Tag Archives: oats

by

Maple-Pumpkin Granola

Tags: , , , , , , , , , , , , , ,
14

Sometimes, when stressed and trying not to eat a whole pizza worth of feelings, I turn to something crunchy. It’s just so dang satisfying and if I’m going to eat my feelings, my jaw should have to work a little for it.

Enter granola. I tend to make it pretty healthful–reaching for honey or maple in place of plain sugar, and filling it with plenty of seeds and nuts for texture and interest. Granola can be as plain-jane as you want it or as crazy as you’d like–it’s versatile that way. This batch is flavored with lots of maple for sweetness and fragrance, olive oil encourages maximum crunchiness, pumpkin makes a subtle earthy appearance, warm spices and toasty nuts + seeds add depth, thick-rolled oats add great chewy-crunchy texture. This granola makes a great pair sprinkled over yogurt or swimming in a bowl of milk. It’s also great, out of hand, for crunching through some stress.

Maple-Pumpkin Granola

Adapted from this recipe. 

I use Bob’s Red Mill Thick Rolled Oats here, which I find at any supermarket in the natural foods section. I like the more substantial chew of these particular oats, but any brand you like works just as well. The pumpkin isn’t front-and-center in this recipe, it’s mostly a background flavor, as the puree softens the oats and works against that crunchy texture so beloved in granola. Also, I added a variety of seeds and nuts–I usually just add whatever is left over from other recipes–feel free to switch them up or omit as desired. 

3 cups rolled oats

1/2 cup raw walnuts

1/2 cup raw almonds

1/2 cup unsweetened coconut flakes

1/3 cup sunflower seeds

3 Tablespoons flax seeds

3 Tablespoons sesame seeds

pinch of salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice

1/4 teaspoon grated nutmeg

1/2 cup maple syrup

1/3 cup olive oil

2 teaspoons vanilla extract

3 Tablespoons plain pumpkin puree

Preheat oven to 325*F. Line a baking sheet with parchment.

In a large bowl combine oats, nuts, coconut, seeds, salt, and spices. In a large measuring cup whisk together maple, oil, vanilla, and pumpkin. Pour the maple-pumpkin mixture over the oats mixture and stir to coat well. Spread the mixture onto the baking sheet in an even layer and bake 15 minutes, stir, and continue to bake in 10-15 minutes intervals, stirring well between each, until the granola is uniformly golden and no longer moist. The granola will crisp a bit more as it cools. Store completely cooled granola in airtight containers for  1-2 weeks.

 

by

Coconut Crumble w/ Summer Fruit & Vanilla Ice Cream

Tags: , , , , , , , , , , , , ,
19

Even though I complain about the heat and humidity for the entire summer–I’m a fun housemate–there are still times that I HAVE TO turn on the oven. If I didn’t, there wouldn’t be pies and crumbles made with the bounty of summertime fruit that I just can’t resist buying.

While pies take a touch more time and care, and though they are always worth the effort, a crumble is an easy, laid back reminder that summer baking can be done without much fuss and with ingredients that are often already on hand. You can really use any fruit you like for the filling and the topping can take any number of mix-ins, or can be kept simple with just flour, sugar, salt, and butter. I love a crumble topping with lots of texture and this one delivers with chewy oats and toasty coconut. The warm richness of the topping pairs so nicely with the off-tart flavors of plum, raspberries, and blueberries.

Coconut Crumble w/ Summer Fruit

Feel free to use any mixture of fruit, I had about 4 1/2 cups and only sweetened it lightly, as the topping and ice cream are both a sweet compliment to the tartness of the fruit. 

1/3 cup brown sugar

1/3 cup flour

1/2 cup rolled oats

1 cup unsweetened coconut flakes

pinch of salt

1/4 teaspoon cinnamon

6 Tablespoons butter, cubed

Combine all ingredients in a bowl and work butter into the mixture with fingertips until you have coarse crumbs–some sandy bits and some that stick together in chunks. Set in refrigerator while you assemble the filling.

2 plums, seeded and sliced

8 ounces raspberries, rinsed and dried

12 ounces blueberries, rinsed and dried

2 teaspoons cornstarch

1/4 cup sugar

Preheat the oven to 375*F.

Combine all ingredients for the filling in a large bowl. Toss gently to combine. Scrape the fruit mixture into a 8-inch pie dish and top with refrigerated crumble. Bake for 25-35 minutes, or until the top is golden and the juices are bubbling.

Vanilla Ice Cream

adapted from Jeni’s Splendid Ice Creams at Home

If you don’t have a vanilla bean, use 2-3 teaspoons of extract. 

2 cups milk

1 vanilla bean, split and seeded

4 teaspoons cornstarch

1 cup heavy cream

2/3 cup sugar

2 Tablespoons corn syrup

1/4 teaspoon kosher salt

3 Tablespoons (1/5oz) cream cheese, soft

In a small bowl, combine 1/4 cup of milk with the cornstarch, set slurry aside. Set the cream cheese in a large bowl with a mesh strainer over the top. Set aside.

Meanwhile, in a medium saucepan heat remaining milk with the cream and vanilla beans + pod. Heat to a simmer, cover, and remove from heat. Let steep for 30 minutes. Remove the vanilla pod from the milk mixture and add sugar, corn syrup, and salt,  reheat to a low boil. Quickly whisk in the cornstarch slurry and continue to boil, whisking, until thickened. Whisk a ladleful of the hot mixture into the cream cheese, before straining the remaining hot mixture into the cream cheese mixture and whisk to combine. Prepare an ice bath and pour the hot ice cream base into a large plastic bag. Chill bag in ice bath until cooled and process the mixture in an ice cream maker according to manufacturers instructions.

