my Journal

J’aime Granola.. ❦

sometimes.. you just crave a change

a change of pace.. scenery.. new friends.. perhaps old friendships

rekindled

what’s old becomes new

I have been faithful to my Smidge’s Granola recipe for years..
{ I could probably fill my entire pantry with the number of bags I’ve made and frozen. }

I’m all about loyalty.. but, to be honest,
I just couldn’t bear to look at a bowl of that predictable granola recipe one more time!

I longed for something different, fresh and surprising,
so my daughter and I scanned the aisles for inspiration.

We’re so excited that we’ve created not one,
but three new healthy granola flavors for you to flirt with..
I can vouch for all of them, if only because
I can never decide which one I would like to sit down to breakfast with!

{ Apple Cinnamon Crisp, Chocolate Cherry Coconut, and Brown Butter Pecan }

If they seem too sweet for you, they can be reduced..
We often switch up the “flakes” cereal that we choose to add.

We usually spoon our favorite yogurt in a bowl, scoop in some granola and stir…

{ p.s. I  just began reading “A Moveable Feast”..
I took a leap of faith and bought it in hardcover, I think it will be a keeper! }

Apple Cinnamon Crisp Granola
 
Ingredients
  • 3 cups rolled old-fashioned large flake oats
  • 1 cup wheat germ
  • 1/2 cup oat bran
  • 1/2 cup wheat bran
  • 4 cups All Bran Flakes
  • 2 cups Bran Buds cereal
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 2 cups walnuts
  • 100g dried apple, chopped + extra
  • 1 cup brown sugar
  • 3/4 cup sunflower oil
  • 1/2 cup water
  • 2 tsp vanilla
Instructions
  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine the oats through to the dried apple pieces. Stir or use hands to mix thoroughly.
  3. In a pot over medium heat, blend together the brown sugar, oil, water and vanilla. Simmer until the brown sugar has melted.
  4. Pour the liquid over the dry ingredients. Put everything in a large roasting pan that has been sprayed with Pam.
  5. Bake for 20-25 minutes for a softer textured granola, 30 minutes to make it crunchy.
  6. *Stir every 10 minutes to ensure all of the granola browns evenly. Extra dried apple may be mixed in now.
  7. Mixture may be frozen for later use.

 

Chocolate Cherry Coconut Granola
 
Ingredients
  • 3 cups rolled old-fashioned large flake oatmeal
  • 1 cup wheat germ
  • 1/2 cup oat bran
  • 1/2 cup wheat bran
  • 2 1/2 cups All Bran Flakes
  • 2 cups Bran Buds
  • 1 1/2c Kashi 7 Whole Grain cereal
  • 1 cup slivered almonds
  • 1 cup flaked coconut
  • 1 cup cocoa powder
  • 330 g dried cherries
  • 1 cup brown sugar
  • 3/4 cup butter
  • 1/2 cup water
  • 1 tsp pure vanilla extract
Instructions
  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine the oats through to the cocoa powder. Stir or use hands to mix thoroughly.
  3. In a pot over medium heat, melt the butter then add the brown sugar, water and vanilla. Simmer until the brown sugar has melted.
  4. Pour the liquid over the dry ingredients. Put everything in a large roasting pan that has been sprayed with Pam.
  5. Bake for 20-25 minutes for a softer textured granola, 30 minutes to make it crunchy.
  6. *Stir every 10 minutes to ensure all of the granola browns evenly.
  7. Remove from heat and stir in dried cherries.
  8. Mixture may be frozen for later use.

 

{shhh.. I think this one is my favorite! }

Brown Butter Pecan Granola
 
Ingredients
  • 3 cups rolled old-fashioned large flake oats
  • 1 cup wheat germ
  • 1/2 cup oat bran
  • 1/2 cup wheat bran
  • 4 cups All Bran Flakes
  • 2 cups Bran Buds cereal
  • 2 1/2 cups dried banana chips
  • 3/4 cup butter, browned for 8 minutes
  • 1 cup maple syrup
  • 1/2 cup water
  • 1 tsp maple extract
Instructions
  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine the oats through to the bran buds cereal. Stir or use hands to mix thoroughly.
  3. In a pot over medium heat, melt the butter then simmer, stirring constantly. It will foam, keep stirring until you see the butter begin to brown. Remove from the heat immediately so it doesn’t burn and quickly pour in the maple syrup, then the water and maple extract. Whisk well to combine.
  4. Pour the liquid over the dry ingredients. Put everything in a large roasting pan that has been sprayed with Pam.
  5. Bake for 20-25 minutes for a softer textured granola, 30 minutes to make it crunchy.
  6. *Stir every 10 minutes to ensure all of the granola browns evenly.
  7. Remove from heat and crumble the banana chips in and stir to mix.
  8. Mixture may be frozen for later use.

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