Fancy RITZ Granola

I make granola at least once a week. It’s just my “go-to”. The smell sometimes leaks out of the apartment into the hallways of our building. It’s fantastic. I store it in cute little mason jars. Andy is a cereal guy for breakfast, so it’s nice to keep in the pantry.

We hosted a wine and tapas party recently, and had a package of Ritz crackers left over that someone brought. Yesterday, while making granola, I spotted them and a light bulb went on.. bling!!

What makes cookies taste so good? A little dash of salt. You don’t “taste” those little white granules, but it sure makes the sugar-butter-vanilla flavors pop when you add a little salt.

What makes chocolate covered pretzels so good? The salt, combined with the sweet.

So I thought: why not add RITZ crackers to granola! Baked it. Tried it. It was delicious! With my tastebuds pleasantly surprised, I texted my mom. Went something like this…

Glo: “OMG”
Mom: “yea seriously”
Glo: “um.. I haven’t even told you why I said that yet.”
Mom: “lol…are you pregnant?!?!”
Glo: “hah! NO. and I would never announce that over text to you. btw.”
Mom: “I know I know j/k : )”
Glo: “lol it’s because I just baked my BEST granola yet. secret ingredient – RITZ crackers. flava rollercoastaa.”
Mom: “bring me some!”

Haha, she’s hilarious.

Here is an estimated recipe of my picture above, for you guys! (photo is just missing the coconut and dates!)
This yields a smaller batch..

4 c. rolled oats (not instant)
3/4 c. ground flax meal
3/4 c. RITZ crackers (crushed to flour texture)
1 c. Chopped almonds or walnuts
3/4 c. Raw Sunflower seeds
2 tsp cinnamon
1/4 tsp salt

3/4 c. pure maple syrup
3/4 c. honey
1 TBSP vanilla extract
1/2 c coconut oil (canola works too)
1/2 c. dried unsweetened coconut
1 c. dates, chopped in small pieces
(these don’t get added until after you bake it)

Preheat 325.
Over medium heat, mix the wet ingredients for about 5 minutes.
Mix the dry separately, and then add them together. A perfect marriage.  Keep the dates set aside until after baking.

Spread a layer out in baking dish. Bake 20 minutes. BUT stir at 5-10 min markers to ensure no burning. Cool on parchment paper. Mine was done around 20-25 minutes.
Toss the dates in. Store in airtight container.
You can sprinkle this on yogurt, have it with blueberries and milk for breakfast, or grab a handful in the middle of the day as a snack. Let the baking begin!

from my Tiny Kitchen,



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