Vanilla-Scented Granola

Making granola is literally one of the easiest tasks to do in the kitchen, and yet I hardly ever do it. I got a lovely reminder after visiting some food porn last week. This has been great to munch on all week sprinkled over honey sweetened Greek yogurt and keeps me full so I don't snack too much between meals. I made about half of the amount called for in the original recipe, but this keeps so well I am going to make the full amount next time because it's already time to make another batch! Now I just need to find a big enough container for all the Greek yogurt I am going through and I will no longer have to haul my breakfast with me every day to work!


I'm so happy it's the weekend and a long one at that! What are your plans? I will be attending many cool events that I am super excited about. Hope to have pics and stories up soon. Have a good one!!


Vanilla-Scented Granola
(Adapted from Bon Appetit, March 2002)



Makes 2 cups

Nonstick vegetable oil spray
2 cups old-fashioned oats
1 cup sliced almonds
1/4 cup golden brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons vegetable oil
2 tablespoons honey
1 tablespoons sugar
2 teaspoons vanilla extract

Position rack in middle of oven and preheat to 300 degrees. Lightly spray large baking sheet with nonstick spray. Mix the oats, almonds, brown sugar, salt, and cinnamon in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.

Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)

Printable Recipe

Cranberry and Hibiscus Granola

Last summer I made a granola that was so good and easy, I have often thought about making it again, but I wanted to do something a little different this time. I had dried cranberries and dried hibiscus in my pantry and thought they would be great in a granola. The last few days we have been experiencing the first signs of May Gray/June Gloom and the sun has made zero to few appearances. It was the perfect time to preheat the oven and bake a few things. This granola is so simple and the smell of cinnamon was absolutely amazing! I enjoyed this granola over some agave sweetened Oikos Organic Greek yogurt. I received my coupons for it a while ago, but I just finally got around to picking up my sample. I loved the yogurt! For being fat free, it's incredibly thick and creamy and was a great vessel for my granola. I'm definitely going to be having some good breakfasts this week.

On a side note, I am going to be incredibly busy from now on. I will try to reply to comments as fast as possible, but it will take me longer to visit your blogs and I may be posting less. Once I get into a groove, I will hopefully be able to pick things up, but if you don't see me commenting as much for a little while, please don't be offended, I still love you and want to hear from you!



Cranberry and Hibiscus Granola
(Adapted from Adventures in Shaw)

Makes about 4 cups of granola

2 cups oats (I used old fashioned)
2/3 cup nuts, roughly chopped (I used pistachios and almonds)
3 tablespoons whole flax seeds
1/4 cup ground flax seeds
1 teaspoon ground cinnamon
1/4 cup pure maple syrup
1/2 teaspoon pure vanilla extract
2 tablespoons canola oil
1/2 cup dried cranberries, roughly chopped
1/2 cup dried hibiscus flowers, roughly chopped

Preheat the oven to 300 degrees and lightly spray a large baking sheet with cooking spray.

In a large bowl, mix together the oats, nuts, whole and ground flax and cinnamon and stir to combine. Whisk together the vanilla and maple syrup and using a wooden spoon, stir into the oats mixture. Add the canola oil and toss everything to combine.

Spread the mixture on the baking sheet and bake for 20 minutes. Using a heat-resistant spatula, stir the granola to make sure everything browns evenly. Bake for another 15-20 minutes until golden brown.

Once the granola has cooled completely, stir in the cranberries and hibiscus flowers.

Printable Recipe

Homemade Granola

I swear those folks at The Kitchn can read my mind. Last night I made granola and this morning I was getting ready to post it when I noticed their article about breakfast. I usually make a quick breakfast in the morning and then take something to munch on during the morning at work. I only do this during the week days though because weekends are a free for all. A while ago I saw the recipe for granola with chocolate and the pictures were so pretty, I wanted to make some for myself!


Granola with Chocolate
(Adapted from Orangette via Fresh from the Oven)

3 c organic old fashioned oats
1/2 c slivered toasted almonds
2 tbsp granulated sugar
pinch of salt
6 tbsp mild honey
2 tbsp canola oil
5 bars 70% dark Belgian chocolate (available at Trader Joe's)

Preheat the oven to 300 degrees

In a large bowl, combine the oats, almonds, sugar, and salt. Stir well to blend

In a small saucepan, warm the honey and oil over low heat, stirring occasionally. Pour over the dry ingredients, and stir well to combine.

Spread the mixture evenly on a rimmed baking sheet. Bake for about 20 minutes, stirring halfway through. When it is ready, remove the pan from the oven, stir well (to prevent it from cooling into a solid sheet) and cooled completely.

When cool, transfer the granola into a large bowl or a large plastic bag. Add the chocolate and stir (or shake if using a bag).

Store in an airtight container.