Granola is such a delicious snack, breakfast, ice cream topper etc. But have you looked at the ingredients of your very convenient store bought granola - yuk! Try one of these quick and simple recipes to up your granola game...
Coconut Almond Granola with Dark Chocolate Chunks
⅔ cup coconut oil
¾ cup almond butter
½ cup raw honey
5 cups rolled oats
1 cup sweetened coconut flakes
½ cup unsweetened coconut flakes
1 ½ cups slivered almonds
½ teaspoon salt
4 ounces at least 65% cacao dark chocolate chunks or chips
▪ Preheat your oven to 350 degrees F.
▪ To a small saucepan, add the coconut oil. Melt over medium-low heat, and then whisk in the almond butter and honey until melty and smooth. Keep the pan over low heat while you prepare your dry ingredients.
▪ In a large bowl, mix together the oats, coconut, almonds and salt until combined. Pour the wet ingredients into the dry and mix until just moistened.
▪ Pour the granola onto 2 large baking sheets that have been lined with parchment paper or silicone baking mats. Spread evenly.
▪ Place in the oven and bake for 20 minutes or until evenly brown, stirring midway through.
▪ Remove from heat and cool COMPLETELY in the pan. Once completely cool, break up the granola as some of it may have stuck together in large clumps and stir in the dark chocolate chunks or chips.
▪ Store the granola in an airtight container for about a month. It is best served with Greek yogurt, or my personal favorite Greek frozen yogurt!
This recipe makes a large batch, but the granola will store for a good month in an airtight container.
adapted from blog Cooking and Beer
Cherry Walnut Granola
At Eleven Madison Park in New York, dinersare sent home after the meal with a bag of granola. It’s delicious, but more like candy than a wholesome breakfast. This version was inspired by that restaurant’s parting gift but uses less than half the sweeteners. It’s still addictively tasty.
Active Time: 15 minutes Total Time: 45 minutes Makes: 6½ cups
1 cup walnuts, chopped
⅓ cup extra virgin olive oil
⅓ cup maple syrup
⅓ cup dark brown sugar
1 cup pumpkin seeds
4½ cups old-fashioned rolled oats
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
¾ teaspoon salt
1 cup dried unsweetened tart cherries
- Preheat oven to 325 degrees. Place walnuts on a baking sheet and toast until fragrant but not browned, about 8 minutes. Let cool slightly.
- In a small saucepan heat olive oil, maple syrup and sugar over medium heat until sugar dissolves. Remove from heat.
- In a large bowl, mix walnuts, pumpkin seeds, oats, spices and salt. Pour oil-sugar mixture into bowl and mix well.
- Spread mixture over a parchment-paper-lined rimmed baking sheet. Bake until lightly golden and dry, about 30 minutes.
- Remove from oven and let cool slightly. Mix in cherries so they are evenly distributed. Granola will keep in an airtight container up to two weeks.
adapted from WSJ and Eleven Madison Park