Showing posts with label grains - oats. Show all posts
Showing posts with label grains - oats. Show all posts

Friday, June 27, 2014

MAPLE CLUSTER GRANOLA

~ Frugal Living NW

6 c. old fashioned oats
3 c. seeds and coarsely chopped nuts
1 1/2 c. small or coarsely chopped dried fruit
2 T. butter
1 c. maple syrup (or 1/2 c. maple syrup, 1/2 c. brown sugar, and 2 T. water)
2 T. olive or coconut oil
1 t. salt
2 T. vanilla

Preheat oven to 350 degrees. In a large bowl, combine oats, seeds, nuts, and dried fruit.

Heat butter, syrup (and brown sugar and water, if using them), oil, and salt in a small pan over medium heat. Stir for 2-3 minutes. Remove from heat and add vanilla.

Pour the syrup mixture over the oat mixture and stir to mix. Split the granola between two greased, rimmed pans, packing down lightly. Bake for 10-15 minutes, rotate pats, then bake for another 10-15 minutes or until golden brown. Cool completely before breaking into clusters.

Makes one gallon.

Notes: I've used flax, sunflower, and pumpkin seeds, chopped almonds, raisins, chopped dates, and /or dried cranberries. I do the more frugal option of half syrup and half brown sugar and water.

I only have one rimmed pan, a big one I use for all granola recipes, so I put all ingredients in that pan, don't pack it, and stir once in the middle of the cooking time. I don't end up with any clusters that way, but when I pack it down and let it cook without stirring, then the bottom ends up a little chewier than I'd like. 

Monday, September 16, 2013

COCONUT SCONES

~ Sunset magazine, January 2003

1 3/4 c. flour
1/2 c. sweetened, flaked coconut
1/2 c. old-fashioned oats
3 T. sugar, divided
2 t. baking powder
1/4 t. salt
1/3 c. cold butter, cut into chunks
2 eggs
1/2 c. milk
1/4 c. raspberry or cherry jam

  1. Preheat oven to 375 degrees.  
  2. In a large bowl, mix flour, coconut, oats, two tablespoons sugar, baking powder, and salt. Cut butter in until mixture forms coarse crumbs.  
  3. In a small bowl, beat eggs and milk. Set one tablespoon of egg mixture aside, then stir remaining egg mixture into flour mixture until evenly moistened.  
  4. Place dough on lightly floured surface and and pat into an 8-inch round. Slide round onto a greased baking sheet and cut into eight wedges, leaving wedges in place. 
  5. Brush the top of the wedges with reserved egg mixture, then sprinkle with remaining tablespoon of sugar.  Make a 1-inch-diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.
  6. Bake 18-20 minutes, or until golden brown.  Re-cut scones to separate and serve warm or transfer to a rack to cool completely.

Wednesday, August 14, 2013

TOASTED COCONUT & PINEAPPLE GRANOLA

~ can you stay for DINNER?

3 c. rolled oats
1 c. coconut
1 c. sliced almonds
1/4 c. vegetable oil
1/3 c. maple syrup
1 t. vanilla
1 c. chopped dried pineapple

Preheat oven to 325 degrees. Combine oats, coconut, and almonds in a large bowl; set aside.
Heat oil, syrup, and vanilla in a small saucepan over medium heat until heated through, whisking frequently.  Pour oil mixture over the oat mixture, stirring until oats are completely coated in oil mixture.
Spread oat mixture evenly across a large baking sheet. Bake 20-25 minutes, stirring every 5 minutes, until the granola is crisp and light golden brown.  Remove from oven, then add pineapple and set sheet on a wire rack to cool completely.

Wednesday, July 25, 2012

APPLE CRUNCH


6 tart apples, peeled and thinly sliced
1 c. sugar
1 c. cold water
1 T. cornstarch
1 t. vanilla
1 c. flour
1 c. packed brown sugar
3/4 c. old-fashioned oats
1/2 c. butter, melted
1/2 c. chopped walnuts
1/2 t. cinnamon

Preheat oven to 350 degrees and grease a 9x13 pan.  Scatter sliced apples in the greased dish.

