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Posts tagged “Granola

Maple Spice Pumpkin Cranberry Granola

Spiced Pumpkin Cranberry Granola

I’ve been dreaming of this granola for weeks it seems … dying to make it … looking for pumpkin seeds at the store. I thought about toasting up some out of one of these little pumpkins I have here, but I really wanted those lovely little crunchy green ones that you can get, not the big seeds you pull out of your pumpkin and roast.

I knew I saw some at the grocery store, but every time I went back, they were gone … FINALLY, this morning, I found some! Granola time, baby!

Spiced Pumpkin Cranberry Granola

So I made this lovely granola with maple syrup and pumpkin puree, pumpkin spices, honey, dried cranberries and lots of fun seeds and nuts.

But  I’m sorry to say, you’re not going to find the recipe for this delicious holiday granola here …

Spiced Pumpkin Cranberry Granola

I’ve decided it’s time for my blog to have its own space … I think we’ve outgrown the capabilities of Free WordPress and we need to move on … sooo I moved everything over to www.SumptuousSpoonfuls.com … yes, all of it, all the recipes, all your comments, everything! Tada! Isn’t that magic?

Please go over there to find the recipe for this granola (and ALL of my others!) and while you are there, I would really love it if you would click the link to follow me there. If I am can figure out a way to redirect all of you lovely people who already follow my blog, I will … and for a little while, I will post little ticklers here to remind you I’m hanging out over there now.

So what are you waiting for? Come hang out with me in my new home and get the recipe for this lovely Maple Spice Pumpkin Cranberry Granola!

Maple Spice Pumpkin Cranberry Granola ~ www.SumptuousSpoonfuls.com


Almond Berry Granola

Almond Berry Granola

I don’t know what it is with me and breakfasts lately … all my posts seem to be about breakfast. Oh well, breakfast is important. What you eat in the morning sets the tone for your day, so you should make it good.

Granola is the perfect breakfast on mornings when you’re in a rush. Have it with fresh berries and milk, or sprinkle some on your yogurt or ice cream. Or just munch on it for a snack throughout the day. Besides, oats are especially good breakfast food. I was just reading about that yesterday.

If you’ve never made your own granola, just trust me that it’s SO worth it. The house smells heavenly while it’s baking and the result is truly fantastic. Oh so much better than the store-bought stuff. I’m really excited for the mulberries to come in because I think they would be just wonderful with this granola. I see the little baby berries starting on my beloved mulberry tree and I’m almost shivering with excitement. It’s the little things in life …

Almond Berry Granola

Almond Berry Granola

  • 4 cups old fashioned oats
  • 1 1/2 cups sliced almonds (or other nuts … I was thinking perhaps 1 cup almonds, 1/2 cup pecans might work even better)
  • 1/2 cup sunflower seeds
  • 3/8 cup basil strawberry sauce (recipe below) or strawberry applesauce
  • 1/4 cup honey
  • 2 – 4 Tablespoons maple syrup (or berry syrup), depending on how sweet you want your granola
  • 1 1/2 Tablespoons olive oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cardamom
  • 1/2 teaspoon sea salt (optional … leave out the salt if you are watching your sodium)
  • 6 oz. dried berries (I wanted to use strawberries, but couldn’t find any dried strawberries at the store. I dried a few strawberries myself, but it wasn’t enough fruit for my granola, so I added dried blueberries, cranberries, and cherries.)

Directions:

  1. Preheat the oven to 275 degrees. In a large bowl, mix the oats and nuts. Set aside.
  2. In a separate small bowl, mix the strawberry sauce, honey, syrup and spices. Microwave on high for a minute, stir, and then microwave 30 seconds more until the mixture is good and hot. (Or heat the mixture in a saucepan. Either way will work.)
  3. Pour the hot sweet sticky mixture over the nutty oat mixture in the bowl. Stir it all up until it’s well mixed.
  4. Spread all this wonderful stuff out into a thin layer on a large jellyroll pan (or other big flat baking pan with an edge to it). Set it in the oven and bake for about an hour and 15 minutes, stirring every 15 minutes. It should be browned to a lovely brown color and smelling fantastic. You can taste a little sample to see if it’s crunchy enough. If it’s not, bake it a little longer.
  5. Let the granola cool for a bit before stirring in the dried fruit. Store in an airtight container. It will keep for about a month or so. There’s NO way mine is going to last that long …

Basil Strawberry Sauce

  • 1/3 cup sugar
  • 1/3 cup water
  • 1/3 cup fresh basil leaves
  • 1 lb strawberries

In a saucepan, mix the sugar and water and heat to boiling. Add the basil leaves and cook about 5 minutes. Strain out the basil (or remove with a slotted spoon). Add the strawberries with the simple syrup in the pan, bring to a boil, then reduce to a simmer and cook until the strawberries are soft. Remove all the strawberry chunks and put it in a blender or food processor, add some of the syrup and puree to make an applesauce-consistency of strawberry sauce. Reserve the rest of the pretty red syrup for using in mojitos or over pancakes.

