Your morning bowl of yogurt is clamoring to be covered with this coconut chai-spiced granola.
Showing posts with label granola. Show all posts
Showing posts with label granola. Show all posts
What's For Breakfast: Make Ahead Yogurt Parfaits
Breakfast is ready in a jiffy when your fridge is stocked with these delicious (and nutritious!) make ahead yogurt parfaits.
Dustin is working several days a week from Madison this month, so I've been prepping healthy meals and snacks that he can bring with him.
I love yogurt parfaits. They are typically a mix of fruit, yogurt, and granola, are simple to make, and are endlessly adaptable. These make ahead yogurt parfaits take convenience one step further by using frozen berries straight from the freezer.
You can use your favorite plain or flavored yogurt for this recipe. We tend to buy protein-packed plain Greek yogurt, so I stir in a little pure maple syrup to slightly sweeten the yogurt.
The parfaits are layered with granola and generously topped with it, too. For these parfaits, I used my favorite (of late) citrusy maple-cinnamon granola. A batch of these parfaits will keep in the fridge for several days and, when made in a jar, are perfectly portable.
Make Ahead Yogurt Parfaits (printer-friendly version)
makes 3 parfaits
2 1/2 cups plain or vanilla Greek yogurt
1 tablespoon maple syrup [to sweeten yogurt, optional]
3/4 cup frozen berries, divided
3/4 cup granola, divided
1. In a small bowl, stir together the yogurt and maple syrup to sweeten, if desired.
2. Add two tablespoons of yogurt to the bottom of a jar.
3. Layer with 1 tablespoon berries and 1 tablespoon granola.
4. Repeat until you have filled the jar -- depending on the size of the jar, you will probably have at least four layers.
5. Cover with a lid and refrigerate for up to three days.
makes 3 parfaits
2 1/2 cups plain or vanilla Greek yogurt
1 tablespoon maple syrup [to sweeten yogurt, optional]
3/4 cup frozen berries, divided
3/4 cup granola, divided
1. In a small bowl, stir together the yogurt and maple syrup to sweeten, if desired.
2. Add two tablespoons of yogurt to the bottom of a jar.
3. Layer with 1 tablespoon berries and 1 tablespoon granola.
4. Repeat until you have filled the jar -- depending on the size of the jar, you will probably have at least four layers.
5. Cover with a lid and refrigerate for up to three days.
What's For Breakfast: Citrusy Maple-Cinnamon Granola
I am totally that girl that digs all of the clusters out of the bag of granola. The bigger the clump, the better.
But what I hate is paying upwards of $5 per (seemingly tiny!) bag of granola. Especially since granola is really easy to make at home -- something I always seem to forget.
But a free weekend afternoon (and just an hour at that!) was all it took to replete my granola supply. This granola recipe is super-simple to make, tasty, and chockfull of my favorite clusters. The secret to big ol' clumps? Use a potato masher to really press the granola into an even layer on your baking sheet. I picked up this trick from a recent (to me, anyway) episode of America's Test Kitchen. And it really works!
My favorite way to eat granola (when I'm not secretly snacking on all those yummy clusters) is on top of plain Greek yogurt sweetened with a little maple syrup. That's a breakfast (or lunch!) of champions in my book.
Citrusy Maple-Cinnamon Granola (printer-friendly version)
makes about 4 cups
4 cups rolled oats
2 teaspoons ground cinnamon
1 teaspoon dried orange peel granules
1/3 cup light brown sugar
1/2 cup maple syrup
1/4 cup coconut oil, melted
2 teaspoons vanilla extract
pinch of flaky Maldon sea salt
1. Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or a silpat.
2. In a large bowl, stir together the oats, cinnamon, orange peel, and brown sugar.
3. Add in the maple syrup, melted coconut oil, and vanilla and stir to combine.
4. Turn the granola out onto the prepped baking sheet. Use a potato masher (or rubber spatula) to press the granola into an even layer. Bake for 15 minutes, then rotate the pan 180 degrees and bake for an additional 15 minutes. Continue baking until light golden brown and dry to the touch.
5. Remove from the oven and let cool completely in the pan. Use a fork to break into crumbles and store in an airtight container for up to two weeks.
makes about 4 cups
4 cups rolled oats
2 teaspoons ground cinnamon
1 teaspoon dried orange peel granules
1/3 cup light brown sugar
1/2 cup maple syrup
1/4 cup coconut oil, melted
2 teaspoons vanilla extract
pinch of flaky Maldon sea salt
1. Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or a silpat.
2. In a large bowl, stir together the oats, cinnamon, orange peel, and brown sugar.
3. Add in the maple syrup, melted coconut oil, and vanilla and stir to combine.
4. Turn the granola out onto the prepped baking sheet. Use a potato masher (or rubber spatula) to press the granola into an even layer. Bake for 15 minutes, then rotate the pan 180 degrees and bake for an additional 15 minutes. Continue baking until light golden brown and dry to the touch.
5. Remove from the oven and let cool completely in the pan. Use a fork to break into crumbles and store in an airtight container for up to two weeks.
What's For Breakfast: Banana Pecan Granola
Granola that tastes like freshly-baked banana bread? Don't mind if I do!
Okay, yeah, so maybe I need a granola intervention. Should I change this blog's name to "A More Granola Life"? Possibly.
Although I am a major fan of my recipe for citrus-y maple cinnamon granola, I can't help but change things up a bit every now and then.