Whisk together white sugar, water, cornstarch, and vanilla in a small saucepan. Cook over medium heat until the syrup is clear and all the sugar has dissolved, about five minutes. Pour hot syrup over the apples.

In a small bowl, stir together the flour, brown sugar, oats, butter, walnuts, and cinnamon until crumbly.  Sprinkle over fruit mixture.

Bake one hour or until lightly browned and bubbly. Serve plain or with ice cream.

Notes: Silas has made this a couple times recently and we all like it.

Tuesday, November 23, 2010

ALMOND COCONUT GRANOLA

~ Annie Ruth - Sonlight Forums

8 c. quick oats
2 c. coconut
1/2 c. cornmeal
1/2 c.slivered almonds
1 c. oil
1 c. water
1 c. honey
1/2 t. salt
1/2 T. vanilla
1/2 T. almond extract

Preheat oven to 200 degrees. Mix oats, coconut, cornmeal, and almonds in large bowl. In separate bowl , mix remaining ingredients. Combine wet and dry ingredients; stir well. Spread onto two greased baking sheets.

Bake 4-6 hours or until granola is dried and lightly browned, stirring once while baking. If you like it crunchy, go for the longer baking time. Allow granola to cool, and store in an airtight container. Makes 13 cups

Notes: This is a slightly clumpy and very light-textured granola. This is one of two granola recipes that all three kids love. This recipe is in the My Fitness Pal database.

Linked up at: Eat at Home

Tuesday, November 16, 2010

ALTON BROWN'S GRANOLA

~ 4them - Sonlight Forums

3 c. rolled oats
1 c. slivered almonds
1 c. cashews
3/4 c. shredded sweet coconut
1/4 c. plus 2 T. dark brown sugar
1/4 c. plus 2 T. maple syrup
1/4 c. vegetable oil
3/4 t. salt
1 c. raisins

Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut, and brown sugar.'
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In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
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Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Notes: Really sweet and totally yummy! This can be made in the crockpot, cooked on low for about three hours. Just make sure to leave the lid cracked and stir periodically. Honey can be used in place of maple syrup.

Friday, November 5, 2010

REBECCA'S GRANOLA

~ Rebecca Burns/From the Burns' Kitchen & Sonlight Forums
6 c. oats
1 c. coconut
1 c. wheat germ
1/2 c. shelled sunflower seeds
1 c. pumpkin seeds
2/3 c. canola oil
2/3 c. honey
2/3 c. water
1/2 t. salt
1/2 t. vanilla
cinnamon, to taste

Preheat oven to 350 degrees. Mix oats, coconut, wheat germ, sunflower seeds or almonds, and pumpkin seeds. In a separate bowl, mix oil, honey, water, salt, vanilla, and cinnamon. Combine wet and dry ingredients and bake 30-90 minutes, stirring every 15 minutes until dry and browned.

Notes: Dry ingredients can be adjusted and substitutes made as long as the total amount of dry ingredients remains the same. Cooking time will vary depending on what you cook the granola in - two 9x13 pans, a roasting pan, aluminum bowl, etc. For a point of reference, it takes just under an hour in a roasting pan with my oven.


Linked up at: Eat at Home

Thursday, October 21, 2010

LEFTOVER OATMEAL PANCAKES

~ RidgetopFamilyFarm - Sonlight Forums

1 c. unbleached flour
1/4 c. sugar
1 1/2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1 c. cold cooked oatmeal
2 eggs
1/2 c. milk
2 T. oil or melted butter

Mix dry ingredients together; cut oatmeal into mixture. Mix wet ingredients in another bowl, then stir into oatmeal mixture. Cook on lightly greased griddle over medium-high heat. Use 1/4 cup of batter per pancake. Makes 5-7 pancakes.

Notes: These are thick and puffy pancakes that taste wonderful, thanks to the cinnamon!!  We often make too much oatmeal so that we'll have leftovers for pancakes.  Otherwise we just accumulate leftovers throughout the week, then make a batch for eating or freezing.  One of our favorite things to do with them is to make peanut butter and jelly sandwiches, using pancakes as the bread.  This recipe is in the My Fitness Pal database.  

