Maple Walnut and Raisin Oatmeal Cookies

Happy Saturday!  The sun here in Victoria can’t decide whether or not it’s coming out today, which means I’m staying right here in my kitchen. With the weather somewhat sad, I thought I’d make some cookies. These are the kind of cookies that just seem warm. Does that make sense?

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Anyway, long story short: raisins in your cookies are a good thing. Seriously. BUT, if you are hell bent on keeping raisins out and away from your cookies, dried cranberries and sunflower seeds would be a nice variation, or dried blueberries and hazelnuts (note to self: make that version next time).

Maple Walnut Oatmeal Raisin Cookies

Recipe adapted from Martha Stewart

Yield: about 2 dozen


  • 1 ½ C old fashioned oats (not quick-cooking)
  • ¾ C unsweetened, finely shredded coconut
  • 1 1/3 C all purpose flour
  • ½ teaspoon salt
  • 1 C packed brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ C + 1 tablespoon unsalted butter
  • 1/3 C maple syrup
  • 1 teaspoon baking soda
  • 2 tablespoons boiling water
  • ½ teaspoon vanilla extract
  • 1 C walnuts
  • ¾ C raisins


Preheat oven to 300 F. Line cookie sheet with parchment paper. Put on the kettle to boil some water (I also suggest making enough for some tea – treat yo’self)

In a large bowl, combine oats, coconut, flour, salt, sugar, and spices. Set aside.

In a medium sized saucepan, melt butter and maple syrup. Once butter is melted, remove from heat. In a small bowl, combine the baking soda and boiling water, stir. Add the baking soda and water mixture to the maple syrup. This is the fun part – SCIENCE – or something. It bubbles, be prepared. Stir in vanilla.

Add maple mixture to the oat mixture. Fold in walnuts and raisins.

Form dough into balls about the size of two tablespoons. Place on baking sheet about an inch or so apart. Pat them down into discs. Bake for about 20 minutes until they are golden brown. Let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool. Or just eat one right away and burn your mouth. I won’t tell anyone!

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Autumn Tribute: Pumpkin and Nut Granola

OK! After much hemming and hawing and chickening out and deleting and re-uploading and much further ado.. I’m finally posting my first blog post.  YIKES!

Today is really starting to feel like fall – the leaves have started turning, the air is crisp but the sun still lovely and warm, which is so perfect for my favourite outfit of tights, boots, loose sweaters and scarves.  Sundays are my favourite day of the week: sleep in, slurp coffee, watch a show on Netflix (Max and I have been obsessed with The Adventures of Merlin these last few weeks, watch it, I dare you), have my mum over for tea, bake granola for the coming week.


As a tribute to fall, I made a Pumpkin and Nut Granola, and it’s soooo good.  It captures fall in a mason jar (which is what I used for storage).  It’s lovely and crunchy, savoury with a nice and subtle hit of sweet.  Have it with some greek yogurt, maybe with some fresh apple or banana chunks and drizzle some maple syrup or honey on top, or just have it plain Jane.  Whatever you do, eat it.


Pumpkin and Nut Granola

Print Recipe!

*recipe is adapted from Everybody Likes Sandwiches*

Yield: about 6 or so cups


  • 5 tablespoons coconut oil (slightly melted)
  • 1 teaspoon salt
  • 1 teaspoon cinnamon*
  • 1/2 teaspoon ginger*
  • 1/4 teaspoon nutmeg*
  • 1/4 teaspoon cardamon*
  • 1/3 cup maple syrup
  • 1/3 cup honey
  • 2/3 cup pumpkin puree (I made mine from scratch, but a can will do fine)
  • 1 teaspoon vanilla extract
  • 3 cups of old fashion rolled oats
  • 1 cup quick cooking oats (I actually just ran out of the old fashioned ones, but these gave a good crunch)
  • 1 cup nuts (I mixed in walnuts, pecans AND cashews). Choose your favourite, or use what’s on hand!
  • 1/4 cup pumpkin seeds
  • 1/2 cup raisins or mini chocolate chips


Preheat oven to 325F with oven rack positioned in upper third of the oven.

1. Whisk together wet ingredients and spices until smooth.

2. Stir the oats, nuts and seeds into the wet mixture until everything is well coated.

3. Spread out on a cookie sheet lined with parchment.  You’ll want everything to be evenly spread out for optimal crispness.

4. Bake for 45 minutes, stirring every 10 minutes or so.  When you do this you’ll want to see steam dancing out of the granola, this helps with the crispness, and lord knows a good granola’s got to have a high crunch factor.

5. Once crisped to your liking, remove from the oven, add raisins and toss (if you’re using chocolate chips, don’t add them until the mixture has cooled completely).  Let cool completely on the cookie sheet before storing (this is the other key to crunch factor success).  I stored mine in a jar, they’re so hip and handy.  Should last out on the counter for about 2 weeks (like it will actually last that long though, let’s be honest).

* You can also just use 2 teaspoons of pumpkin pie spice mix, or your own combo of the above, or add in cloves (on the clove note, I am totally going to the store and buying some once I finish this post because an autumn and winter without cloves is chaos).