Easy Vegan Applesauce Recipe

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When I was a child, my parents got a group of friends together to go apple picking, and a tradition was born. For over 20 years we traveled to Honey Pot Hill Orchard in Stowe, Massachusetts. Honey Pot has 186 acres of orchard land, and has been run by the same family since 1926. Its trees are planted on rolling hills with wide lanes between them, and have orchard ladders leaning against them just waiting to be climbed.

We traveled the orchard in a pack, balancing on each other’s shoulders to reach the perfect apple far overhead, steadying ladders, and filling increasingly heavy bushel bags with more apples than they could reasonably hold. 

We ran down hills and took pictures and laughed and smelled the unique-to-orchards, sweet aroma of fallen apples fermenting in the grass beneath the trees.

At the end of the day, we made our way through the hills to the farm store for a gallon of cider to drink and a gallon of cider to bring home, and to the bakery window where we bought bags and bags of cinnamon-sugar coated cider donuts. 

We’d plop ourselves down on a grassy hill nearby to munch and drink and watch the people standing in the long line for donuts. Every visit was the perfect day.

Why Go Apple Picking?

Aside from experiencing the perfect day, why go apple picking at a farm instead of buying apples at the grocery store? Taste is one reason. An apple from the grocery store is likely to be a year old. 

Store-bought apples last so long because waxes and chemicals are applied by producers. Insecticides and fungicides are put on the apples to protect them from insects and bad bacteria, allowing the apples to stay ‘fresh’ when kept in cold storage.

In contrast, an apple picked from a tree on a sunny, cool day is a food unto itself. 

More importantly, we need farms and orchards. If we just buy fruits and vegetables from a grocery store, we may lose the remaining farms we have.

The majority of a farm’s income comes from seasonal activities. Apple picking with cider and donuts, pumpkin picking with hay rides and corn mazes, vegetable farms transformed in winter to sell Christmas trees and wreaths, these are the ways a farm survives.

When we fill a bushel bag and grab a gallon of cider, we are benefiting both the farm and ourselves, our environment and our culture.

Why Pick a Lot of Apples?

Nutrition and taste, of course, but also because apples are so versatile.

We can eat apples fresh, use them in pie or cake, make applesauce, or slice them into rings and dehydrate them for a crispy snack. We can make apple butter, add slices to a grilled cheese sandwich, and use them to create stamps for painting projects.

They can speed up the ripening of other fruits if we’re feeling impatient, help reduce inflammation when used as a face mask, and can even be used to make spooky shrunken heads to keep the kids entertained.

What Kinds of Apples Store Longest?

If you buy a few apples at the grocery store, you might keep them in a bowl on your counter or, to make them last a bit longer, store them in your refrigerator. 

But if you have a large quantity that you want to eat over the course of a few months, a different storage solution is required.

The first two steps in storing apples that will last are done at the orchard. First, choose apple varieties that are crisp and tart, with thick skin.

Apple varieties that store well:

• Granny Smith

• Honeycrisp

• Northern Spy

• McIntosh

• Fuji

• Winesap

The second thing that should be done at the tree if you want to store apples long-term is to harvest them properly. Apples should be twisted from the branch, not pulled, and they need to be handled very carefully, like eggs, so they don’t develop bruises.

Choosing Which Apples to Store: 

Once you’re back home, you want to choose the best of your apples to store. 

Choose apples with stems. An apple without a stem is easier for microorganisms to enter, where they will cause the apple to decay.

Choose apples with no blemishes, soft spots, or bruises. A bruised apple will cause the apples around it to rot. Like they say, one rotten apple spoils the bunch.

Where to Store Apples

Traditionally, apples were stored, along with other fruits and vegetables, in a root cellar. Most people don’t have a root cellar these days, but we can look at what is valuable about a root cellar and mimic those conditions as best we can.

The fact that root cellars are dark and cold is what allows for a longer shelf-life for apples. Apples like a temperature above 32 degrees and below 38 degrees best. But we don’t need to have the ideal spot and temperature to keep apples for months. 

An unheated basement, an attached garage where the temperature doesn’t fall below 32 degrees, or a closet in a cool room are all good spots to store your apples to extend their shelf-life.

How to Store Fresh-Picked Apples

Wrap each apple lightly in paper.

Gently layer the apples in a small wooden crate or cardboard box. Be careful not to bruise the apples or let them sit in direct contact with each other.

You’re going to want to check on your apples once a week to make sure there aren’t any that are bruised or rotting, so make it easy on yourself by spreading them out into a few different containers.

Alternatively, if you plan to store lots of apples regularly, you can purchase an apple storage rack.

Other Ways to Store Apples Long-Term

Apples can be frozen, although they will lose their crisp texture and will be better suited for use in apple pie or apple butter than for eating directly.

To freeze apples, cut them up, toss them with lemon juice, and pat them dry with a clean cloth. You can then put them directly into a freezer bag, or you can flash freeze them on a cookie sheet and move them to a freezer bag once they have frozen. Flash freezing minimizes the chance the fruit will stick together in a solid block.

Apples can also be canned using a water bath.

Why Make Homemade Applesauce?

Making homemade applesauce allows you to control both the taste and the texture of the sauce. Like your applesauce to be very smooth? Puree it. Like your applesauce lumpy? Just skip the puree.

Cinnamon, strawberries, maple syrup, vanilla bean, orange peel, even cayenne pepper – the flavoring options for applesauce are endless.

Making applesauce can also be an even longer-term way to store apples. 

The Secret To Making the Best Applesauce 

The number one best thing you can do to make the perfect applesauce is to use more than one kind of apple. Using two or more varieties adds a depth of flavor which you will not find at the store. Experiment with different variety combinations to find the ones you love the most.

applesauce

snack, dessert

Yield: 8-10

Author: The Cottage Peach

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Easy Vegan Applesauce

The great thing about this recipe is, it’s more of a formula. There is no set number of apples you need to make applesauce. You can make it with one apple or a hundred. (If you have a big enough pot!)

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 8 Apples (or as many or few as you’ve got)
• 1-2 TBSP Sugar (optional - I prefer raw sugar for this recipe)
• Splash of water (depending on your preferred thickness)

Optional add-ins

• Cinnamon, strawberries, maple syrup, vanilla bean, orange peel, even cayenne pepper – the flavoring options for applesauce are endless.

