Multi-grain Granola

I had several less-common grains hanging out in my pantry and had the idea to add them to granola. This granola is a simple, basic one that can be made with or without the quinoa, millet, buckwheat, or amaranth. I usually do not add dried fruit, as I prefer to eat it with fresh fruit.

4 c. old-fashioned oats
2 Tbsp. quinoa
2 Tbsp. millet
2 Tbsp. buckwheat groats
1 Tbsp. amaranth
1 c. unsweetened coconut (flakes or chips)
1 c. pepitas
1 c. chopped nuts (walnuts, pecans, or almonds)
3/4 tsp. salt
1/2 c. maple syrup
1/2 c. coconut oil, melted
dash of cinnamon

1 c. dried fruit, chopped

Add all ingredients (except dried fruit) to a large bowl. Stir to combine, making sure the liquids are evenly distributed. Place on one or two baking sheets lined with parchment paper. Bake at 250 for 50 minutes. Allow to cool. Stir in dried fruit.

Coconut Oatmeal Bars with Chocolate

I asked my 3-year-old what treat she wanted to make. She said something with coconut and chocolate. I couldn't think of anything, so I found this recipe. I loved the simple preparation, and the bars were yummy. I reduced the sugar content from the original (1 cup) and found it still satisfying.

Coconut Oatmeal Bars with Chocolate
from Epicurious

2 cups old-fashioned rolled oats
1 cup all-purpose flour
3/4 cup packed dark brown sugar or coconut sugar
1 cup chocolate chips (semisweet)
1 cup unsweetened flaked coconut
1/2 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter, melted
2 large eggs
1 tsp.vanilla

Preheat oven to 350°F. Grease a 9-by-13-inch baking pan with butter.

Toss together oats, flour, brown sugar, chips, coconut, baking powder, and salt in a large bowl. Beat together butter, egg, and vanilla with a fork in another bowl, then stir into oat mixture until incorporated. Spoon batter into baking pan, patting evenly.

Bake in middle of oven until set, about 25 minutes. Cool, then cut into squares.

Morning Glory Muffins

These are the perfect muffins - not overly sweet, loaded with healthy goodies, and moist. I'll be making these many times.

Morning Glory Muffins
from A Sweet Spoonful

For Crumble Topping:
1/3 cup (30g) oats
1/4 cup (30g) whole wheat pastry flour
3 tablespoons natural cane sugar
3 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon

For Muffins:
1 cup (120g) whole wheat pastry flour
2/3 cup (90g) all purpose flour
1/2 cup (50g) rolled oats
1/2 cup (110g) unrefined cane sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoons ground cardamom
1 teaspoon kosher salt
2 large eggs, beaten
1/2 cup unsweetened applesauce
1/2 cup plain yogurt
2 tablespoons whole milk
6 tablespoons coconut oil, melted and slightly cooled
1 teaspoon vanilla extract
Zest of 1 small orange (about 1 tablespoon)
1/2 cup small diced apple (from 1 small apple, cored and peeled)
1 cup (125g) grated carrots (from 2 small or 1 large carrot)
1/2 cup (70g) raisins
1/2 cup (50g) chopped walnuts

Preheat the oven to 375 F.

In a large mixing bowl, whisk together the two flours, oats, sugar, baking powder and baking soda, spices and salt.

In a small bowl, whisk together the eggs, applesauce, yogurt, milk, coconut oil and vanilla extract. Fold in orange zest, apple, carrots, raisins and walnuts.

Scoop batter into 12 paper-lined muffin tins, filling each almost to the top. Spoon crumble filling on top.

Bake for 25-27 minutes, or until muffins are golden brown around the edges and feel firm to the touch, even in the center. Let cool in the tin for 10 minutes. Muffins will keep for 2 days if stored covered at room temperature.

Granola with Orange and Fig

Here in Vermont there is a widely-available local brand of yogurt which we all love in my family. It is from organic, 100% grass-fed cows and has two ingredients: milk and living yogurt cultures. While I do often eat plain yogurt by itself, it's nice to have something sweet added in too (a splash of maple syrup and a drop of vanilla go a long way).

This granola is very easy and lovely eaten with yogurt. Next time I'll try dried cranberries instead of figs, just for a change.

Granola with Orange and Fig
adapted from Lynsey Loves Food

1 cup rolled oats
1 cup unsweetened shredded coconut
1 cup walnuts, roughly chopped
1 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp salt
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 splash vanilla extract
1 cup dried figs, diced
1 orange, zest only

In a large bowl, combine oats, coconut, walnuts, cinnamon, ginger, and salt. Melt the coconut oil and combine with syrup and vanilla. Pour liquid mixture over the dry one and mix with a spoon to combine. Spread over a parchment-lined large cookie sheet. Bake in a 350 degree oven for 15 minutes. Remove pan from oven and stir. Bake for 5-10 minutes more, watching carefully to prevent the granola from over-browning. Once cool, toss with figs and orange zest. Store in an air-tight container.

