at home with melanie mauer
Hi, friends! We’ve been enjoying a little twist to the At Home with Becky series lately. We have SO many exciting things in the works right now and I need to keep my attention in all those places while it’s a little extra crazy around here … in the best possible way, of course! So instead of putting our popular At Home series on pause altogether, I’ve invited some friends to share a piece of their home with you. I’m really pleased to be able to shake things up with a little variety, then I’ll be back at it, sharing glimpses from my own home again before you know it!
I am honored that my friend Melanie Mauer is sharing with us today. She was also a guest for our Good Life series, too, back in February (an excellent read). In her own words … and behind her own camera, I give you Melanie …
Recently we were having six overnight guests and as I kept my eyes open for breakfast ideas, this recipe fell in my lap. We all LOVED it so I wanted to share it with you.
Makes 5 cups granola.
3 cups rolled oats (don’t substitute quick cooking oats)
1 cup almonds, pecans, or your favorite nuts chopped
1 tablespoon vanilla extract
1 tablespoon cinnamon
1/2 teaspoon salt
1/3 cup packed brown sugar
3/4 cup maple syrup
- Preheat oven to 325F. Spray a large nonstick baking sheet with cooking spray.
- Mix the ingredients together in a large bowl. Transfer to the baking sheet.
- Bake for 35-45 minutes, until the granola starts to brown, stirring once halfway through the baking time.
- Remove from the oven and let cool completely on the baking sheet.
A few notes: This recipe doubles well! I cut down the maple syrup a bit and it helped it from being too sweet. The original recipe calls for 1 cup of whatever dried fruit your prefer (chopped apricots, blueberries, cranberries, raisins), but since I didn’t know what my guests would like, I put that in glass jars alongside a big bowl of sliced strawberries and different Greek yogurts).
This smells SO good baking you’ll think there are cinnamon rolls in the oven! And with fruit yogurt it seems almost like fruit crisp, so it can also stand in for a light dessert.
I think I’m bringing this along on our next road trip because it would be so easy to add some yogurt to a cooler.
I love easy, fool-proof recipes that keep life simple!
A B O U T M E L A N I E
I’m a photographer, optimist, and pumpkin bread enthusiast based in Lexington, KY, surrounded by green rolling hills and horse farms.
I photograph what I find most, most beautiful: families.
I love road trips (because my favorite people are within arm’s reach), green smoothies, being outside as much as I can, simplicity, and letters in the mail. I daydream about starting a lavender farm, owning a waffle truck (when I retire), and doing long term international travel.
Melanie, thank you so much for sharing! This reminds me that I still need to try to make granola sometime. My mom loves making it, too!