Perfect Granola

originally posted May 4, 2011

I'll always love the Peanut Butter Banana Granola and the Crunchy Almond Granola, but I have to say this is really the *perfect* granola recipe. It goes together SO quickly with so few ingredients--all of which you're likely to have on hand (you can easily swap for other nuts or mix-ins.) It has NO oil, butter, syrup, honey or peanut butter. The small amount of brown sugar mixed with the water becomes the binding syrup, leaving you with an ultra-low-sugar and low-fat granola recipe.

Plus, the low baking temperature means you don't have to keep on a hawk-eye on the granola while it bakes, and stirring is totally optional. The granola comes out beautifully crisped--not burnt, not soggy. It's amazing. 

It's *perfect.* 

Perfect Granola 

recipe from Tasty Kitchen

Makes 8+ servings (6 cups total. 138 calories per 1/4 cup)

Ingredients

4 cups old fashioned oats

1/2 cups chopped pecans

3/4 cup chopped almonds
1/2-1 tsp cinnamon

3/4 cup brown sugar

1/4 cup water

2 tsp vanilla extract

1/2 tsp salt

Directions

Preheat oven to 250 degrees. Line a large cookie sheet with a silicone baking mat or parchment paper.

In a large bowl toss together oats,
 nuts, and cinnamon.

In a glass measuring cup measure the water. Stir in brown sugar, vanilla, and salt. Microwave for 2 minutes, or until sugar is dissolved and the mixture has become a syrup.

Pour liquids over the oat/nut mixture and toss, toss, toss, stir, stir, stir until  and the oats and nuts are evenly coated. Pour granola onto the baking sheet and spread evenly.

Bake for 30 minutes, stir gently. Bake another 15 minutes until granola is crispy and golden.

Cool completely and stir an an airtight container.

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Low Cal Chewy Granola Bars

I know, I know, another granola bar recipe. But, friends, I was so excited to find not one but TWO recipes I really enjoyed. This version is completely different that the first recipe I shared, but even HIGHLY on the health scale. I made a few alterations to Sarah Fit's recipe, but I left her original recommendations in tact, because I would have liked to try those ingredients had I had them on hand. These are a chewier granola bar, and perfect for traveling nutrition. 

Low Cal Chewy Granola Bars

recipe adapted from Sarahfit.com

Makes 12 granola bars 

Ingredients

1/2 cup milk (Sarah recommends unsweetened vanilla almond milk)

2 Tbsp honey

1 medium ripe banana, mashed

1-1/2 cup old fashioned oats

1/2 cup flour (Sarah recommends Almond meal)

3 Tbsp coconut

2 tsp cinnamon

3 Tbsp flaxseed, ground (Sarah recommends 2 servings Vanilla Protein Powder)

1/4 cup almonds, roughly chopped 

1/4 cup raisins

Directions

Preheat oven to 350 degrees F.

Combine milk, honey, and mashed banana in a large mixing bowl. Add in oats, flour, coconut, cinnamon, and flaxseed and stir together. Stir in almonds and raisins to evenly distribute. 

Coat a 9x13 pan with cookie spray. Press batter evenly into the pan.

Bake for 20-25 minutes, or until center is firm. Cut immediately upon removing pan from the oven and let cool completely in the pan. 

Wrap individually in plastic wrap and store in an airtight container to preserve freshness.

130 calories if cut into 12 bars. 

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Homemade "Fit" Granola Bars Recipe

I have been hunting for a homemade granola bar recipe that wasn't chock full of sugar, sugar, sugar. This recipe using some sweet alternatives like light pancake syrup and Stevia, but besides those ingredients and of course a bit of peanut butter, these bars fit my bill. I love the mixture of healthy cereals and the options of healthy add-ins. These bars could be as nutrient-rich as you want! I like using Aldi's verion of Kashi Go Lean Cereal along with the Aldi version of Fiber One. High fiber, high protein, and low sugar cereals. 

Homemade "Fit" Granola Bars Recipe

recipe slightly adapted from dashingdish.com

Makes 12 granola bars

Ingredients

1 cup rice cereal

1 cup bran/flake ("Go Lean") cereal

1 cup all bran ("Fiber One") cereal

1 cup old fashioned oats

1/4 cup shredded coconut

1/4 cup baking stevia OR 6 packets Splenda or other sweetener

1 tsp cinnamon

pinch salt 

3/4 cup light pancake syrup (or 1/2 cup honey)

1/4 cup creamy peanut butter

2 Tbsp chocolate chips

Optional Variations: white chocolate chips, dried fruit, sliced almonds, cocoa powder, raisins

Directions

Preheat oven to 375 degrees F. 

