Chocolate Granola

Chocolate Granola-2683 on Whisk Together

 

We have a new favorite craft blog.  An elementary art teacher has posted many of her art projects that the students do in class.  Need an idea for rainy summer day?  Check out Art. Paper. Scissors. Glue.  The crafts are even tagged by grade level and medium.  If you have some basic paint brushes, paints, pencils, paper and oil pastels – you can make almost everything she posts.

Chocolate Granola-2688 on Whisk Together

Recipe:  The kids LOVE chocolate for breakfast.  After making these Granola Blueberry Muffins, I thought it would be fun to make a chocolate version using chocolate granola.  It is sweet, crunchy and chocolatey.  Use the granola for your yogurt topping, breakfast bowl, to make granola bars, or snack on during the day.

The original recipe for this stated to bake at 350 degrees.  I tried that and 300 degrees – but they all burned.  Make sure the oven on granola never goes above 300 degrees.  Low and slow!

I think this would be great with some dried cherries thrown in!  I love cherry and chocolate together.

Make some today or make a big batch and share with a friend as a gift in a jar!

Chocolate Granola
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 1/4 cup coconut oil
  • 1/2 cup cocoa powder
  • 1/4 cup dark brown sugar
  • 1/3 cup honey
  • 1/2 tsp. vanilla extract
  • 1 pinch kosher or sea salt
  • 3 cups old fashioned whole rolled oats,
  • 1/2 cup chocolate chips (your choice of white, dark or semisweet)
  • Optional: ground cinnamon, coconut, almonds, dried cherries, dried cranberries, pumpkin seeds, sunflower seeds, etc.
Instructions
  1. Preheat oven to 250 degrees.
  2. Lay a silicone mat or parchment paper onto a rimmed cookie sheet.
  3. In a medium microwave safe bowl, melt coconut oil. Add cocoa powder, brown sugar, honey and salt. Whisk together.
  4. Pour oats into a great big bowl. Add optional ingredients like coconut or nuts also at this time. Add the cocoa mixture and mix with a spatula until the oats are are completely coated with the cocoa mixture.
  5. Spread this onto a cookie sheet and bake for 30 minutes – stir every 10 minutes.
  6. For melty chocolate, remove from the oven and add the chocolate chips immediately. For whole, chunky chocolate chips let the granola cool in the oven about 30 minutes and then add the chips.
Notes
Substitutes you can make: [br]canola or olive oil for the coconut oil, maple syrup or agave for the honey[br][br]Recipe adapted from Sally’s Baking Addiction

 

Granola Blueberry Muffins

Granola Blueberry Muffins-2650 on Whisk Together

Granola works great: on top of yogurt, on baked fruit as a crisp topping, in a fruit salad, muffins, with milk, making homemade granola bars, or I just consume copious amounts out of it from the pantry.

Granola Blueberry Muffins-2672 on Whisk Together

This granola muffin recipe is amazing!   It must start out with GOOD granola though.  The granola is the star of the show.  Using fresh or frozen blueberries added additional liquid to the original recipe, so dried blueberries need to be used per the instructions.  Or, the liquid amount needs reduced by about 3 tablespoons.

Granola Blueberry Muffins-2666 on Whisk Together

If you don’t have dried fruit, it can be removed from the recipe and still be successful.  I have made these using whole wheat and using white whole wheat flour which both work well.   As a personal preference, the family likes the white whole wheat flour just a little bit better.

This recipe is an adaptation of my pancake recipe.  I have been working on other recipes based on it as well that will be coming up soon!  The ratio of the ingredients is the same and starts with 2 cups of flour, 1 tsp. baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt.  2 cups of buttermilk for pancakes or reduce to 1 and 1/2 cups for muffins.  2 eggs for pancakes, 3 eggs for waffles, 0 for muffins.  3 Tb. melted butter for pancakes, 6 Tb. butter for waffles, 1/3 cup oil for muffins – or substitute applesauce.

