Peanut Butter Banana Granola

Making my own granola sounded intriguing, so I decided  to try this one.  It was perfect as a mix-in to some yogurt!  I think the best thing about making granola is that it’s more difficult to make incorrectly.  I decided a few weeks later to try some bars and ended up winging it based off a few recipes, and it turned out great…unfortunately so great that we ate it all before I remembered to take pictures of it!

Peanut Butter Banana Granola

• 3 1/2 cups rolled oats
• 2 1/2 cups puffed rice cereal
• 2 tbsp. honey
• 1/3 cup applesauce
• 1/3 cup mashed bananas
• 1/3-1/2 cup creamy peanut butter, warmed slightly
• 3/4 tsp. salt
• 1/4 tsp. cinnamon
• 1/3 cup brown sugar
• 1-1 1/2 cups dried banana chips (I don’t really like dried banana chips so I used less so I could pick them out…)
• 1/2 cup honey roasted peanuts (I omitted)
• 3-4 oz. bittersweet chocolate, coarsely chopped (optional)

Preheat the oven to 325 degrees F.  Line a baking sheet with parchment paper.

Combine the rolled oats and puffed rice cereal in a large bowl,.  In a separate medium-sized bowl, whisk together the  honey, applesauce, mashed banana, peanut butter, salt, cinnamon and brown sugar until smooth.  Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until the oat mixture is evenly coated.  Spread onto the prepared baking sheet in a thick, even layer.

Bake for 30 minutes.  Remove from the oven, and using a large spatula, turn the granola over in segments.  Bake for an additional 15 minutes.  Depending on the size of your baking sheet, the center may not be fully dried.  If necessary, remove the edges of cooked granola and bake the remaining granola for 10-15 minutes more or until done, being careful not to over-bake.  Cool on a wire rack.

Once the granola has cooled, crumble it into a large bowl or plastic bag.  Add in the dried banana chips, honey roasted peanuts and bittersweet chocolate, if using.  Mix well to combine.  Store in an airtight container.

Source: Annie’s Eats

Refrigerated Dill Pickles

Although I didn’t have any Ball or jars of appropriate size, I rotated these a few times and they seemed to come out fine.  I’m not a big pickle person, but I LOVE cucumbers.  These ended up being a perfect balance for me, definitely a bit of pickle-y bite, but still some cucumber flavor.  On the other hand, Corrie didn’t think they were pickled enough so probably not our be all end all recipe, but somehow they didn’t manage to last more than a few days in our refrigerator to see if they’d become more pickle-like later…

Refrigerated Dill Pickles

• 3 cups water
• 6 Tbsp. white vinegar
• 3 Tbsp. kosher salt
• 1 clove garlic, minced
• Fresh dill
• Pickling cucumbers, cut into spears

In a jar or large measuring cup, combine all brine ingredients, and stir well to dissolve the salt.

Place several sprigs of fresh dill in the bottom of each jar.  Pack half full with cucumber spears then add more fresh dill.  Finish filling the jar with cucumbers.  Add the minced garlic on top (split evenly if using multiple jars – also if you’re using multiple jars you may need more garlic).  Add the brine until the container is full, and pickles are completely submerged.  Put the lid on and refrigerate at least 2 days before eating.

Recipe found at: Annie’s Eats