Melt peanut butter in the microwave. 

In a zippered bag, combine rice cereal, bran/flake cereal, and all bran cereal and use a rolling pin to lightly crush the cereal. Transfer to a large mixing and add in oats, coconut, sweetener, cinnamon, and salt. Stir in syrup and peanut butter until evenly distributed. Stir in chocolate chips. 

Coat a 9x13 pan with cooking spray and press the mixture evenly in to the pan. 

Bake for 20-25 minutes. Remove from the oven and cut into 12 even granola bars. Bake an additional 10-15 minutes for chewy bars, or turn off the oven and return pan to the oven for 15-45 minutes for crunchy bars. 

Once cooled completed, wrap bars individually in plastic wrap for easy lunches or snacks. Keep in an airtight container.

130 calories if cut into 12 bars. 

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No-Bake Chewy Chocolate Granola Bars Recipe

I am a sucker for anything remotely healthy, yet sweet and reasonably filling. These granola bars fit the bill (and they were the perfect option for our weekend camping trip). In just minutes your pan of granola bars is firming up on the counter top--less time than it would take to run to the store to purchase a package of the pre-made variety. I call that a win!

No-Bake Chewy Chocolate Granola Bars Recipe

recipe adapted from Tasty Kitchen

Makes 8-10 granola bars

Ingredients

2 cups quick oats

1 cup Kashi Go Lean Cereal (or Rice Krispies)

1 tsp cinnamon

1/4 cup semi sweet chocolate chips

3 Tbsp butter

1/3 cup packed brown sugar

1/4 cup honey

1 tsp vanilla

Directions

Lightly grease the bottom of a 12x8 inch jelly roll pan (a larger pan will do, but you will have work to keep the granola pressed in.) 

In a large bowl, stir together quick oats, cereal, cinnamon, and chocolate chips. 

In a small sauce pan, heat the butter, sugar, and honey over medium heat, stirring occasionally. Once bubbling, turn heat down to simmer for 2 minutes. Remove from heat and stir in the vanilla extract. 

Pour sauce over top of the oat mixture and stir until evenly combined. Chocolate chips should be melted and evenly distributed. 

Press firmly into the bottom of the prepared pan. Let set at room temperature for 2 hours before cutting into bars. Wrap bars individually in plastic wrap or parchment paper and store at room temperatures

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Crunchy Peanut Butter Granola Recipe

I am a fan of all things peanut butter. And granola is one of my favorite snacks and best-ever yogurt topping. Making your own granola is not only more economical than purchasing the store-bought varieties, but it eliminates tons of excess sugar from the ingredient list. I'm all for actually nutritious granola, aren't you? 

Crunchy Peanut Butter Granola Recipe

recipe by adorkablerecipes.blogspot.com

yields 8-12 servings

Ingredients

1/4 cup water

3/4 cup brown sugar

1 tsp vanilla

3 Tbsp creamy peanut butter

4 cups old fashioned oats

3/4 cup sweetened coconut

1/4 cup chopped dry roasted peanuts

1 tsp salt

2 tsp cinnamon 

Directions

Preheat oven to 250 degrees. 

In a large bowl, stir together oats, coconut, peanuts, salt and cinnamon. 

In a glass measuring cup, add water, brown sugar, and vanilla. Microwave on high 90 seconds. Add in peanut butter. Microwave an additional 45 seconds, stir. Peanut butter should be melted. 

Pour the liquid mixture over the oats and toss until every oat is coated. Spread evenly on a baking sheet lined with silicone baking mat and cook for 30 minutes. Stir. Bake another 15 minutes or until lightly golden and barely crisp. Let cool completely and store in an airtight container. 

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No-Bake Energy Bites Recipe

When this recipe was sent to me by a friend, I knew right away it was not getting put on the back burner. These tasty little morsels were getting made that same afternoon! Sure enough, I fell in love with these bites. The recipe is SO versatile--I look forward to substituting raisins or craisins or chopped nuts for the chocolate chips, and even cocoa powder for the flax. 

