This granola is so easy to make. Just old fashioned oats, all-natural peanut butter, and honey. It's great as a cereal, for a snack on a hike, or for any time you want a snack that is healthy and delicious. Plus - it's easy to change it up for your tastes. Don't like Peanut Butter? Use a different kind of nut or seed butter. Want a little chocolate kick, add chocolate chips when you take it out of the oven to cool (don't stir until cooled or you will have chocolate streaks instead of chocolate chips - lol).

Ingredients
5 cups old-fashioned oats - not quick cooking oats
3/4 cup honey
3/4 cup peanut butter chunky or smooth - all natural
1 tbsp vanilla extract (optional)

Instructions

1. Preheat oven to 325° F.
2. Place oats in a large bowl. In a liquid measuring cup add the peanut butter and heat it in the microwave for 45 second until the peanut butter starts to melt. Once melted, add honey. Whisk peanut butter and honey to blend. This is where you add the vanilla if you want, and whisk to incorporate.
3. Pour the peanut butter mixture over the oats and stir until well combined. Spread granola in an even layer on a rimmed, and lined with parchment paper, baking sheet.
4. Bake for 45-60 minutes, stirring at the 30 minute mark. Leave a thicker piece of granola out on a cool surface while you put the rest back in the oven for the remainder of the time. After 5 minutes, test the piece you left out for "crunchiness". If it's still damp continue to the 60 minute baking time. If it's crunchy now, take out and let cool on baking sheet. Granola will get crispier as it cools
5. Let cool completely on baking sheet. Store granola in an airtight container for up to two weeks.
   

Optional Add In's to Your Granola

• coconut - add towards the end of baking.
  
• chocolate chips - add when you take the granola out of the oven to cool (don't stir until cooled or you will have chocolate streaks instead of chocolate chips - lol)
  
• Freeze Dried Fruit (to make it Peanut Butter and Jelly-like) - add when you take the granola out of the oven to cool.
  
• What would you add?
  

INGREDIENTS
2 Boxes of Betty Crocker Super Moist Butter Recipe Chocolate Cake Mix
1 - 9 oz Bag Heath Pieces (found in the candy isle)
1 cup (or half a bag) Special Dark Chocolate Chips
2 sticks room temp butter
4 eggs

DIRECTIONS
- Pre-heat oven to 350* - shelf on middle. Line a jelly roll pan with parchment paper.
- Combine both boxes of Cake Mix and both sticks of butter in your mixer bowl. Mix on low until butter is fully incorporated into the mix.
- While mixer is on, one at a time, add the eggs, making sure each egg has been incorporated before adding the next egg.
- Add pieces and dark chocolate chips, mix with spoon and not with mixer so the heath pieces don't break up.
- Spread dough evenly on the parchment lined jelly roll pan.
- Bake for 25-35 minutes or until toothpick comes out clean.

If you would rather make these as drop cookies instead of bar cookies, then space the dough 2 inches apart on a baking sheet and bake for 10-12 minutes. Center will be slightly gooey (like a brownie).

INGREDIENTS
1 tube crescent rolls
6 oz. softened cream cheese
1/2 cup 100% pure pumpkin (not pie filling)
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of ground cloves
1 teaspoon vanilla
2 tablespoons unbleached flour

FOR THE GLAZE
2 oz. cream cheese
1/2 cup powdered sugar
2 tablespoon milk

DIRECTIONS

1. Preheat oven to 375 degrees.
2. In a medium bowl, mix together cream cheese, pumpkin, sugar, spices, flour and vanilla. Set aside.
3. Pop open crescent roll dough and unroll on an ungreased baking sheet, lined with parchment paper, leaving crescents in rectangles. Press edges together to even out edges and seal any holes.
4. Cut 3/4 inch diagonal strips up each side of the dough.
5. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Fold the dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
6. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
7. Once danish has cooled, remove to serving platter.
8. In a small bowl, mix together powdered sugar, cream cheese, and milk to create icing. You may need to add more cream to get the desired consistency.
9. Drizzle icing over danish. Cut into pieces and serve.