Coconut Almond Granola

Yikes!! Sorry it's been so long... the kick off to summer this year has been REALLY busy for both of us. Our apologies!! 

I read something once that granola cereal is pretty much crumbled up cookies. I knew there was a good reason I've always liked granola.

Not wanting to give my kid crumbled up cookies for breakfast, I set out to make my own. My husband had given me the Bob's Red Mill cookbook for Mother's Day and they had a few different granola recipes. They were great starting points, but I wanted something pretty simple, and I didn't want to have to search out ingredients I wouldn't normally use. 

I settled on Coconut Almond as the base and added orange zest and dried cranberries. This is an amazing combo and one I've used in actual cookies before. This is great on Greek yogurt, with berries or just in a bowl of milk. I suppose it's a little healthier than crumbled cookies, but it doesn't taste like it!

This is a really easy recipe that makes about 5 cups of granola. A little more than that, but 5 solid cups.

Coconut Almond Granola with Orange Zest and Dried Cranberries - inspired by Bob's Red Mill cookbook
Preheat oven to 275
Line 2 large baking sheets with parchment

4 cups old fashioned rolled oats
1 cup raw sliced almonds
1 cup sweetened shredded coconut 
zest of 1 orange (about 1 tablespoon)
1/4 cup almond butter
3 tablespoons honey
2 tablespoons coconut oil
1 teaspoon cinnamon
1 cup dried cranberries

Combine oats, almonds, orange zest, and shredded coconut in a very large bowl. In a microwave proof bowl, heat almond butter, honey, and coconut oil until it's easily stirred. 

Mix the dry ingredients with the almond butter mixture. Stir until everything is really equally distributed.

Spread evenly over two lined baking sheets and bake at 275 for a grand total of 45 minutes, stirring every 15 minutes.

This is so easy, adaptable to what is in the pantry, and substitutions are really easy. Peanut butter can be used for the almond butter, raisins for the dried cranberries, pecans or walnuts for the almonds. Butter could be used for the coconut oil, pumpkin pie spice for the cinnamon. The orange zest is totally optional, but really delicious!

Things made this time last year...

Homemade Tortillas

Huevos Rancheros

Baked Ziti

Braised Short Ribs over Penne

Chocolate Mug Cake

Lemon and Parmesan Crusted Salmon

Homemade Rainforest Crackers

Things made TWO years ago... Check out these oldies but goodies!! I can't believe it's been TWO years already!!!

Carnitas with Cilantro Lime Cole Slaw and Grapefruit Poundcake
Shredded Chicken Sandwiches with Mom's Cole Slaw and Mini Lemon Bundt Cakes
Whole Wheat and Yogurt Pancakes
Turkey Spaghetti
Lettuce Wrap Salad
Chicken with Balsamic Peppers
Roasted Strawberry Shortcakes
Banana Nut Muffins
Chocolate Cheesecake Marbled Brownies

Cranberry Pistachio Energy Bars

So I was flipping through my April issue of Cooking Light and came across a recipe that called for such an awesome mix of ingredients that I just had to try it!  Also, I think (for the first time ever) I either had every ingredient or a perfect substitute.  I swear that never happens to me! 

These Cranberry Pistachio bars looked beautiful on the page and when I saw almond butter, chocolate, agave, cranberries, pistachios, and coconut – I was SOLD!  Not to mention, it called for healthy whole grains like oats and quinoa.  These bars are delicious, and I had 3 other people vouch for that.  I made a couple of slight modifications but Cooking Light deserves all the credit for this one!  Kudos!

Cranberry Pistachio Energy Bars

1c uncooked old-fashioned rolled oats

¾ c uncooked quinoa

¾ c sweetened, dried cranberries, coarsely chopped

½ c salted, dry-roasted pistachios, chopped

1/3 c flaked, sweetened (or unsweetened) coconut

2 tbsp chia seed meal

1/8 c dark chocolate chips, finely chopped

½ c unsalted creamy almond butter

6 tbsp agave nectar

1 tbsp vegetable oil (or almond or coconut oil)

½ tsp salt

cooking spray

Preheat oven to 350F.  Spread oats and quinoa on a baking sheet.  Bake at 350F for 8 minutes or until lightly browned.  Cool.  Place oat mixture in a large bowl, and stir in cranberries, pistachios, coconut, chia seed meal and chocolate.

Tip: Make your own seed meal!  The original recipe called for flaxseed meal but I only had chia seeds on hand.  Making your own meal is super easy.  Just use a coffee grinder, bullet, or powerful blender to break seeds up into meal.  Seeds often pass through the body whole, so breaking them down into meal allows the body to absorb more of the nutrients from the seeds.

Combine almond butter, agave, oil, and salt in a small saucepan over medium heat; bring to a boil. Cook 1 min, stirring constantly.  The mixture will thicken slightly.  Pour almond butter mixture over oat mixture; toss well to coat. 