WAY healthier than a cookie, and (dare I say!) even more delicious, I look forward to keeping an arsenal of these in my refrigerator. Now, to learn self -control. These babies are SO good, I have trouble not eating half the batch. :) 

No-Bake Energy Bites Recipe

recipe adapted from Smashed Peas and Carrots

Makes 24 energy bites

Ingredients

1-1/2 cup oatmeal

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla

Directions

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

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Granola Pancakes

When Kevin and I were at our cousin's wedding, we went to brunch at Cracker Barrel. There were many new options on the menu including granola pancakes. I was intrigued. Turns out, they are DELICIOUS and super filling. I could only eat one of my three!

Last weekend, I decided it was time for a pancake breakfast and Kevin asked for granola pancakes. I took a little from this recipe and added a few of my own tweaks and came up with these little gems--perfect for feeding a hungry family on the weekends. 

Granola Pancakes

recipe adapted from Tasty Kitchen

Makes 16 pancakes

Ingredients

1 cup flour

1 cup whole wheat flour

2 Tbsp brown sugar

2 Tbsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

2 large eggs

1-1/2 cup milk

1/2 tsp vanilla 

1/4 cups canola oil

3/4-1 cup crunchy granola 

Butter For Greasing Griddle, And For Serving

Directions

In a large bowl, mix the flours, brown sugar, baking powder, salt, and cinnamon, whisking until well-blended. Whisk eggs in another bowl until fluffy.

Pour in milk, vanilla, and canola oil and whisk until well combined. Pour the wet mixture into the dry mixture, and stir with a fork until incorporated. Batter will be a little lumpy. Fold in granola. Allow batter to rest for a few minutes.

Preheat the griddle over medium heat (or electric griddle to 225 degrees F.) Preheat the oven to “warm” setting for keeping finished pancakes toasty hot (175 degrees F.)

Grease the griddle with a pat of butter, and wait for the butter to sizzle. Pour batter by ¼ cup portions; allow to cook on the hot griddle until bubbles appear on top, and the edges start to look dry (about 2–3 minutes). Flip the pancake over and allow to cook for another minute or two, or until pancake is golden brown on both sides, and cooked through.

Place cooked pancakes onto a baking sheet, and put in the oven to keep warm.

Sprinkle with additional granola, if desired. Serve with more butter, peanut butter, warmed maple syrup, or jam.

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Strawberry Parfaits

I'm the type of person who would love to eat ice cream at the end of every dinner. But that little voice in the back of my mind keeps me checked in reality. I can't always have ice cream. So on the nights when I decide to be healthy, I make Kevin and I a luxurious yogurt parfait. They look and taste delicious! Plus, these would make an amazing breakfast!

Strawberry Parfaits

recipe by adorkablerecipes.blogspot.com

Serves 2

Ingredients

6-8 large ripe strawberries

1/2 cup homemade granola

1/2-3/4 cup non-fat vanilla yogurt

Directions

Rinse strawberries and cut into bite-sized pieces.

In a lovely sundae dish or in a small glass, place 2 spoonfuls of yogurt. Sprinkle with granola and then with strawberry pieces. Spoon another layer of yogurt followed by granola, followed by strawberries. Repeat until your dish is full of goodness. 

Use this process to fill a second dish. Enjoy! 

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Peanut Butter Granola Bars

In preparing for a long drive and a week-long camping trip, I wanted to make hearty, nutritious granola bars. This recipe is quick to toss together with ingredients you'll probably have in your cupboard. I chose to use natural peanut butter to continue with the "whole, hearty" theme, but using another form of creamy peanut butter will work fine. 

The perfect combination of crunchiness and chewiness, these are sure to please your family on any occasion. 

Peanut Butter Granola Bars
recipe by adorkablerecipes.blogspot.com
Makes 12-14 granola bars


Ingredients

4 cups old fashioned oats

2 Tbsp sunflower seeds

1/4 cup dry roasted peanuts, chopped

1/4 cup almonds, chopped

1 tsp cinnamon 

1/2 cup honey

3/4 cup natural peanut butter, melted

1/2 cup raisins

Directions

Preheat oven to 350.

In a large bowl, combine oats, sunflower seeds, peanuts, almonds, and cinnamon. Add honey and mix to combine. Add melted peanut butter and mix until evenly moistened. Fold raisins into the dough with a large spoon or with your hands. 

Coat a 9x13 inch pan with non-stick spray. Press dough the baking dish. Bake for 20-25 minutes, until golden brown.

