Homemade granola makes a wonderful holiday gift! It’s easy to make and doesn’t everyone love something that is homemade? This gingerbread granola is crunchy, not too sweet and smells amazing. I added dried cranberries for another texture and some tartness. It can easily be enjoyed anytime of the day and makes a delicious topping for a bowl of Greek yogurt.
This recipe is a little different from my other recipes. The oats are toasted before mixed in with the rest of the ingredients. Pecans were also called for in the original recipe, but my grocery store was out of them, so I subbed walnuts instead.
I’ve mentioned in before that we’re big fans of granola. I love using it as a topping for yogurt or a smoothie bowl and my daughter eats it like cereal. She was a little hesitant when I said I was making carrot cake granola, but it turned out really good. I love the little bits of sweet carrot mixed in with pecans and crunchy oats. It so reminds me of the flavors of fall – even if it’s still feeling a little like summer!
I love granola and have been wanting to make a batch. I found this quick and easy recipe for honey almond granola. With only a few ingredients, it’s the perfect introduction to try making homemade granola. I’ve been enjoying it as “cereal” in the morning with sliced bananas. I also like to top yogurt with granola and this one makes for big clumps, so it’s perfect for snacking!
1 cup whole almonds, divided
3 cups old-fashioned oats
1/2 tsp salt
1/3 cup coconut palm sugar (or brown sugar)
1/3 cup honey
3 Tbsp coconut oil
1/4 tsp vanilla extract
Preheat oven to 350 degrees. Line a baking sheet with parchment paper for easy clean up.
Add half of the almonds into a food processor and pulse until they are finely chopped. Transfer to a large bowl. Chop the other half of the almonds until they are pieces, pour into the same bowl. To the bowl, add the oats, salt, sugar and stir to combine.
In a small microwaveable bowl, heat the coconut oil and honey for 40 seconds and stir until the coconut oil has become a liquid. Add in the vanilla extract. Pour over the oats and stir until the mixture is evenly coated. Transfer to your prepared baking sheet and spread out to thin layer. Bake for 10 minutes and then stir. Repeat cooking and stirring until your granola is golden brown. Remove from oven and allow to completely cool. Break granola into clusters and store in an airtight container.
Source: Lovely Little Kitchen
Last weekend, we had a little taste of fall and it made me want to get into the kitchen and make something. Madeline has been asking for granola and I’ve been waiting to make this recipe once it got cooler. I’m so glad I didn’t have to wait any longer. It is so good and so simple and easy to make. We both have been eating it on top of plain Greek yogurt, but you could totally eat like cereal too! I love the warmth from the spices too…it reminds me so much of fall.
It’s another edition of the Secret Recipe Club! If you haven’t heard of the SRC, you’re in for a treat. Each month, we receive a monthly assignment and we need to pick a recipe to make from our assignment. It’s a complete secret until reveal day. I love it and it’s been a great way to meet so many other bloggers and be inspired every since week.
This month my assignment was Get Off the Couch and Cook. What a great blog name, right?!? Sashi shares easy and delicious recipes that anyone can make. As always, I struggled with deciding on a recipe, but settled on her recipe for granola bars. I haven’t make granola bars in months and of course my kids needed something to snack on. These were super easy to make. I’m going to have my daughter make them next time! She’s prepping to submit a recipe into her school’s cooking challenge next month and is so excited to be helping me in the kitchen as often as possible.
I cut the granola into smaller pieces, but then it started to crumble. They taste delicious, but ended up more like chunky granola as I was working my way through the pan. Regardless, my daughter gobbled up a bowl and said it was delicious. I don’t know if it’s because I switched out the canola oil for coconut oil, but it’s still a winner in my book!
3 cups rolled oats
1 1/4 cup unsalted dry roasted peanuts
1 1/4 cup sweetened coconut flakes
1 cup honey
6 Tbsp peanut butter
1/4 cup coconut oil
1/2 cup chocolate chips
Preheat oven to 325 degrees. Line a large baking sheet with aluminium foil and add the oats, coconut and peanuts. Mix to combine. Bake for 15 minutes, stirring halfway. Remove from oven and transfer to a large bowl. Spray a 9×13 pan with nonstick cooking spray and set aside.