Instructions

1. Cut the apples into chunks, peeled or not, depending on what you like.
2. Put the cut up apples in a pot.
3. At this point you can add a small splash of water to keep them from sticking to the pot before their juice starts to flow. Alternatively, you can watch them very carefully and stir them while they heat up.
4. When the apples have made some juice, add sugar to taste.
5. Cook on medium-high heat, stirring occasionally.
6. If you find your apples are sticking to the bottom of the pan, turn down the heat and/or add a splash of water.
7. When the apples are soft enough to break with the back of a spoon, remove the pot from the heat. For 8-10 apples, this might take about 10 minutes from when they begin to boil. For greater quantities, it will take a bit longer.
8. Taste the sauce again and stir in more sugar if you’d like.
9. If you want a smooth applesauce, puree it with an immersion blender.
10. If you’d like a chunky applesauce, you can leave it as is, or smash it a bit with a fork or potato masher.

Notes

You can let your applesauce cool and store it in the fridge in an airtight container or jar.

If you’d like to extend its storage life, though, applesauce is the perfect food for a beginner to try canning.

Recommended Products:

Caraway Home Non-Toxic Sauce Pan

Apple Peeler/Corer

Wooden Spoon

Nutrition Facts

Calories

104.09

Fat

0.36

Sat. Fat

0.06

Carbs

27.5

Fiber

4.44

Net carbs

23.06

Sugar

21.21

Protein

0.5

Sodium

3.4

Cholesterol

0

All rights reserved The Cottage Peach

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How Many Apples Do I Need to Make Applesauce?

The great thing about this recipe is, it’s more of a formula. There is no set number of apples you need to make applesauce. You can make it with one apple or a hundred. (If you have a big enough pot!)

In general, it takes 8 medium-sized apples to fill a jar the size of the bigger jar (not the huge jar) available at the grocery store.

Easy Homemade Applesauce Recipe

This applesauce recipe is easy, vegan, and a great beginner recipe for kids and adults. I think it’s the best applesauce recipe, because it is so simple, and requires only 1 or 2 ingredients (depending on whether you want to sweeten it). 

It gives you a base from which you can create your very own, favorite applesauce.

You can leave them unpeeled or peel your apples before chopping. Add your apples to the sauce pan and cook until soft.

How to Store Applesauce

You can let your applesauce cool and store it in the fridge in an airtight container or jar.

If you’d like to extend its storage life, though, applesauce is the perfect food for a beginner to try canning.

Ways to Use Applesauce

• Applesauce can be used to flavor muffins, cakes, and breads.

• It can also be used to replace oil in baking recipes, where it will add a bit of moistness to your bake.

• Applesauce is a delicious and nutritious snack or dessert.

• As the Brady Bunch taught us, applesauce is the perfect side dish for pork chops.

• Warm applesauce is a nice topping for a sundae.

• Applesauce on oatmeal is absolutely yum.

• Traditionally, latkes are eaten with applesauce and sour cream.

DIY Biodegradable Leaf Confetti Craft Project

The Cottage Peach is reader-supported. When you purchase through links on our site, we may earn an affiliate commission at no additional cost to you. All opinions are our own.

I'm so glad I live in a world where there are Octobers.”― L. M. Montgomery, Anne of Green Gables

October in New England is always a special time. I don’t take for granted that we have easy access to the premiere fall leaf peeping destinations in the entire country, with the Berkshires in Massachusetts, and the White Mountains of New Hampshire nearby. While the first fallen leaf is met with a small sense of panic, soon I find myself easing into the simple, predictable rhythm of fall and smiling with each elm, oak and maple leaf I see. The maple leaves, with their bright and bold hues of yellow, orange and red, are my favorites. Although, to be honest it’s not one singular leaf that calls to me but the copious amounts of leaves as a whole, listing about as they fall through the cool autumn air and accumulate in crunchy, delicious smelling piles in every corner of the land. We are lucky to be surrounded by healthy deciduous trees on all sides, and each autumn season I look forward to counting them fall to the ground. I pick them up distractedly on my walks, feeling the endless ridges of the veins beneath my fingertips - a plastic free, all nature fidget toy if you will.

The sound of each crunch underfoot is a reminder that nothing lasts, tomorrow is not promised and summer has reached its end. That all things return to the earth, and only belong to us for a short while. I will miss the greenery dotting each branch and limb as winter draws closer and bare branches dominate the landscape. But all things must be born anew in the spring, and without the falling leaves, this would not happen as it should. If the leaves never left the trees, we would take them for granted all summer long instead of appreciating their friendly shade and whispers in the breeze.

And what about the vivid memories of the sound of leaves being raked into a mountainous leaf pile by a grown up for you to pounce in and bury yourself and breathe deeply of the decomposing earth as a child? I can’t think of a more calming memory than the hush that fell over me with my small body tucked in among the maples and elm and oak. I remember a sense of wonder that I could now touch something which had lived fifteen or twenty or thirty feet above my head all summer, an impossible distance overcome by mere gravity. If I could sleep in that childhood leaf pile made for me with love, I would.

Why You Should Leave Leaves

Perhaps my neighbors shake their heads at our laziness (although I think not, we have great neighbors) when they notice that we do not rake our leaves into those large paper hardware store bags and remove them each fall. A green lawn may be nice for some, but what fallen leaves can do for the earth and the insects that inhabit it is even better. So we choose to intentionally leave the leaves overwinter - you’ll find that they break down quite readily by spring time, and in the meantime offer a whole host of invisible benefits you may not be aware of. The cycle of leaves is an important part of nature’s ecosystem, here’s why:

• Helps suppress weeds - many weeds make their start in very early spring, before the plants you actually want to grow have a chance to establish themselves. Leaving your leaves creates a protective barrier that blocks sunlight which can slow the growth of unwanted plants.

• Provides valuable nutrients - the soil is full of microorganisms which are essential for healthy plant growth, but microorganisms need to eat too! As leaves break down, they compost and return vital nutrients to the soil which are then taken up by these microorganisms and plants to help them grow.

• Protects overwinter insects - have you ever wondered where all those creepy crawly insects invading your personal space all summer go during the colder months? Well, it’s safe to say a fair number of them are hiding out in the local leaf pile, hunkered down and waiting for warmer days. Without dry and warm habitats like leaf piles, many insects have no place to safely weather cold winter conditions. Leaves also offer food, shelter, nesting and bedding materials to a variety of wildlife. When we disturb these micro insect ecosystems, it can have many unintended consequences for the environment.

• Insulates trees, shrubs and other plants - especially in colder climates, winter can cause real damage to your trees, shrubs and other plants which aren’t as cold hardy. A freeze can cause instant plant death or shock that can severely impact growth and productivity of your plants. Leaves provide a natural blanket which protects these plants from the elements.