Peanut Butter Oatmeal Cookies with Chocolate

When I want to make a treat, usually I think chocolate and peanut butter. I can't help it! I recently discovered these peanut butter chocolate chip cookies with oats. The oats aren't very noticeable and add texture. Try chopped dark chocolate (the darker the better) instead of chocolate chips here or in any cookie recipe to slightly reduce sugar content and add more deliciousness.

Peanut Butter Oatmeal Cookies with Chocolate
from Brown Eyed Baker

1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup natural peanut butter
1/2 cup granulated sugar
1/3 cup light brown sugar or sucanat
1/2 teaspoon vanilla extract
1 egg
1/2 cup rolled oats
1 cup semisweet chocolate chips or chopped dark chocolate

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

Whisk together the flour, baking soda and salt; set aside.

On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Flatten cookies slightly with fingers. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Banana Chocolate Oat Clusters

These are a perfect snack for my toddler. I keep them in the freezer and just pull out what I need.

Banana Chocolate Oat Clusters
from Once a Month Meals

3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder or cacao powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract
dash of cinnamon
dash of salt

Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.

Lemon Poppy Seed Granola

Oh my, this granola is so good! Very zingy with tons of lemon flavor.

Lemon Poppy Seed Granola
adapted from Dessert for Two

1 1/4 cups rolled oats
1/4 cup coconut flakes (unsweetened, if possible)
1 lemon, zested and juiced
2 tablespoons poppy seeds
1/8 teaspoon salt
1/3 cup sunflower seeds
2 Tbsp. unsalted butter
3 Tbsp. honey
1/8 teaspoon almond extract

Preheat the oven to 350 and grease a small cookie sheet.

In a small bowl, stir together the oats, coconut, lemon zest, poppy seeds, salt and sunflower seeds.

In a small saucepan over medium-low heat, melt the butter, honey, lemon juice and almond extract. Once thoroughly melted, add to the dry ingredients and stir to combine.

Spread granola evenly on the baking sheet and bake for 9 minutes. Stir well (the edges of the pan will brown faster). Bake for another 7-9 minutes until golden brown. Check often so it doesn't burn. Serve with yogurt.

Pumpkin Spice Cookies

It's fun to come across new blogs that inspire me. The one where this recipe comes from, Dishing Up the Dirt, is about a farmer girl who cooks. Of course, I have to make cookies first, but plenty of other dishes look scrumptious.

adapted from Dishing Up the Dirt

1 cup all purpose flour or whole wheat pastry flour
1/2 cup old fashioned rolled oats
1 tsp ground cinnamon
dash of ground nutmeg
dash of ground ginger
1/2 tsp baking soda
1/2 tsp salt
3/4 cup pumpkin puree
1/2 cup sugar or sucanat
1/2 cup brown sugar or sucanat
1/4 cup extra virgin coconut oil (slightly melted)
1/2 tsp ground flaxseed
1 tsp pure vanilla extract

Preheat the oven to 350.

Stir together dry ingredients (flour, oats, sugar, spices, salt, flaxseeds and baking soda) in a mixing bowl.

Stir together the wet ingredients (pumpkin, coconut oil, and vanilla).

Combine wet and dry ingredients. Mix well until everything is evenly incorporated.

Drop rounded tablespoons of dough onto a greased baking sheet. Lightly press balls with the back of the spoon to slightly flatten. Space cookies about 1 inch apart on the baking sheet. Bake in the oven for 15-17 minutes.

Remove and let cool slightly before eating.

Oatmeal Addiction

I'd have never thought I would gush about a basic bowl of oatmeal, but the truth is I've been eating this oatmeal almost daily now for about a month. It's that good. The author of the blog, Kath Eats Real Food, is an oatmeal champion. Check out this link to see how many variations of this oatmeal she's made. And they all look amazing. She uses this basic recipe, and then adds all sorts of creative toppings. I've only tried a few topping combinations and am still satisfied. And yes, the topping featured below uses chocolate chips, but I've eaten many a bowl sans chocolate chips.

Even though in the past I used to eat oatmeal pretty plain, including no sweeteners, I enjoy the slight sweetness provided by the banana here. The banana and chia seeds really help the oatmeal to be fluffy, or whipped, as Kath calls it. Every time I add a dollop of almond butter as one of my toppings, and it's my favorite part.

A plug for Kath Eats blog - I've only been following her for a few months, and she doesn't post many recipes. What I find most helpful and inspiring are her posts about what she's eaten. She eats simply, but has amazing ideas for very healthy, but delicious-looking, meals. These ideas have already helped me to throw more things together in new ways. Check out this post for lunch box (or lunch at home) ideas.

