Maple-Walnut-Chia Granola with Dried Cranberries

Until this year, in my world, chia was relegated to the cheesy terra cotta figurines. But like all stereotypically hippie health foods, it was only a matter of time before I tried it out for myself. And just like with nutritional yeast, it has stuck around far after its first appearance. At first I was mostly using chia seeds in my smoothies, but when the time came to replenish my granola supply, I saw the perfect time to incorporate it into something different. I always add a few tablespoons of tiny seeds to my granola for that extra bit of crunch and this new addition to my pantry was an obvious choice. The egg whites, another new addition for me, make this granola especially golden and crunchy, though it was the double dose of maple (syrup and extract) that really won my heart (and tastebuds). Perhaps more than any other granola I've made, this one can really do double-duty at breakfast with yogurt and dessert over ice cream.

This granola was part of my Labor Day kitchen marathon, during which I also turned out Zucchini, Banana, and Flaxseed Muffins, Zucchini Corn Muffins, Spicy Cold Tomatillo Soup, and Zucchini Rice Gratin. It may have been just one of a long list of culinary projects that day, but that makes it no less worthy of a chance in your kitchen or a repeat appearance in mine.

Maple-Walnut-Chia Granola with Dried Cranberries

adapted from Bon Appétit

makes about 3 cups

Nonstick vegetable oil spray
1/4 cup (packed) dark brown sugar, divided
1/4 cup pure maple syrup
2 tablespoons egg whites (about 1 large egg white)
1/2 tablespoon vanilla extract
1/2 teaspoon maple extract
1/2 teaspoon ground cinnamon
1/2 teaspoonground allspice
1 1/2 cups old-fashioned oats
1/2 cup chopped walnuts
2 tablespoons chia, flax or sesame seeds
1/2 cup dried cranberries

1. Position rack in bottom third of oven and preheat to 325°F. Generously coat heavy large rimmed baking sheet with nonstick spray. Stir sugar and syrup in heavy small saucepan over low heat until sugar dissolves, occasionally brushing down sides with wet pastry brush. Pour into large bowl; cool to lukewarm. Whisk in egg whites, extracts, and spices. Add oats, nuts, and seeds; toss well.

2. Spread mixture in even layer on prepared baking sheet. Bake 35 minutes. Using metal spatula, turn granola over (bottom will be brown). Bake 10 minutes. Sprinkle cranberries over; bake until dry, about 10 minutes longer. Cool granola completely in pan.

Coconut Maple Granola with Cocoa Nibs

As I mentioned last week, I picked up my first bag of cacao nibs, so naturally I've gone on a mini culinary mission to use them in as many ways as possible. Cacao nibs have all of the nutritional benefits of chocolate without the added sugar and fat, so they're a guilt-free way to sneak a little something special into meals or snacks without turning them into dessert. And who doesn't like a little chocolate at breakfast? The cacao nibs are a bit too bitter for most people on their own, but are balanced out perfect by the rich nuts, seeds, and coconut and sweet maple syrup in this granola. The myriad flavors have ample time to blend as they bake low and slow and gain a patina of golden brown toastiness, the modest temperature necessary to avoid burning the cacao nibs. Next time I'm likely to throw in some flax or chia seeds for extra omega-3s or quinoa or millet for extra crunch, and I would encourage you to experiment with both the ingredients to you can't live without or just the ones you've got laying around the house. Dried fruit would certainly be lovely addition as well, so feel free to toss in a handful of dried cranberries, raisins, or dried cherries after the mixture cools or when serving. As is generally my wont with granola, I piled it high on plain yogurt, but it would also make a great snack for a long hike or delicious ice cream topping.

Coconut Maple Granola with Cocoa Nibs
makes about 3 cups

2 cups old fashioned oats
1/4 cup shredded unsweetned coconut
1/4 cup slivered raw almonds
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup cacao nibs (optional)

1/2 teaspoon cinnamon

1/4 teaspoon kosher or sea salt
1/4 cup cup real maple syrup
1/2 tablespoon real vanilla or almond extract

Canola or olive oil cooking spray

1. Preheat oven to 250 degrees. Combine all dry ingredients together in a large mixing bowl. Add vanilla and maple syrup and mix well to combine.