All this to say, I have a lot of feelings about leaves! My favorite thing to do during the fall season is to find different ways to celebrate this transitionary season through leaves. Although leaves can feel like a celebration all on their own as they sprinkle down from above, I love a good DIY craft project, so I wanted to take it one step further and create some DIY biodegradable leaf confetti!

Confetti is so fun and great for celebrations like baby showers, engagements, weddings and birthdays, but more often than not it is made of shiny plastics and other materials that do not break down after they are thrown away. Not to mention the packaging involved. Biodegradable confetti allows you to have all the fun of regular confetti without the negative environmental impact, so you can enjoy your celebration without any guilt.

Now, you can probably figure out that there are two ways to go about doing this - one would be to just literally gather a basket of whole, small leaves and sprinkle them as you see fit. And that totally works as ready made confetti, or a delightful prank to pull on someone that’s not quite so messy as a pie to the face. But this is a celebration right?! So let’s make it extra special with a confetti diy using different shapes created with a paper hole punch.

For this project I grabbed a heart and star shaped hole punch, but any shape will do - circles, stars, even a tiny leaf would be so cute! They make all different sizes of hole punches, you could use a larger hole punch that is normally used for scrapbooking too. Here are a few options for hole punches that should work well for this project if you don’t have one already:

You’re going to want to collect your leaves first. Make sure to select leaves with the brightest colors that are flat and fully dried without being crumpled or so crispy that they just fall apart in your hand. If you’re unsure which leaves will work best, grab a few different ones before you really get started collecting and just test them out with your hole punch. The hole punch should be able to cut through them quickly and easily without breaking the leaf - just like paper.

Once you have a good amount of leaves filling your basket, find a nice spot to sit and get punching. This can be a really great mindfulness opportunity. Pay close attention to the sensation of the leaves in your hands, the sound of the hole punch snapping shut and opening, the smell of earth wafting up from the basket and the feel of the confetti in your hand. Who would have thought this simple confetti craft could have so many benefits?

After you’re finished creating your confetti, you can even create a simple paper cone to help you to toss your new confetti in the air! I like to do this by cutting a circle shape out of paper and then cutting a pie shaped wedge out of the circle before wrapping it in on itself and securing with washi tape. Fill up your paper cone and get ready to celebrate!

How to make biodegradable confetti instructions

Supplies:

• Leaves, flat and dry with bright colors

• A basket or some other kind of container for collecting the leaves

• A large metal scrapbooking hole punch (½-2” wide)

• One sheet of paper

• Washi tape

  Instructions:

Collect leaves in a basket. Look for leaves that are flat and dry with bright colors. Working around each leaf from the outside edges in, use your hole punch to punch out confetti shapes from the leaves until you run out of usable leaf. Continue punching out the confetti from the leaves until you have enough confetti to fill a cone (about one cup). For the paper cone, cut a large circle out of the piece of paper. Then, cut a pie shaped wedge out of the circle. Wrap the circle around itself to form a cone shape and secure it with washi tape. Fill the cone with the biodegradable leaf confetti and enjoy!

Stovetop Pumpkin Oatmeal Recipe

The Cottage Peach is reader-supported. When you purchase through links on our site, we may earn an affiliate commission at no additional cost to you. All opinions are our own.

Nothing says fall quite as loudly as bright orange pumpkin. Pumpkin spice lattes give it a good try, but everything leads back to the pumpkin patch. Just about every fall activity – from hay rides to apple picking, cider donuts to corn mazes - includes the squash we call a pumpkin.

By decorating the steps of our houses and carving jack-o’-lanterns, we all pay homage to, as the Charlie Brown special puts it, The Great Pumpkin. 

Indigenous peoples used a variety of squashes for eating and making utensils, containers, and musical instruments. In fact, the word squash comes from the Narragansett tribe in what is now called Rhode Island. Humans have eaten squash as far back as prehistoric times.

Are Pumpkins Fruit? 

The short answer is yes.

Encyclopedia Britannica defines fruit as, “the fleshy or dry ripened ovary of a plant, enclosing the seed or seeds.” So not only are pumpkins fruit, but so are avocados, peppers, and tomatoes, among others we call vegetables.

Fruits come from the parts of a plant that flower, while vegetables are the stems, roots, leaves, and bulbs of the plants themselves.

And get this – a pumpkin is technically a berry!

There is a difference between what we call things in common usage and how they’re defined in botany.

To most of us, a berry is a small, juicy, bright fruit without a stone or pit. In botany, however, a berry is a fleshy fruit developed by the ovary of one flower. Some of what we call berries do not meet that definition. For example, raspberries are formed by many ovaries, not one. 

Botanically, pumpkins, watermelon, tomatoes, cucumbers, bananas, and grapes are all berries, while strawberries and blackberries are not berries at all.

When it comes to eating, though, the words berry, fruit, and vegetable have developed their own meanings, so unless you’re playing a trivia game or want to impress someone with your knowledge of botany, the common usages are just fine to use.

Why Grow Pumpkins?

I grow pumpkins for food and carving, but also for fun. One small seed produces a sprawling monster of a plant and then, at just the perfect time, there are pumpkins in my yard! Magic.

Growing pumpkins is a great project to do with kids, who generally find it as much fun as I do. Pumpkin plants grow easily and dependably, so are not likely to disappoint.

On a more practical note, every part of a pumpkin is edible, and it’s a source of food that can be stored throughout the winter’s lean times. Pumpkins are loaded with nutrients, including vitamin C, beta-carotene, magnesium, and potassium.

Carving Pumpkins vs. Eating Pumpkins

Any pumpkin or gourd can be carved or eaten, but there are a couple of main differences between the pumpkins we carve and the pumpkins we eat.

The pumpkins we carve are referred to as field pumpkins. They have thinner skin and stringy, watery flesh. 

The pumpkins we eat are called sugar pumpkins or pie pumpkins. They are generally smaller, have thicker skin, and are more consistently round. Their flesh is not fibrous or stringy, and they have more flesh overall than a carving pumpkin.

Carving pumpkins: 

The difference in the types of flesh translates to a difference in flavor. Carving pumpkins generally taste bland and are a little bitter. 

Because thin skin is an attribute in a carving pumpkin, when choosing a carving pumpkin pick it up and compare it to others of the same size. The lighter pumpkin will have thinner skin.

Eating Pumpkins: 

Sugar pumpkins taste rich and buttery, much like a butternut squash. (In fact, you can use butternut squash to make a pumpkin pie!) Their texture is smooth.

Because they are fleshier, a single sugar pumpkin will yield about as much as a can of the pureed pumpkin you can get at the grocery store.

Varieties of Pumpkin 

All pumpkins are squash. There are hard-skinned squash and tender squash, and pumpkins are hard-skinned; a hard-skinned squash is also called a gourd.

