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Entries in Granola (5)


Cherry Almond Granola

Cherry almond granola

We’ve really been getting into granola and yogurt for breakfast lately. Personally, I find that it has more staying power than something like a bagel. Joel has a favorite granola recipe, which is chock full of nuts and brown sugar, and while it is delicious, I enjoy dried fruit in my granola so I kept on searching. I’ve made countless different recipes, and I have to say that this one ranks up there among my favorites. A little bit nutty and a little bit fruity, the almonds and cherries are the perfect pair. Not only does this granola cook quickly, it stays together perfectly, which creates the most deliciously perfect clusters to top my morning yogurt!

1 cup Almonds, divided
3 cups Old Fashioned Oats
1 cup Dried Cherries (I added)
1/2 teaspoon Salt
1/3 cup Brown Sugar
1/3 cup Honey
3 tablespoons Coconut Oil
1/4 teaspoon Vanilla Extract
1/8 teaspoon Almond Extract 

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Finely chop half of the almonds and place them in a large bowl. Coarsely chop the cherries and remaining almonds, and add them to the bowl. Add the oats, salt, and brown sugar to the bowl and toss to combine. In a small microwavable bowl, combine the honey and coconut oil and heat for about 40 seconds, until the coconut oil is mostly melted. Stir to dissolve the coconut oil and add both extracts. Pour the oil mixture over the oat mixture and stir to coat evenly. Spread the mixture evenly onto the prepared baking sheet, then bake for 5 minutes. Remove the granola from the oven and stir, then return it to the oven and bake for about 10 more minutes. Remove the granola from the oven and let it cool completely. As it cools, it will clump together. When it has cooled completely, break the granola into clusters and store in an airtight container for up to 2 weeks, but I bet it won’t last that long! (*FYI...The cook time is not a typo. I thought so at first too, but it really does work!)

SOURCE: Barely adapted from Lovely Little Kitchen


Banana Bread Granola

Banana bread granola

Two years ago, both of my sister-in-laws had babies within a few months of each other. This year, it's happening again! My brother and his wife are having baby #3 in less than a month, but while we wait for that little one, Joel’s sister and her husband had baby #2 this past Tuesday! So, once they were home from the hospital on Thursday, Joel and I gathered a few things and walked over to meet our adorable new nephew, Lucas. Since time isn’t something that parents of newborns (and young children) have, I whipped up some mac and cheese, as well as some granola, so that they didn’t have to think when it came to meals for the first few days. As soon as Kim saw the bag of granola, she got excited and asked if it was her favorite (a recipe she had given me years ago that I had made for her when our first nephew was born). While this isn’t the same recipe, I thought it sounded delicious and knew they would all like it. Hopefully, I’ve introduced her to a new favorite granola. In all honesty, who couldn’t love a granola that tastes exactly like banana bread! It might just be my new favorite…in fact, as soon as we came home from meeting the baby, I mixed up a second batch for us to enjoy at home, too! 

3 cups Rolled Oats
3/4 cup Walnuts
1/2 cup Pecans
3 tablespoons Raw Sugar
1/2 teaspoon Sea Salt
1/2 tablespoon Cinnamon
1 tablespoon Flax Seed
1/4 cup Coconut Oil
13 cup + 1 tablespoon Maple Syrup, Agave, or Honey (I used maple syrup)
1 teaspoon Vanilla Extract
1 Ripe Banana, mashed (about 1/2 cup)

In a large bowl, mix the oats, walnuts, pecans, sugar, salt, cinnamon, and flax seed. In a small saucepan over medium heat, stir together the coconut oil, syrup, and vanilla until the oil has liquified. Remove from heat and whisk in the banana puree until well combined. Pour over the dry ingredients and mix well. Dump the mixture out onto a large baking sheet and spread it out into a single layer. Bake at 350 degrees for 25-28 minutes, or until the granola is visibly browned, tossing once during baking. Remove from the oven and cool completely on the baking sheet before breaking it up and storing in a jar. Granola should keep for a few weeks, but I guarantee it won’t last that long!

SOURCE: Minimalist Baker


Apple Cinnamon Granola

Apple cinnamon granola

It’s the end of the month again, and that means it’s time for Secret Recipe Club reveal day! This past month, I was assigned to Erin’s blog, Table for Seven. As the title suggests, Erin is a busy mom with many mouths to feed. Being as busy that she is, the fact that she finds the time to make delicious looking food for her family and post about it regularly inspires me. I only have 2 mouths to feed, and yet we have been eating take-out way too much for our own good lately, resulting in minimal blog posting! Anyway, as per the usual, when I was assigned to her blog, I looked through from start to finish looking for recipes that sounded good. That is where I ran into a problem…they ALL did! I ultimately chose this granola for two reasons; one being that we like granola very much, and two being the fact that it was cooked in the crockpot intrigued me. I will say that it was super simple to throw together, and the result was a number of delicious breakfasts…and a few handfuls thrown in for a snack! Thanks for a great recipe, Erin!