2. Spread mixture in an even layer in a cookie sheet sprayed with cooking spray. Bake, stirring occasionally, for about one hour, or until dry. Remove from oven, let cool, and store in an air tight container.

Coconut-Quinoa Olive Oil Granola with Dried Mangoes

Yogurt and granola is my breakfast of champions. Although it's a pretty healthy combination of whole grains, nuts, and dried fruit, it somehow feels like I'm eating something vaguely dessert-like for breakfast. I'm definitely not saying that yogurt and granola is going to replace an ice cream sundae, but it's certainly nice to start the day with a treat. That being said, I'm still always trying to sneak in a little extra nutrition. With my last batch of granola I added quinoa for extra protein and this time I used extra-virgin olive oil for even more healthy fats. The olive oil flavor isn't prominent in the granola, taking a back seat to the sweeter elements of maple syrup, dark brown sugar and cinnamon. Coconut, cashews, and dried mangoes gives this granola a somewhat tropical feel, making it a particularly wonderful choice for a spring or summer breakfast. If you're not a breakfast person (something I personally can't understand), this granola also makes a superb topping for ice cream, a mere scoop turning a plain bowl of ice cream into a complex and nuanced dessert.

Coconut-Quinoa Olive Oil Granola with Dried Mangoes
makes about 3 cups

1 1/2 cups old-fashioned rolled oats

1/4 cup quinoa

1/2 cup unsweetened coconut chips
1/2 cup coarsely chopped raw cashews
1/4 cup pure maple syrup
3 tablespoons extra-virgin olive oil
3 tablespoons packed dark brown sugar

1/4 teaspoon cinnamon

1/2 cup chopped dried mangoes
Coarse salt

1. Heat oven to 300 degrees.

2. Place oats, quinoa, coconut, cashews, maple syrup and 1/2 teaspoon salt in a large bowl and mix until well combined and set aside. 

3. In a small saucepan combine maple syrup, olive oil, brown sugar, and cinnamon and heat over low heat just until sugar is melted and ingredients are well combined. Pour hot mixture over oats mixture and stir to coat thoroughly.

4. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10-15 minutes at the beginning and more frequently towards the end, until granola is toasted, about 45 minutes.

5. Remove granola from oven and season with more salt to taste. Let cool completely and stir in dried mangoes. Serve at room temperature or store in an airtight container for up to 1 month.

Coconut, Oat, and Quinoa Granola

There are infinite combinations for delicious homemade granola. I'm constantly mixing up the fruits and nuts that I throw in to my granola, but the one element I do neglect to change up enough is the grains. Granted, granola is pretty much defined by rolled oats, but there's certainly room for adding other grains, especially protein-rich quinoa, which adds a lovely nutritious crunch. Millet would also be a welcome addition, but it doesn't come with quite the nutritional bonus of quinoa. The remaining ingredients are a particularly delightful melange of nuts, seeds, coconut, and dried fruit that become wonderfully crunchy and subtly sweet when slowly baked in a light glaze. I typically eat granola for breakfast, but this also makes a wonderful topping for frozen yogurt or ice cream and is special enough to give as a gift. So much of my eating follows the seasons, but granola always has a place in my diet, from spring to winter, breakfast to dessert.

Coconut, Oat, and Quinoa Granola
adapted from Aida Mollenkamp
makes about 3 cups

2 tablespoons unsalted butter or virgin coconut oil
2 tablespoons honey, maple syrup, or brown rice or agave syrup
1.5 tablespoons packed dark brown sugar
1 teaspoons vanilla bean paste or extract
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1.5 cups old-fashioned oats (not instant)
1/2 cup chopped pecans, walnuts, or almonds
1/2 cup packed unsweetened flaked coconut
1/4 cup + 2 tablespoons cup uncooked quinoa, flaxseed, or hemp seed
1/2 cup shelled pumpkin seeds (pepitas)
1/4 cup raisins, currants, or dried cranberries

1. Heat the oven to 350°F and arrange a rack in the middle. Combine butter or coconut oil, honey, sugar, vanilla, cinnamon, and salt in a small pan and bring to a simmer over medium heat. Pour mixture into a bowl, add the oats and nuts and toss until evenly coated.