Tuesday, August 31, 2010

EASY CRANBERRY GRANOLA

~ allrecipes

4 c. rolled oats
1 1/2 c. wheat germ
1/2 c. chopped walnuts
1/2 c. chopped almonds
1 c. dried cranberries
1 t. cinnamon
1/3 c. vegetable oil
1 1/4 c. honey
1 1/2 t. vanilla

Preheat the oven to 300 degrees. In a large bowl, stir together the oats, wheat germ, walnuts, almonds, dried cranberries, and cinnamon. In a separate bowl, mix together the oil, honey, and vanilla. Drizzle over the dry ingredients and stir to coat evenly. Spread the mixture out in a thin layer on an ungreased cookie sheet. Bake for 30 to 40 minutes in the preheated oven, stirring every 10 minutes to toast evenly. Allow to cool completely before storing in an airtight container. Granola will become crunchier as it cools.

Notes: This takes closer to 50 minutes for me, though I'm sure the cooking time could be reduced by using two sheets. There are two granola recipes that all three of my kids love and this is one of them.  I often use one cup of almonds and skip the walnuts.

NUTTY, FRUITY GRANOLA

~ Mindy Strauss

5 c. rolled oats
1 c. slivered almonds
1 c. sunflower seeds
1/2 c. honey
1/4 c. dried cherries
1/4 c. dried cranberries
1/4 c. raisins
1/2 c. flax seeds
1 t. cinnamon

Preheat oven to 350 degrees and line your baking sheet with parchment paper. Place oats, almonds, and sunflower seeds on sheet and bake for 10 minutes to warm them up. Remove from oven and drizzle honey all over the mixture; stir to coat evenly. Return the pan to oven and bake for 25-30 minutes, stirring after 15 minutes. Remove from oven and add the cherries, craisins, raisins, flax seed, & cinnamon. Cool well before storing or it will be soggy, not crunchy. Makes about 8 cups.

Notes: I never use the parchment paper. Mine is always done at 25 minutes, but almost burned at 30, so keep an eye on it toward the end. This recipe is in the My Fitness Pal database.

Linked up at: Eat at Home

Saturday, May 15, 2010

BLUEBERRY OAT MUFFINS

~ Laura/Laura's Kitchen

1 c. quick cooking oats
1 c. all-purpose flour
1/2 c. sugar
1 T. baking powder
1/4 t. salt
1 egg
1 egg white
1 c. milk
2 T. butter or margarine, melted
1 t. grated lemon peel (optional)
1 t. vanilla
1 c. fresh or frozen blueberries (do not thaw before adding to batter)

TOPPING
1/2 c. quick cooking oats
2 T. brown sugar
1 T. butter or margarine, softened

Preheat oven to 400 degrees. In a bowl, combine the first five ingredients. In a separate bowl, combine the egg, egg white, milk, butter, lemon peel, and vanilla; mix well. Add to dry ingredients just until moistened. Fold in berries. Grease muffin cups or use paper liners and fill with batter.

Combine topping ingredients and sprinkle over batter. Bake for 20-22 minutes or until top is lightly browned and springs back when lightly touched. Cool 5 minutes. Makes 12 muffins.

Notes: These freeze well.  This recipe is in the My Fitness Pal database.

Tuesday, April 6, 2010

OAT & ALMOND BREAKFAST BARS

~ Good Housekeeping

1/2 c. vegetable oil
1/2 c. honey
2 t. vanilla
1 large egg
2 c. old-fashioned oats, uncooked
3/4 c. all-purpose flour
1/2 c. packed brown sugar
1/2 c. sliced almonds
1/2 c. wheat germ
1/2 c. raisins
3/4 t. salt

Preheat oven to 350 degrees. Line 9x13-inch baking pan with nonstick foil (if not using nonstick, lightly grease foil).