Whipped Banana Oatmeal
adapted from Kath Eats

serves one

1/3 cup old fashioned oats
1/3 cup almond milk
2/3 cup water
1/2 ripe banana, sliced thinly
1/2 tbsp chia seeds
Pinch of salt
1/4 tsp. vanilla extract (just add a few drops, no need to measure)

toppings: almond butter (or other nut butter), fresh or frozen fruit, dried fruit, chocolate chips, granola, chopped nuts, hemp seeds, ground flax seeds, coconut, cottage cheese, pureed pumpkin, etc.

To a small saucepan, add oats, almond milk, water, banana slices, chia seeds, and salt. Heat over medium heat until it starts to boil. Use a spoon to stir and whip up the oatmeal, really just make sure the banana gets broken up. Allow to cook a few minutes more until it reaches desired thickness. Pour into a serving bowl and stir in vanilla extract. Add desired toppings and enjoy.

Gingerbread Granola

Ginger is one of my favorite flavors. But the original recipe for this granola had way too much ginger even for me - the final product was too spicy hot. I've dialed back the ginger in this recipe for a wonderfully spiced granola. It's so simple and will last for at least a week in an airtight container.

Gingerbread Granola
adapted from My Whole Food Life

3 cups rolled oats
1/3 cup almonds roughly chopped
1/3 cup + 1 Tbsp maple syrup
1/4 cup molasses
3 Tbsp applesauce
1 tsp vanilla
1 tsp ginger
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg

Preheat oven to 350. In a large bowl, combine all the dry ingredients. In a medium bowl, combine wet ingredients. Add wet to dry. Make sure all the dry ingredients are evenly coated. Place onto lined baking sheets and cook in the oven for about 30 minutes, stopping to shake the pans halfway through.

Oatmeal Scotchies with Coconut

Cookies with whole oats ease my conscience slightly. Whole oats are very nutritious, but the butter and sugar probably cancel out any benefit. I really liked the combination of butterscotch chips and coconut. So good.

Oatmeal Scotchies with Coconut
adapted from Joy the Baker

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups old fashioned oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoons salt
2 cups butterscotch chips
1 cup shredded coconut

Beat the sugars and butter in the bowl of a stand mixer fit with a paddle attachment. Beat until creamy, about 3 to 4 minutes. Add eggs one at a time, beating well between each addition. Add the vanilla extract and beat until blended.

Whisk together the oats, flour, baking powder, baking soda, and salt. Add to the butter and egg mixture slowly beating on low speed until just incorporated. Stir in the butterscotch chips and coconut.

Bake at 350 degrees for 10 to 13 minutes or until golden brown. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Makes about 2 1/2 dozen cookies.

Peanut Butter Granola Bars

Sorry for the posting hiatus. Usually I plan ahead and have some posts ready to go even if I won't be home. That did not happen this time, but I guess I needed the break!

I have trouble with getting homemade granola bars to stick together, but I'm wondering if the secret is to mix them up with your hands. The first time I made these, they were crumbly, but I only used a spoon. The second two times I used my hands with better luck. In any case, I really loved the peanut butter used to bind these bars together. Peanut butter is one of my favorite food items, so these bars really hit the spot. However, my mother-in-law tried them, and even though she does not like peanut butter too much, really liked these granola bars.

These are so simple, hearty, and healthy. I'll be making these often for my stomach-never-full husband.

In this batch, my add-ins were chopped raisins and flaxseed. I've also used dried cranberries and chocolate chips. Really, the possibilities are endless.

Peanut Butter Granola Bars
adapted from How Sweet Eats

4 cups rolled oats
1/2 cup unsalted peanuts, chopped
3/4 cup natural peanut butter, melted in the microwave for 30 seconds
1/2 cup honey

optional add-ins:
chocolate chips
wheat germ
flaxseed
dried fruit, chopped
other nuts, chopped
seeds
coconut

Preheat oven to 350.

In a large bowl, combine oats and peanuts. Add honey and mix to combine. Add melted peanut butter and mix until moistened (I found my hands worked best to make sure every oat was coated). Fold in optional add-ins. If dough is still too dry (this can depend on your ingredients) add more peanut butter or honey 1 tablespoon at a time until moistened.

Press dough in a greased (non-stick spray) 9 x 13 baking dish. Bake for 25 minutes. Once cool, cut into squares. Store in an air-tight container.

Muesli

A version of this recipe was in some cookbook my mom had that I found growing up. I've made it off and on for years. While I don't have the original recipe, this is my version (though I only measured the ingredients so I could post them here). This is an easy way to spruce up oatmeal; the lemon juice - brown sugar contrast is so good.

Muesli

1/2 cup oats
1 cup water
1 small or 1/2 large grated apple (skins on)
1 tsp. lemon juice
2 tsp. cream
2 tsp. brown sugar

Cook the oats and water according to package directions. Add remaining ingredients, taste and adjust flavor by adding more brown sugar or lemon juice.

