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Posts Tagged ‘Morning Clusters’

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 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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