Almond Berry Granola

This recipe was shared at Tastetastic Thursdays and Weekend Potluck.


Tropical Trail Mix Granola

Tropical Trail Mix Granola

I am SOoooo into homemade granola! I love love love love LOVE it! Ideas for different granola flavors are bouncing around in my head like crazy. The idea for this tropical granola sprung from a peanut butter trail mix cookie I used to make with tropical trail mix (come to think of it, I need to make those cookies again sometime for the blog …)

But not today … nope no siree bob … Today it’s time for GRANOLA! The perfect sweet healthy snack to munch on when you need a little boost of energy. That wonderful crunchy mix that is so welcome sprinkled on yogurt … or in a bowl with fruit and milk.  This granola is chock full of tropical fruits, so you don’t need to even add any more fruit … unless, of course, you want to. It is awfully good with a couple fresh strawberries tossed in.

You are going to love this stuff. I just know it.

Tropical Trail Mix Granola

Tropical Trail Mix Granola

Dry ingredients:

  • 1/2 cup sunflower seeds
  • 3/4 cup peanuts
  • 3/4 pecans
  • 4 cups old fashioned oats
  • 1/4 cup flaxmeal or flax seeds
  • 1/4 cup wheat bran or wheat germ
Wet ingredients:
  • 1 very ripe banana
  • 1/4 cup maple syrup
  • 1/4 cup peanut butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon coarse sea salt (optional … you can lower the amount of salt or leave it out for a low-sodium granola)
  • 1/4 cup honey
And then mix in …
  • 2 cups mixed dried tropical fruit pieces (pineapple, coconut, mango, banana chips, etc.)

Directions:

  1. Preheat the oven to 275 degrees. In a large bowl, mix the oats, flax, wheat bran and nuts. Set aside.
  2. In a separate small bowl, mash the banana very well until it’s smooth (not too lumpy). Put the banana in a small saucepan with the maple syrup, and other wet ingredients. Heat over medium heat, stirring frequently, until the mixture is hot and bubbly. Stir in the honey and remove from heat.
  3. Pour the hot sweet sticky banana mixture over the nutty oat mixture in the bowl. Stir it all up until it’s well mixed.
  4. Spread all this wonderful stuff out into a thin layer on a large jellyroll pan (or other big flat baking pan with an edge to it). Set it in the oven and bake for about an hour and 15 minutes, stirring every 15 minutes. It should be browned to a lovely brown color and smelling fantastic. You can taste a little sample to see if it’s crunchy enough. If it’s not, bake it a little longer.
  5. Let the granola cool for a bit before stirring in the fruit. Store in an airtight container. It will keep for about a month or so. There’s NO way mine is going to last that long …

Tropical Trail Mix Granola

This recipe was shared on Totally Tasty Tuesdays and Newlyweds Recipe Linky.


Homemade Banana Nutella Granola

Homemade Chocolate Banana Nutella Granola

I am completely obsessed with homemade granola. It’s so marvelous to munch on … to have for breakfast in a bowl with milk. To make into a parfait. To sprinkle on ice cream. It’s nothing like that flat-tasting store-bought stuff that to me just tastes like sugar and cardboard. Homemade granola is like 10,000 levels better than that. It’s delicious and decadent and nutty.

And the best part is … it’s easy to make.

This granola has been floating around in my head for a while … ever since I saw this “Granola Fit for a King” recipe, I wanted to make something like it. But I wanted more chocolate. And what’s more chocolate than peanut butter? NUTELLA! Oh yeah. That’s the ticket.

