September 20, 2009
We have 3 giant tubs of oats in our cupboards right now. Not that I mind. I love having a surplus of ingredients, or something that needs to be used up. Blackened bananas never worry me in the slightest; they simply mean I’ve got a great excuse to make banana bread. The words, “We need to use up those peaches” are simply wonderful to hear! Peach bread pudding here I come (wait for the recipe, it’ll be here soon!). Anyways, having too many oats is not an issue, but rather, a terrific reason to make some granola and cookies.
These banana cookies were good. They have absolutely no added sugar, so for once, my dad can’t comment that they’re too sweet! And yet, they still taste good. Not fudge-brownie-with-oreo-buttercream-frosting kind of good, but more like I-just-worked-out-and-want-a-wholesome-snack kind of good. I got my recipe from The Cutting Edge of Ordinary, and didn’t change much, except for adding raisins to a couple. I’d make these again; they’re a tasty snack.
However, this granola exceeded tasty. It was so good I had to cover it with a towel so I would stop snitching some every time I walked by the bowl. We ate the entire batch in two days. Actually, I should probably make another batch in the near future. The recipe is courtesy of Cooking Light, and I didn’t change anything except for slightly reducing the sugar. If you need an excuse to make this, go hiking, or for a bike ride, or bird-watching, or participate in some other sort of crunchy granola (um, pun very intended) activity. Then you’ll need an energy boost right? And where better to get that energy from than this granola? Make it.