This delicious granola is flavored with banana and a couple of my favorite banana bread spices – cinnamon and ginger. Add in a healthy handful of pecans and coconut flakes, and you've got yourself a delightfully crunchy and flavorful granola.
Banana Pecan Granola (printer-friendly version)
makes about 4 cups
4 cups rolled oats
1/4 cup coconut flakes
1/4 cup chopped pecans
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 very ripe bananas, mashed
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
pinch of flaky Maldon sea salt
1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper or a silpat.
2. In a large bowl, stir together the oats, coconut flakes, cinnamon, and ginger.
3. In a separate bowl, stir together the mashed bananas, maple syrup, melted coconut oil, and vanilla.
4. Add the banana mixture to the oat mixture and stir to combine.
5. Turn the granola out onto the prepped baking sheet. Use a potato masher (or rubber spatula) to press the granola into an even layer. Sprinkle with flaky sea salt. Bake for 15 minutes, then rotate the pan 180 degrees and bake for an additional 15 minutes. Continue baking until light golden brown and dry to the touch.
6. Remove from the oven and let cool completely in the pan. Use a fork to break into crumbles and store in an airtight container for up to two weeks.
makes about 4 cups
4 cups rolled oats
1/4 cup coconut flakes
1/4 cup chopped pecans
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 very ripe bananas, mashed
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
pinch of flaky Maldon sea salt
1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper or a silpat.
2. In a large bowl, stir together the oats, coconut flakes, cinnamon, and ginger.
3. In a separate bowl, stir together the mashed bananas, maple syrup, melted coconut oil, and vanilla.
4. Add the banana mixture to the oat mixture and stir to combine.
5. Turn the granola out onto the prepped baking sheet. Use a potato masher (or rubber spatula) to press the granola into an even layer. Sprinkle with flaky sea salt. Bake for 15 minutes, then rotate the pan 180 degrees and bake for an additional 15 minutes. Continue baking until light golden brown and dry to the touch.
6. Remove from the oven and let cool completely in the pan. Use a fork to break into crumbles and store in an airtight container for up to two weeks.
What's For Breakfast: Almond-Vanilla Granola
Another day, another granola recipe. But, I really do eat granola just about every day (I'm looking at you, lunchtime bowl of Greek yogurt, fruit, and granola), and I get bored with the same flavors. "Necessity is the mother of invention" and all that jazz. :)
This granola recipe doesn't fall all that far from my favorite chai-inspired flavor profile. However, I've amped up the almond flavor with the addition of both chopped whole almonds and a bit of almond extract. Full disclosure: If you're looking for a super-clumpy granola, this isn't the one. (Although you could always add in a frothy egg white to increase the clump-factor.) But, if you're looking for a super-tasty granola to add a little crunch to your yogurt or smoothie bowl, I highly recommend giving this recipe a whirl.
Almond-Vanilla Granola (printer-friendly version)
makes about 4 cups
3 cups rolled oats
1/2 cup whole almonds, chopped
1/2 cup coconut chips (or flakes)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/2 teaspoon Maldon flaky sea salt
3 tablespoons coconut oil, melted and cooled slightly
1/2 cup pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1. Preheat the oven to 300 degrees. Line a rimmed baking sheet with a silpat or parchment paper and set aside.
2. In a large bowl, stir together the oats, chopped almonds, coconut chips, cinnamon, ginger, nutmeg, cardamom, and salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and almond extract.
4. Stir the wet ingredients into the dry ingredients. Spread the granola onto the prepped baking sheet in an even layer. Bake for 30 minutes, or until golden brown and dry to the touch. Stir about halfway through the baking period.
5. Remove from the oven and let cool completely on the baking sheet. Store in an airtight container at room temperature.
makes about 4 cups
3 cups rolled oats
1/2 cup whole almonds, chopped
1/2 cup coconut chips (or flakes)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/2 teaspoon Maldon flaky sea salt
3 tablespoons coconut oil, melted and cooled slightly
1/2 cup pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1. Preheat the oven to 300 degrees. Line a rimmed baking sheet with a silpat or parchment paper and set aside.
2. In a large bowl, stir together the oats, chopped almonds, coconut chips, cinnamon, ginger, nutmeg, cardamom, and salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and almond extract.
4. Stir the wet ingredients into the dry ingredients. Spread the granola onto the prepped baking sheet in an even layer. Bake for 30 minutes, or until golden brown and dry to the touch. Stir about halfway through the baking period.
5. Remove from the oven and let cool completely on the baking sheet. Store in an airtight container at room temperature.
What's For Breakfast: Carrot Cake Granola
My new favorite granola is Nature's Path Love Crunch Carrot Cake granola. It is ridiculously delicious and I have to keep myself from eating all the super-satisfying granola chunks in one sitting. (I mean, we are all agreed that the chunks are the best part of granola, right?) One downside is that a pouch of it is fairly expensive, so I only ever buy it when it is on sale.
So, to ensure that I always have some carrot cake granola on hand, I decided my best option would be to try to make a batch of my own. This granola features classic carrot cake flavors -- cinnamon, pecans, raisins, pineapple, and of course, grated carrots. The one thing my recipe is missing is yogurt chips to give it a little cream-cheese flavor; I wasn't able to source any in my small town -- but if you can find them where you live, I'd recommend tossing in a handful after the granola has cooled.
