Featured ATX Food Blog: The Kid Can Cook

with 3 comments

Austin is blessed to have so many people who care about food. Here at in.gredients we’re all about fostering that community, and with the huge local food blog scene, we think it’s about time to start our own ATX Food Blog Spotlight.

This week I had the pleasure of meeting and talking recipes with Michelle from The Kid Can Cook. Not only does she have incredible recipes on her blog, they’re designed so that your kid can be a part of the meal preparation. For those of you with children, you know how awesome it can be to get a kid interested and involved in the kitchen.

This fall-inspired granola is perfect for a yogurt parfait or just to have around for snacking. With pumpkin seeds, candied ginger and pumpkin pie-esque spices, this take on the classic is a perfect way to celebrate the season.

Happy eating!

Harvest Granola

Original Recipe from The Kid Can Cook

Makes about 4 cups or 16 servings

  • 3 cups rolled oats ($2.00 a lbs)
  • 1 cup pumpkin seeds ($1.35 for 1 cup)
  • 1/4 cup candied ginger ($1.25 for 1/4 cup)
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/4 cup raw sugar ($.30 for 1/4 cup)
  • 1/3 cup canola oil ($.50 for 1/3 cup)
  • 1/3 cup maple syrup ($1.81 for 1/3 cup)
  • 1 cup dried cranberries ($1.82 for 1 cup)

Approximate total for in.gredients: $9.03

Approximate total per person (16 servings): $.56

Preheat your oven to 250 degrees F and prepare two cookie sheets with a layer of parchment paper.

In a large bowl, combine oats, pumpkin seeds, candied ginger, all the spices, and the raw sugar. Stir until well mixed. In a separate bowl, whisk together canola oil and maple syrup. Hint: If you measure the oil out first, the measuring cup will be lubricated, making it easier to get all the maple syrup out.

Pour the oil and syrup mixture over the dry ingredients and mix together with a spatula until well coated. Spoon out in a single layer on the prepared cookie sheets and bake in the oven for about one hour, stirring gently every 15 or 20 minutes to make sure the granola is browning evenly.

Remove from oven when crisp and golden brown. Allow the granola to cool slightly before adding dried cranberries and tossing to combine. Store in an airtight container in your pantry and enjoy!

Written by cscdavis

October 15, 2012 at 10:14 am

3 Responses

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  1. Great post and love the idea of an ATX spotlight :-)

    Beyond The Green Door

    October 15, 2012 at 10:53 am

  2. Yay! No nuts in there :) Looks yummy, it’s time to make granola again.


    October 15, 2012 at 3:50 pm

  3. Thanks for sharing! I love the price alongside too.


    October 15, 2012 at 10:19 pm

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