Homemade Chocolate Banana Nutella Granola

Banana Nutella Granola

Adapted from Oh Nuts! Sweet & Crunchy Talk

  • 4 cups old fashioned oats
  • 1/4 cup flax
  • 1/4 cup wheat bran
  • 2 cups mixed nuts (I used 1/2 cup chopped hazelnuts, 1/2 cup pecan pieces, 1/3 cup sunflower seeds, 2/3 cup peanuts)
  • 1 very ripe banana
  • 1/4 cup maple syrup
  • 1/4 cup Nutella
  • 1 teaspoon cinnamon
  • 2 teaspoons pure vanilla
  • 1/4 teaspoon sea salt
  • 1 Tablespoon dark cocoa powder
  • 1/4 cup honey
  • 2/3 cup mini chocolate chips

Directions:

  1. Preheat the oven to 275 degrees. In a large bowl, mix the oats, flax, wheat bran and nuts. Set aside
  2. In a separate small bowl, mash the banana very well until it’s smooth (not lumpy). Put the banana in a small saucepan with the maple syrup, Nutella, cinnamon, sea salt and cocoa powder. Heat over medium heat, stirring frequently, until the mixture is hot and bubbly. Stir in the honey and remove from heat.
  3. Pour the hot sweet chocolatey banana Nutella mixture over the nutty oat mixture in the bowl. Stir it all up until it’s well mixed.
  4. Spread all this wonderful stuff out into a thin layer on a large jellyroll pan (or other big flat baking pan with an edge to it). Set it in the oven and bake for about an hour and 15 minutes, stirring every 15 minutes. It should be browned to a lovely chocolate brown color and smelling fantastic. You can taste a little sample to see if it’s crunchy enough. If it’s not, bake it a little longer.
  5. This is the hard part. Let the granola cool COMPLETELY before stirring in the mini chocolate chips. Store in an airtight container. It will keep for about a month or so. But it is not likely to last that long …

Homemade Chocolate Banana Nutella Granola

This recipe was shared at Meatless Mondays.


Lowfat Apple Berry Granola Crisp

Lowfat Apple Berry Granola Crisp

It was raining this morning and I’d been gone all weekend. I needed to bake something. I have these frozen apples in a bag my friend gave me for making apple pies, but I’m not so good at pies. Have I mentioned my fear of crusts? I am not good with pie crust … and besides pie crust has so much fat in it! And I don’t need any of that … so how about a crisp? Crisps are easy, relatively healthy and yummy. Especially if you can cut out some of the fat and sugar in the topping. You can really make this crisp with any kind of fruit you like … I’m thinking peach crisp will most likely be next …

Lowfat Apple Berry Granola Crisp

Lowfat Apple Berry Granola Crisp

Adapted from Food.com

  • 6 cups mixed apples (peeled and sliced) and berries (use any proportions you like … I used mostly apples, and just a few raspberries because that’s what I had on hand)
  • ½ cup brown sugar
  • 1 teaspoon quick-cooking tapioca (not whole pearl)
  • 1 ½ cups rolled oats
  • ¼ cup unbleached white whole wheat flour
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon cardamom
  • 1 egg white
  • 1 tablespoon vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons orange juice

Directions:

  1. Preheat oven to 350 degrees. Spray a 9 inch square baking dish (or 10-inch pie pan) with cooking spray.
  2. In a bowl, mix together the fruit layer ingredients. Spread the fruit evenly in your baking dish and set aside.
  3. In a large bowl, combine the oats, flour, brown sugar, and cinnamon.
  4. In a smaller bowl, whisk together the egg white, oil, vanilla, and fruit juice and then stir into the dry ingredients until thoroughly combined. Stir in the granola.
  5. Sprinkle the oat-sy granola topping over the fruit.
  6. Cover and bake for 20 minutes, then uncover and continue to bake for another 20 to 30 minutes, until the fruit is soft and bubbly and the topping is crisp and golden.
  7. Serve warm. Top with lowfat ice cream or frozen yogurt if you like … or even a bit of greek yogurt. That would be yummy too.

Lowfat Apple Berry Granola Crisp

This recipe was shared at Crazy Sweet TuesdayTotally Tasty TuesdaysMidweek Fiesta, Cast Party WednesdayFull Plate ThursdaysFit & Fabulous Fridays, and Successful Saturday.


Chocolate Peanut Butter Granola

Chocolate Peanut Butter Granola

I’ve seen a bunch of chocolate granola in the foodie world lately and oh I ached to do one myself. Because I really really love eating chocolate for breakfast.

I looked at all their recipes and they were all different. Each foodie did their own take on chocolatizing granola, and each one looked perfectly marvelous.

So naturally, I did my own take on it. It’s a little of this recipe, a little of that one, a little of my own inspiration.