Honey Oat Muffins

After tasting these Honey Oat Muffins, I would never have guessed they are sugar-free and primarily whole-grain. Yum and yay!

Honey Oat Muffins
Adapted from Food & Wine magazine via Fogg Road Kitchen

3/4 cup old-fashioned rolled oats
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
3/4 teaspoon salt
1/2 cup honey
1/2 cup buttermilk
1/4 melted butter
1/4 cup canola oil
2 large eggs
optional toppings: pumpkin seeds, chopped walnuts or pecans, oats, raw sugar

Preheat the oven to 375 F. Butter the cups of a muffin pan, spray them with cooking spray, or line with paper muffins cups.

In a large bowl, whisk all the dry ingredients: oats through the salt. In a smaller bowl, whisk the wet ingredients: honey through eggs. Make a well in the center of the oat mixture. Pour the honey mixture into the well and mix gently with your whisk until just combined (mixing too long will toughen the muffins).

Spoon the batter into the prepared muffin cups. Top with any of the optional toppings you desire. Bake in the center of the oven for about 13-18 minutes, until they’re golden and a toothpick inserted into the center of the muffins comes out mostly clean, with some moist crumbs. They overcook easily, so check often.

Let the muffins cool in the pan for about 5 minutes, then remove from pan. Serve warm, with butter and honey, raspberry jam, or cream cheese.

Oatmeal Sandwich Bread

I wanted to make my friend a loaf of oat bread, since I know it's one of her favorites. I tried this recipe and was impressed - moist and soft - except for one thing: the loaf was humongous! The second time I made it, I halved the recipe. The third and fourth time I made it, I three-fourthed the recipe. This makes the perfect size loaf. The three-fourthed recipe is what I've listed below.

The sweetener in the original recipe is all molasses. My husband didn't like the molasses flavor, so I tried honey. Though with a lot less spunk, the honey-flavored bread tastes great too. Next time, I think I'll try half molasses and half honey, which is reflected in the recipe below.

Oatmeal Sandwich Bread
adapted from Good to the Grain by Kim Boyce by Cafe Fernando and me

1 3/4 cups warm water (105-115 degrees)
1 3/4 tsp active dry yeast
1 tbsp unsulphured (not blackstrap) molasses
1 tbsp honey
1 3/4 cups plus 2 tbsp whole wheat flour
1 3/4 cups bread flour (or all-purpose flour)
3/4 cup rolled oats
3 tbsp unsalted butter, melted and cooled slightly
2 1/4 tsp kosher salt

Lightly butter a large bowl and a 9x5-inch loaf pan and set aside.

In the bowl of a stand mixer, stir water, yeast, molasses, and honey to combine. Allow the yeast to bloom for about 5 minutes, or until it begins to bubble. Add the flours, rolled oats and melted butter. Stir with a wooden spoon to combine, cover with a towel and let stand for 30 minutes.
Add salt to the dough, attach the bread hook to the mixer and mix on medium speed for 6 minutes, until the dough no longer sticks to the sides (add a tablespoon or two of flour if necessary).

For the first rise, scrape the dough onto a lightly floured work surface and knead it a few times. Put the dough into the buttered bowl, cover with a towel, and leave it to rise for about 1 hour, or until it is doubled in size.

Scrape the dough onto a floured work surface. Shape it into a square, then fold it down from the top to the middle and then up from the bottom to the middle (just like you fold a letter). Bring the top and bottom edges together, pinch and seal.

Place the dough in the pan with the seam side down, and press it gently into the corners of the pan. Cover the dough with a towel, and let it rest in a warm place for about 1 hour, or until the dough rises to half again its size.

Preheat the oven to 400°F. Bake for 40 minutes, rotating halfway through. Store in an airtight container for up to 3 days.

Maple-Oatmeal Scones

This recipe was recommended to me by a friend. While it's time to express thanks, let me say how grateful I am for this friend. Not only is she a wonderful friend, but she is also an expert baker! She shares recipes and baked goods with me on a regular basis.

The maple and oatmeal flavors are subtle, but definitely detectable. I am still working on my mastery of scones - getting the dough to be the right texture and shaping them is somewhat of a mystery to me. As this happens a lot to me with scones, I think it's me, not faulty recipes. Actually these scones turned out better than most I've attempted.

Maple-Oatmeal Scones
from The Barefoot Contessa Cookbook

For the Scones:
3 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 cup quick-cooking oats, plus additional for sprinkling
2 tablespoons baking powder
2 tablespoons granulated sugar
2 teaspoons salt
1 pound cold unsalted butter, diced
1/2 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs, lightly beaten
1 egg beaten with 1 tablespoon milk or water, for egg wash

For the Glaze:
1 1/4 cups confectioners' sugar
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners' sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. Sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.