Some people snack on chips. Others prefer pretzels. In this house, we prefer Triscuits. It's a staple in our cabinet and a constant on the grocery list.
Triscuits have stepped up their game, and now every time I'm in the cracker aisle I'm faced with the decision of which flavor to take home. I typically stick with traditional, but recently I tried the sweet potato & sea salt variety and I'm never going back!
I can't take full credit for today's recipe, it was largely inspired by the recipe on the back of the triscuit box. Thanks, Nabisco!
That being said, I altered the recipe to have less sugar/butter and more of the good-for-you stuff. I also cut out some steps that I saw as unnecessary & extra work.
Ingredients:
1 box of sweet potato & sea salt triscuits
1/2 cup nuts of your choice (I suggest pecans or almonds)
3/4 cup sunflower seeds
1 1/2 cups steel cut oats
1 cup craisins
1/3 cup flour
3 tablespoons pumpkin pie spice
1 tablespoons vanilla
1/2 cup brown sugar
1 stick butter
1. Preheat your oven to 350 degrees. Line two baking sheets with tin foil and find yourself a gallon ziploc freezer bag.
2. Throw triscuits in the bag. Crush them up into small pieces. I used my sturdy wooden rolling pin which did the trick, but a food processor would work nicely (now taking donations for a new food processor...ha!)
3. Throw remaining ingredients into the bag EXCEPT butter and craisins. Give the bag a good shake.
4. Melt the butter
5. Pour butter into bag and reseal. Now the fun part...Give the bag a good shake. Roll it around. Throw it across the room. If you have kids, make them play with it. The idea is to get each and every piece of deliciousness covered in the butter. Once coated, throw in the craisins and give a quick shake. (If added too early, the craisins will soak up the vanilla & butter)
6. Pour contents of bag onto lined cookie sheets.
7. Bake for 25 minutes. Halfway through make sure to give granola a good stir and switch oven positions.
8. Allow to cool and store in an airtight container
Best served in a cup of yogurt, layered in a parfait, or on top of ice cream. My husband prefers to eat it straight out the container, so to each his own!
Anywhere you need a crunchy, sweet & salty topping, this can be your go-to recipe.
Here's to the unofficial start of fall!
Happy cooking, happy eating!