Carrot Cake Granola (printer-friendly version)
makes about 12-15 servings
1/2 cups light brown sugar
1/4 cup filtered water
4 cups old-fashioned rolled oats
1 cup shredded unsweetened coconut
1 cup sliced almonds
1/2 cup chopped pecans
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
dash ground allspice
3/4 teaspoon Maldon sea salt
1/3 cup walnut oil [or use a neutral oil such as canola]
2 1/2 teaspoon vanilla extract
1 1/2 cups finely grated carrot (about 3 medium)
1/2 cup raisins
1/2 cup chopped dried pineapple
1. Preheat the oven to 250 degrees. Cover a rimmed baking sheet with parchment paper or a silpat. Set aside.
2. In a medium sauce pot, combine together the brown sugar and filtered water. While stirring constantly, cook over medium-high heat until the mixture begins to boil. Remove from the heat and let cool to room temperature.
3. In a large bowl, add together the oats, sliced almonds, pecans, cinnamon, ginger, allspice, and sea salt.
4. Stir the walnut oil and vanilla extract into the cooled brown sugar mixture. Then pour the sugar mixture over the oat mixture. Use a wooden spoon to combine the ingredients together. Stir in the grated carrot.
5. Spread the granola evenly onto the prepared baking sheet.
6. Bake for one hour and 15 minutes. Remove the granola from the oven and stir/flip the granola over to ensure even browning.
7. Bake for an additional 60 minutes, or until the granola is dry.
8. Remove the granola from the oven and stir in the raisins and pineapple. Allow the granola to cool completely. Store the granola in an airtight container for up to three weeks.
makes about 12-15 servings
1/2 cups light brown sugar
1/4 cup filtered water
4 cups old-fashioned rolled oats
1 cup shredded unsweetened coconut
1 cup sliced almonds
1/2 cup chopped pecans
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
dash ground allspice
3/4 teaspoon Maldon sea salt
1/3 cup walnut oil [or use a neutral oil such as canola]
2 1/2 teaspoon vanilla extract
1 1/2 cups finely grated carrot (about 3 medium)
1/2 cup raisins
1/2 cup chopped dried pineapple
1. Preheat the oven to 250 degrees. Cover a rimmed baking sheet with parchment paper or a silpat. Set aside.
2. In a medium sauce pot, combine together the brown sugar and filtered water. While stirring constantly, cook over medium-high heat until the mixture begins to boil. Remove from the heat and let cool to room temperature.
3. In a large bowl, add together the oats, sliced almonds, pecans, cinnamon, ginger, allspice, and sea salt.
4. Stir the walnut oil and vanilla extract into the cooled brown sugar mixture. Then pour the sugar mixture over the oat mixture. Use a wooden spoon to combine the ingredients together. Stir in the grated carrot.
5. Spread the granola evenly onto the prepared baking sheet.
6. Bake for one hour and 15 minutes. Remove the granola from the oven and stir/flip the granola over to ensure even browning.
7. Bake for an additional 60 minutes, or until the granola is dry.
8. Remove the granola from the oven and stir in the raisins and pineapple. Allow the granola to cool completely. Store the granola in an airtight container for up to three weeks.
What's Baking: Apple Cinnamon Granola
Another day, another granola recipe. I would say that I have officially switched from hot oatmeal to my standard warmer weather breakfast of yogurt + granola, but IT IS CURRENTLY SNOWING OUTSIDE. There's nothing more enjoyable than a spring "winter storm." (Yeah, that's most definitely sarcasm.) I think we're predicted to get 5-7 inches but I haven't checked outside to see how much has accumulated thus far. To be honest, I kind of don't want to know. Every time I get excited about bare pavement (and being able to run outside again without fear of slipping on snow or ice) we seem to get another pile of said ice and snow. One of these days spring will actually arrive, right? (No, please, reassure me that springtime will actually arrive!)
Although I'm still in love with my banana nut granola, I wanted to change things up, so I went with apple cinnamon flavors this time around. The benefit of using applesauce is that it helps to make clumpy granola without having to add much additional fat. Given that I like to drown my yogurt in granola, a lower-fat granola is probably a good thing in my world. In addition, I added in an egg white to both help with the clump factor (because, let's face it, clumps are the best part of granola!) and add in some additional protein content.
Apple Cinnamon Granola (printer-friendly version)
makes about 5 cups
3 1/2 cups rolled oats
1/2 cup sunflower seeds
1/2 cup sliced almonds
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon flaky sea salt
3/4 cup applesauce (I used homemade applesauce, which I pureed to a smooth texture)
2 tablespoons honey
1/4 cup brown sugar
1 tablespoon walnut oil
1 teaspoon vanilla extract
1 egg white (or 3 tablespoons of packaged egg whites)
1. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a large bowl, stir together the oats, sunflower seeds, walnuts, almonds, cinnamon, ginger, nutmeg, and salt.
3. In a small sauce pot, stir together the applesauce, honey, brown sugar, walnut oil, and vanilla extract. Heat over medium heat until it just comes to a boil. Remove from the heat and let cool.
4. Once cooled, stir the wet ingredients into the dry ingredients until evenly moistened. Stir in the egg white.
4. Spread the granola onto the prepped baking sheet into an even layer. Bake in the oven for 45 minutes, stirring every 15 minutes, until golden brown.
