Snapshots of life and crafts on our little homestead

Posts tagged ‘granola’

Granola Bars

We have both had huge hankering for sweets the past few weeks. I think it has something to do with the cold and how busy we have been the last month or two. Unfortunately, or fortunately, depending on how you look at it neither of us tolerates highly processed or overly sweet treats. So finding a treat that would take care of the craving and still be fairly healthy took a bit of thinking. What I ended up makings were some granola bars. They turned out to be just the thing that was needed. I hope you enjoy them as well….

granolaBars

Ingredients

  • 1/4 cup unsalted butter
  • 1/2 cup olive oil
  • 1 cup brown sugar
  • 2 cups whole wheat flour
  • 2 1/2 tsp baking power
  • 1/2 tsp salt
  • 3 eggs
  • 1 tbs vanilla extract
  • 3 cups homemade granola

Directions

  1. Preheat the oven to 350 degrees.
  2. Prepare a 9″ X 13″ pan.
  3. Melt the butter, stir in olive oil and brown sugar.
  4. Add the flour, baking powder and salt, stirring to combine.
  5. Add the eggs, vanilla ans granola.  The batter will be very thick.
  6. Scoop the batter into the prepared pan and smooth the top.
  7. Bake for 30 to 35 minutes, until the top is golden brown, and the edges just begin to pull away from the sides of the pan.
  8. Remove for the oven and cool on a rack.
  9. Cut into small bars.
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Yummy Granola Recipes

After a morning of yard work I decided to come in and make a couple of different types of granolas for our breakfasts for the next few weeks. I really wanted something a little different than the crockpot version that I have been mixing up the past few months… so I started searching some of the blogs that I follow to see what they had to offer. Fortunately, I found a gluten-free gingerbread and vegan Nutella recipe on My Whole Food Life blog that could be adapted for our needs. The modified recipes are listed below. I hope you enjoy the two flavor treats as much as we do…

Vegan Nutella and Gingerbread granola

The two varieties of granola are in the square containers along with some of the ingredients. They are very tasty served with plain yogurt.

Vegan Nutella Granola

Ingredients

  • 2 cups raw hazelnuts
  • 3 cups gluten-free rolled oats
  • 1/2 cup raw shelled hemp seeds
  • 1/2 cup chia seeds
  • 3 tbsp carob powder
  • 1 tsp vanilla
  • 1/4 cup applesauce
  • 2 tbsp plant-based milk
  • 1/2 cup maple syrup
  • 1/2 tsp salt

Directions

  1. Preheat oven to 350.
  2. Take 1 cup of the hazelnuts and grind them in the food processor.
  3. In a large bowl, combine the ground hazelnuts, the other cup o f hazelnuts, oats, hemp seeds, chia seeds, salt and carob a powder.
  4. In a small bowl whisk together the maple syrup, applesauce, milk and vanilla.
  5. Add the wet to dry and mix well.
  6. Spread mixture onto a lined baking sheet and bake for about 17 minutes.
  7. Remove from the oven and turn the granola over and then place the tray back in the oven for another 15-17 minutes.
  8. Place the tray on a rack until completely cooled and then store in an airtight container.

Gingerbread Granola

Ingredients

  • 3 cups gluten free rolled oats
  • 1/2 cup raw shelled hemp seeds
  • 1/2 cup sesame seeds
  • 1/3 cup slivered almond
  • 1/3 cup maple syrup
  • 1/4 cup molasses
  • 3 tbsp applesauce
  • 1 tsp pure vanilla extract
  • 1 tbsp ground ginger
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp fresh ground nutmeg

Directions

  1. Preheat oven to 350.
  2. In a large bowl, combine all the dry ingredients.
  3. In a medium bowl, combine wet ingredients.
  4. Add wet to dry and stir making sure all the dry ingredients are evenly coated.
  5. Place onto lined baking sheet and cook in the oven for about 30 minutes, stirring the granola about half way through the cooking time.
  6. Place the tray on a rack until completely cooled and then store in an airtight container.

Summertime Granola

Since my family is just about out of granola and the current heatwave in this area and the oven do not mix, I decided to pull out the old crock pot and slow cook a fresh batch.

summer granola

Ingredients

  • 5 cups rolled oats
  • 1 cup sliced almonds
  • 3/4 cup apple juice sweetened cranberries
  • 3/4 cup unsweetened shredded coconut
  • 1/2 dates, chopped
  • 1/2 cup sesame seeds
  • 1/2 cup raw pumpkin seeds
  • 2/3 cup maple syrup (grade B is fine)
  • 1/4 cup coconut oil
  • 1 teaspoon cinnamon

Directions

  1. Combine all ingredients in a lightly oiled 4-quart slow cooker and stir to combine.
  2. Cook on high for 1.5 hours, uncovered, stirring occasionally.
  3. Reduce the heat to low and cook, uncovered for another 2 hours, stirring occasionally, until the mixture is crisp and dry.
  4. Spread the granola on a baking sheet to cool completely.
  5. Store in an airtight jar.

Fruity Granola

Finding granola without additives, preservatives, high in refined sugar and/or bad fats is becoming harder and harder to come by, so I have started making my own.
granola

Ingredients

  • 3 cups gluten-free rolled oats (naturally gluten free, but depending on where the oats are processed gluten flours may inadvertently get mixed in – so investigate the producers)
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/3 cup raw honey (please try to use honey that is local to your area — the pollens help with allergies and other environmental sensitives)
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries
  • 1/2 cup raw pumpkin seeds

Directions

  1. Heat the oven to 300°F and arrange a rack in the middle.
  2. Place the oats, maple syrup, cinnamon, and salt in a large bowl and stir to combine; set aside.
  3. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.
  4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.
  5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)
  6. Add the cranberries and pumpkin seeds to the baking sheet and toss to combine. Store the granola in an airtight container for up to 2 weeks.
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