So maybe you want to give a homemade gift for the holidays. And maybe you want it to be a foodie gift. And just MAYBE you’re not a baker.
I’ve got you covered. Times three.
I love love love using my disposable pastry bags for all manner of piping, drizzling and decorating of baked goods. They’re clean, neat and disposable, making my always-messy baking sessions just a little bit easier to clean up.
But these clear and sturdy bags also make perfect little vessels for a variety of easy foodie gifts. And best of all, you just need some ribbon and tags to wrap them up for giving!
I’ve got three (!!) ridiculously easy gifts, each that can be whipped up in an afternoon. They’re fun, unique and will surely be appreciated by everyone on your list. Think teachers, hairdressers, coaches, etc. I don’t know about you but my list seems to grow exponentially each year, and I’m always on the hunt for something a little different to give for the holidays.
Let’s get started with this DELICIOUS chocolate chip granola!
The folks at Ghirardelli were kind enough to send me a few bags of their premium chocolate chips.
They’re my favorite to bake with so I was pretty excited. I love the slightly larger size, and the quality is exceptional. I knew right away that I wanted to make some chocolate chip granola. It was an idea I’d toyed with over the years, but was always disappointed in the results. The granola was tasty enough, but the chips would always fall to the bottom of the bowl, not really getting mixed in with the granola.
And then I came across Michelle’s recipe, which was perfection (as pretty much all of her recipes are!).
The trick? Baking the granola in a large shallow sheet. It never occurred to me to do so as I imagined the chocolate chips melting into the granola (which, come to think of it, sounds amazing. But I digress). But of COURSE chocolate chips would hold their shape – that’s what they’re designed to do.
The ingredients came together in about 5 minutes and the smell while the granola was baking? HEAVEN.
It’s essential to wait for the granola to cool completely before breaking it up, to allow the chips to firm back up again.
You can see that I got a little impatient.
I’ve got a simple printable if you’d like to attach the recipe; I think it’s a nice little touch. Just click here and print!
Put a few bags in with a pair of pretty cereal bowls and you’ve got a lovely, just-a-little-bit-different holiday gift that anyone would love to receive. Use certified GF oats for friends who are gluten-sensitive, and swap out the chocolate chips for dairy-free chips and you’ve got a perfect gift for a vegan loved one!
Stay tuned for more foodie gift ideas coming soon!
from Brown Eyed Baker
1/3 cup pure maple syrup
1/3 cup light brown sugar
4 teaspoons vanilla
1/2 teaspoon salt
1/2 cup vegetable oil
5 cups old-fashioned rolled oats
(1) 10-ounce bag Ghirardelli Bittersweet Baking Chips
Pre-heat oven to 325; line a baking sheet with parchment paper.
Whisk the maple syrup, brown sugar, vanilla and salt till smooth. Add the vegetable oil and whisk again. Fold in the oats and chocolate chips.
Pour the mixture onto your prepared baking sheet and press till compact (I used a small angled spatula). Bake for 40 – 45 minutes, till golden brown, turning the sheet halfway through. Cool completely on a wire rack before breaking into pieces. Store in an airtight container for up to 2 weeks.
This delicious recipe brought to you by Donuts, Dresses and Dirt
Note: I was not compensated for this post. Ghirardelli sent me two bags of baking chips to use; all opinions expressed here are – as always – completely my own.