5. Let the granola cool in the pan completely before spooning into an airtight container to store.
makes about 5 cups
3 1/2 cups rolled oats
1/2 cup sunflower seeds
1/2 cup sliced almonds
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon flaky sea salt
3/4 cup applesauce (I used homemade applesauce, which I pureed to a smooth texture)
2 tablespoons honey
1/4 cup brown sugar
1 tablespoon walnut oil
1 teaspoon vanilla extract
1 egg white (or 3 tablespoons of packaged egg whites)
1. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a large bowl, stir together the oats, sunflower seeds, walnuts, almonds, cinnamon, ginger, nutmeg, and salt.
3. In a small sauce pot, stir together the applesauce, honey, brown sugar, walnut oil, and vanilla extract. Heat over medium heat until it just comes to a boil. Remove from the heat and let cool.
4. Once cooled, stir the wet ingredients into the dry ingredients until evenly moistened. Stir in the egg white.
4. Spread the granola onto the prepped baking sheet into an even layer. Bake in the oven for 45 minutes, stirring every 15 minutes, until golden brown.
5. Let the granola cool in the pan completely before spooning into an airtight container to store.
What's For Breakfast: Banana Nut Granola
Spring hasn't exactly sprung yet 'round these parts (albeit, there are still 10 days until the season's official arrival) ... but we are expecting temperatures in the 40s(!!!!!) this week, and to say that I'm excited about that news would be an extreme understatement. (As noted by my excessive use of exclamation points.) We took Leroy for a walk last night, and I wore a light vest in lieu of my normal down jacket ... major progress! I may even get to go coatless this week -- can you believe it? :)
With the (relatively) warmer temperatures comes a desire to set aside my winter breakfast of hot oatmeal and toast and re-embrace my favorite yogurt and granola breakfast bowls. I haven't made granola in quite awhile, as I had been on a muesli kick of late after purchasing a ginormous bag of it at Costco.
Not too long ago, I pinned a recipe for banana walnut granola posted on Shutterbean, so since I had two ripe bananas languishing on our kitchen countertop, I decided to give the recipe a whirl with a few tweaks here and there.
So how is it? Let's just say I am now officially obsessed with this granola. It is super clumpy (just how I like it) and tastes exactly like banana bread in granola form. I couldn't help but sneak a few -- okay, several -- bites as I spooned the cooled granola into a jar for storage.
Banana Nut Granola (printer-friendly version)
makes about 7 cups
5 cups rolled oats
1 cup walnuts pieces
1/2 cup sliced almonds
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon flaky sea salt
1/4 cup brown sugar
2 very ripe bananas
1/3 cup pure maple syrup
1/4 cup walnut oil
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a large bowl, stir together the oats, walnuts, almonds, cinnamon, ginger, nutmeg, salt, and brown sugar.
3. In a small bowl, mash the bananas together. Then add in the maple syrup, walnut oil, and vanilla and stir to combine. Pour the wet ingredients into the dry ingredients and stir until everything is moistened. Spread the granola onto the prepped baking sheet and bake in the oven for 30 minutes, stirring every 10 minutes.
4. After 30 minutes, if the granola still seems a bit wet, reduce the heat to 275 degrees and continue baking in 10-minute increments until golden-brown and almost completely dry to the touch.
5. Let the granola cool in the pan completely before spooning into an airtight container to store.
(adapted from this Shutterbean recipe)
makes about 7 cups
5 cups rolled oats
1 cup walnuts pieces
1/2 cup sliced almonds
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon flaky sea salt
1/4 cup brown sugar
2 very ripe bananas
1/3 cup pure maple syrup
1/4 cup walnut oil
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a large bowl, stir together the oats, walnuts, almonds, cinnamon, ginger, nutmeg, salt, and brown sugar.
3. In a small bowl, mash the bananas together. Then add in the maple syrup, walnut oil, and vanilla and stir to combine. Pour the wet ingredients into the dry ingredients and stir until everything is moistened. Spread the granola onto the prepped baking sheet and bake in the oven for 30 minutes, stirring every 10 minutes.
4. After 30 minutes, if the granola still seems a bit wet, reduce the heat to 275 degrees and continue baking in 10-minute increments until golden-brown and almost completely dry to the touch.
5. Let the granola cool in the pan completely before spooning into an airtight container to store.
(adapted from this Shutterbean recipe)
What's For Breakfast: Cinnamon Coconut Granola
As I've mentioned before, I make a new batch of granola about every two weeks, since I eat it everyday for breakfast with Greek yogurt. For this latest batch, I decided to make it a little "healthier" by significantly reducing the sugar content. Instead of the typical addition of oodles of brown sugar or granulated sugar, I just went with a scant one-third cup of honey. I think there's still plenty of sweetness in this granola; but without the added sugar (or butter), the resulting granola lacks clumps. (And I have to admit, the clumps are typically my favorite part.) Regardless, this muesli-like granola is delicious, and it's always nice to switch things up from time to time.
Cinnamon Coconut Granola (printer-friendly version)
about 10 cups
4 cups rolled oats
2 cups unsweetened shredded coconut
2 cups sliced almonds
1/2 cup walnuts, chopped
1/2 cup chopped pecans
2 teaspoons ground cinnamon
1/3 cup raw honey
1. Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or a silpat. Set aside.
2. In a large bowl, stir together all the dry ingredients. Pour in the vegetable oil and honey. (If you add the vegetable oil first, the honey will slide right out of the measuring cup of you add it second.) Stir with a wooden spoon or rubber spatula until all the ingredients are lightly moistened.