2. Spread the oat mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir in the coconut, quinoa or seeds, and pumpkin seeds, and spread out into a thin layer. Continue baking until the granola is very golden brown and smells toasted, about 10 to 15 minutes more. (Note : Granola should be golden and slightly crisp -- remember that it will crisp even more as it cools. Keep an eye on the granola at this point because, depending on the thickness of your baking sheet, it will cook faster or slower than mine did.)

3. Place the baking sheet on a wire rack and cool the granola to room temperature, at least 15 minutes.
When the granola is cool, add the dried fruit and toss to combine.

Surfer's Granola

For a while, I'd gotten into the bad habit of buying granola. I know that it's cheap and easy to make, but I'd gotten caught up in other projects (namely homebrewing) and abandoned my habit of making all my own granola and granola bars. And although I maintain a dedication to the fermented arts, I also made a New Years' resolution to get back into the habit of stocking my pantry and freezer with the fruits of my own labor. I've had this recipe bouncing around in the back of my head since I originally saw it in Bon Appetit and thought there no better time to conquer long-neglected tasks than the first week of the New Year. I don't much buy in to the idea of having to make goals and or better yourself on any sort of set schedule, but I do adore ritual and tradition and the psychological boost of a clean slate. And so I started off my year with a number of culinary efforts, including this granola. I've made many fruit and nut granolas, but this one distinguishes itself with a pleasant added crunch from the millet and unique texture. By first soaking the oats with hot water and then baking low and slow, you form delightfully crunchy shards of granola in all shapes and sizes. It's true that baking the nuts and oats separately requires more time and effort that the typical granola where they're all baked together at a higher temperature, but it's well worth it for the new sensory experience. Whether sprinkled generously over yogurt for breakfast or ice cream for dessert, this granola will delight your taste buds with salty, sweet, crunchy, and soft in each delicious bite.

Surfer's Granola
adapted from Bon Appetit
makes about 1 quart

2 cups old-fashioned oats
1/4 cup millet (optional; if not using, add an extra 1/4 cup oats)
1 tablespoon golden or other flaxseeds (optional)
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/3 cup honey
4 tablespoons extra-virgin olive oil, divided
2 tablespoons (packed) dark brown sugar
3/4 raw almonds, coarsely chopped
1/3 cup raw shelled pumpkin seeds (pepitas)
1/3 cup raw sunflower seeds
1 tablespoon dark brown sugar
1/2 cup raisins or dried cranberries

1. Heat oven to 300°. Mix oats, millet and flaxseeds (if using), 1/4 tsp. salt, cinnamon, and ginger in a medium bowl. Add 1 cup hot tap water. Mix thoroughly and let stand for 15 minutes to soften oats.

2. Bring honey, 2 Tbsp. oil, and brown sugar to a boil in a small saucepan, stirring to dissolve sugar. Add honey mixture to oat mixture in bowl and toss to coat. Spread out in an even layer on a large rimmed baking sheet.

3. Bake oat mixture, stirring 2–3 times, until dark golden brown, 50–70 minutes. Place sheet on a wire rack and let oat mixture cool completely.

4. Increase oven temperature to 350°. Mix remaining 1/2 tsp. salt, remaining 2 Tbsp. oil, almonds, pumpkin and sunflower seeds, and sugar in a medium bowl. Spread in an even layer on another rimmed baking sheet. Bake, stirring occasionally, until golden brown, 12–15 minutes. Place sheet on a wire rack and let nut mixture cool completely.

Combine oat mixture, nut mixture, and raisins in a large bowl.

Pumpkin Pecan Granola

I eat a lot of granola. Yogurt topped with granola is my breakfast a couple times a week, and because of the huge variety of granola that can be made or purchased, I never tire of it. That being said, this has to be the best granola I've ever made. It had me from the word pumpkin in the title, but sold me even more when I came to the words maple syrup in the recipe. All too often this time of year, I get lured to products that merely use pumpkin spice and not actual pumpkin, but this granola uses both with great success. The pumpkin flavor is definitely present, if subtle, its sweetness playing perfectly with that from the maple syrup. Sesame seeds, which I've only starting using them in my granolas recently, provide a contrasting richness and toastiness that complements the same elements from the pecans. Raisins deliver exactly what you expect, sweetness and chewiness, and complete the flavor profile. Sweet, toasty, crunchy, and delicious, I can't imagine a happier companion to my yogurt. Want a more delectable treat? This granola also makes a splendid couple with vanilla ice cream.

