From the Diaries of a Jar Hoarder

Did you know I love college?  I do.

And not because I go to the #1 Party School according to Playboy.  I should have seen this coming when I was in class last week and a kid said, “The government is shutting down tonight, let’s get drunk!”  We’ll use any excuse at CU.

Anyways, it’s because I love my schedule and all the free time I have, which is made all the better when my first class on Friday morning was cancelled.  Hello, free morning

I took advantage and slept in went for a nice run outside, slight wind and all.  My Friday workout is such a hassle.  It pains me to have to do it after school and if I go before school, I’m just setting myself up to be tired all.day.long.  Not conducive to Friday night trivia!  That’s why I was ecstatic when I realized I had ample time to work out in the morning without sacrificing sleep or a leisurely breakfast.

And then I had all afternoon to do important things.  Like make granola.

Maple Pumpkin Butter Granola

Ingredients:

• 1 1/2 cup rolled oats
• 3 T cashews, chopped
• 1/4 t salt
• 1/2 t cinnamon
• 1/2 T coconut oil, melted
• 3 T maple pumpkin butter
• 2 T maple syrup
• 2 tablespoons dried cranberries

Directions:

1. Preheat oven to 350 degrees.
2. Mix dry ingredients together in a bowl (oats, cashews, salt, dried cranberries and cinnamon).
3. In a pan over medium heat, mix together wet ingredients (coconut oil, maple syrup and pumpkin butter).
4. Add wet ingredients to dry, mix and spread on a pan covered in parchment paper.
5. Bake for 25-30 minutes, stirring every 5 minutes or so.
6. Let cool for at least 30 minutes (it will harden up as it cools).  Store in an airtight container.

Coconut Granola

Ingredients:

• 1 1/2 cup rolled oats
• 3 T cashews, chopped
• 1/4 t salt
• 3 T coconut butter
• 1/4 cup almond milk
• 1 T maple syrup
• sprinkle of shredded coconut

**I used sweetened coconut.  Because I’m adventurous like that.

Directions:

1. Mix dry ingredients together in a bowl (oats, cashews, salt, cinnamon and shredded coconut).
2. In a pan over medium heat, mix together wet ingredients (maple syrup, almond milk and coconut butter).
3. Add wet ingredients to dry, mix and spread on a pan covered in parchment paper.
4. Bake for 20-25 minutes, stirring every 5 minutes or so.
5. Let cool for at least 30 minutes (it will harden up as it cools).  Store in an airtight container.

**The coconut version cooked much faster than the cinnamon even though it was on the bottom rack.

Did you know it drives me insane when I read a post with a recipe and there’s no mention of whether it tasted good or not.  I realize I’m probably guilty of this as well.  I’ll try to be better which is why I’m telling you now that I really liked both of these granolas.  The coconut is really really good (if you like coconut at least) and the cinnamon although not my favorite is good for those days when you don’t want something overly sweet.  Both are keepers in my book.

I’ve also come to the realization that I am a jar hoarder.

Check it out.

I no longer mix overnight oats in anything but a jar.

Jars for granola.  Check, check and check.

Pictures like that last one should strike fear to your heart.

Jars for almonds.

Thank goodness I go through peanut butter like it’s my job.  Where would I store all my goodies??

We’ve just added an empty jam and salsa jar to the list and I may or may not have saved an empty jar of cinnamon and stored it in our pantry. 

Yesterday, Joey pulled it out and said, “Oh, are you going to eat oats out of this too??”  Maybe I am, Joey.  Maybe I am.

Is a jar any less of a jar just because it’s a spice jar?  Okay, technically the answer is yes.

I’m not sure what’s on the agenda for today but there is a Rockies game involved tonight!

HAPPY SATURDAY