3. Spread the granola onto the prepped baking sheet.
4. Bake in the oven for 30 minutes, stirring occasionally.
5. Bake an additional 20 minutes, or until the coconut is lightly toasted.
6. Remove the granola from the oven and let cool on the baking sheet, stirring occasionally as it cools.
7. Store in an airtight container.
(inspired by this recipe)
about 10 cups
4 cups rolled oats
2 cups unsweetened shredded coconut
2 cups sliced almonds
1/2 cup walnuts, chopped
1/2 cup chopped pecans
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1 teaspoon granulated orange peel [optional]
3/4 teaspoon Maldon sea salt flakes
1/2 cup vegetable oil1/3 cup raw honey
1. Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or a silpat. Set aside.
2. In a large bowl, stir together all the dry ingredients. Pour in the vegetable oil and honey. (If you add the vegetable oil first, the honey will slide right out of the measuring cup of you add it second.) Stir with a wooden spoon or rubber spatula until all the ingredients are lightly moistened.
3. Spread the granola onto the prepped baking sheet.
4. Bake in the oven for 30 minutes, stirring occasionally.
5. Bake an additional 20 minutes, or until the coconut is lightly toasted.
6. Remove the granola from the oven and let cool on the baking sheet, stirring occasionally as it cools.
7. Store in an airtight container.
(inspired by this recipe)
What's For Breakfast: Chai-Spiced Granola
O granola! How do I love thee? Let me count the ways ... You're sweet, you're savory, you give my breakfast crunch ... There are endless ways to make you, and once you know the general components, it's pretty hard to mess you up.
Case in point -- the latest granola recipe I tried out, which I think may be my new favorite. This granola recipe has the addition of Maldon sea salt, which gives it a little extra flavor oomph. I initially found the recipe in the book The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes, which I was paging through at our friends' house on New Year's Eve. (While we were roasting some coffee beans -- you know, as one does as part of their regular NYE festivities...) When I saw the recipe for granola, I knew I had to give it a whirl. I tweaked a few things, including subbing in some seven-grain flakes for half the rolled oats (I buy the seven-grain flakes in bulk at our local natural foods store) and adding in a few additional spices.
This granola requires low and slow cooking (about two hours in the oven) -- which makes it a perfect recipe to try out on a gloomy winter afternoon. I've found that this granola is excellent just for nibbling on as a snack on its own, as well as a great topping for Greek yogurt (my daily weekday breakfast).
Chai-Spiced Granola (printer-friendly version)
makes about 12-15 servings
1 1/2 cups light brown sugar
1/2 cup filtered water
2 cups rolled oats
2 cups seven-grain flakes [or just double the rolled oats]
1 1/2 cups walnuts, chopped
1 1/2 cups pecans, chopped
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon granulated orange zest [optional]
1/4 teaspoon ground cardamom
3/4 teaspoon Maldon sea salt
1/3 cup walnut oil [or use a neutral oil such as canola]
2 1/2 teaspoon vanilla extract
1. Preheat the oven to 250 degrees. Cover a rimmed baking sheet with parchment paper or a silpat. Set aside.
2. In a medium sauce pot, combine together the brown sugar and filtered water. While stirring constantly, cook over medium-high heat until the mixture begins to boil. Remove from the heat and let cool to room temperature.
3. In a large bowl, add together the oats, seven-grain flakes, walnuts, pecans, cinnamon, nutmeg, orange zest, cardamom, and sea salt.
4. Stir the walnut oil and vanilla extract into the cooled brown sugar mixture. Then pour it over the oat mixture. Use a wooden spoon to combine the ingredients together.
5. Spread the granola evenly onto the prepared baking sheet.
6. Bake for one hour and 15 minutes. Remove the granola from the oven and flip the granola over with a spatula. (Try to keep it in large chunks.)
7. Bake for an additional 60 minutes, or until the granola is dry.
8. Remove the granola from the oven and allow to cool completely. Break the granola into small chunks and store in an airtight container for up to three weeks.
(adapted from a recipe in The Blue Bottle Craft of Coffee)
makes about 12-15 servings
1 1/2 cups light brown sugar
1/2 cup filtered water
2 cups rolled oats
2 cups seven-grain flakes [or just double the rolled oats]
1 1/2 cups walnuts, chopped
1 1/2 cups pecans, chopped
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon granulated orange zest [optional]
1/4 teaspoon ground cardamom
3/4 teaspoon Maldon sea salt
1/3 cup walnut oil [or use a neutral oil such as canola]
2 1/2 teaspoon vanilla extract
1. Preheat the oven to 250 degrees. Cover a rimmed baking sheet with parchment paper or a silpat. Set aside.
2. In a medium sauce pot, combine together the brown sugar and filtered water. While stirring constantly, cook over medium-high heat until the mixture begins to boil. Remove from the heat and let cool to room temperature.
3. In a large bowl, add together the oats, seven-grain flakes, walnuts, pecans, cinnamon, nutmeg, orange zest, cardamom, and sea salt.
4. Stir the walnut oil and vanilla extract into the cooled brown sugar mixture. Then pour it over the oat mixture. Use a wooden spoon to combine the ingredients together.
5. Spread the granola evenly onto the prepared baking sheet.
6. Bake for one hour and 15 minutes. Remove the granola from the oven and flip the granola over with a spatula. (Try to keep it in large chunks.)
7. Bake for an additional 60 minutes, or until the granola is dry.
8. Remove the granola from the oven and allow to cool completely. Break the granola into small chunks and store in an airtight container for up to three weeks.