Pumpkin Pecan Granola
adapted from The Sprouted Kitchen
makes about 3 cups

2 1/2 tablespoons canola or extra-virgin olive oil
Kosher or sea salt
3/4 teaspoon pumpkin pie spice
1/3 cup maple syrup, preferably Grade B
1/3 cup pumpkin puree (not pie filling)
2 cups old-fashioned rolled oats
1/2 cup raw pecan pieces
3 tablespoons sesame seeds
1/2 cup crimson or golden raisins or dried cranberries

1. Preheat the oven to 325 degrees F.

2. In a large mixing bowl, combine the olive oil, 1/2 teaspoon salt, pumpkin pie spice, maple syrup, and pumpkin puree and whisk to combine. Add the oats, pecans, and sesame seeds and stir until evenly coated.

3. Spread the mixture on the baking sheet, keeping some of the cluster of oats and nuts intact so that the finished granola will have some chunks. Bake the granola, stirring every so often by scooping the  mixture from the edges of the pan toward the middle and spreading it evenly again, until dry and light brown in color, 35 to 45 minutes. Remove from the oven and allow the granola to cool a few minutes. Add the raisins and toss to mix. Add another pinch or two of salt if needed. Cool completely before storing. Store in an air tight container for up to 2 weeks.

Everyday Granola

One of my first culinary priorities once I got my kitchen unpacked in my new house was making granola. I'll confess to buying some commercial granola while in the midst of packing and moving, but I definitely felt a little guilty. It's so easy to make at home and overpriced in the store, that I can rarely justify picking up a bag. Despite an ever-growing list of house projects, I managed to set aside a little time early one Saturday morning a week after we moved in to make up a quick batch using a new recipe. Everyday Granola is the perfect name for this granola. It's a very classic recipe, customizable with any nuts or dried fruits you happen to have around the house, with just the right amount of sweetness and spice for breakfast. The combination of dark brown sugar and honey gives the granola character in addition to sweetness, with the spicy ginger and cinnamon playing perfectly against the sea salt. While I'm always on the search for bold and interesting new flavor combination, I have a great appreciation for solid, dependable recipes like this one that never disappoint and earn a constant place in my pantry. If you're looking to ease your way into making your own granola, this recipe is the perfect first step.

Everyday Granola
adapted from Bon Appetit, via Epicurious
makes about 5 cups

3 cups old-fashioned oats
1 cup coarsely chopped pecans
1/2 cup unsweetened shredded coconut
3 tablespoons (packed) dark brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons canola oil
1 cup assorted dried fruit (raisins, cranberries, etc.)

1. Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss.

2. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. DO AHEAD: Can be made 1 week ahead. Store airtight.

Mom's Nutty Granola

Yogurt with granola is one of the staples of my breakfast routine, appearing on my table usually twice a week. While there are countless excellent commercial granolas, I prefer experimenting with my own when I have time, saving money and creating whatever flavor profile I'm in the mood for. This is another recipe that's been lingering in the to-be-published list, but it's probably my favorite granola that I've ever made. A generous helping of varied nuts and seeds (customizable to whatever you may like) and oats are coated in a just-sweet-enough coating of honey and oil, each crunchy bite punctuated by juicy raisins. I only enjoyed this atop a bowl of plain yogurt for breakfast, but it also could certainly have a place at dessert sprinkled generously over vanilla ice cream. The perfect combination sweet and salty, crunchy and tender, this granola (or some variation thereof) will forever have a place in my heart and pantry.

Mom's Nutty Granola

makes about 7 cups

from Food and Wine

3 cups old-fashioned rolled oats
1/2 cup unsalted roasted peanuts
1/2 cup unsalted roasted almonds
1/2 cup unsalted roasted pumpkin seeds
1/2 cup unsalted roasted sunflower seeds
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon hot water
3/4 cup honey
1/2 cup vegetable oil
1/2 cup raisins

1. Preheat the oven to 325°. In a bowl, toss the oats, nuts, seeds and wheat germ. In a small bowl, dissolve the salt in the hot water. Whisk in the honey and oil. Stir the liquid into the nuts to coat thoroughly, then spread on a large rimmed baking sheet.

