crackers

Dough adapted from Dolly & Oatmeal

Ingredients:

2 cups garbanzo bean (chickpea) flour
1 tsp kosher salt
1 tsp baking powder
2 T olive oil, plus more for brushing
1/3 cup + 1-2 T warm water
3 T seeds (mix of white sesame, black sesame & flax)

What to do:

In a large bowl, combine the flour, salt and baking powder.

Using your hands, work the olive oil into flour for about 2 minutes - eliminating any large lumps and distributing the oil evenly.

Gradually drizzle the warm water over the dough and use your hands to slowly work it through. The dough should start to come together into a ball - if its too dry, add more water in 1/2 T increments.

Continue to knead the dough for 5 minutes.

Divide it into 2 pieces, wrap each in plastic wrap and let rest for 10 minutes.

Preheat oven to 350 and line two baking sheets with parchment paper.

Prepare a flat, clean, work surface with 2 pieces of parchment (roughly baking sheet size). Set one sheet aside. Place a dough ball on the lower piece of parchment, flatten slightly with your palm. Place the second sheet on top, and using a rolling pin, roll the dough out to an 1/8" thickness.

Trim the edges, sprinkle with seeds, cover with parchment and roll briefly again (this ensures the seeds will stick). Cut the dough into rectangles, squares or triangles (I went a little wild on mine and tried out ALL the shapes). Transfer to your baking sheet. Repeat the same process until all the dough has been used up.

Once all the crackers are ready for the oven, use a pastry brush (or your finger), to lightly brush the tops with olive oil.

Bake for 12-15 minutes, rotating the pan halfway through. (If the crackers are larger then mine, they may take a bit more time).

PISTACHIO AND PINEAPPLE GRANOLA

The temperature was in the positives today, and you know what that means? Spring is coming! As much as I love winter, I am a huge fan of inter-seasons. That beautiful time of year when winter melts to spring, or when summer fades into autumn. The glistening sun and spring scent in the air had me craving summer flavours, and what says summer better then pineapple?

PISTACHIO AND PINEAPPLE GRANOLA // makes about 6 cups

Preheat oven to 325.

Ingredients:

3 cups rolled oats
3/4 cup pistachios, shelled
3/4 cup coconut flakes
1/2 cup whole almonds
1/2 tsp cinnamon
1/2 cup olive oil
1/2 cup maple syrup
1 tsp vanilla
1/2 cup dried pineapple, chopped

What to do:

Combine all the dry ingredients in a large bowl and stir to combine.

In a separate, smaller bowl, whisk together the olive oil, maple syrup and vanilla.

Pour the wet mixture over the dry ingredients and stir to evenly coat everything.

Lay the mixture on 2 parchment lined baking sheets, trying to spread the granola into a single layer.

Bake for about 20 minutes, until golden and crispy, checking and stirring at 10.

Once removed from the oven, add the chopped pineapple.

Let cool completely before storing.

ps. thanks cmae for the stunning new bowl.