(adapted from a recipe in The Blue Bottle Craft of Coffee)
What's Baking: Apple-Cinnamon Granola
It has been three weeks since I last made a batch of granola, so a new batch was in order. For this week's version, I went with the classic apple and cinnamon flavor combination. I also added in ginger and nutmeg to round out the spices. I'm already looking forward to tomorrow's yogurt and granola parfait to start out my day! (Perhaps a slightly better choice than this morning's mini cupcake and leftover icing bonanza. In my defense, I was freshly icing some cupcakes for D to bring in to work today. I just couldn't help from treating myself to a scrape or two of the mixing bowl!)
Apple-Cinnamon Granola (printer-friendly version)
makes about 6 cups
2 1/2 cups 7-grain flakes (alternately, you can substitute in rolled oats)
2 1/2 cups rolled oats
1/4 cup unsweetened finely shredded coconut
1/2 cup sliced almonds
1/2 cup chopped pecans
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 cup pure maple syrup
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 tablespoon walnut oil
1 cup chopped dried apple rings
1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a large bowl, stir together the 7-grain flakes, rolled oats, shredded coconut, sliced almonds, and chopped almonds. Stir in the cinnamon, nutmeg, ginger, and sea salt. Set aside.
3. In a medium bowl, whisk together the maple syrup, applesauce, vanilla extract, and walnut oil.
4. Pour the wet ingredients into the dry ingredients and stir to combine.
5. Stir in the chopped dried apple rings.
6. Spread the granola evenly onto the prepared baking sheet.
7. Bake for 20 minutes. Remove from the oven and stir, patting the granola down evenly before putting the baking sheet back in the oven. Bake for 15-20 minutes more, or until the granola is golden brown.
8. Remove the granola from the oven and allow it to cool in the pan for 1-2 hours.
9. Store at room temperature in an airtight container.
makes about 6 cups
2 1/2 cups 7-grain flakes (alternately, you can substitute in rolled oats)
2 1/2 cups rolled oats
1/4 cup unsweetened finely shredded coconut
1/2 cup sliced almonds
1/2 cup chopped pecans
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 cup pure maple syrup
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 tablespoon walnut oil
1 cup chopped dried apple rings
1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a large bowl, stir together the 7-grain flakes, rolled oats, shredded coconut, sliced almonds, and chopped almonds. Stir in the cinnamon, nutmeg, ginger, and sea salt. Set aside.
3. In a medium bowl, whisk together the maple syrup, applesauce, vanilla extract, and walnut oil.
4. Pour the wet ingredients into the dry ingredients and stir to combine.
5. Stir in the chopped dried apple rings.
6. Spread the granola evenly onto the prepared baking sheet.
7. Bake for 20 minutes. Remove from the oven and stir, patting the granola down evenly before putting the baking sheet back in the oven. Bake for 15-20 minutes more, or until the granola is golden brown.
8. Remove the granola from the oven and allow it to cool in the pan for 1-2 hours.
9. Store at room temperature in an airtight container.
What's For Breakfast: Pumpkin Spice Granola
We've been in the fall season for almost a month now, and I have yet to post a recipe involving pumpkin -- the horror! Since I just ran out of granola this morning, I needed to bake up another batch. I quickly decided that doing so would be the perfect occasion to add a little pumpkin flavor to my normal yogurt-and-granola breakfast routine. A bonus to baking up this granola? It makes the whole house smell like pumpkin pie. Yum!
Pumpkin Spice Granola (printer-friendly version)
makes about 8 cups
5 cups 7-grain flakes (alternately, you can substitute in rolled oats)
1/4 cup unsweetened finely shredded coconut
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon sea salt
2/3 cup honey
1/4 cup unsweetened applesauce
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
1 cup dried cranberries
1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, stir together the 7-grain flakes (or rolled oats), shredded coconut, sliced almonds, roasted pumpkin seeds, and chopped almonds. Set aside.
3. In a medium bowl, whisk together the cinnamon, nutmeg, ginger, cloves, sea salt, honey, applesauce, pumpkin, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir to combine.
5. Stir in the dried cranberries.
6. Spread the granola evenly onto the prepared baking sheet.
7. Bake for 20 minutes. Remove from the oven and stir, patting the granola down evenly before putting the baking sheet back in the oven. Bake for 15-20 minutes more, or until the granola is golden brown.
8. Remove the granola from the oven and allow it to cool in the pan for 1-2 hours.
9. Store at room temperature in an airtight container.
makes about 8 cups
5 cups 7-grain flakes (alternately, you can substitute in rolled oats)
1/4 cup unsweetened finely shredded coconut
1/2 cup sliced almonds
1/2 cup unsalted roasted pumpkin seeds
1/2 cup chopped pecans
2 teaspoons ground cinnamon1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon sea salt
2/3 cup honey
1/4 cup unsweetened applesauce
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
1 cup dried cranberries
1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, stir together the 7-grain flakes (or rolled oats), shredded coconut, sliced almonds, roasted pumpkin seeds, and chopped almonds. Set aside.
3. In a medium bowl, whisk together the cinnamon, nutmeg, ginger, cloves, sea salt, honey, applesauce, pumpkin, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir to combine.
5. Stir in the dried cranberries.
6. Spread the granola evenly onto the prepared baking sheet.
7. Bake for 20 minutes. Remove from the oven and stir, patting the granola down evenly before putting the baking sheet back in the oven. Bake for 15-20 minutes more, or until the granola is golden brown.
