Tag Archives: granola

Granola-Carrot Bread

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?

 

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Apricot-Honey Granola

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?

Sharing at Fiesta Friday, Weekend Potluck, Meal Plan Monday, Create with Joy.

Coconut Date Granola

Coconut Date Granola @NancyC

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?

Sharing this recipe at Weekend Potluck, Fiesta Friday, Meal Plan Monday, Inspire Me Monday.

 

Mixed Fruit Granola

mixed-fruit-granola-nancycGranola is one of my favorite breakfast items and I love making my own–I’m definitely hooked on homemade granola! I often used dried fruit like cranberries, raisins, and blueberries, but this crunchiestime I used some freeze-dried fruit. I recently received some complimentary samples from CRUNCHIES® and thought they would work great in granola.

CRUNCHIES® offers a variety of freeze-dried fruits (and even freeze-dried beets, which are pretty tasty), and their process retains most of the nutrients of fresh fruit. They are light with a great crunchiness to them–kind of like a chip, which makes them perfect for snacking on! I really liked all of the fruits they sent me–my favorites were the strawberries, grapes, and mangos. You can visit their site to see all the freeze-dried items they offer. In my granola, I used some of their freeze-dried strawberries, strawberry banana mix, raspberries, and grapes. So this granola is definitely fruity!

This is also a very versatile recipe–you can substitute other freeze-dried fruit or regular dried fruit like blueberries, cranberries, raisins, and banana chips, for example. The flavor of the freeze-dried fruit I used was really good, though, so you may just want to try that out!

MIXED FRUIT GRANOLA by NancyC

Makes 16-18 servings 

  • 6 cups old-fashioned oats
  • 2 cups coarsely chopped pecans
  • 1 cup wheat germ (or you can substitute flaxseed)
  • 1 1/2 cups raw sunflower kernels (or use roasted kernels but add them to the mixture after baking)
  • 2/3 cup non-GMO canola oil or light olive oil
  • 1 1/4 cups honey
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 4 cups freeze-dried fruit (or regular dried fruit–I used a combination of CRUNCHIES® freeze dried strawberries, strawberry banana mix, raspberries, and grapes)
  • parchment paper for lining pan

Adjust oven rack to middle of oven. Preheat oven to 325˚F. Line a 13 x 18″ rimmed baking pan with parchment paper; set aside (or use two rimmed 10 x 15″ cookie sheets).

In a very large bowl, stir together the oats, pecans, wheat germ, and sunflower kernels.

In a medium microwave-safe bowl, stir together the oil, honey, cinnamon and salt; heat in microwave for 30 to 40 seconds, then stir until well-blended.

Pour honey mixture over oat mixture in large bowl, stirring to coat evenly. Spread mixture in an even layer on the lined 13 x 18″ pan.

Bake at 325˚F for 20 minutes; remove from oven, stir mixture (so it will bake evenly), then return to oven for another 20 minutes–for a total baking time of 40 minutes. Remove from oven and stir in the dried fruit. Let granola stand until cooled, then stir again to break any large clumps. Store in an airtight container at room temperature for up to 2 weeks.

This granola not only makes a great breakfast, but it’s a great snack for later in the day, too. The fruit in it gives it a nice natural sweetness and tartness. I love how colorful it is too–that freeze dried fruit really adds some color punch!

Tomorrow it will be October already! I mentioned last week I have a some apple recipes to share with you, and I’ll be posting one next week! Have you made any good apple recipes lately?

Linked to Fiesta Friday, Meal Plan Monday. Weekend Potluck. Inspire Me Monday.

Cranberry Quick Oats Granola

Cranberry Quick Oats Granola @ NancyC

I’ve always made homemade granola with old-fashioned rolled oats–I’ve read that they work better in granola recipes. But one evening when I was wanting to make some granola, I discovered I didn’t have enough rolled oats. And no time to run out and buy more. But I had plenty of quick oats! So I decided to try making granola with those instead. I found a recipe from The Daily Dish that I modified by using more dried cranberries, adding pecans, and making a few other small changes.

This granola is really yummy! It has a great crunchy texture when eaten while still warm (it’s a little less crunchy when it cools off) and the maple syrup gives it a nice sweetness. It’s definitely worth trying the next time you want to make some granola! I’m sure this recipe would work fine with old-fashioned oats too, if you prefer using those.

CRANBERRY QUICK OATS GRANOLA by NancyC, adapted from The Daily Dish

Makes about 10 cups

  • 6 cups quick oats
  • 1 1/4 cups coarsely chopped pecans
  • 3/4 cup shredded coconut, sweetened or unsweetened
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pure maple syrup
  • 1/2 cup light olive oil
  • 1 Tablespoon pure vanilla extract
  • 2 cups dried cranberries (added after baking)

Preheat oven to 350˚F. Line two 9 x 13″ pans or one 13 x 18″ rimmed baking sheet with parchment paper; set aside.

In large mixing bowl, combine the quick oats, pecans, coconut, cinnamon, ginger, and nutmeg (the dried cranberries are added after baking).

In a small bowl, stir together the maple syrup, oil, vanilla, and salt.  Add this mixture to the oat mixture, blending until everything is thoroughly coated.

With large spoon, spread mixture on parchment-lined pan or pans. Place pans on middle rack in oven and bake for 30 minutes total, or until golden–as mixture is baking, you’ll need to remove the pan or pans from the oven every 10 minutes, stir mixture, then return to the oven. After 30 minutes, remove from oven and cool completely. Then add in the dried cranberries. Store in an airtight container up to 2 weeks.

This granola makes a great healthy snack and also is good served as a cereal with milk or in a breakfast parfait with plain or vanilla yogurt. Have you ever used quick oats in a granola recipe?

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