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From the Diaries of a Jar Hoarder

April 16, 2011

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 Smile

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.

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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.

004

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.

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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.

002

Jars for granola.  Check, check and check.

003

005

008

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

Jars for almonds.

009

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

010

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 Smile

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12 Comments leave one →
  1. April 16, 2011 6:27 PM

    dude – I’ve never thought to save old PB jars for storage Ballin idea! Lord knows I go through enough jars of PB and I spent so much money on tupperware. LOVE THIS!

  2. April 16, 2011 6:42 PM

    I’m a jar hoarder, too. We take them the Whole Foods, weigh them using the scales in the bulk section (or they’ll weigh them at customer service), write the tare weight on top, and then refill them with the bulk items we want. Now I barely ever use bags to buy bulk stuff…it’s awesome!

  3. April 16, 2011 7:43 PM

    mmm salsa oats. 🙂

    Sometimes I don’t tell people that my recipe is good. But I figure if it wasn’t good, I wouldn’t post it!

  4. April 17, 2011 12:07 AM

    I’m a jar hoarder too! I usually use them for homemade nut butters 🙂
    Coconut granola = WOW!!

  5. April 17, 2011 12:08 AM

    Ha, I save mostly all of my glass containers like that, I think they’re fun to have, and they actually can be used for many thing! 🙂

  6. April 17, 2011 8:00 AM

    Omg I’m a huge jar hoarder! My mom keeps trying to throw them away and I have to stop her. I keep them for my overnight oats but now I think I gotta use them for granola! So much yumminess going on here, I love it 😀

  7. April 17, 2011 4:38 PM

    haha, I love glass jars, too 😉 I never realized I had such a ridiculous amount until I finally emptied them all out! They’re just so perfect for storing grains, nuts and – yes – granola!
    This granola looks awesome!! I think I’m guilty of never saying anything about taste too, though. It’s either that or totally tooting my own horn. No happy medium 😛 I only post stuff I like though, so sometimes I tend to assume people will think I liked it if it’s being posted!

  8. April 17, 2011 10:00 PM

    Ooh, both those granola recipes sound amazing! And I can’t believe I’ve never thought of saving old peanut butter jars. I think I might just have to become a jar hoarder now too. 🙂

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