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Red Deer Foodie

…getting busy in the kitchen!

Tag Archives: granola

I know I’ve already posted different recipes for granola on this blog before, but this one is the best – inspired by one of the best cookbooks I’ve ever purchased, The Smitten Kitchen Cookbook.  It’s super crunchy and sweet and makes a great little gift for anyone who loves maple!  I like to layer the granola between scoops of Greek yogurt and fresh berries – so good and keeps me full all morning!  This recipe is worth heating up the kitchen for!

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Maple Pecan Granola

(inspired by recipe in the Smitten Kitchen Cookbook):

Ingredients:

3 cups quick oats IMG_0695

1 cup large flaked coconut, unsweetened

1 cup chopped pecans

1 cup sliced almonds

1/4 cup oat bran

2 tbsp olive oil

1/2 tsp sea salt

2/3 cup maple syrup

1/4 tsp ground cinnamon

1 large egg white, beaten

Method:

Preheat oven to 300 degrees and prepare a rimmed cookie sheet with parchment/baking paper lightly coated with non-stick cooking spray. In a large bowl, combine all of the ingredients, folding in the egg whites at the very end.

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Spread the mixture evenly onto the cookie sheet and bake for 20 minutes – take out of the oven, carefully flip – make sure to keep some of those big chunks in tact.  Put back in the oven again for another 20 minutes, repeat the flipping, then back in the oven for another 20 minutes.  The batch should be nice and crispy – let cool completely on a rack.  So easy!

 

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Today I got up early and made a batch of my yummy Banana Chocolate Chunk Quinoa cookies and a big batch of a seed filled granola that would make any bird’s feathers fly!  This granola is full of pepitas, sunflower seeds, flax seeds, sesame seeds and even tiny little poppy seeds!  I chucked in some shaved coconut and sliced almonds too, this is so good – sprinkle it into yogurt, top muffins with a sprinkle of it before baking, or add it to your oatmeal for a bit of crunch.  This was inspired by a recipe in the latest Bon Appetit magazine.

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“Seedy” Granola

Ingredients:

1 egg, beaten

1/2 cup agave syrup

2 tbsp coconut oil, melted

2 tbsp brown sugar

1 1/2 tsp salt

1/2 tsp ground cinnamon

3 cups rolled oats

2 cups coconut shavings

1 cup each pepitas and sunflower seeds

1/2 cup sesame seeds

1/2 cup sliced almonds

2 tbsp each poppy seeds and  flax seeds

Method:

Preheat oven to 300 degrees.  Line a baking sheet with parchment and lightly coat with non-stick spray.

In a large bowl, combine the egg with the syrup, coconut oil, brown sugar, salt and cinnamon.  IMG_0468

Add all of the other ingredients and stir to coat evenly.  Spread onto the cookie sheet and chuck into the oven.  Bake for about an hour or so, stirring every 15 minutes, until it starts to turn golden brown (this doesn’t really happen till the last 20 minutes or so!)

When all nice and golden, let cool completely before storing in an airtight container – it will stay nice and fresh for a couple of weeks.

 

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