In 2-cup liquid measuring cup, stir oil, honey, vanilla, and egg until mixed. In large bowl, with fork, mix oats, flour, sugar, almonds, wheat germ, raisins, and salt until combined. With rubber spatula, stir honey mixture into oat mixture until blended; scrape into prepared pan. With wet hand, pat oat mixture evenly into pan.

Bake 30 to 35 minutes or until pale golden around edges. Cool completely in pan on wire rack, about 1 hour. When cool, transfer in foil to cutting board and cut as desired. Store in tightly sealed container at room temperature up to 2 weeks.

Notes: I use a glass pan with greased foil and it works just fine.

Linked up at: Eat at Home Ingredient Spotlight - honey

Friday, November 28, 2008

BAKED OATMEAL

~ Michaela Johnson

1/2 c. vegetable oil
1/3 c. brown sugar
1 egg
1/2 t. vanilla
milk
2 c. old fashioned oats
1/4 t. salt
1/2 t. baking powder
1/2 t. cinnamon
1 coarsely chopped, tart apple with skin (Rome, Granny Smith, Gala, or Empire)
1/2 c. dried fruit (raisins, cherries, cranberries)
1/2 c. coarsely chopped, unsalted nuts (pecans, walnuts, or almonds, but not peanuts)

In a 2-cup measuring cup, mix oil, brown sugar, egg, and vanilla. Whip until well blended. Then fill measuring cup to the top (a full two cups) with milk and set aside.

In a large bowl mix oats, salt, baking powder, and cinnamon. Stir with fork, then add apple, dried fruit and nuts. Pour wet ingredients into dry ingredients. Stir, then pour entire mixture into greased baking dish. Cover and refrigerate 2 hours or overnight.

In the morning, bake uncovered at 350 degrees for 25 minutes. May be doubled and baked for 40 minutes.

Notes: We use Granny Smith apples for the apple, raisins, cranberries, or cherries for the dried fruit, and pecans or almonds for the nuts. We use a 9x13 pan and always double the recipe.

Saturday, September 20, 2008

APPLE CINNAMON CARAMEL CRUMBLE

~ Shanna Browning

1 c. brown sugar
2 T. flour
1/2 t. cinnamon
4 c. (about 1 1/2 lb) peeled and thinly sliced apples

TOPPING
1 1/4 c. quick cooking oats
1/2 c. flour
1/2 c. butter, melted
1/2 c. brown sugar
caramel sauce

Preheat oven to 350 degrees. Grease 8x8 pan. Combine first three ingredients. Add apples and toss to coat. Set aside.

Mix topping ingredients until crumbly. Spoon apple mix into pan and spread topping over the top. Bake 45 minutes or until apples are bubbly and top is golden brown. Drizzle with caramel sauce before serving.

Notes: This is excellent with vanilla ice cream! I also use whole wheat flour and it has so much sugar that it doesn't taste "healthy".

Monday, September 8, 2008

CHERRY OATMEAL MUFFINS

1 c. old-fashioned rolled oats
3/4 c. all-purpose flour
3/4 c. whole wheat flour
1/3 c. wheat germ
1/3 c. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/3 c. buttermilk or substitute
3 T. olive oil
1 large egg
1 T. grated orange zest
3/4 c. dried cherries

Heat oven to 375 degrees. Mix oats, flours, wheat germ, sugar, baking powder, baking soda, and salt together. In a separate bowl, mix buttermilk, oil, egg, and zest. Pour buttermilk mixture in center of dry ingredients and stir just until combined. Add cherries. Pour into greased or lined muffin cups and bake 20-25 minutes or until toothpick inserted in the center of a muffin comes out clean. Makes 12 muffins.

Notes: I never toast my oats and have used orange zest, orange extract, or skipped the orange flavor completely.  

