If you like making your own granola, this Kitchen Sink Granola is really handy because there are lots of substitutions you can make, depending on what you happen to have on hand. You definitely need rolled oats and a few other things, but there’s lots of flexibility Continue reading
I’ve mentioned before how much I love homemade granola and how easy it is to make. And this granola recipe is especially easy because you can use your favorite pre-made Continue reading
I’ve never heard a quick bread being described as “rustic,” but I think that’s the perfect description for this Granola-Carrot Bread. It’s a real down-to earth quick bread, made with whole wheat flour, grated carrots, granola, light olive oil, and chopped nuts. And it looks kind of rustic, with the texture of the nuts, carrots and granola showing inside and out. It’s a very lightly sweet quick bread, getting it’s sweetness from the brown sugar and bits of granola (I used 1/2 cup of packed brown sugar in my loaf; for a sweeter loaf, increase the brown sugar to 3/4 cup). Adding raisins is optional, but they would add a little to the sweetness, too.
I first saw this recipe in an old cookbook and, since I’m a big granola fan, thought it was definitely worth trying. I made a few small changes and liked the way it turned out. When I first tasted it, I thought it might not be sweet enough, but by the second slice, I decided I liked the lightly sweet taste of it. I used some of my homemade granola in this recipe, my Apricot-Honey Granola, but you can use any kind of granola, homemade or store-bought. This quick bread is great for breakfast or for a healthy afternoon snack!
GRANOLA-CARROT BREAD by NancyC, adapted from Breads, Quick Breads, and Coffee Cakes
Makes one 9×5″ loaf
- 1/2 to 3/4 cup packed light brown sugar (1/2 cup will give you a lightly sweet loaf)
- 1 1/2 cups of your favorite granola (homemade or store-bought)
- 1 1/2 cups whole wheat flour
- 1 1/2 cups grated carrots
- 1/2 cup light olive oil or non-GMO canola oil
- 1 Tablespoon baking powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk or buttermilk
- 3/4 cup chopped pecans, walnuts, or almonds
- Optional: 2/3 cup dark or golden raisins
Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, add the brown sugar, granola, flour, and grated carrots, stirring with a large spoon to combine. Add the oil and blend ingredients together. Then add the baking powder, vanilla extract, salt, eggs, and buttermilk, stirring everything until just combined (do not overmix). Fold in the chopped pecans.
Pour batter into prepared loaf pan and bake at 350˚F for 42 to 45 minutes, until toothpick inserted in center comes out clean or almost clean. Cool in pan for 10 minutes, then remove from pan and cool completely on wire rack.
I love that this quick bread has carrots in it, because I never eat as many carrots as I should. So this is a tasty way to add some beta-carotene into my diet! 🙂 It’s always nice when you can bake a treat that is good for you too. Have you been baking any healthy goodies lately?
Sharing at Meal Plan Monday.
This golden granola reminds me of summertime! The combination of chopped and chunky dried apricots and golden raisins taste great together. Apricot-Honey Granola has a lot of other good things that I often add to my homemade granolas: sunflower kernels, coconut flakes, wheat germ or flaxseed, and chopped nuts. It’s sweetened mostly with honey and a bit of brown sugar. You can serve it as a cereal with milk, in yogurt parfaits, or just as it is, for a snack.
APRICOT-HONEY GRANOLA by NancyC
Makes about 12 cups
- 6 cups old-fashioned oats
- 1 1/4 cups hulled, raw sunflower kernels (if using roasted, add them in after baking)
- 1 1/4 cups sweetened or unsweetened coconut flakes
- 1/2 cup wheat germ or ground flaxseed
- 1 1/2 cups chopped pecans
- 3/4 cup honey
- 1/4 cup packed brown sugar
- 3/4 cup light olive oil
- 2 teaspoons salt
- 1 cup golden raisins
- 2 cups chopped dried apricots
Preheat oven to 325˚F. Line two 10×15″ rimmed cookie sheets or one 13×18″ rimmed baking sheet with parchment paper; set aside.
In large bowl, toss the oats, sunflower kernels, coconut flakes, wheat germ or flaxseed, and chopped pecans; set aside.
In small microwaveable bowl, heat honey for 20 to 30 seconds to make the consistency thinner. Then, in medium size bowl, blend honey, brown sugar, olive oil, and salt, blending everything well.
Pour the honey mixture over the oat mixture and toss until the oat mixture is well-coated.
Spread this mixture onto the prepared baking sheet(s) and bake at 325˚F for 20 minutes; remove pan from oven to stir and toss the mixture (for even baking). Return to oven and bake an additional 15 minutes, until granola is golden.
Remove from oven and add the golden raisins and chopped dried apricots to the mixture on the pan; toss to combine everything well. Let mixture cool completely on pan (the mixture will get crunchier as it cools), then store in a tightly-sealed container for 2 to 3 weeks.
When I make granola in the summer, I usually do it early in the morning, when it’s still cool. I try to avoid using the oven later in the day because my place gets so hot! But it’s worth making this yummy granola, even if you do have to get up extra early to do it! 🙂 Have you made any granola lately? What do you like to add to yours?
It was time for me to make some homemade granola–I make it every few months and this Coconut Date Granola is a sweeter granola than I usually make, because in addition to honey and maple syrup (I usually use one or the other, or some of both) this also is sweetened with light brown sugar. It also has the natural sweetness of chopped dates, which are really good for you. Some other healthy ingredients in this recipe include pepitas, sunflower kernels, coconut flakes, and chopped pecans. And some light olive oil, too.
I shared this granola with some friends and co-workers, and they all really liked it. So if you’re a granola-lover, you’ll have to keep this recipe in mind!
COCONUT DATE GRANOLA by NancyC
Makes about 13 cups (halve the recipe to make a smaller amount)
- 6 cups old-fashioned oats
- 3/4 cup wheat germ or ground flaxseed
- 1 1/2 cups raw pepitas (hulled pumpkin seeds-you can use roasted pepitas, but add those in after baking)
- 1 1/2 cups hulled, raw sunflower kernels (you can use roasted kernels, but add those in after baking)
- 2 cups sweetened or unsweetened coconut flakes
- 2 cups chopped pecans
- 3/4 cup honey
- 3/4 cup pure maple syrup
- 1 cup light olive oil
- 1 cup packed light brown sugar
- 2 teaspoons salt
- 1 1/2 cups chopped dates
Preheat oven to 300˚F. Line 2 rimmed baking/cookie sheets with parchment paper; set aside.
In a large bowl, toss the oats, wheat germ or ground flaxseed, pepitas, sunflower kernels, coconut flakes, and chopped pecans; set aside.
In a small microwaveable bowl, heat honey for 20 to 30 seconds to make the consistency thinner. Then, in a medium size bowl, blend honey, maple syrup, olive oil, brown sugar, and salt, blending everything well. Pour honey/maple syrup/sugar mixture over oat mixture and toss until the oat mixture is well coated.
Spread granola mixture on prepared baking sheets and bake at 300˚F for 48 to 55 minutes, until mixture is golden, stirring mixture every 15 minutes. Remove from oven, stir in the chopped dates (half of the dates for each baking sheet), and let granola cool completely (the mixture will get crunchier as it cools). Some of the granola may dry in larger clumps, so you may need to break those into smaller pieces. Store in an airtight container at room temperature for up to three weeks.
This granola makes a great breakfast with milk. It also makes a great breakfast parfait with yogurt. And it also makes a yummy snack to munch on later in the day! Do you make homemade granola, and what is your favorite kind?