8. Remove the granola from the oven and allow it to cool in the pan for 1-2 hours.
9. Store at room temperature in an airtight container.
What's Baking: Easy Fruit-and-Nut Granola
Without fail, my breakfast consists of plain Greek yogurt, chia seeds, a drizzle of honey, and a healthy serving of granola. I won't lie; I think the granola is my favorite part. Since my stash of purchased organic granola is quickly dwindling, it was about time that I baked up my own batch. Not only is making granola easy, the aroma while it's baking will make your kitchen smell delicious.
Easy Fruit-and-Nut Granola (printer-friendly version)
makes about six cups
3 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded unsweetened coconut
3 tablespoons extra virgin olive oil
2/3 cup raw honey
1/4 cup raw (unrefined, unbleached) sugar
1/2 tablespoon pure vanilla extract
1/4 teaspoon kosher salt
1 cup dried cherries, chopped
1. Preheat the oven to 300 degrees. Cover a baking sheet with parchment paper. Set aside.
2. In a large bowl, use a wooden spoon (or your clean hands) to mix together all of the ingredients, stirring in the chopped cherries last.
3. Pour the granola onto the prepped baking sheet. Use the back of the wooden spoon to press the granola evenly and firmly into the baking sheet.
4. Bake for 15 minutes. Remove from the oven and stir, patting it down evenly before putting it back in the oven. Bake for 15-20 minutes more, or until the granola is golden brown.
5. Remove from the oven and allow to cool in the pan for 1-2 hours.
6. Store at room temperature in an airtight container.
makes about six cups
3 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded unsweetened coconut
3 tablespoons extra virgin olive oil
2/3 cup raw honey
1/4 cup raw (unrefined, unbleached) sugar
1/2 tablespoon pure vanilla extract
1/4 teaspoon kosher salt
1 cup dried cherries, chopped
1. Preheat the oven to 300 degrees. Cover a baking sheet with parchment paper. Set aside.
2. In a large bowl, use a wooden spoon (or your clean hands) to mix together all of the ingredients, stirring in the chopped cherries last.
3. Pour the granola onto the prepped baking sheet. Use the back of the wooden spoon to press the granola evenly and firmly into the baking sheet.
4. Bake for 15 minutes. Remove from the oven and stir, patting it down evenly before putting it back in the oven. Bake for 15-20 minutes more, or until the granola is golden brown.
5. Remove from the oven and allow to cool in the pan for 1-2 hours.
6. Store at room temperature in an airtight container.
What's Baking: Muesli
Once again I ran out of granola, so time to try a new recipe! At this point I just improvise and add in whatever sounds good. Since I often douse my morning yogurt and granola parfait with a healthy shake of ground cinnamon, I decided to add a little to this granola recipe. Because I didn't add in any fat to this recipe, the granola turned out a bit dry and is less clumpy than the other versions I have made. In fact, I think the resulting granola would make for a great bowl of muesli, served up with a bit of organic skim milk.
Muesli
makes about 6 cups
2 cups rolled oats
1 cup unsweetened shredded coconut
1 cup almonds, roughly chopped
1/2 cup pecans, roughly chopped
1/4 cup raw sunflower seeds
1/4 cup toasted wheat germ
1/2 cup ground flaxssed
1/3 cup clover honey
1/4 cup dark brown sugar
1 teaspoon vanilla
2 cups dried cranberries
1 teaspoon ground cinnamon
organic canola oil spray
1. Preheat the oven to 350 degrees.
2. Place the oats, shredded coconut, almonds, pecans, and sunflower seeds on a rimmed baking sheet.
3. Bake in the oven for 4-6 minutes, or until the coconut is lightly toasted. Stir about halfway through the cooking time.
4. Remove from the oven and pour into a large mixing bowl; decrease the oven temperature to 325 degrees.
5. Add the wheat germ and ground flaxseed to the mixing bowl and stir to combine. Stir in the dried cranberries and cinnamon.
6. Combine the honey, brown sugar, and vanilla to a small saucepan. Heat over medium heat until the mixture begins to boil. Remove from the heat and pour over the oat mixture in the mixing bowl. Stir to combine.
7. Spray a 9"x13" glass baking dish with cooking oil. Spoon the granola into the baking dish and press down.
8. Bake in the oven for 20-25 minutes, or until the granola is golden brown.
9. Remove from the oven and allow to cool completely.
10. Once cooled, use a fork to break apart the granola and store in a container with a tight lid.
makes about 6 cups
2 cups rolled oats
1 cup unsweetened shredded coconut
1 cup almonds, roughly chopped
1/2 cup pecans, roughly chopped
1/4 cup raw sunflower seeds
1/4 cup toasted wheat germ
1/2 cup ground flaxssed
1/3 cup clover honey
1/4 cup dark brown sugar
1 teaspoon vanilla
2 cups dried cranberries
1 teaspoon ground cinnamon
organic canola oil spray
1. Preheat the oven to 350 degrees.
2. Place the oats, shredded coconut, almonds, pecans, and sunflower seeds on a rimmed baking sheet.
3. Bake in the oven for 4-6 minutes, or until the coconut is lightly toasted. Stir about halfway through the cooking time.
4. Remove from the oven and pour into a large mixing bowl; decrease the oven temperature to 325 degrees.
5. Add the wheat germ and ground flaxseed to the mixing bowl and stir to combine. Stir in the dried cranberries and cinnamon.