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Crunchy Almond Granola

I love granola--particularly the homemade variety. You can pick and choose the perfect ingredients for your granola, controlling the amount of sugar as you go. The potential mix-ins for granola are almost limitless--chocolate chips, raisins, dried cranberries, other dried fruits, almonds, walnuts, peanuts, et cetera. So good. 

I have made Peanut Butter Banana Granola and Pumpkin Granola many times and I love both recipes (especially the peanut butter one!) But alas, it was time for something new. I looked up gads of granola recipes, combined the elements of my favorites, and developed this crunchy mixture. 

It's perfect--chock full of nutrients from the oats, the almonds, the sunflower seeds and the flax seed. And the sugar level is relatively low. I cut a quarter cup of brown sugar out the recommended amount and this is still quite sweet.

I hope you enjoy!

Crunchy Almond Granola

recipe by adorkablerecipes.blogspot.com

yields: 8  cups

Ingredients

4 cups old fashioned oats

1 cup whole raw almonds

1/2 cup flaked sweetened coconut

1/2 cup sunflower seeds

2 Tbsp whole flax seed, ground

1 tsp cinnamon

1/4 tsp salt

1/4 cup brown sugar

1/3 cup canola oil

1/4 cup honey 

2 tsp vanilla 

Directions

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat (or neither!)

In an extra large bowl, stir together oats, almonds, coconut, sunflower seeds, flax seed, cinnamon, and salt. Combine completely. 

In a separate small bowl, stir together brown sugar, oil, honey and vanilla. Pour wet mixture onto the dry ingredients and use a large spoon to stir, stir, stir until thoroughly incorporated.

Spread the granola onto the baking sheet. Bake for 10 minutes. Stir gently. Bake another 10 minutes. Stir gently. If granola is not browning yet and seems to be extremely moist still, bake another 5 minutes, or until golden brown. Granola will still be slightly moist. Cool completely on the baking sheet. Granola will be perfectly cooked and crunchy!

Serve atop a dish of yogurt or straight from your hand to your mouth. Yum!

Pumpkin Granola

For once in my life, I actually followed the recipe--
and it totally paid off!
This granola is fantastic.
It has a great spice, a perfect texture, and a wonderful aroma.
It's addicting, really.

I'm so glad I stumbled upon this fantastic recipe blog by The Cooking Couple, Maria and Josh.
Their blog, Two Peas in a Pod, is right up my alley.
I'm looking forward to many more great recipe finds there!
In the mean time, you'll excuse me....
*nom. nom. nom.*

Ingredients

5 cups rolled oats

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1/4 teaspoon nutmeg

¾ tsp. salt

¾ cup brown sugar

½ cup pumpkin puree

¼ cup applesauce

¼ cup maple syrup

1 teaspoon vanilla extract

3/4 cup dried cranberries, optional

1/2 cup sunflower seeds, optional
1/2 cup almonds, optional

Directions

Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside.

In a large bowl, combine oats, spices, and salt. Mix well.

In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract.  Whisk until smooth.  Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.

*Note-serve granola with yogurt, milk, or enjoy plain.

Whole Grain Granola Bars

If you're looking for a hearty, healthy granola bar then look no further.
Though I had to be all "Melanie" about it and mess with the original recipe, these are still "yum!"
If you're looking for a candy-bar-esque granola bar this probably definitely isn't your thing.
In fact, because I went all creative with the recipe it turned out a little dry for my taste. I added half peanut butter in place of half the honey--I think that could be the biggest source of the problem. That, and I didn't have wheat germ on hand so I used ground flax seed and possibly the grinding resulted in soaking up what moisture there would have been. All that to say, I'll need to give these a second change...with more a legalistic approach to the original recipe. I guess I'm not always perfect in the kitchen after all. ;)

Granola Bar Recipe adapted from raisingolives.com.

Ingredients
2 cups rolled oats
½ cup packed brown sugar
½ cup wheat germ (I used flax seed, ground)
1 teaspoon ground cinnamon
1 cup whole wheat flour
3/4 cup raisins or other mix-ins (optional)
¾ teaspoon salt
1/2 cup honey (I used 1/4 cup honey and 1/4 cup peanut butter, melted)
1 egg, beaten
½ cup canola oil
2 teaspoons vanilla extract

Directions
Preheat oven to 350. Grease a 9×13 baking dish.

In a large bowl mix together oats, brown sugar, flax seed, cinnamon, flour, raisins (or other mix-ins, if using), and salt. Make a well in the center and add the honey, peanut butter, beaten egg, oil, and vanilla extract. Mix well. Pat the mixture evenly into the baking dish.