In a small saucepan, combine the honey, peanut butter and coconut oil. Cook over medium heat until the mixture begins to boil, stirring constantly. Simmer for one minute and then remove from the heat. Add in the chocolate chips and let melt before stirring.
Pour the chocolate peanut butter mixture over the oats and stir until completely covered. Pour the mixture into the prepared pan and press down firmly. Bake for 10 minutes and then allow to completely cool for an hour or more. Cut into bars or bite sized pieces and enjoy!
Check out all the other great recipes in this month’s reveal!
It’s the third Monday of the month and that means…Secret Recipe Club reveals! This month my assignment was Loving Life. Kirstin is a mom to 2 gorgeous girls that she home schools. She lives in the Pacific Northwest with her daughter and husband and she blogs about their home renovations to family recipes. I had a hard time picking a recipe this month. I was considering her Blueberry Chia Seed Jam or Hot Crab Dip, but settled on her recipe for Energy Bites. I’ve been wanting to make these for a while and thought it was the perfect time especially since my daughter had a lacrosse play day this weekend.
These bites were really good, though I had a hard time getting to them to stick together. I’m not sure if it was because I substituted the almond butter with sunflower seed butter. Regardless, it came out tasty and I’ll just scoop out a bite to eat on a spoon. I’m definitely going to try making them again and sticking to Kirstin’s recipe to see what the difference might have been. My daughter loved them and it was the perfect pick me up between her games.
2 cups rolled oats
1 cup ground flax seed
2/3 cup honey
2 Tbsp maple syrup
1 cup sunflower seed butter
1/4 cup finely chopped sunflower seeds
2 Tbsp Chia seeds
2 tsp vanilla
2 Tbsp unsweetened cocoa powder
In a medium bowl, mix together all the ingredients until well combined. Refrigerate for at least 15 minutes to allow the mixture to chill and be easier to work with. Using a cookie scoop, scoop out balls and place on a parchment lined baking sheet. Place back in the refrigerator to chill for another 15 minutes and then store them in an air tight container in the refrigerator.
For more great recipes from this week’s SRC bloggers, use the button below!
Who would have thought losing one hour for daylight savings time would totally screw up my entire week? I’ve been trying to play catch up all week and haven’t been very successful. I’m working to catch up over the weekend and with today’s rainy weather, it’s definitely helping. I’m always on the lookout for granola recipes and this one I found through one of the link parties I participate in. I saw dark chocolate and I was sold! I threw it together one night after dinner…it was so easy to make especially since I had all the ingredients on hand. It’s crunchy and I love the added health benefits of using chia seeds. I ate is a cereal one morning for breakfast and my daughter used it to top her vanilla greek yogurt. Regardless of how you like to eat granola, this is definitely one you want to try out!
2 cups rolled oats
3/4 cup unsweetened coconut flakes
2 Tbsp chia seeds
3 Tbsp cocoa powder
3 Tbsp coconut oil
1/4 cup pure maple syrup
3/4 tsp vanilla
1/8 tsp sea salt
1/2 cup mini semi-sweet chocolate chips
Preheat oven to 300 degrees and line a large baking sheet with parchment paper.
Mix together the oats, coconut, chia seeds and cocoa powder in a large bowl until well combined. In a small saucepan, melt the coconut oil and stir in the maple syrup and vanilla. Pour over the oat mixture and stir until everything is evenly coated.
Spread the granola evenly on the prepared baking sheet. Bake for 45 minutes, stirring after 20 minutes to keep the granola from clumping together. Once baked, remove from the oven and place on a wire rack to completely cool. Once the granola is cooled, sprinkle on the chocolate chips and transfer to an airtight container. Enjoy!
Source: Natural Chow
This is my new favorite granola! This granola is healthier than some varieties of made before but it’s going to be my go to base from now on. I also loved the crunch the quinoa added. We enjoyed it both over yogurt and as cereal in a bowl of milk. It would make a great homemade gift for anyone this holiday season! I know the next time I’m making this, I’ll add in 1/2 cup dark chocolate chips.
3/4 cup dry quinoa, rinsed and drained well
2 1/2 cups rolled oats
1 1/2 cups chopped almonds
1/2 cup shredded unsweetened coconut
1/4 cup brown sugar
1 tsp vanilla
1/2 tsp salt
1 cup natural applesauce
2 Tbsp honey
1 Tbsp coconut oil, melted
1/2 tsp vanilla extract
1/2 cup dried cranberries
1/2 cup raisins
Preheat oven to 300 degrees. Line a large baking sheet with parchment paper and set aside.