Chocolate Peanut Butter Granola

Chocolate Peanut Butter Granola

Dry ingredients:

  • 4 cups of old-fashioned oats
  • 1/2 cup of sunflower seeds
  • 1 cup of dry roasted peanuts
  • 1/4 cup flaxmeal
  • 1/4 cup wheat bran
  • 1/4 cup sliced almonds
Wet ingredients:
  • 1/4 cup applesauce
  • 1 1/2 Tablespoons of dark unsweetened cocoa powder
  • 2 – 4 Tablespoons maple syrup (depending on how sweet you want it)
  • 2 – 4 Tablespoons honey
  • 1/2 teaspoon coarse sea salt
  • 2 Tablespoons peanut buttter
  • 1 teaspoon real vanilla extract
Add-ins:
  • 3/4 cup mini chocolate chips

Directions:

  1. Preheat oven to 325 degrees. In a large mixing bowl, mix the dry ingredients.
  2. In a small saucepan, heat the wet ingredients over medium-low heat, stirring until well mixed and nicely warmed.
  3. Combine the wet mixture with the dry mixture until completely incorporated and everything is evenly mixed.
  4. Spread the granola out onto a large jellyroll pan. Bake for about an hour, stirring every 10 – 15 minutes until the granola is a deep golden brown.
  5. Remove from oven. Cool completely. Mix in the chocolate chips. Store in an airtight container. Keeps up to one month.

Chocolate Peanut Butter Granola

This recipe was shared at Weekend PotluckReal Housewives Recipe Roundup, and Totally Tasty Tuesdays.


Pineapple Peach Yogurt Parfait

with honey and lime and homemade maple cranberry granola

Peach Pineapple Yogurt Parfait

The great thing about having granola in the house is you can make pretty parfaits with it. All you need is some fruit and some yogurt and a pretty glass to put it in. It can be for breakfast or dessert or even a mid-day snack. A little something pretty to dress up your day and make you feel good inside.

Pineapple Peach Yogurt Parfait with Honey Lime Yogurt

Pineapple Peach Yogurt Parfait

  • 1/2 cup plain nonfat yogurt (regular or Greek-style … whatever you prefer)
  • 2 – 4 teaspoons honey
  • sprinkle of nutmeg
  • 1/4 teaspoon or so of vanilla
  • Juice and zest of 1/4 of a lime
  • Pineapple chunks
  • Peach slices
  • Granola (I used my maple cranberry granola: recipe here)

Mix the yogurt, honey, vanilla and nutmeg together in a small bowl. Layer fruit, yogurt, and granola in a pretty glass. I did fruit, then yogurt, then granola, then repeated, ending with granola on top and garnished with a couple chunks of fruit and a slice of lime.

Pineapple Peach Yogurt Parfait


Homemade Maple Cranberry Pecan Granola

Homemade Maple Cranberry Pecan- Granola

I have long been fascinated with the idea of making my own granola. I don’t know why it took me so long to actually DO it. Suddenly several of my foodie friends are talking about it, so perhaps it was the power of suggestion? I don’t know. I just know that last week I suddenly felt a strong urge to make granola.

And I’m soooo glad I did. It is really quite simple to make and it just blows away the taste of store-bought granola, with the added bonus that you can control what goes into it. So it’s easy to make it healthier. This is so tasty, my parents and I munched on little handfuls of this granola all weekend. The first day I made it, I had three bowls of it with milk. The jar is disappearing quite quickly. (Which is exciting to me, because that means I get to try out my NEXT granola flavor! woo hoo!)

Maple Cranberry Pecan Granola

Maple Cranberry Pecan Granola

Slightly adapted from ChinDeep.

  • 2 1/2 cups old fashioned rolled oats
  • 1 1/2 cups coarsely chopped pecans
  • 1/2 cup sunflower seeds
  • 1/2 cup dark brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger powder
  • 1 teaspoons coarse sea salt
  • 1/2 teaspoon nutmeg
  • 1/4 cup flaxmeal
  • 1/4 cup + 2 Tablespoons unsweetened pearsauce (drain a can of pears and blend until smooth) or applesauce
  • 1/6 cup maple syrup
  • 2 Tablespoons honey
  • 1 1/2 Tablespoons olive oil
  • 3 oz. dried cranberries

Preheat oven to 325 degrees. In a very large mixing bowl, mix oats, pecans, sunflower seeds, brown sugar, cinnamon, ginger, salt, flaxmeal and nutmeg.

In a small saucepan, warm the apple or pear sauce, maple syrup, honey and oil. Combine the wet mixture with the dry mixture until completely incorporated and everything is evenly mixed. Divide the granola between two large jellyroll pans. Bake for 45-55 minutes, stirring every 10 minutes until the granola is a deep golden brown. Remove from oven. Cool completely. Mix in dried cranberries. Store in an airtight container. Keeps up to one month. But it isn’t going to last that long …

Make your Own Maple Cranberry Pecan Granola

This recipe was shared at Midnight Maniac Meatless Mondays and Tuesday Talent Shows.


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