2. Bake the granola in the center of the oven for 40 minutes, stirring every 10 minutes, until nearly dry. Turn off the oven and prop the door open halfway; let the granola cool in the oven, stirring. Toss the granola with the raisins; store in an airtight container for up to 3 weeks.

Seeded Raisin and Walnut Granola

This probably sounds strange, but I've made a New Year's resolution to cook more. I know that I probably cook far more than the average person, but I'm still trying to break myself of the habit of occasionally buying food that I can make for much less with much higher quality at home, with the prime example being granola. Granola with yogurt is one of my favorite breakfasts and there's no reason I should be wasting money at the store when it is so easy and cheap to make it myself. And although one of the greatest advantages is being able to make it exactly to my taste (and the current contents of my cabinets), I still like to check a few reliable resources for some good recipes for inspiration.

On the most basic level, granola is rolled oats, dried fruit, and nuts with a mixture of fat and sweetener, but I'm trying to encorporate more bran, flax, and seeds, making this recipe a great starting point. Just the right combination of savory nuts and seeds and plump, juicy raisins mingling with toasty oats, all subtly glazed by sweetness and spice, this is a superb topping for yogurt at breakfast or ice cream for dessert. If you've made a resolution to cook more, save money, or eat better I hope you'll give this simple, delicious granola a try. Whether you make many different small batches with a wide variety of ingredients, or a huge batch to keep you supplied for weeks, the small time investment required will reward you many times over.

Seeded Raisin and Walnut Granola

adapted from Bob's Red Mill
makes about 2 to 2 1/2 cups

1 1/4 cups old-fashioned rolled oats

1/4 cup unsweetened shredded coconut
1/4 cup toasted wheat germ
2 tablespoons raw shelled sunflower seeds
2 tablespoons sesame seeds
1/4 cup chopped walnuts
2 tablespoons melted butter
1 tablespoon water

2 tablespoons honey
1/4 teaspoon sea salt

1/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 cup raisins

1. Preheat oven to 350°F, set aside a cookie sheet, lining with aluminum foil or parchment paper, if desired. Combine oats, coconut, wheat germ, seeds and nuts in a large bowl. In another container, mix together the butter, honey, water, salt, cinnamon and vanilla extract. Pour over grains, stirring thoroughly.

2. Spread mixture thinly on cookie sheet and bake for 10 to 15 minutes, stirring frequently. Oats should be crisp and brown, but coconut should not be burned. Allow to cool thoroughly, then add raisins and place in an airtight container for storage. Can be stored up to 3 weeks without refrigeration. Makes about 6 - 1/3 cup servings.

Granola

My most common breakfast during the week is plain yogurt topped with granola and maybe a little honey or maple syrup. It's filling, has whole grains, dairy, fruit, and omega-3s and it is just plain good. This breakfast could be kind of expensive if I bought granola in the store, which is ridiculously overpriced. I refuse to pay $6 or more for a couple of cups of granola. Homemade granola is tastier than the store-bought stuff, really easy to make, and infinitely customizable to individual taste.

My personal favorites are blueberries and almonds or cranberries and walnuts. Dried blueberries are somewhat expensive and extremely hard to find without added sugar (as is my preference), so I make cranberry-walnut granola more often. Flax seeds are an optional addition, but they add a lot of omega-3s and I don't even notice a difference in taste or texture. I don't like fish very much, so I try and get omega-3s from nuts and flax seeds as much as possible.

Granola

makes about 4 cups

2 c. old-fashioned rolled oats
1/2 c. shredded coconut (sweetened or unsweetened, depending on personal taste)
1/2 c. chopped nuts (walnuts, almonds, and pecans all work really well)
2 T. flax seeds (optional)
2 T. vegetable or canola oil
2 T. honey or maple syrup
1 c. dried fruit (cranberries, blueberries, raisins, apricots, cherries, etc.)

1. Preheat oven to 350 degrees. On a large rimmed baking sheet or baking pan, toss oats, coconut, nuts, and flax seeds together.

2. In a small bowl, stir together oil and honey. Drizzle over oat mixture and toss together to evenly coat. Bake, tossing every few minutes, until lightly toasted, about 10 to 15 minutes. Keep an eye on it because it doesn't take long to go from toasted to burned, especially for the coconut.

3. Place mixture in a large bowl (if necessary) and stir in dried fruit. Store in an airtight container, up to 1 month.