Combine the quinoa, oats, almonds, coconut, brown sugar, cinnamon and salt in a large bowl. In a small bowl, whisk together the applesauce, honey, coconut oil and vanilla. Pour the wet mixture over the dry ingredients and stir to coat and all is combined.
Spread the granola into an even layer on the prepared baking sheet and bake for 30 to 40 minutes or until the granola is golden brown. Stir every 10 minutes while baking.
Remove from oven and stir in the cranberries and raisins. Let cool completely and store in an air-tight container.
Slightly adapted: Two Peas & Their Pod
I apologize for the lack of posts this past week. Life has been a little crazy and stressful and it’s only going to get worse over the next month. We’ve working through selling our first home and buying our next house. Things are moving along and we’ll be packing up our house over the next month. I know I’ll be doing less cooking and baking over the next month, but I plan to be back at things once we’re settled into the new house. Plus, I’m going to have a nice new gorgeous kitchen…I can’t wait to show it off!
I haven’t made granola in a couple months and it was about time I made some. I’m working on using the items in my pantry (less things to move) and whipped up a batch of cookie batter granola. I still have a couple jars of Biscoff I need to use up or give away, so this was perfect to make. Madeline loved it and I know she’ll be enjoying it all weekend over yogurt and fresh fruit.
3 cups old fashioned oats
1/4 cup wheat germ
1/4 cup ground flax seed
1/4 cup brown sugar
1/4 cup honey
1/4 cup cookie batter spread (Biscoff)
1 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon
Preheat oven to 300 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the oats, wheat germ, flax, brown sugar, salt and cinnamon. Mix to combine ingredients.
In a small bowl, add the honey and Biscoff. Place in the microwave and heat for 45 seconds to one minute. Stir to combine and add in the vanilla. Pour over the oats before the mixture cools. Stir and coat the oats with the honey-Biscoff mixture.
Spread on the prepared baking sheet and bake for 15 minutes. Stir the granola around and bake for another 15 minutes. Check to see if the granola is dry at this point and if not, let bake for another 5 to 10 minutes. Remove from oven and allow to completely cool. Once cooled, transfer to an air-tight container.
Source: Heather’s French Press
Oh hi, how’s it going? Can you tell we’ve been busy with the silence around here? It was a crazy weekend and so far this week has been the same…and continuing this way for awhile. Ross and I went out for my birthday on Saturday night at Seasons 52. It was amazing! I had the most delicious salad, spinach, toasted pine nuts, raspberries, gorgonzola tossed with a vinaigrette.
After that dinner, things started going downhill. I got horrible blisters on the bottom of my feet from wedges that I haven’t worn since last summer…I guess the price to pay for looking good. Cooper was running a fever that didn’t break until Tuesday and after a night of little sleep on Sunday, I took him to the doctor on Monday. We both were exhausted and learned he had a bad ear infection in his right ear and he’s getting teeth on top of it. No wonder my little guy was miserable. He’s feeling much better and his one tooth is just about to break through. I haven’t been cooking or baking because of all this but I did get a chance to make a batch of granola.
This granola is good and I love the peanut butter flavor and that it’s a granola that clumps. I think next time I’ll bake it a little longer, it’s not as crunchy as I like, but it still tastes good. I know Madeline is going to love it with the some chocolate chips thrown in and topped with yogurt.
4 cups old fashioned oats
6 Tbsp ground flax meal
1/2 tsp salt
1 cup smooth peanut butter
1/2 cup brown sugar
3 Tbsp honey
1 tsp vanilla extract
2 egg whites
Preheat oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
In a large bowl, combine the oats, flax and salt and set aside. In a small saucepan over medium heat, melt together the peanut butter, honey and brown sugar. Once melted, remove from the heat and add in the vanilla extract.
Pour the peanut butter mixture and egg whites over the oat mixtures. Stir to combine and coat all the oats with the peanut butter and egg whites. Spread on the prepared baking sheet.
Bake for 15 minutes and then stir. Bake for another 10 minutes until golden brown. If you like your granola a little browner, bake it for 5 minutes and check.
Source: Liv Life