So. I make no promises about the eloquence of my writing, the fine tuning of my photography, nor the tastiness of my food.  I’m no accomplished foodie, nor a master epicure, but you can bet I’ll try.

[see the “About” tab for an attempted exposition on my blog genesis]

In true fashion, as a Colorado girl, one of my favorite edibles to mix up in my Tiny Kitchen, is….GRANOLA.

Three favorite things about granola:
1.]  it makes our home smell like {cozy mountain cabin ~ meets ~ bakery}
2.]  creative twists are effortless (you really can’t mess it up!)
3.]  it’s a breakfast meal…and breakfast is my favorite.  then again, if I said I only ate it in the morning, I would be lying.

It also serves as a great gift, especially during the holidays!  This past Christmas, I simply bought a box of mason jars, cloth for the lid décor, and label tags. Neighbors, friends, even my landlord received a little package, titled “Glo’s Homemade Granola”.

Below is a favorite granola recipe I’ve crafted (I try new ones monthly-ish).  Try it…or better yet, create your own!

Jeweled Cranberry Granola

8 c. Rolled oats
1 2/3 c. Bran flakes (blended to flour texture)
1 1/2 c. Chopped almonds
1 1/3 c. Raw Sunflower seeds
1/4 c. Molasses
1/2 c. Maple syrup
1/2 c. Brown sugar
1/4 c. honey
3/4 c coconut oil, melted (or unsalted butter)
1 tsp. salt
1 TBS + 1 tsp cinnamon
1 1/2 c. dried unsweetened coconut
1 1/2 c. dried cranberries

Preheat 325.

Mix dry ingredients (minus cranberries).  Mix wet ingredients over low heat to get a liquidy texture. Mix together wet & dry. Spread thin layer in baking dish. Bake 20 minutes. Stir at 10 min mark.

Cool on parchment paper. Toss in the cranberries. Store in airtight container. YUM!

from my Tiny Kitchen,
glorieanna