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Posts Tagged ‘granola’

by Caitlin Saniga

Pumpkin spice granola

I’ve been watching fall movies (Lemony Snicket, anyone?) and snacking on this pumpkin granola lately. Isn’t autumn lovely?

  • 3 cups old-fashioned rolled oats
  • 1/2 cup flax seeds
  • 1 cup slivered almonds
  • 1/4 cup dried cranberries
  • 2 tablespoons brown sugar
  • 3/4 teaspoons salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/2 cup maple syrup
  • 1 egg white
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract

Preheat the oven to 300 degrees.

Combine the oats, flax seeds, almonds, cranberries, brown sugar, salt, cinnamon, nutmeg, and clove in one bowl. In a separate bowl, whisk together the coffee syrup, egg white, oil, and vanilla. Pour the liquid mixture over the dry ingredients, and stir and stir and stir until all of the ingredients are wet.

For chunky granola, line a glass baking pan with parchment paper. Scoop the granola onto the parchment and spread in an even layer. Bake for 45 minutes, or until granola is golden-brown, dry, and hardened slightly. Place the baking pan on a rack to cool for 20 minutes, then transfer the granola to an airtight container.

For finer granola, line a baking sheet with parchment paper. Scoop the granola onto the parchment and spread in an even layer. Bake for 30 minutes, then stir, breaking up any clusters. Bake for 15 minutes longer, or until the granola is golden-brown, dry, and hardened slightly. Place the baking pan on a rack to cool for 20 minutes, then transfer the granola to an airtight container.

Store the granola at room temperature for up to 1 week.

 

Recipe adapted from: Aunt Karen’s recipe

*It’s the breakfast that doesn’t require a skillet or even a bowl; It’s the easily prepared and transportable granola! This month we’re getting our crunch on with homemade granola recipes that can be enjoyed on the go or part of a complete breakfast. Check out all the Morning Clusters recipes here.

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by Sarah Steimer

Carrot cake granola

Every so often, I like something a little sweet for breakfast — like carrot cake. But we can’t bite into a big hunk of sugar every morning, so I transformed that cake favorite into a (much healthier) granola version.

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by Caitlin Saniga

Hazelnut coffee granola

Aunt Karen, you were my inspiration for this month’s guide. You’ve been feeding me ideas for flavor combinations and base recipes for months, and I couldn’t resist any longer. I used your base recipe and added some new flavors. Everyone, if you’re wondering where to find coffee syrup, it’s a Rhode Island thing, but you can buy it online. Dave’s Coffee Syrup is top of the line, but you can find other brands like Autocrat on Amazon.

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by Sarah Steimer

Peanut butter and cocoa granola

Peanut butter and cocoa? Those are some year-round flavors, and this has become my year-round granola choice. The add-ins depend on the season: dried golden raisins or dried cranberries in the fall and winter, then switch to fresh berries for spring and summer.

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by Sarah Steimer

Kale salad with savory granola and avocado

I am all about a crouton… that isn’t a crouton. This savory granola has a great crunch and significantly more flavor than your average toasted bread cube. Nothing against the classic, though, of course.

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by Sarah Steimer

Orange-scented granola

This granola offers just a hint of orange flavor and scent, but it’s just enough. I also add a few orange slices to my bowl for breakfast. It’s winter — go ahead and throw in some extra vitamin C anywhere you possibly can.

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by Sarah Steimer

Nutty vanilla-cinnamon granola

Don’t have all the nuts or seeds I mention in the ingredients? Substitute away! But I do highly recommend using lots of seeds and nuts. Do a quick Google search to check out the nutritional facts of your ingredients — you’ll be pleasantly surprised to see that pepitas have lots of iron and how flaxseed is a good source of omega 3. Not a bad way to start the morning!

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by Caitlin Saniga

Grilled apricot with Greek yogurt and granola

Every time I fire up the grill, I feel the need to grill everything in my fridge. This time I grabbed some apricots and drew inspiration from a simple first course I had at Pomegranate Inn during my trip to Portland, Maine. There, they serve roasted peaches with homemade creme freche, granola and mint. My grilling method added lots more smoky flavor, and the Greek yogurt was a nice stand-in for the creme freche. Honey sweetened the deal.


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by Sarah Steimer

Healthiest gal on the block.

  • organic vanilla yogurt*
  • 1 1/2 cups rolled oats
  • 3 teaspoons cinnamon
  • 2/3 cup almonds (slivered or otherwise cut)
  • 2/3 cup dried cranberries
  • 2 tablespoons vegetable oil
  • 3 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 tablespoon water

Combine oats, cinnamon, almonds and cranberries in a large bowl (feel free to add flax seeds, wheat germ, etc. I just didn’t have any of that on hand). In a separate bowl combine vegetable oil, brown sugar, honey and water.

Add the honey mixture to the dry ingredients and stir until all the oats are evenly coated.  Transfer wet granola evenly onto a large cookie sheet lined with parchment or wax paper.

Cook at 300 degrees for about a half and hour to 45 minutes, stirring every 15 minutes. Remove from oven and allow granola to completely cool before serving.  Don’t worry if the granola doesn’t seem completely crunchy after coming out of the oven, it will crisp up once completely cooled.

Layer the granola with the yogurt and add more fruit if you’d like.

* I know that eating organic can be expensive, but splurging a little on your yogurt is worth it in my humble opinion. Yogurt in general is very good for you, especially if you’re a woman. Because there are active cultures in yogurt, it just seems like common sense (to me) that you wouldn’t want the cow it comes from to be messed with at all. It’s up to you, though! Do your own research and see what you stumble upon. I wish there was more information about food readily available to the public from valid sources.

Recipe adapted from: Kitchen Explorers

Photo by: Sarah Steimer

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by Sarah Steimer

Enjoying one of my granola bars while sitting in the field at All Good!

I spent four days camped out on a mountain in West Virginia for the All Good music festival with a few thousand new friends. As much as music can feed your soul, it can’t feed your tummy. These granola bars definitely helped give me the energy I needed to stay on my funky feet all weekend.

  • 1 2/3 cups quick rolled oats
  • 1/3 cup oat flour (made by pulsing 1/3 cup oats in food processor until fine)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 to 3 cups dried fruit and nut mix (I used dried cranberries and almonds)
  • 1/3 cup peanut butter
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon water
  • 1/2 cup honey

Preheat oven to 350 degrees.  In a large bowl, combine the rolled oats, oat flour, salt, cinnamon, and dried fruit/nut mix.  Add the peanut butter, vanilla extract, water and honey.  Stir with a spatula until the entire mixture is well combined.

I used a meat tenderizer to pound the almonds into smaller sizes.

Spray an 8×8 pan with cooking spray and line with parchment in one direction.  The parchment should extend over the sides of the pan to help you lift the bars out of the pan once they have cooled.

Pour the granola bar mix into the pan using the spatula to get every last crumb.  Now, this is an important step.  You need to really press the mixture into the pan so it will bind together while cooking.  Using the spatula, your hands or a piece of plastic wrap, press the granola into the pan.

Bake for 30 minutes or until the edges have browned.  Allow the bars to cool in the pan for a few minutes and then slowly remove the bars using the parchment overhang.  Let them cool on a rack for about 30 minutes and then place them in the refrigerator for at least an hour or two.  This technique will help stabilize the bars and hopefully avoid crumbling.  Once the bars have cooled in the refrigerator, set them on a cutting board, and using a large serrated knife, cut them to the size you like.

Source: The City Sisters blog

Photos: Sarah Steimer

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