Note:  I used my hands to thoroughly mix in wet ingredients to coat the dry ingredients as it was pretty thick and would have taken forever with a spoon.

Press mixture into an 8” square glass or ceramic baking dish coated with cooking spray.  Bake at 350F for 13 mins or until lightly browned.  Cool completely in dish.  Cut into bars or squares.

Cranberry Apple Crisp

I love cranberry apple. Maybe it's a childhood thing stemming from a juice box habit. Maybe it's because the colorful leafs are covered in frost every morning now. Maybe because it's just bomb. I don't know, but I dig it! Last year I made this Cranberry Apple Upside-Down Cake. Awesome. This year I revamped my favorite fool-proof Peach and Raspberry Crisp. Cran-Apple is fall on a plate. I added chopped pecans to the topping and lots of cinnamon to the filling. It's just delicious. My mom says it's healthy enough to eat for breakfast, but she's in the apple pie for breakfast camp too.

Cranberry Apple Crisp
Preheat oven to 450 degrees

For the Filling
2 cups fresh cranberries
3 cups chopped apples (about 4 large apples)
1/2 teaspoon cinnamon
1/4 cup brown sugar

For the Topping
1 cup oats
1 cup flour
1/2 cup brown sugar
1/2 cup chopped pecans
1/2 cup melted butter 
1/2 teaspoon cinnamon
1/2 teaspoon salt 

I like to make the filling first - roughly peel and chop the apples, and rinse and sort cranberries. In a very large bowl, mix together apples, cranberries, sugar and cinnamon. Set aside.

Next make the topping - in a large bowl, mix together oats, flour, sugar, pecans, salt and cinnamon. Melt butter and add it to the dry mixture and stir until a thick and crumbly batter forms. 

Butter a deep-dish pie dish, or other large baking dish and add in the fruit mixture, scraping out all of the sugar and cinnamon goodness. Add the topping and spread it out to cover the fruit. Break up big pieces, but be sure to leave some clumps - they are delicious!

Bake the crisp for 15 minutes at 450 and then reduce the oven temp to 350 and continue baking for 25-30 more minutes. Fruit will be tender and topping will be toasted. Let it cool a bit and enjoy!!

A few things about this recipe...
It is super adaptable! This is delicious with so many different kinds of  fruits and nuts - or no nuts. Also awesome!

Things made this time last year...
Sausage and Lentil Soup

Rosemary Turkey Meatloaf

 

Cranberry Apple Upside Down Cake

I had pie for breakfast. We played in the rain with our tiny tot. The Hubs and I had boozy coffee this afternoon. We did NOT go to a mall. Though totally soggy outside, it was a great day! Thanksgiving is my all-time fave holiday and luckily my work loves to celebrate! I made this Cranberry Apple Upside Down Cake for our Pre-Thanksgiving Warm Up Potluck. I'd been thinking about making something like this for a while - I adapted this cake recipe and experimented with the rest. It was really tasty and really pretty! Good combo for a potluck!

Cranberry Apple Upside Down Cake
Makes one 9" cake 
Preheat oven to 350 degrees

1 1/2 cups fresh cranberries
1 1/2 cups peeled and chopped apples
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 cup butter
3/4 cup white sugar
2 teaspoons vanilla
2 eggs
1 cup sour cream
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1 1/2 cups flour

Prep a 9 inch cake pan by buttering and flouring bottom and sides. Cut a piece of parchment to fit the bottom, and butter that. 

Toss chopped apples and cranberries with brown sugar and cinnamon. Set aside while batter is made.

In a large bowl, cream butter and white sugar. Beat in eggs and vanilla. In a separate bowl, combine flour, baking soda, baking powder and salt. Alternately mix in sour cream and then dry ingredients into the butter mixture until both are used up and the batter is smooth (it will be thick.)

Pour apples and cranberry mixture over parchment in the bottom of the cake pan. Arrange the fruit so it's evenly distributed.

Pour cake batter over the fruit and smooth out - it's OK if the batter is not totally to the edges and a bit uneven... this will be the bottom of the cake anyway. How nice is that?!

Bake 35-40 minutes and check for doneness with a wooden skewer. The skewer should come out clean, with a few moist crumbs stuck to it. 

Let the cake cool on a wire rack until it's room temp. Invert over a cake stand and peel off the parchment. The fruit will be soft and beautiful! 

I dolloped a bit of whipped cream on top, because that's always a good idea. 

Some things about this recipe...
I've now made this cake twice - we like it that much! The cake is not super sweet, so I will be taking it to the next brunch we are invited to (hey! want this cake? Invite me to a brunch!)
I think this would be great with other kinds of hearty fruits - cherries would be amazing! Plums, apricots, or nectarines sound good too. 
Also, I might add a bit of orange zest to the cake the next time I make this. Just to make things even more special. 

Enjoy!