 

 

 

 

by

Recipe: Coconut Oil Granola

Tags: , , , , , , ,
34

This is a far different breakfast post than the last. Rainbow doughnuts aren’t exactly the wisest of breakfast choices, but oats definitely can be.

We all know oats are a super healthful breakfast choice…the thing is, I kind of, sort of don’t love oatmeal. Not really at all. I know a lot of people that are big fans of the stuff, but I just can’t get with it. I can, however, get with granola. I think it’s the crunchy, toasty nature of the stuff that wins me over. Add in some nuts, spice, and any number of mix-ins and I’m sold.

This batch has is full of toasty coconut, as well as coconut oil, macadamias, sunflower seeds and almonds for nuttiness, chewy and sour dried cherries, a little lemon zest for brightness, a variety of spices for warmth, and honey for a little something sweet. There’s also a beaten egg white in there, making this granola the chunky variety. Granola comes together quickly and only requires a bit of baking and stirring before you have crunchy, golden brown goodness for topping yogurt or tossing into a cereal bowl with milk.

Coconut Oil Granola

Adapted from The Kitchn and this recipe.

You can switch up the nuts, seeds, and dried fruits to your liking. You can also use olive oil instead of coconut. Chocolate chips even make a great mix-in, but should be added after baking and cooling.  

3 cups rolled oats

2/3 cup almonds, coarsely chopped

1/3 cup macadamia nuts, coarsely chopped

1/3 cup sunflower seeds

1 cup dried sour cherries

1 cup unsweetened coconut chips

pinch of salt

zest of 1 lemon

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1/8 teaspoon allspice

3/4 cup honey

1/2 cup coconut oil

1 teaspoon vanilla

1 egg white, beaten

Preheat oven to 325F and line a baking sheet with parchment.

In a large mixing bowl combine oats, nuts, sunflower seeds, cherries, coconut, salt, lemon zest, and spices, toss to combine well.

In a medium saucepan melt together honey and coconut oil, just to combine. Add vanilla, remove from heat and pour over oat mixture, stirring to combine and coat well. Add the egg white and mix to coat well. Spread the mixture onto the baking sheet in an even layer and bake 15 minutes, stir and continue to bake in 10 minute intervals, stirring between each until granola is uniformly golden. Allow to cool completely on the baking sheet before breaking up and storing in an airtight container. If you do not allow it to cool completely the granola will not be chunky, but just as delicious still.

To make the yogurt granola cups start by macerating some berries in a bit of sugar to taste, spoon into the bottom of a clean jar, top with greek yogurt, a drizzle of honey, and a handful of granola. If you use a jar with a lid, you can take this treat on the go.

 

by

Good Morning Granola

Tags: , , , , ,
18

It’s nearly a month into this new year and I’ve spent it catching my breath. Last year, 2010, was pretty intense, emotional, and filled with extremes. I got married and saw others I love do the same, I tried to help mend the broken hearts of two dear friends and it broke my heart to see them so fractured, I became an Aunt, and I lost my favorite person on the planet to an arduous battle with cancer.  I learned a lot about who I am and want to be, and came out a little tougher because of it. I couldn’t be more relieved that it is all over and I look forward to a new year. For me, 2011 is like a bright  morning, fresh and new…

A fresh, new, morning calls for a crunchy and wholesome breakfast. Enter granola. If you haven’t ever made granola, you should. Not only is it super easy to make, but it is far more cost effective than pricey, store-bought granolas. Plus, the freshly baked stuff is a whole different experience. For me, along with oatmeal, granola must contain some sort of nut and/or seed. Preferably both. This batch contained the standard oats, some rice puffs, sliced almonds, sunflower seeds, pumpkin seeds, and chia seeds. Chia is the herb used to grow the “Chia Pet”, which I didn’t know was edible until I saw it in the bulk bins at Whole Foods. The seeds are tiny and I would liken them to poppy seeds. I love this granola as a topping for greek yogurt…they make good friends. I keep add-ins like chocolate chips and dried fruits out of the bag so that my husband and I can customize each bowl.

Good Morning Granola

adapted from La Tartine Gourmande

As far as add-ins, add and omit as you like. Some good ones are: dried cranberries, dried blueberries, banana chips, white or dark chocolate chips, coconut, poppy or sesame seeds, and dried spices.

3 cups old-fashioned rolled oats

1 cup rice puffs

1/2 cup each: slivered almonds and pepitas

1/4 cup sunflower seeds

1-2 Tablespoons chia seeds

1 tablespoon unsalted butter

1/4 teaspoon fine sea salt

1/2 teaspoon pumpkin pie spice

2 tablespoons sugar

1/3 cup honey

1/3 cup water

Preheat oven to 300 F and line a baking sheet with parchment.

Place oats, rice puffs, almonds, and seeds in a large bowl.

In a small saucepan heat butter, sugar, salt, honey, spices, and water together, simmering until sugar has dissolved. Stir into oat mixture to coat.

Transfer mixture to the prepared baking sheet and bake for 45-50 minutes, stirring occasionally, until golden.

Cool completely before storing in an airtight container.