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

 

Baked Oatmeal with Bananas and Raspberries

Mornings in our house are a blur of clothes, hair, toys, dogs, cats, COFFEE. I try to cook ahead on the weekends and make our mornings (and lunches) easier. This is one of my favorite make-ahead breakfasts. I get four servings out of this and I can take it to work and eat it cold or warmed up. It's hearty and healthy and adaptable to what sort of fresh or frozen fruits I have on hand. The edges are dense, sort of like a muffin, but this recipe has no flour. The middle gets soft and more like cooked oatmeal. I can stretch out the servings by adding a side of yogurt. This also makes a great lunch if I've had something else for breakfast. YUM! But terribly hard to photograph.

Baked Oatmeal - inspired by Budget Bytes
Makes 4 large servings
Preheat oven to 350

2 very ripe bananas, mashed - about 1 cup of mash
2 eggs
2 tablespoons brown sugar - totally optional, and very good without the added sugar
2 cups of milk
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon 
2 1/2 cups oats
2 cups raspberries - I use frozen
1/4 cup chopped pecans

Preheat the oven to 350 and grease a baking dish you can cover with a lid or tinfoil. Chop nuts and set aside.

Mash bananas and stir in eggs, milk, vanilla, cinnamon, sugar (if using) baking powder and baking soda. Stir to combine and then add in oats and raspberries. Stir to combine and pour into the prepared baking dish. Top with chopped nuts and bake covered for 15 minutes. Uncover and bake an additional 30 minutes. 

This is delicious warm, and I like it just as well cold. This is a super adaptable recipe!

A few variations on this recipe...

• Omit raspberries and using one mashed banana add 1/2 cup of peanut butter and 1/2 cup of chocolate chips. Heaven. 
• I've used blueberries, strawberries and blackberries in this recipe. All delicious, but raspberries are my faves. 
• I've used chopped apples in place of the berries. 
• I've used apple sauce instead of bananas.
• I've used pumpkin puree in place of the bananas and added pumpkin pie spice to the cinnamon already in the recipe.  
• New parents - this is a wonderful thing to have around as you fight off exhaustion and a severe need for calories. 

 
Things made this time last year...

Pumpkin Spice Cupcakes

 

Maple Pecan Pie

 

Chicken and Dumplings

 

Chicken and Veggies with Biscuit Topping

 

 

Chewy Homemade Granola Bars

A friend of mine just had a beautiful, amazing, gorgeous baby boy. We got to meet him today and hold all 9 pounds of him. I'm used to swinging around all 26 pounds of my not-so-little boy and 9 pounds feels like holding a box of tissues! Tiny babies are amazing. Anyway - I took the mama these dense, chewy, peanut buttery, chocolaty granola bars so she has something to eat while wandering the house in the wee hours holding that beautiful, amazing, gorgeous, AWAKE baby! New mamas and papas NEED energy food.

Chewy Granola Bars - slightly adapted from Frugal NW

Makes 24 bars, or you know, one serving.

Preheat the oven to 350

4 1/2 cups rolled oats

3/4 cup whole wheat flour (regular flour would be fine)

1/4 cup packed brown sugar

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup softened butter

3/4 cup peanut butter

1/3 cup corn syrup (rice syrup or maple would work too)

1/4 cup honey

2 teaspoons vanilla

2 cups chocolate chips

1/4 cup chopped dried cherries

To begin, grease the bottom of a 9x13 baking dish. Then lay a layer of parchment paper in the bottom so the edges hang out. Grease the parchment paper. You're going to pull the bars out of the dish using these flaps so make sure you have enough to grab.

In a large bowl, mix together oats, flour, baking soda and salt. In another bowl, mix together softened butter, peanut butter, corn syrup, honey and vanilla.

Mix wet ingredients into dry and then fold in cherries and chocolate chips. Put all of the granola into the baking dish and with damp hands, pack it down as firmly as possible. (You can also spray your hands with baking spray to help keep them from sticking to the gooey ingredients.)

Bake 25 minutes or until the top is lightly browned. Let the granola bars cool completely before trying to cut them. As with brownies, I think it would be a good idea to refrigerate these before cutting to get a nice, clean edge. 

As you can see, I rushed things a bit and didn't let these cool enough before I cut them. Boooo!! 

A few things about this recipe...

I think shredded coconut would be a wonderful addition. 

I didn't have a lot of dried cherries on hand, I think I'd up the cherries and drop the chocolate ratio a bit. (What did that say?? Drop the chocolate??)

Apricots and white chocolate would be amazing substitutes!!

Enjoy!