Print Fruit Crostatas Easy and delicious dessert comes together quickly and is the perfect way to use Farmer’s Market berries or fruit. You can customize it to use any fruit you have on hand. Course Dessert Prep Time 15 minutes Cook Time 20 minutes […]
Month: May 2017
I have always loved making homemade granola. We know that the ones we buy at stores are often full of added sugar and ingredients we can’t pronounce. I find that homemade granola is often much more delicious and nutritious than store-bought. I have tried a ton of different granola recipes with different sweeteners, add-ins and flavors. Hubs thinks that this is the best granola I have ever made… so I think it is definitely worth a share.
I love that it called for ingredients that I already had and I didn’t have to spend a ton of money on special, fancy ingredients. Plus, I love the flavor of coconut oil and the way it clumps up. Plus, you can add in whatever you want to add an exciting twist.
- 1 cup almonds, divided
- 3 cups old-fashioned oats
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1/3 cup honey
- 3 tablespoons coconut oil
- 1/4 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Use a food processor to pulse half the almonds until they are very fine. Put the other half in a bag and use a meat tenderizer to coarsely chop the almonds (you could also use a knife but I think the tenderizer is more fun and less dangerous).
Put them both in to a large bowl and then pour the oats, salt and brown sugar in to the bowl and stir it up.
Combine the honey and coconut oil in to a microwaveable bowl and heat for 40 seconds. Stir it up and add the vanilla extract.
Pour this mixture over the oats and stir to coat.
Find a cookie sheet or pan with sides and line with parchments paper. Pour the oats on the sheet in one even layer.
Bake for 6-8 minutes, stir and bake for another 6-8 minutes. Take out of the oven and let cool and break in to clusters. Store in an air tight container or ziploc bag (I think Tupperware is better as sometimes hubs sneaks a handful and doesn’t quite close the bag all the way).
I put this granola on yogurt, with fruit, on cottage cheese or anything you want to add a sweet crunch to. You can also add in other nuts, cranberries, coconut flakes, chocolate pieces, depending on what you are looking for. This is a relatively simple base granola that is delicious on its own or with add ins!
I absolutely love refrigerator oats or “oats” as they are called in our house because we eat them every single morning! I was originally introduced to oats from Pinterest and formally through Fit Girls Guide (which is amazing and I will talk about more in another post). We make oats every Sunday for the week and change up the ingredients.
Fit Girls Guide Recipe looks like this:
- 1/3 cup of old fashioned rolled oats
- 1/3 cup of unsweetened almond milk
- 1/2 cup of 2% plain greek yogurt
- 1t chia seeds (optional)
- 1/2 T almond butter (optional)
- 1t honey
- 1/2 cup of chopped frozen cherries
I have always subbed out the cherries since I don’t love frozen cherries. Over the summer, it was easy to get inexpensive fresh fruit to put in and I loved adding fresh blueberries or other Farmer’s Market fruit but now that summer is ending, fresh fun fruits are more expensive so I am using frozen blueberries. We also always always always put banana on top in the morning (except this week when we switched up our grocery shopping routine and forgot the bananas.. we are calling it a breakfast faux pas and it will never happen again).
This is our standard recipe with blueberries and bananas on top!
But like I said we mix it up and add new fresh fruits when we are able like peaches and figs.
That is one thing I love about Fit Girls Guide, it allows you to be flexible with what you like and don’t like.
I layer the ingredients really pretty and add the almond milk last… then my favorite thing in the entire meal prep process is stirring the ingredients together (FGG recommends using a butter knife but I use a spoon so I get a nice sticky spoonful to lick once they are all stirred up). This example below looks like one my husband made… he always adds more than the recommended amount of almond butter… which is one of the many reasons why I love him.
Another thing I love about FGG is that they give a lot of great tips for their recipes.
- If you don’t like this consistency, try to blend it all in to a shake.
- Get rid of the oats and use granola or cereal to make a parfait (make sure to add the granola in the AM so it doesn’t get soggy).