3 1/2 cups Oats
1 cup Almonds
1/4 cup Brown Sugar
2 teaspoons Ground Cinnamon
1/4 teaspoon Allspice
3/4 cup Applesauce
1 1/2 tablespoons Honey
1/2 teaspoon Vanilla
1 tablespoon Canola Oil
1 cup Dried Apples, chopped

In a large mixing bowl, combine the oats, almonds, brown sugar, cinnamon, and allspice. In a small saucepan, warm the applesauce, oil, honey, and vanilla. Pour the liquid over the oat mixture and stir to coat evenly. Pour the mixture into a crockpot, cover (but vent a bit), and cook on low for 3-4 hours, stirring frequently. Let the granola cool completely, then stir in the dried apples. (*Cooking the granola in the crockpot resulted in a slightly softer granola than we are used to. I did end up putting the granola into the oven for about 20 minutes at 350 degrees to crisp up a bit.)

SOURCE: Table for Seven


Almond Joy Granola

Almond joy granola

When I was a kid, I thought Almond Joy candy bars were gross. Who would put coconut and almonds in chocolate? These days, while I still prefer a candy bar that combines chocolate with peanut butter in any way, shape, or form, I have come to enjoy Almond Joy, too! When I came across a recipe for Almond Joy granola on Pinterest, I decided to give it a try. I haven't made granola in a while, and wanted to try something new anyway. Even though Joel thought it was a bit too sweet, I think the flavor of this granola is perfect. I have been enjoying it for breakfast, and by the handful as a snack!

2 cups Oats
1 cup Unsweetened Coconut
1/4 cup Almonds, coarsely chopped (my addition)
3/4 cup Applesauce
1/4 cup Pure Maple Syrup
1/2-1 teaspoon Almond Extract
2 tablespoons Coconut Oil, melted
2 tablespoons Milk
2 tablespoons Chocolate Chips 

In a large bowl, combine oats, coconut, almonds, and chocolate chips. In a medium bowl, mix the applesauce, maple syrup, almond extract, coconut oil, and milk. Pour the wet mixture over the dry mixture and toss to coat. Spread the granola onto a baking sheet that has been lined with foil. Bake at 350 degrees for 15-17 minutes. Pull the pan out of the oven, stir the granola around, and return it to the oven for another 15-17 minutes. At this point, the granola was still soft, so I turned the heat down to 300 degrees and continued to bake for about 30 more minutes until it became golden brown and crispy. Allow to cool and place in an air-tight container. 

SOURCE: My Whole Food Life


Mocha Granola

Mocha granola

I've been in desperate need for a new cookie sheet. I had gotten 2 for my bridal shower 3 years ago, but one bit the dust before we moved in January and sometimes it is a little difficult to bake with just the one remaining pan. So, in my travels today, I picked up a 3 pack of jelly roll pans from Bed Bath and Beyond. They are each different sizes, which is great for when I cook different size batches of things. Since I just bought them today, I had to make something with them right away to break them in. As I was thinking about what I could make, it occurred to me that it had been quite some time since I last made a batch of homemade granola. We have been getting some locally made granola at our co-op, but it just isn't the same as homemade. So I rummaged through my pantry and decided to go with this recipe. I think that Joel will enjoy the coffee flavor and quite honestly, the chocolate part won me over! Whether it is sprinkled over yogurt as breakfast or over ice cream as dessert, this is, quite possibly, the tastiest granola I've had to date!

2/3 cup Hazelnuts, coarsely chopped
2/3 cup Sliced Almonds
6 cups Old Fashioned Rolled Oats
6 tablespoons Canola Oil
1 cup Honey (I used half honey, half agave nectar because it is what I had left)
2-3 tablespoons Espresso Powder* (I used 2 single serve packets of instant coffee)
1/4 cup Ground Flaxseed, optional (I omitted)
1/4 teaspoon Ground Cinnamon
Pinch of Ground Nutmeg
1/2 teaspoon Salt
8 ounces Bittersweet Chocolate, coarsely chopped (I used dark chocolate)

Place a large skillet over medium heat. Add the chopped hazelnuts and almonds. Cook, stirring occasionally, until lightly browned, 3-4 minutes. Add the oats and canola oil and continue to cook, stirring occasionally, until the oats are lightly toasted, about 2 minutes. Transfer the oat mixture to a large bowl and stir in the honey, espresso powder, ground flaxseed, cinnamon, nutmeg, and salt. Spread out onto a baking sheet that has been lined with parchment paper or a silicone baking mat. Bake at 325 degrees, stirring every few minutes, until the granola is light golden down, about 15 minutes. Move the granola to one side of the baking sheet and press gently into a thick slab. Let the granola cool to room temperature. Break the dried and cooled granola apart into small clusters, then mix in the chopped chocolate. Store in an air tight container. 

*For a more subtle coffee flavor, use 2 tablespoons of espresso powder. For a more prominent flavor, use 3 tablespoons. Instant coffee powder may be substituted, but you may need to add more in order to achieve the same flavor.

SOURCE: Annie's Eats