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Archive for the tag “oats”

Best Granola Recipe Ever

I made some granola from a recipe by Laura of Wholesome Junk Food and loved it.  I gave the recipe to my sister and she loved it.  She told me later that she had passed the recipe on to several other people who had tried it and loved it.  I recently gave the recipe to my cousin, who is enjoying it, and now her sister wants the recipe too.  Obviously time for a Smorgasbite recipe post!

Honey Toasted Granola
Adapted from The Wholesome Junk Food Cookbook by Laura Trice
Yield: 6 cups

4 cups rolled oats
1 cup raw almonds
1/2 cup pumpkin seeds
1/2 cup raw sunflower seeds (I often use a variety of nuts/seeds, combining to 2c)
2 tsp sea salt
1/4 cup sugar (I usually omit this)
2/3 cup honey (can substitute maple syrup)
1/2 cup oil (olive, canola, whatever)

1. Preheat oven to 325. Grease shallow 14 x 11 inch pan.

2. Combine dry ingredients and wet ingredients separately and then mix well. Spoon into prepared pan, firmly patting the mixture to the edges.

3. Bake for 30 minutes, turning the pan and stirring every 10 minutes or until golden brown.  (I find it often takes longer but that may be because I usually make a double batch. Just bake until it’s golden brown, that’s the key.)

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18Rabbits Granola Bars

18Rabbits knows how to make delicious granola bars!

From the two flavors I’ve tried (pictured), the ingredients were extremely fresh and the fillings were large plentiful, just the way I like it.

And really, anyone who offers me figs wins my heart.  Thanks, Kelsey, for sending these bars to me.

Recipe: Taste of Home’s Honey-Oat Granola Bars

I had a small gathering of friends over on Friday night to watch some livestream of TED 2010 in Long Beach.

We decided on a potluck approach to the evening so, among other things, I whipped up a batch of some Honey-Oat Granola Bars from the Taste of Home Cookbook, Cooks Who Care edition (by the people who publish Taste of Home cooking magazine- free issue offer on the website).

This is a pretty new cookbook, and it’s enormous with over 1300 recipes in every category imaginable.  A person’s name and hometown is associated with each recipe, which gives me that all-fuzzy-inside feeling.  You know, if Marlys in Cincinnati loves this recipe, it must be good 😉   I’ve noticed the ingredients tend to be budget-friendly and many of the recipes could likely be made with staples you already have in the pantry.

The Taste of Home Cookbook also features 21 heart-warming stories of people helping others through food-related efforts. The Cooks Who Care cookbook ed. celebrates the recipes and charitable acts performed by Cooks Who Care. The hope is that these stories and recipes will hopefully inspire others to make a difference in their communities.

I added a meyer lemon glaze to the top of mine to add a bit of festivity.

Honey-Oat Granola Bars with Meyer Lemon Glaze

Bars

4 cups quick-cooking oats
1 cup packed brown sugar
1 cup chopped salted peanuts
1 cup (6 ounces) semisweet chocolate chips
1/2 cup sunflower kernels
3/4 cup butter, melted
2/3 cup honey
1 teaspoon vanilla extract

1. In a large bowl, combine the oats, brown sugar, peanuts, chocolate chips and sunflower kernels. Stir in the butter, honey and vanilla until combined (mixture will be crumbly). Press into a greased parchment paper-lined 15-in. x 10-in. x 1-in. baking pan.

2. Bake at 350° for 15-20 minutes or until browned and bubbly. Cool for 15 minutes on a wire rack; cut into squares. Cool completely before removing from pan. Yield: 3 dozen.

Glaze

1 Meyer lemon (can substitute regular lemon)
1-1.5 cups powdered sugar

1. Place powdered sugar in a small bowl.  Squeeze lemon over bowl so juice pours into bowl, being careful to catch any seeds.  Whisk until combined and smooth.

2. Pour over honey-oat granola bars.

Thanks to Anjali for sending me this cookbook!

Quaker True Delights Raspberry Dark Chocolate Granola Bar

Quaker‘s new True Delights Raspberry Dark Chocolate Granola Bar is one of the better things I’ve tasted lately.

The actual bar looks amazingly similar to this picture: huge chunks of dried raspberries and dark chocolate.  The raspberries are a bit tart and match perfectly with the raspberries and oats.  Yum.

It’s a bit more processed than most foods I eat.  Let’s check out the ingredients: WHOLE GRAIN ROLLED OATS, CORN SYRUP, SEMISWEET CHOCOLATE CHUNKS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, DEXTROSE, SOY LECITHIN, SALT, VANILLA), CRISP RICE (RICE FLOUR, SUGAR, MALT EXTRACT, SALT), ALMONDS, BROWN SUGAR, OLIGOFRUCTOSE, HONEY, DRIED SWEETENED RASPBERRIES (DRIED RED RASPBERRIES, SUGAR), INVERT SUGAR, SUNFLOWER OIL, GLYCERIN, COCONUT OIL. CONTAINS 2% OR LESS OF FREEZE DRIED RASPBERRIES, CORN SYRUP SOLIDS, FRUCTOSE, SORBITOL, WATER, SEA SALT, SOY LECITHIN, CINNAMON, NATURAL AND ARTIFICIAL FLAVOR, VANILLA EXTRACT, CARAMEL COLOR, NATURAL MIXED TOCOPHEROLS (ANTIOXIDANT), MALTODEXTRIN, WHEY, SODIUM CASEINATE.

Yeah, so maybe not a health food.  But definitely worth trying with the free sample and/or $1 off coupon.

Recipe: Chocolate Oat Balls

There are two types of people: those who prefer baking and those who prefer cooking.

Despite my sweet tooth I am very much in the cooking camp. I am not very precise with measurements and I am liberal with substitutions. Therefore when I make dessert I usually make pudding, macaroons, fruit tarts and other things that can handle my lack of attention to detail.

These chocolate oat balls fit the bill. They’re no-bake, easy, and pretty.

Chocolate Oat Balls

Adapted from Anne’s Food, a wonderful blog

250 ml rolled oats
50 ml sugar
50 ml cocoa powder
pinch of salt
1 tsp vanilla extract
1/4 cup hot, strong coffee
50 g unsalted butter, very soft

Put all ingredients together. Roll into balls. Anne suggested rolling them in coconut or pearl sugar, but I tried coconut and couldn’t get it to stick. Perhaps because it was unsweetened and therefore not sticky?

Eat soon. Store in refrigerator, but, better yet, don’t store at all. The next day they will begin to dry out considerably.

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