- If you buy a 16 oz container of yogurt, draw an “X” on top with a spoon… scoop out one section and it is the perfect 1/2 cup serving.
Lastly, my mind was completely blown when I heard a genius oat suggestion… double, quadruple, sixtuple… ? the recipe and mix it all together in one bowl then divide in to individual containers. Note: I use mason jars but you totally don’t have to…I think it is fun and fancy!
There are a ton of other things you can add to oats to make them more suited for you. I promise to experiment with more ingredients and post the results. Enjoy!
Nutty & Delicious & Paleo & Gluten Free Granola
I make a lot of granola- mostly because it was the first thing I made my husband when we first started dating and he loves it. I also hide it from him right after I make it because he would eat the entire batch in one sitting… and I would help. I posted another granola recipe a few months back that uses oats as a base rather than nuts and seeds.
I wanted to try a paleo version that didn’t have any added sugar. I did a lot of research on how to make granola without oats and this is what I came up with. This recipe requires a lot of nuts and seeds. Between Trader Joe’s and the bulk section at Sprouts, I think the Trader Joe’s bags are slightly more cost effective and a lot easier. I am sure ordering large quantities from Amazon might work as well.
I learned a secret from one of my favorite bloggers, Julia at The Roasted Root. She recommends using an egg white and water to make large clumps of granola which was something I was worried about missing without all the sugar. I was so happy to find a non-sugar way to create that crunchy granola I love… and it worked!
One of the best things about granola is its versatility. I used seeds and nuts that I like but you can really use whatever you have or prefer- just keep the quantities similar. The granola itself is so easy to make. Once you measure out your nuts and seeds, just add them all together in a bowl with your coconut and dried fruit.
There are many options for dried fruit. I wanted to try something a little different so I used dates which added a little more sweetness than dried cranberries or raisins. As you might be able to tell, I was nervous about not using any sugar in this recipe- I think the dates added a subtle sweetness and also helped to hold some of the clumps together.
The other secret weapon here is coconut oil. I do not know how I ever made granola with any other kind of oil. This is the big tub from Amazon which I highly recommend if you use coconut oil for everything like I do. The flavor is not too strong and it adds a tiny bit of sweet.
Once you have all your dry ingredients, melt the coconut oil and add it along with the honey. Whisk the egg white and water together, add that to the bowl and stir until every little piece is coated. Add some cinnamon if you want and you are all set!
Put the granola on a lined baking sheet and bake at 325 degrees for 15 minutes then stir. Put back in the oven for another 15 minutes and do not stir when you take it out- this will allow some of those delicious clumps that we love to form.
Let it cool for 15 minutes and store in an air tight container or enjoy with yogurt and fruit or milk. Keep in mind, granola made with seeds and nuts is more filling than granola made with oats so a little really does go a long way!
- 1 cup of raw pepitas or pumpkin seeds
- 2 cups of pecans, chopped or whole
- 1/2 cup of sunflower seeds (shelled, duh)
- 1 cup slivered almonds
- 1/2 cup sliced almonds
- 1 cup shredded coconut
- 10 medjool dates, chopped
- 2 teaspoon cinnamon
- 2 tablespoons honey
- 1/3 cup melted coconut oil
- 1 egg white
- 2 tablespoons water
- Preheat the oven to 325 degrees.
- Mix nuts, seeds, coconut and dates in a bowl.
- Melt the coconut oil (unless it’s so hot where you live that it is already melted, like mine!) and add honey and coconut oil to the nut mixture and mix well.
- Whisk the egg white with the 2 tablespoons of water and add to the mix.
- Mix it all together
- Place on baking sheet lined with parchment paper and cook in the oven for 15 minutes and stir then cook for another 15 minutes.
- When you take it out of the oven- do not stir if you want some crunchy chunky pieces.
- Let cool and store in an airtight container in a secret hiding spot.
- Enjoy with milk or yogurt and berries… or on top of waffles.
If you are reading this, I am sure you love coconut oil just like I do but do you know about its amazing health benefits? Visit my friends over at Well-Being Secrets to learn about 28 health benefits of coconut oil!