While all pumpkins are gourds, not all gourds are pumpkins. Those that are not pumpkins are still edible, but generally have little flesh, and what they do have is bitter, so we use them as ornaments.

When choosing which pumpkins to grow, if you are interested in keeping them throughout the winter months you should look for one that is known as a ‘good keeper’.

Another fun option to grow is a giant pumpkin. Those are the ones you see at county fairs, grown just to see how big you can get them.

Varieties of carving pumpkins:

• Gold Fever pumpkins are round and medium orange and weigh from 15-18 pounds. 

• Gold Rush pumpkins are large, round, jack-o-lanterns that grow from 20-35 pounds.

• Howden pumpkins are a classic jack-o’-lantern, slightly taller than they are wide, with dark orange skin. They can grow to between 18-26 pounds.

• Jack o’ Lantern pumpkins are great for carving as well as cooking. They grow from 7-10 pounds.

• One Too Many pumpkins are a great choice if you want something different from the usual orange pumpkin. They have white and red skin. They grow to about 20 pounds. 

• Tom Fox pumpkins are deep orange and have fat, dark green stems. They grow to between 12-24 pounds. 

Varieties of sugar pumpkins:

• New England Pie pumpkins are dark orange and grow to 4-6 pounds. They’re not as sweet as some pumpkins, but they are a classic for pies.

• Sweet Sugar Pie pumpkins are very meaty, with dark orange skin. They grow to 6-8 pounds, and are delicious for pies and canning.

• Cinderella pumpkins are a great one for kids, as the carriage in the Disney movie is based upon their shape. They are mild and sweet, and can be 15-35 pounds.

• Blue doll pumpkins don’t look like your typical pumpkin on the outside, with greenish-blue skin. But inside the pumpkin is dark orange and delicious. They grow to 20-24 pounds.

• Lakota pumpkins are pear-shaped, with some combination of orange and green skin, making them a great choice for decoration and eating. They are sweet, and taste like butternut squash. They grow to about 7 pounds. 

• Dickinson pumpkins are used to make the Libby’s canned pumpkin pie filling you find at the grocery store. They are beige, and weigh 10-40 pounds.

Varieties of giant pumpkin:

• Atlantic Giant pumpkins have pinkish orange skin. They grow to at least 300 pounds. The largest grown was over 1,400 pounds! 

• Big Max pumpkins are oblong with skin in shades of orange to pale salmon. They can grow from 100-300 pounds. 

• Prizewinner pumpkins have the classic pumpkin color and shape, with glossy skin. They can grow to weigh between 100-300 pounds.

• Wyatt’s Wonder pumpkins have intense orange skin which doesn’t fade. They grow to 200 pounds or more.

When to Grow Pumpkins

Pumpkins are generally planted from early May through June, depending on the variety. I usually end up planting in mid-June, here in zone 6.

How to Grow Pumpkins

Pumpkins grow on a sprawling vine which can take up quite a bit of space. Pumpkin seeds can be put directly into the ground. 

Choose a sunny spot (fruits like sun) and form small mounds of soil 2-5 feet apart. Plant 3 seeds on each mound. Pumpkins are planted on mounds because the soil in a mound warms more quickly, which helps with germination. 

I’ll be honest, though, I don’t bother with mounds. I just plant the seeds in the flat soil and haven’t had a problem with germination. That may be because I plant at the later end of the planting range.

Bury your seeds about as deep as the seed is long. Keep the soil moist until your pumpkin plants sprout.

Once the pumpkins form, you can slip a piece of cardboard under them so they are not in contact with the soil, making them less likely to rot.

As your pumpkins are coloring up, check to see if the bottom is also turning orange. If not, gently rotate the bottom side towards the sun.

When to Harvest Pumpkins

It’s best to leave pumpkins on the vine for as long as possible, but they should be harvested before overnight temperature in the 30s kick in. A frozen pumpkin will immediately rot.

When deciding if a pumpkin is ripe, first check the color. A small amount of green remaining is ok, but not too much. 

Tap the pumpkin with your finger. It should feel solid and have a hollow sound. Just like watermelon and fresh baked loaves of bread, a hollow sound means it’s done. Next, push your fingernail into the skin. If it doesn’t puncture the skin, the pumpkin is ripe.

How to Harvest Pumpkins

The first thing to know is you should never carry a pumpkin by its stem. Instead, carry it from the bottom.

You may want to wear gloves when harvesting pumpkins, as the vines and stems are prickly. You can easily wipe the prickles off of the stem with a gloved hand.

Use Felcos or a sharp knife to harvest; the stem of a pumpkin is quite dense. Cut the pumpkin with a stem of at least 2 inches, as a longer stem extends the storage life of the pumpkin.

How to Store Pumpkins 

To make a pumpkin last months, it should be cured before being stored. A pumpkin is cured by setting it in a hot, dry place. This allows the rind to harden.

Once your pumpkin is cured, it’s ready for storage. Store pumpkins in a cool, dark place with good airflow. The ideal temperature for storing pumpkins is 55 degrees. They should never be stored at 45 degrees or below.

Place the pumpkins on something that keeps them from touching the floor, and arrange them so they do not touch each other.

Stovetop pumpkin oatmeal recipe

Making pumpkin oatmeal on the stove is as simple as toasting your spice in your sauce pan, adding your sweetener, liquid and oats and simmering everything for about thirty minutes - until it is nice and soft. Then you can curl up with your warm bowl of cozy and enjoy all that fall has to offer this season! Find the full pumpkin oatmeal recipe below:

stovetop, pumpkin, oatmeal, fall

breakfast

Yield: 4

Author: The Cottage Peach

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Stovetop Pumpkin Oatmeal

Now that you’ve grown some delicious pumpkins, harvested and cured them. What can you do with a sugar pumpkin besides make the classic pumpkin pie? Pumpkin puree is infinitely useful in baking, but for a simple recipe you can make on your stovetop, let's make some pumpkin oatmeal (adapted from New York Times Cooking)

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger
• ¼ cup packed brown sugar
• 1 cup pumpkin puree (make this yourself by roasting your sugar pumpkin face down in the oven at 350 for 45 minutes, scooping out the flesh and blending or mashing with a fork)
• 4½ cups almond or coconut milk
• 1½ cups oats
• ¾ teaspoon salt
• Craisins (optional)

Instructions

1. In a large saucepan over low heat, toast the nutmeg, cinnamon and ginger, stirring occasionally until fragrant, about 2 minutes.
2. Stir in brown sugar, then add pumpkin and stir to combine. Add milk, raise heat and bring mixture to a simmer.
3. Stir in oats, and simmer over medium heat until tender but not mushy, about 25 to 30 minutes.
4. Stir in salt.
5. Serve with raisins, applesauce, apples, pecans or maple syrup if desired.

