Festive Cookie Butter Granola

This granola is the best I have ever had.  It is so addicting you will not be able to put it down.  What started out as breakfast to serve alongside Greek yogurt and fruit turned into a whole day snacking affair.  The reason why it is so amazing is due to one special ingredient, cookie butter.  If you have never had cookie butter before believe me when I say it is heaven on earth.  I prefer Biscoff Crunchy Speculoos Spread which is made by grinding spiced Biscoff cookies until they turn into a consistency similar to peanut butter.  The spread is sweet and buttery and my father loved eating it by the spoon!  The cranberries and pumpkin seeds add a red and green holiday vibe and make the granola not too sweet.

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Festive Cookie Butter Granola

3 cups oats

2/3 cup cranberries

1 cup chopped walnuts

2 tablespoons olive oil

1/2 teaspoon salt

1/4 cup pumpkin seeds

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 cup maple syrup

1 large egg white

1/2 cup cookie butter

Preheat your oven to 300 degrees.  Line a baking sheet with a silpat or parchment paper.

Combine all of the ingredients in a large bowl, excluding the egg white.

Whip the egg white until frothy and then gently mix it into the other bowl.

Scatter the granola on the pan and cook for 55-60 minutes.  Break apart the granola into clusters once it has cooled for a couple of minutes.

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No Bake Granola Bars

I created this recipe simply by raiding my pantry and using whatever “granola bar ingredients” I had.  Not only does this mean you can cater it to your preferences, but that you can make these whenever you need too!  If you want even sweeter bars, add some mini chocolate chips or peanut butter chips to the mixture.

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No Bake Granola Bars (makes 9 3×3 in bars)

1 1/2 cups oat bran (you could also use quick oats)

1/2 cup peanut butter

1/2 cup sunflower seeds

1/2 cup sweetened shredded coconut

1/2 cup chopped walnuts

1/3 cup maple syrup

2 tablespoons of vanilla

1 tablespoon cinnamon

Line a 9×9 in pan with parchment paper.

Mix all the ingredients in a big bowl until everything is incorporated.  Press batter into the lined pan.

Place in the fridge for 45 minutes, or until everything is set.  Cut into bars and serve.

I store mine in an airtight container in the fridge.

Maple Almond Granola

A nice bowl of granola, with fresh fruit, and milk seems to be one of my favorite breakfasts.  It is hearty enough to keep you going until lunch and has that nice wholesome quality about it.  This is the first time I have ever made my own granola, and I don’t think I will ever buy it again.  This takes almost zero effort and within an hour you have a sweet n’ salty snack that is also pretty healthy.  I used the recipe from Smitten Kitchen’s Cookbook via Serious Eats, but I did not get the so called big clusters promised.  I think I was not gentle enough when I moved the granola around at the halfway cooking time… I guess I need to work on that technique.  But nevertheless I found this granola fantastic, so if you get the clusters described, I imagine it will be fabulous!  I changed the ingredients slightly to adapt to my cupboard, feel free to do the same.

March 18th ROUND TWO: The second time I made this granola was a success!! Instead of mixing the granola halfway through the baking time I just rotated the pan.  Then once the granola is done baking let it cool for a couple minutes and carefully break it into clusters.

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Maple Almond Granola (around 12 1/2 cup servings)

3 cups old-fashioned rolled oats

2/3 cup unsweetened flaked coconut

1 cup slivered almonds

1/4 cup sunflower seeds

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup maple syrup

1 large egg white

Pre-heat your oven to 300 degrees.  Line a pan with parchment paper or a non-stick mat.

Combine everything in a bowl, excluding the lone egg white.  Mix thoroughly.

Whisk the egg white in a bowl until it gets light and frothy.  Add to the granola mixture and mix so it coats everything.

Spread it on the lined baking sheet.  Bake for a total of 50-55 minutes.  Halfway through I used a spatula to turn over the granola.  I think this was my fatal mistake because this is where the granola crumbled apart.  If you want to ensure clusters maybe just rotate the pan so you don’t disturb the bonds forming.

It is done when the granola is dry to the touch and lightly browned.

Enjoy!

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Healthy No-Bake Granola Scoops

Any snack with oats is always tasty. But combine oats with honey, peanut butter, nuts, and chocolate, and you’ve got yourself a delightful, nutritious snack. These granola bites are extremely easy to make, and you can really put anything you want in them. Add different nuts, include seeds, or vary the quantities – it doesn’t matter, they’ll still be delicious! Enjoy them as a quick snack when you’re on the go, or savor them as a dessert with ice cream.

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I adapted the recipe from Mel’s Kitchen Cafe.

Ingredients:

  • 2 cups quick oats
  • 1 cup crispy rice cereal (Rice Krispies or Special K)
  • 1 cup peanut butter – which ever kind you want
  • 1 cup mini chocolate chips
  • 1 cup of chopped walnuts
  • 1 cup of chopped peanuts
  • 2/3 cup honey or agave nectar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons coconut oil

Directions: Mix all the ingredients together in a large bowl. Then with a spoon, scoop out small balls of the mixture and put them on a large sheet. Refrigerate for about 30 minutes so that the bites harden, and become more compact. Consider adding 1-2 tablespoons of flax seeds or chia seeds, or some dried fruit.  Super easy, super yummy!

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