6. Combine the honey, brown sugar, and vanilla to a small saucepan. Heat over medium heat until the mixture begins to boil. Remove from the heat and pour over the oat mixture in the mixing bowl. Stir to combine.
7. Spray a 9"x13" glass baking dish with cooking oil. Spoon the granola into the baking dish and press down.
8. Bake in the oven for 20-25 minutes, or until the granola is golden brown.
9. Remove from the oven and allow to cool completely.
10. Once cooled, use a fork to break apart the granola and store in a container with a tight lid.
What's For Breakfast: Chocolate-Kissed Granola Served Over Greek Yogurt
I just ran out of granola, so I guess it's (a fairly obvious) sign that it's time to make more! For today's recipe, I added several different kinds of nuts, and since I'm a bit of a chocoholic, I decided to also add a little bit of cacao powder for a hint of chocolate flavor. I think it turned out rather well! And -- like always -- it's easy to make, from start to finish, it took only about 30 minutes.
Chocolate-Kissed Granola
makes 8+ servings
2 cups rolled oats
1/2 cup unsweetened shredded coconut
1/4 cup raw sunflower seeds
1/2 cup walnuts, roughly chopped
1/2 cup pecans, roughly chopped
1/2 cup almonds, roughly chopped
1 tablespoon toasted wheat germ
1 tablespoon ground flax seeds
1/2 tablespoon cacao powder
1/2 cup dried cherries
3/4 cup dried cranberries
2/3 cup clover honey
1/4 cup dark brown sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon fine sea salt
1/2 tablespoon unsalted butter
1. Preheat the oven to 350 degrees.
2. Spread the oats, sunflower seeds, chopped nuts, and shredded coconut on a rimmed baking sheet. Bake for 6 minutes, stirring after about 4 minutes. Remove from the oven and pour into a large mixing bowl.
3. Decrease the oven temperature to 300 degrees.
4. Add the wheat germ, flax seed, and cacao powder to the large mixing bowl. Stir together.
5. In a small sauce pot, mix together the honey, brown sugar, vanilla, salt, and butter. Heat over medium heat; remove when mixture just comes to a boil and all ingredients are dissolved.
6. Pour the honey mixture over the oat mixture in the large mixing bowl. Stir in the dried cherries and cranberries.
7. Prepare a 9x13 baking dish by spraying with canola oil and then line with parchment paper cut to fit the bottom of the dish.
8. Spread the granola into the baking dish, gently patting it down.
9. Bake in the oven for 25 minutes, or until lightly browned. Allow to cool completely (about 2-3 hours.) Cut into squares or crumbles.
10. Store in a container with a tight lid.
What's For Lunch: Greek Yogurt with Fresh Berries and Granola
Since I had some fresh berries leftover from yesterday's dessert, I decided they'd make an excellent topping for some Greek yogurt (sweetened with a little agave nectar). I finally got around to making another batch of granola; the recipe follows.
Cherry-Cranberry Granola (printer-friendly version)
makes 14+ servings
2 cups rolled oats
1 cup almond slices
1/2 cup raw sunflower seeds
1 cup unsweetened shredded coconut
1/4 cup toasted wheat germ
1/4 cup flaxseed
2/3 cup honey
1 tablespoon unsalted butter
1/4 cup brown sugar
1/4 teaspoon fine sea salt
1 1/2 teaspoons vanilla extract
1 cup dried cherries
1 cup dried cranberries
1. Preheat the oven to 350 degrees.
2. Spray a baking dish with oil and line the bottom with parchment paper. Set aside.
2. Mix together the oatmeal, almonds, sunflower seeds, and coconut on a rimmed baking sheet. Bake in the oven for about 8 minutes; stir midway through. Once lightly toasted, remove from the oven and pour into a large mixing bowl. Stir in the wheat germ and flaxseed. Set aside. Reduce the oven heat to 300 degrees.
3. Heat the honey, brown sugar, salt, vanilla, and butter in a small saucepan over medium-high heat. Stir, bringing the mixture to a boil, and then remove from the heat.
4. Pour the honey mixture over the dry ingredients and stir to combine. Add in the dried cranberries and cherries.
5. Spoon the granola into the prepared baking dish. Lightly pat down the granola. Bake for 25-30 minutes, or until lightly browned.
6. Let granola cool for 2-3 hours. After it has thoroughly cooled, break the granola into bite-sized pieces by hand or with the help of a butter knife.
7. The granola can be stored in a container with a tight lid for a couple of weeks (if it lasts that long!).
What's For Lunch: Yogurt and Granola
Given that we've been cooking up a lot of food in the past couple of days, today the plan is to eat some of the leftovers. However, I thought I'd try something new for lunch, given that I've got a big container of granola leftover from last night.
Voila -- organic vanilla yogurt with homemade granola. As mentioned last night, this granola is based on the Barefoot Contessa's recipe. I made a few changes, including decreasing the amount of sliced almonds to 1/2 cup and adding 1/2 cup of raw sunflower seeds; for dried fruits I used dried apples, dried pears, and dried cranberries; I also used unsweetened shredded coconut and decreased the amount of butter in the honey sauce to about 2 T. Though the recipe is meant to make granola bars, someone decided to break into them about 2 hours and 55 minutes too early into the cooling period, so we ended up with chunks. However, since I mainly plan to use granola in the manner shown above (with yogurt), I decided to make the crumbles even smaller. And holy cow, this stuff is delicious!
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