Linked up at: Eat at Home - cherry recipes, whole wheat flour recipes

Monday, September 1, 2008

PERSIMMON OATMEAL COOKIES

~ Lucille Schneider, my grandmother

3/4 c. shortening
1 1/2 c. sugar
2 eggs
1 c. persimmon pulp
1 t. baking soda
1 t. vanilla
1 c. flour
2 t. baking powder
1/2 t. salt
1/2 t. cloves
1 t. cinnamon
1 1/2 c. quick rolled oats
1/2 c. coconut (optional)
1/2 c. chopped nuts (optional)

Preheat oven to 375 degrees. Cream together shortening and sugar. Beat in eggs. Stir soda into pulp and add to creamed mixture. Add vanilla and dry ingredients. Mix well. Stir in oats, coconut and nuts. Place by teaspoonful onto greased cookie sheets. Bake 12 minutes.

OATMEAL COOKIES

~ Better Homes & Gardens New Cookbook

3/4 c. margarine or butter
1 3/4 c. all-purpose flour
1 c. packed brown sugar
1/2 c. sugar
1 egg
1 t. baking powder
1 t. vanilla
1/4 t. baking soda
1/2 t. cinnamon (optional)
1/4 t. cloves (optional)
2 c. rolled oats

Preheat oven to 375 degrees. In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the brown sugar, sugar, egg, baking powder, vanilla, and baking soda. If desired, stir in cinnamon and cloves. Beat till thoroughly combined. Beat in remaining flour. Stir in oats.

Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 10-12 minutes, or till edges are golden. Cool on a wire rack. Makes about 4 dozen.

Notes: Cinnamon and cloves are not optional, in my humble opinion. And using a little more than called for is always good.

Saturday, August 23, 2008

CHOCOLATE CHIP PEANUT BUTTER BARS

~ Sunset Magazine, October 2006

1/2 c. butter
1/3 c. sugar
1/2 c. brown sugar
1 egg
1/3 c. smooth peanut butter
1/2 t. vanilla
1/4 c. flour
1/2 c. whole wheat flour
1/4 c. wheat germ
1 c. rolled oats
1/2 t. baking soda
1/4 t. salt
6 oz. (1 c.) semisweet chocolate chips

Preheat oven to 350 degrees. In a large bowl with an electric mixer on medium speed, beat butter with sugars until smooth. Beat in egg, peanut butter, and vanilla until well-blended.

In another bowl, whisk together flours, wheat germ, oats, baking soda, and salt; stir or beat into butter mixture until smooth. Stir in chocolate chips.

Spread dough evenly in a buttered 8-inch square baking pan. Bake until golden brown, 25-30 minutes. Let cool on rack about 10 minutes, then cut into 12 pieces. Cool completely.

Notes: I've used almond butter instead of peanut butter.  It doesn't have a strong almond flavor, but it's still good.

Linked up at: Eat at Home Ingredient Spotlight - peanut butter

Tuesday, August 19, 2008

CHEWY GRANOLA BARS

~ Pillsbury Cook Book



1 c. firmly packed brown sugar
2/3 c. peanut butter
1/2 c. light corn syrup
1/3 c. butter, melted
2 t. vanilla
3 c. quick-cooking rolled oats
1/2 c. coconut
1/2 c. sunflower seeds
1/2 c. raisins
1/3 c. wheat germ
2 T. sesame seed
1 c. semi-sweet chocolate, carob, or peanut butter chips (optional

Preheat oven to 350 degrees. Grease 9x13-inch pan. In large bowl, combine brown sugar, peanut butter, corn syrup, margarine and vanilla; blend well. Stir in remaining ingredients. Press mixture evenly into pan. Bake 15-20 minutes or until light golden brown. Cool completely.

Notes: These are a fabulous snack!! They are sweet enough to be a treat, but packed with a bunch of healthy stuff too. It’s what I make when my sweet tooth is kicking in, but I don’t want to eat pure junk.

Linked up at: Eat at Home

TAM’S GRANOLA

~ Tam/TamInAz – Sonlight Forums
5 c. old fashioned oats
½ c. oil
½ c. honey
1 t. vanilla
1 t. cinnamon
1 c. coconut

Mix all ingredients in crockpot. Cook on low for 5 hours with the lid cracked. Stir occasionally.

Notes: You can add dried fruit or nuts to the granola after it's cooked. Some people use coconut oil and like it, though I've never tried it that way.