Recommended Products:

Caraway Home Non-Toxic Sauce Pan

Wood Spoon

Bowl

Nutrition Facts

Calories

713.65

Fat

56.5

Sat. Fat

48.56

Carbs

52.66

Fiber

5.42

Net carbs

47.26

Sugar

21.14

Protein

9.87

Sodium

478.25

Cholesterol

0

All rights reserved The Cottage Peach

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Bat Houses You Can Build Or Buy

The Cottage Peach is reader-supported. When you purchase through links on our site, we may earn an affiliate commission at no additional cost to you. All opinions are our own.

Bat Houses

When I was young, we had a playroom in our attic. One afternoon, we noticed there were bats hanging upside-down on one of the window screens. There were two big bats, and a little baby bat.

With the glass between us, we were able to safely look them over, and we learned something unexpected – bats are cute!

They stayed quite a while, sleeping all day and disappearing at night. We actually felt a little sad when they left for good, and so we bought a bat house kit.

Bat Facts

Bats have flown over the earth for more than 50 million years. Unlike birds, their fellow flyers, they are mammals, and are in fact the second largest order or mammals, with more than 1,400 species. 

Bats are nocturnal, and have wings where their forelegs might have been, making them the only mammals that can truly fly. (Flying squirrels don’t actually fly, they just glide small distances.) They are more agile fliers than most birds.

Bats pollinate night-blooming flowers, and are the primary pollinator of agave, which is the main ingredient in tequila.

The world’s smallest bat is the Bumblebee Bat, which is about an inch by ¾ of an inch when full-grown. The largest is the Giant Golden-crowned Flying Fox, which has a wingspan up to 6 feet. The 

Mexican Free-tail Bat is the fastest bat, and can travel up to 100mph. Mexican Free-tails gather in a cave in New Mexico to give birth, with a population of up to 20 million!

There are 10 or 12 bat species that regularly use bat houses. The two most common are Little Brown and Big Brown bats. Neither is a vampire bat.

Bat Get a Bad Rap

In North America, bats are closely associated with vampires, and this stigma often overshadows the many beneficial qualities of bats. In fact, of the 1,400 species of bats, only 3 are vampire bats that drink blood.

They are also stigmatized because people fear they’ll catch rabies from a bat. Bats, like most mammals, can carry rabies, but the fact is that the vast majority do not. So while we should still see a doctor if there’s any chance we’ve been bitten by a bat, catching rabies isn’t something we need to worry about very much.

What Good Are Bats?

When you’re sitting in your backyard and see bats flying overhead, know that on that night, a colony of hundreds of bats will consume hundreds of thousands of insects. Imagine how many million bats around the world consume!

Bats are the top predator for insects that fly at night, eating pests like flies, termites, flying ants, June beetles, and moths. They also do us the great service of eating mosquitoes. In agriculture, the more bats we have, the less pesticide is needed.

Aside from eating pests, bats who feed on nectar also pollinate plants like bananas, cloves, and peaches. And those who feed on fruit disperse seed through their guano, spreading plants to the surrounding areas.

What Do Bats Sound Like?

To our ears, bats don’t sound like much of anything, but the sounds they do make are clicking noises. Bats make these noises using their vocal cords, their nostrils, and their tongues. Some species of bats also make clicking sounds by flapping their wings. 

These clicking noises are ultrasonic, in a frequency 3 times higher than what we can hear with our human ears.

We know what bats sound like because of the use of bat detectors, which use an ultrasonic microphone and convert the sounds to a frequency humans can hear.

And so we know that if the noises are slowed down, they sound like the chirps of a bird, and that different species of bat have different calls, just as birds do.

Bats use these noises to echolocate, and presumably to communicate with each other. Their echolocation skills allow them to sense something as fine as a human hair.

What is a Bat House?

A bat house is built and secured somewhere high in order to provide bats with a space to live that mimics the roosts they would choose in the wild. 

Many bat species roost under the bark of dead trees (and if you have a dead tree it is safe to leave standing, you can leave it up to provide a natural bat house). 

Because this is the environment they choose in nature, bat houses are made to be narrow and tight. They are generally made from rough wood, so the bats can hang on without slipping, just as they would be able to between bark and the trunk of a tree.

Bat houses are often painted in dark colors, and the sides caulked, to recreate the warm and snug area they would naturally choose to raise babies.

Why Have a Bat House?

More than half of the bat species in North America are endangered. 

Some of the main problems in maintaining bat populations are a fungal disease called White Nose Syndrome and the very long gestational period bats experience. The common vampire bat, for example, carries its young for 209 days! Most bat moms only give birth to one pup a year.

But human activity bears the majority of responsibility for their population decline: the destruction of natural habitats, windmills, climate change, pesticide use, hunting for sport and meat, and stigmas which lead to their being killed.

Having a bat house is an easy way to do our small part towards helping them have what they need to survive. A bat house provides a safe, warm place for mothers to bear their young.

Bat houses also provide bats who have been ‘evicted’ from people’s homes an alternative spot to roost.

DIY: How to Build a Bat House

A bat house is fairly simple to make. There are tons of plans and instructions online. The government of Massachusetts provides this free plan to build a four-chamber bat house: https://www.mass.gov/doc/build-a-four-chamber-bat-house/download 

Their site details some key elements for a successful bat house. They recommend:

• Using exterior plywood or cedar. 

• Using rough wood.

• Not using pressure treated wood.

• Using exterior grade screws to assemble.

• Making your house at least 24” tall and at least 14” wide.

• Making a bigger box is better.

• Adding a 6” x  ½” vent on each side for airflow.

• Caulk all seams.

• Cover the roof with shingles or metal for a more durable bat house.

• Provide a landing pad of 3-6” just below the entrance.

The overall goals to keep in mind when building a bat house are warmth and tight spaces, as these will provide the right environment for babies. 

To help maintain a good temperature, bat houses can be painted, but it is not required.

What Are the Best Bat Houses I Can Buy?

Bat houses are readily available to buy online at Amazon, Home Depot, Lehman’s, and Etsy. Here’s a few top picks for handmade bat houses from Etsy:

DIY Bat House Kits

Bat house kits are easy to assemble, and most can be completed in under an hour. Building one is a great project to do with kids.

When shopping for a bat house kit, choose one that is made with quality materials.

A bat house kit should come with everything you need, with the exception of tools like a drill or caulking gun. The necessary wood will be included and cut to size.

