Mom often says she thinks we could be on the Food Network. She believes we could be the next fan favorites. The two of us together in the kitchen, showing people our favorite recipes: some sweet, others savory, some healthy, others indulgent. Oh, and she’s totally, completely, one hundred percent serious. Like it’s this easy thing to just send a tape to Food Network, be hired, and put on the air.
I’m not so sure it’s that easy. But Food Network should know if they would like a dynamic mother-daughter duo on the air, we are available and ready to go. I’m actually not even sure how to go about attempting to get on Food Network other than going on Food Network Star, and I think that would pretty much kill me with the tasks and pressure.
It would be awesome to cook with Mom for a living. We are in the kitchen together literally every single day. I tend to take the lead when it comes to baking, while she does on cooking. Regardless of what we’re making, we have an unspoken language. Gathering ingredients, stirring, chopping, checking to make sure things aren’t burning. We never get in each other’s way and are the perfect team, very rarely in the kitchen unless as a pair. I also like to think we learn from each other.
In an effort to build a following for our potential Food Network show, we made our second video. A lot of people gave positive feedback on the first video for almond butter cookies, so I hope this one is an even bigger hit. Please watch the video. I hope you enjoy it! We had a lot of fun filming it and sometimes even I can’t believe how well it turned out . . . all in only one take!
We’re showing you how to make Almond Butter Granola. This is my new favorite granola and my all-time favorite breakfast! It’s packed with protein, fiber, iron, and healthy fats, so it’s the perfect way to start your day. It’s also easy to make gluten free, vegan, and/or refined sugar free. This chewy, crunchy, super healthy breakfast or snack treat is the best way to start the New Year!
- 3 cups old-fashioned rolled oats
- 11/2 cups mixed nuts, unsalted, unroasted (I used almonds and hazelnuts)
- 1 cup shredded unsweetened coconut
- ¾ cup quinoa
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ cup vegetable oil
- ½ cup honey
- ½ cup almond butter
- 1 tablespoon pure vanilla extract
- 1 cup mixed dried fruit (I used raisins and cherries)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, stir together oats, nuts, coconut, quinoa, cinnamon, and ginger until combined. Add oil, honey, almond butter, and vanilla, and stir until the mixture is well combined and the oat mixture is evenly coated with the honey mixture.
- Spread granola into an even layer on the prepared pan. Bake for 20-25 minutes, until fragrant and golden brown. You may want to check it earlier to make sure it doesn’t burn. Do not stir during the cooking process.
- After the granola has been removed from the oven, sprinkle the dried fruit on top but do not mix it in. Allow the granola to cool completely on the pan. Break into pieces and store in an airtight container at room temperature for up to 3 weeks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes