Is it just us, or is a recipe you get from your friend better than one you might read in a magazine or see on a flashy pinterest board? We think so! No doubt, the age of sharing recipes is rapidly drawing to an end. Gone are the days in which we longingly think back on a meal we had with little hope of ever tasting anything similar again. You like the salsa at a restaurant? Google it! You think you might like to make Yellow Curry for dinner tonight? Great! With 4 clicks of your mouse you have gluten-free, vegan, and raw choices to choose from. HOWEVER, at Warehouse Collective we still prescribe to the notion of sharing recipes. That a recipe which has been loved, tweaked, re-thought, and shared has a bit of history and therefore (usually) shines above the rest.
What an intro!
Recently we shipped one of our Vintage Tin Handmade Calendars to our friend in Colorado. She went completely above and beyond on the thank you, sending us back some of her homemade granola (score!) and even better, the recipe!
Nutty, fruity, and just so blatantly homemade, we love this granola! It makes us feel like we’re at a bed & breakfast or maybe a Swiss health retreat. That said, even though it’s very healthy, it doesn’t taste like it. (Oh please, you know what we mean!)
Well, without further adieu, here is the recipe:
Molly’s Thank You Granola
- 4 Cups Rolled Oats (Not Quick)
- 1 Cup Sliced Almonds
- 2 Tablespoons Pumpkin Seeds
- 1/4 Teaspoon Salt
- 6 Tablespoons Unsalted Butter, Melted
- 1/4 Cup Local Honey
- 1 Cup Salted, Roasted, & Shelled Pistachios, Coarsely Chopped
- 3/4 Cup Dried Sour Cherries
- 1/2 Cup Dried Blueberries
Preheat the oven to 275. On a large baking sheet, toss the first four ingredients. In a glass measuring cup, combine butter and honey. Pour over oat mixture and combine with rubber spatula to blend. Spread evenly and bake for 30 minutes. Stir half way through cooking time. Remove from oven and let cool. Once completely cool, add pistachios, cherries, & blueberries. Enjoy!
We like the granola dry as a snack, with a little almond milk, or for a real treat, try a banana and Trader Joes Vanilla Cultured Coconut Milk Yogurt.
We want to try it as a dessert on frozen yogurt too! What do you think?