Bat Conservation & Management https://batmanagement.com/ is committed to the conservation and study of bats. They conduct research and surveys and work to educate people about bats. On their site, they sell a variety of bat house kits you can assemble yourself or buy premade. Their designs are backed by many years of experience and study.

Where Should I Hang a Bat House?

• First, look for a place that is away from windows, doors, patios, or decks. Bats’ droppings make quite a mess.

• Choosing the location for your bat house can make all the difference as to whether bats will move into it or not. 

• Bats scout for new roosts at night while they feed. Here is what you can do to make them more likely to choose yours:

• Do not put your bat house on a tree. Bats can find houses more easily on a building or pole.

• Put your bat house near a water source.

• Install your house at least 12-20’ from the ground.

• Make sure the location gets at least 6 or 7 hours of sunlight.

• Consider placing it under your eaves, but only after making sure your house is bat-proof.

• Bat houses should be a good distance away from wires and tree branches so there’s nothing to impede the bats’ flight.

• Face your bat house to the south or southeast to catch as much warmth from the sun as possible.

• In cooler climates, paint the house black to increase heat absorption from the sun.

• While you can install a bat house at any time of year, you are more likely to get bats if you install it in spring or early summer.

How to Attract Bats to Your Bat House

One way to attract bats to your bat house is to grow night-scented flowers. These flowers often attract moths and other bugs which bats find tasty.

Night-Scented flowers:

• Evening Primrose

• Honeysuckle

• Goldenrod

• Fleabane

Another way to attract bats is to minimize (or better yet, eliminate) the use of pesticides in your yard. Bats are looking for a place where there’s a plentiful food source, meaning lots of bugs.

Finally, make sure there are no outdoor lights near your bat house. 

It can take up to 2 years for bats to find and move into a bat house, so you’ll have to be patient. If no bats have made it their own in 2 years, you can move it to a different location and try again.

The majority of bat houses may never house bats. Don’t be discouraged by that! All we can do is our little part. The rest is up to the bats.

Who can benefit from Calendula infused oil? [recipe]

If you’re looking to dip your toes into herbal remedies, calendula infused oil is a safe and fun place to start. Calendula is related to marigolds and is sometimes called pot marigold - it has no toxic look-a-likes and is safe even in large doses, so you really can’t mess this up! We grow calendula in our garden as a border and it serves multiple purposes for us - it adds beauty and color, traps unwanted pests who might overwise eat our food crop, feeds the pollinators and provides a useful herb for drying that we can then make into a salve. Calendula is an annual but it readily self-seeds so you really only need to buy one packet and the next year they will come back all on their own, helping you to establish your garden beds and provide a resource for neighboring insects who you share your garden with.

So what are some calendula oil benefits? Calendula is…

• Antifungal

• Antimicrobial

• Anti-inflammatory

• Antioxidant

These properties and more are the reason people use calendula to prevent infection and heal injuries to body tissues, speed up wound healing time, and reduce scarring. In addition when used as part of a wound treatment it may reduce swelling and bruising and ease muscle fatigue. Calendula may also help in preventing or reducing acne. Calendula is used to relieve symptoms from dry skin conditions like eczema, psoriasis and diaper rash. There’s even a chance calendula could be used to fight cancer and protect against heart disease.

On a personal note, psoriatic arthritis doesn’t just affect my joints. It actually started for me as a skin condition with extremely dry itchy skin that cracks and flakes. I’ve felt so self conscious about my skin condition for so long, and want to normalize this struggle which so many of us with chronic illness go through. So often the more minor symptoms of our disease are tossed to the side as insignificant, but all these little insecurities add up. Needless to say this has been quite unpleasant, and a big reason that I began exploring natural remedies like this infused calendula oil was that I found my skin was really sensitive to the ingredients in most drugstore moisturizers and lotions. I wanted to find a way to make my own moisturizer that was simple and cost effective, and calendula oil was one of the very first DIY skincare products I made at home myself. I use my salve as a preventative product, as well as for acute flares. I just love really easy DIY projects like this one that anyone can do!

Calendula oil or salve makes a pretty great handmade holiday gift too! For the holidays last year I gave a tin of handmade calendula salve to every one of my friends tied up with a piece of twine and ribbon, and they all continue to rave about it and ask for more to this day.

Is Marigold the Same as Calendula?

Marigold and calendula belong to the same family, but the active beneficial compounds are present in different amounts in each plant, and only certain types of marigolds are edible.

How to Use Calendula Oil

Calendula oil may be used on its own as a moisturizing oil, or blended into butters, creams, salves and lotions along with other ingredients like beeswax and shea butter. I make a simple beeswax salve with my calendula oil that can be used for burns, cuts, scrapes, bruises, rashes and dry skin. You can even incorporate it into your favorite salad dressing depending on what oil you use (make sure it’s food grade)

What Type of Oil is Best for Infusing Herbs?

You can use many different oils to infuse herbs depending on your preference, budget and intended use. I used sweet almond oil for this herbal oil infusion, but olive oil, grapeseed oil and apricot oil also will work as carrier oils safe for topical use. Olive oil is by far the cheapest and most easy to find, and has a longer shelf life, but sweet almond oil is affordable as well and has no smell, plus it includes vitamin E and K. Both are good options that I use regularly! I haven’t tried grapeseed or apricot oil myself.

Best Container for Herbal Infusions

When infusing herbs in oil, you should always choose a plastic free container to avoid leaching any dangerous chemicals into your oil. I like to use a glass mason jar to infuse my oil since we always have so many extra on hand and they are durable and cheap, but if you don’t have somewhere dark you can store a clear jar, then a tinted glass jar or bottle is best to keep out sunlight, since UV rays can reduce the effectiveness and longevity of your infused oils.

Homegrown VS Store Bought Herbs

Store bought herbs don't just look different, they ARE different. So why are homegrown herbs better for you?

Think about the difference between a bagged, pre-chopped salad and the lettuce you picked up from the farmers market.

They're both still lettuce, but one is darker, fresher, and much more flavorful.

That flavor directly translates to compounds in the plant that are nutritionally dense. It tastes better because it's better for you! The older the produce is, the more those nutrients break down.

Herbs are the same way. When you get store bought herbs, there is almost no way to guarantee their freshness or quality. Yes, even dried herbs can be fresh! It's likely that if you're seeing faded colors or a lot of dust in your herbs indicating it's begun to break down, the beneficial compounds within the herbs themselves are not potent anymore.