Bake for 30-35 minutes or until the edges are beginning to turn golden. Cool for 5 minutes and then cut into bars and remove from dish WHILE STILL WARM. Well unless you want to chip it out and use the crumbled pieces for ice cream topping. In that case, just let it cool as long as you wish.

Some substitutions: Olive or peanut or coconut oil rather than canola oil. Regular flour for the whole wheat. Omitting the flax seed or substituting with wheat germ. Add any dried fruit, coconut shavings, sunflower seeds, nuts or even chocolate chips.

Pumpkin Spice Granola

I love granola.

I love all of Annie's recipes.

I have been loving pumpkin.

Hence, when I was looking for ways to use up the remainder of my can of pumpkin puree, I knew this was a must. The hardest part (for me) about any granola is making sure it's cooked thoroughly so it'll be crunchy without over baking...which happens much easier with granola than with most of recipes (again, for me at least.) So keep on eye on things.

And if you do, you're going to love the results. This granola is exactly what you're imagining it will it. Perfectly pumpkin and spice.

Pumpkin Spice Granola

Ingredients

3 ½ cups rolled oats

2 ½ cups puffed rice cereal

2 tsp. pumpkin pie spice

¾ tsp. salt

¾ cup brown sugar

½ cup pumpkin puree

¼ cup applesauce

¼ cup maple syrup

1 tsp. vanilla extract

up to 1 ½ cups chopped nuts

up to 1 cup dried fruit

Preheat the oven to 325°. Line a large baking sheet with parchment paper.

In a large bowl, combine oats and puffed rice cereal.

In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until very smooth.

Pour wet ingredients into dry ingredients and stir until the oat mixture is evenly coated. Spread on the prepared baking sheet in an even layer.

Bake for 30 minutes. Then turn over the granola using a large, wide spatula. Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10-15 more minutes. Cool on pan or on a fine wire rack.

Break up granola as desired and toss with dried fruit. Store in an airtight container.

Banana Peanut Butter Granola

This recipe is, once again, compliments of: Annie's Eats.  <--For a fabulous photo click that link.  I have had this on my "to do" list all week (or maybe longer) and I'm so glad I finally got in the kitchen to try it.  Now, I must explain that it wasn't so much a lack desire or a fear of failure that kept me from this recipe, but between being sick and baking up a sandwich roll and cookie storm (see previous posts), I just didn't have time or energy.  

But just so you know, this was extremely quick to throw together.  Just be sure that you keep a watchful eye over the granola as it cooks--you don't want it to burn!  Follow the directions carefully. :D   

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Note from the 2nd time through this recipe:  I found that the honey was a rather unnecessary addition of sugar.  I keep with the smallest amount of pea. butter as possible--in fact I just toss in a couple spoonfuls that equal approximately 1/3 cup.  1/4 cup brown sugar was more than sufficient.  And I left out the banana chips, chocolate, and peanuts.

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Ingredients:

3 1/2 cups rolled oats
2 1/2 cups puffed rice cereal
2 tbsp. honey (optional)
1/3 cup applesauce
1/3 cup mashed bananas
1/3-1/2 cup creamy peanut butter, warmed slightly
3/4 tsp. salt
1/4 tsp. cinnamon
1/3 cup brown sugar (1/4 cup is sufficient for my taste)
1-1 1/2 cups dried banana chips, optional
1/2 cup honey roasted peanuts, optional
3-4 oz. bittersweet chocolate, coarsely chopped, optional

Preheat the oven to 325 degrees F.  Line a baking sheet with parchment paper.

In a large bowl, combine the rolled oats and puffed rice cereal.  In a medium bowl, whisk together the  honey, applesauce, mashed banana, peanut butter, salt, cinnamon and brown sugar until smooth.  Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until the oat mixture is evenly coated.  Spread onto the prepared baking sheet in a thick even layer.

Bake for 30 minutes.  Then, using a large spatula, turn the granola over in segments.  Bake for an additional 15 minutes.  Depending on the size of your baking sheet, the center may not be fully dried.  If necessary, remove the edges of cooked granola and bake the remaining granola for 10-15 minutes more or until done, being careful not to over-bake.  Cool on a wire rack.

Once the granola has cooled, crumble it into a large bowl or plastic bag.  Add in the dried banana chips, honey roasted peanuts and bittersweet chocolate, if using.  Mix well to combine.  Store in an airtight container.