Growing your own herbs (here’s my favorite place to buy calendula seeds) or buying from a small herbalist shop is the best way to ensure the quality of your final herbal preparation. It also eliminates the great amount of waste and emissions involved in packaging and shipping herbs, since even though many herbs like calendula grow all over the country, when you purchase them from a large store they often come from overseas. If you can’t grow your herbs yourself or find a small local shop: Find these herbs and more by tapping here to visit my favorite online herb shop!

How to Make Calendula Infused Oil

There are many ways to make an infused oil but my favorite is a simple folk method - this means we won’t be making any exact measurements. You’ll find that many herbalists employ a folk method for their skincare concoctions since accuracy in dosing is not generally a requirement unless taken internally.

To make an infused oil using the folk method, all you need to do is fill your mason jar about halfway with calendula flowers, then cover at least an inch above the herbs with your oil of choice. I usually end up filling the jar almost all the way to the top. Tap lightly on a solid surface to make sure there are no air bubbles trapped in the oil and place the infusing oil jar in a cool dark place such as a closet or pantry (somewhere out of direct sunlight) for about six weeks. You can regularly shake the jar to redistribute the oil, and you may notice that after the first day or two much of the oil has been absorbed into the dried herbs and you will need to add more to keep the flowers completely covered in oil. This is normal and to be expected.

calendula oil, infused oil, herbal remedies, herbalism

herbal remedies

herbal remedies

Author: The Cottage Peach

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Infused Calendula Oil

If you’re looking to dip your toes into herbal remedies, calendula infused oil is a safe and fun place to start. Calendula is related to marigolds and is sometimes called pot marigold - it has no toxic look-a-likes and is safe even in large doses, so you really can’t mess this up!

Prep time: 5 MinInactive time: 3 HourTotal time: 3 H & 5 M

Ingredients

• Dried calendula flowers - about 1 cup
• Almond oil, grapeseed oil, apricot oil or olive oil - about 2 cups

Instructions

Cold infusion

1. To make an infused oil using the folk method, all you need to do is fill your mason jar about halfway with calendula flowers, then cover at least an inch above the herbs with your oil of choice.
2. I usually end up filling the jar almost all the way to the top.
3. Tap lightly on a solid surface to make sure there are no air bubbles trapped in the oil and place the infusing oil jar in a cool dark place such as a closet or pantry (somewhere out of direct sunlight) for about six weeks.
4. You can regularly shake the jar to redistribute the oil, and you may notice that after the first day or two much of the oil has been absorbed into the dried herbs and you will need to add more to keep the flowers completely covered in oil. This is normal and to be expected.

Warm infusion

1. If you would rather not wait a full six weeks to have ready to use infused oil, you can speed up the infusion process using your stove top. Place your jar in a double boiler on your stove and simmer as low as possible for up to 3 hours.
2. Your oil will be ready to use as soon as it cools, or you can wait a couple of weeks to allow your infusion to develop and grow stronger.
3. You can also simmer your jar in a slow cooker for 3 hours the same way.

Notes

Some herbalists allow their oil to infuse on a sunny windowsill - personally I am against this method in most cases as it causes the oil to be exposed to large amounts of ultraviolet light which can break down the beneficial compounds. It may be fine if you plan to immediately move the jar to dark storage once it is done, or if you allow it to infuse only a couple of weeks on the windowsill before moving to a darker spot to finish infusing.

Recommended Products:

Large Weck Jar

Dried Calendula Flower

Sweet Almond Oil

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If you would rather not wait a full six weeks to have ready to use infused oil, you can speed up the infusion process using your stove top. Place your jar in a double boiler on your stove and simmer as low as possible for up to 3 hours. Your oil will be ready to use as soon as it cools, or you can wait a couple of weeks to allow your infusion to develop and grow stronger. You can also simmer your jar in a slow cooker for 3 hours the same way. 

Some herbalists allow their oil to infuse on a sunny windowsill - personally I am against this method in most cases as it causes the oil to be exposed to large amounts of ultraviolet light which can break down the beneficial compounds. It may be fine if you plan to immediately move the jar to dark storage once it is done, or if you allow it to infuse only a couple of weeks on the windowsill before moving to a darker spot to finish infusing.

Ways to use calendula oil

After your oil is finished infusing, you can incorporate it into many different salves, balms, butters, creams and other skincare products. I hope this has shown you all the amazing benefits of calendula oil! It’s so easy to make an herb infused oil like this. I hope you’ll give it a try.

How to Make Healthy Homemade Granola (Recipe)

There’s something about the smell of warm granola cooking in the oven, earthy and sweet, that means home to me. When I was a kid I would smell it from up in my room, and I could just picture my mom mixing it up, spreading it on baking sheets, and tending the oven to pull it out at just the right time. She even made sure to leave a few big chunks for me not broken up, just how I liked it. I’m lucky in that we were never without fresh granola - as soon as my mom noticed the jar getting low, she would quickly pop another batch in the oven to fill up the jar all over again.

Now I keep a never-ending supply of granola on my own kitchen counter to fill my own house with the aroma of earth and sweetness and home. There really is nothing quite so comforting as the scent of warm granola cooling on the stovetop! You can mix up the flavors to complement the season with cinnamon and pumpkin seeds in the fall, pecans and allspice in the winter, apricots and almonds in the spring, and dried raspberries and blueberries in the summer. Granola also makes a great personalized zero waste edible homemade gift for the holidays - just pop your favorite blend of granola in a mason jar with a cute wooden lid and add some twine and a ribbon for a thoughtful, edible gift everyone will love.

Granola is my favorite mid-afternoon snack with berries and oat milk, and the best thing to bring on a day hike in the woods. What could be more satisfying than sitting down with a Stasher bag filled with granola after a long and strenuous hike in nature? It’s the perfect filling snack.

Why Make Homemade Granola?

There are plenty of tasty granolas available to buy, so why take the time to make your own? 

The granola you find at stores is expensive, and making it yourself is much less so. You’ll also have complete control over the ingredients you choose, and won’t add any more packaging to our overburdened planet. And granola is so easy to make! 

Homemade granola is healthy, delicious, vegan, and gluten-free (check your oatmeal’s packaging to be sure it is not processed in a factory that also processes products with gluten). It’s also completely customizable. 

There’s no need to ever make exactly the same granola twice. Once you’ve mastered the basic method for making homemade granola, you’ll have a feel for it and can begin to make substitutions in oils and sweeteners, and try out additional ingredients. 

The basic ingredients of granola are rolled oats, sweetener, oil, and salt. That’s it. And it tastes amazing! 

As the main ingredient of the recipe, whole grain oats deliver lots of health benefits and are very filling. They’re anti-inflammatory, both inside the body and to the skin, which is why they’re often used in baths to soothe inflammatory conditions such as eczema. 

But why stop at four ingredients when there are other delicious and nutritious foods you can add to take your granola up a level?

Delicious Add-Ins for Granola

The best part about granola is making it your own with different spices, fruits, nuts, seeds and sweeteners. It would be impossible to list all the delicious add-ins you could include in your homemade granola recipe, but here are some ideas to get you started:

Spices:

• Cinnamon

• Nutmeg

• Allspice

• Ginger

Nuts and seeds:

Both nuts and seeds provide protein, fiber, healthy fats, and other vitamins, magnesium, and other nutrients. Walnuts, chia, and flax seeds are great sources of plant-based omega-3 fatty acids. 

Nuts can be used whole, or you can break them up if you want them to be more integrated into the granola. Mix and match what you’d like, and use it in place of 1 cup of the oatmeal.

• Sunflower seeds

• Sesame seeds

• Pumpkin seeds

• Chia seeds

• Ground flax seed

• Almonds 

• Pecans

• Walnuts

Dried fruit:

In some ways, dried fruits are even better for you than fresh. They contain more fiber and antioxidants which can help lower your chances of developing heart disease, some kinds of cancer, and diabetes.

• Raisins

• Cranberries

• Dates

• Apricots

• Fig

• Banana chips

• Cherries

• Shaved coconut 

• Candied orange peel

Flavorings: 

• Peanut or almond butter

• Molasses

• Orange zest

• Chocolate chips

• Cacao nibs

• Vanilla 

• Applesauce

Substitutions for a Homemade Granola Recipe

Experimenting with different oils and sweeteners can take the flavor of your granola in different directions. 

Oils:

You can completely replace the vegetable oil with other edible oils, or add a dollop of butter to your oil of choice.

• Vegetable oil

• Coconut oil

• Olive Oil

• Butter

Sweeteners: 

I love the flavor of maple syrup, and the inflammation-reducing antioxidants, zinc, magnesium, potassium, and calcium that come along with it. But different sweeteners can make a huge difference to the flavor, and also the texture, of your granola. 

A crunchy granola is a great option, but if you’d like a chewy granola you could try substituting the maple syrup with honey, for example.

• Maple syrup 

• Honey

• Agave

• Molasses

vegan, simple, granola, oats

snack

Vegan

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Author: The Cottage Peach

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Simple Vegan Granola

Homemade granola is healthy, delicious, vegan, and gluten-free (check your oatmeal’s packaging to be sure it is not processed in a factory that also processes products with gluten). It’s also completely customizable.

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

• 5 cups rolled oats, or 4 cups oats and 1 cup nuts
• ½ cup dark brown sugar
• 1 cup pure maple syrup
• 4 Tablespoons vegetable oil
• 2 pinches of salt

Instructions

1. Preheat your oven to 300°F
2. Mix the ingredients in the order listed, stirring between each, until well combined.
3. Spread the granola in an even layer on the baking sheets.
4. Bake for 15 minutes, then stir it around a bit.
5. Bake for 10 minutes and stir it again.
6. Bake 10 more minutes, and you’re done.

Notes

Customize this simple vegan granola recipe by adding your favorite dried nuts and seeds or fruits and switching up the oil and sugar.

Recommended Products:

Caraway Home Non-Toxic Baking Sheer

Nutrition Facts

Calories

138.29

Fat

3.49

Sat. Fat

0.61

Carbs

24.98

Fiber

2.69

Net carbs

23.54

Sugar

14.18

Protein

2.24

Sodium

35.8

Cholesterol

0

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Recipe: Homemade Healthy Granola

Supplies:

• 2 baking sheets lined with Silpat or parchment paper

• A spoon or spatula

• A large mixing bowl

Ingredients:

• 5 cups rolled oats, or 4 cups oats and 1 cup nuts

• ½ cup dark brown sugar

• 1 cup pure maple syrup

• 4 Tablespoons vegetable oil

• 2 pinches of salt

Instructions:

Preheat your oven to 300 degrees.

Mix the ingredients in the order listed, stirring between each, until well combined.

Spread the granola in an even layer on the baking sheets. 

Bake for 15 minutes, then stir it around a bit.

Bake for 10 minutes and stir it again. 

Bake 10 more minutes, and you’re done.

Tips for Making Granola

Keep an eye on the granola for the last 10 minutes. Ovens vary, and there’s a short line between done and slightly burned.

The more granola you make, the better you’ll be at judging when it’s ready. You are looking for toasty and golden brown. It may feel a bit soft when you first remove it from the oven. If that happens and you’re not sure if it’s done, take a taste-sized bit out of the oven, let it sit for 1 minute, and then try it.

If you are adding other ingredients, you may need to adjust the amount of oil you use. Many granola recipes will suggest you use equal amounts of oil and sugar. I find that to be too oily. Aim for your oats to be coated, but not soggy with oil.

You can adjust the amount of salt, but don’t remove it completely. The salt enhances each flavor, and helps to bring them all together.

If you’d like your granola to be clumpy rather than loose, press it down with a spatula or the back of a spoon after you’ve done your last stir, and then again when you take it out of the oven.

If you add dried fruit while the granola is still warm, then press it down, that will also help hold the granola together. If you’d like it looser, add the fruit after the granola has cooled. If you’d like it to cook with the granola, only add it for the last 10 or 15 minutes.

If adding nut butter, melt it slightly and combine it with the maple syrup. Vanilla should also be added to a liquid, so that it will coat the oats more evenly.

Chocolate chips can be added after the granola has cooled, or while it’s slightly warm if you’d like it to melt into the oats a bit.

Mistakes to Avoid When Making Granola

If you put an uneven amount of granola on each baking sheet, they will cook at different rates. Be consistent with the amount of granola on each of the baking sheets, so both will cook at the same speed. 

Make sure your layer of granola does not thin out around the edges. It is easy to burn granola, and thinner areas will cook much faster.

Coconut shavings burn easily. Don’t add them until the last stir if you’d like them toasted, or after the granola is out of the oven if you’d like them untoasted.

Storing Homemade Granola

Store your granola in an airtight container. It looks pretty in a glass jar on the counter, but a Ziploc will also do. 

If you make a large batch, you can store some in the freezer to thaw for later use.

How to Use Granola

Granola is a great snack on it’s own, but there are also tons of ways to use it as an ingredient with other foods:

Ways to use granola

• As cereal, in milk or kefir with berries and chocolate chips

• On yogurt with a sliced banana

• As a crunchy top for muffins or apple cake

• On ice cream

• Defrost frozen berries in a bowl, then add yogurt and granola for a delicious breakfast

• On pancakes with maple syrup 

• On a salad