Granola Blueberry Muffins-2676 on Whisk Together

Instead of using blueberry granola with dried blueberries, there are a hundred other ways to use this recipe:

You could use a Maple Granola with dried cherries.

Chocolate Granola with mini chocolate chips.

Cranberry Granola with 1 tsp. orange zest.

Honey Granola with pumpkin puree substituted for some of the oil.

Tropical Granola with dried pineapple bits.

Regular Granola with raisins and 1 tsp. cinnamon.

Granola Blueberry Muffins-2679 on Whisk Together

Granola Blueberry Muffins
Author: Mary Ellen P. Riley / Whisk Together
Serves: 12 muffins
Whole Wheat muffins with berries and crunchy granola topping!
Ingredients
  • 2 cups (8 ounces) white whole wheat or whole wheat flour
  • 3/4 (5.7 oz) cup brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup (3.5 oz.) Granola
  • 1/2 cup dried blueberries
  • 1 and 1/2 tsp. vanilla extract
  • 1/3 cup coconut oil, melted and cooled to room temperature(or canola oil)
  • 1 and 1/3 cups milk
  • 4 tsp. lemon juice (fresh or bottled)
  • Topping:
  • 1/2 cup granola
Instructions
  1. Preheat oven to 400 degrees.
  2. Line a muffin pan with muffin liners or spray with baking spray.
  3. In a great big bowl, mix the dry ingredients: flour, brown sugar, salt, baking powder, baking soda, cinnamon (optional), granola and dried blueberries.
  4. In a medium bowl, mix the wet ingredients: vanilla, applesauce (or oil), milk and lemon juice.
  5. Add the wet ingredients into the dry ingredients. Fold until just combined. Do NOT overmix.
  6. Divide between the 12 muffin wells. They can be filled all the way to the top.
  7. Sprinkle extra 1/2 cup granola on top of each muffin. Press gently to adhere to the batter.
  8. Bake for 14-17 minutes. To test for doneness, insert a toothpick into the center and it should not have any batter stuck to it.
  9. Cool on a wire rack. After 10 minutes, remove the muffins from the pan and cool directly on the rack.
Notes
If using fresh/frozen blueberries, reduce the liquid by 3 tablespoons.[br][br]Please weigh the flour for best results. If the flour cannot be weighed, spoon the flour out of the container into a measuring cup.

 

Chocolate Chip Peanut Butter Granola Bars

Choco Peanut Butter Granola Bars on Whisk Together

 

Book:   I have found another Alton Brown book!  How does he have the time?  Well, anyway it is “I’m Just Here for More Food: Version 2.0 Baking”.   This is probably the BEST baking book out there for understanding baking.  I love love love King Arthur Flour and all of their recipe books.  But, if you want to understand WHY things work in baking this is the book for you!  I love the humor and the detail in the book.  Probably the best of the 3 in the series in my opinion.  If you get it from the library, make sure it is the later edition.  The first run through had some bad edits.

Choco Chip Peanut Butter Granola Bars_1 on Whisk Together

Recipe:  So, back when Maddox was around 3 years old his favorite thing for breakfast was:  Quaker Oats Peanut Butter Chocolate Chip Granola Bars.  He would eat 1 for breakfast and a glass of milk (which was consumed on our 90 second drive to preschool that started 15 minutes after he woke up!).  What can I say?  I hate waking sleeping children.  Anyway, this recipe is no -bake just like the other Trail Mix Bars I have made in the past.  One pan makes a lot of chocolatey, peanut buttery goodness.

As with many no bake recipes, you can substitute peanut butter for almond butter and the chocolate chips for another dry ingredient.

Choco Chip Peanut Butter Granola Bars on Whisk Together

Chocolate Chip Peanut Butter Granola Bars

Ingredients

  • 2/3 cup light corn syrup
  • heaping 1/2 cup peanut butter
  • 1/4 cup brown sugar
  • 1/4 cup cocoa powder (natural or Dutch processed)
  • 1 and 1/2 tsp. vanilla
  • 1/2 tsp. salt
  • 2 cups quick oats or old-fashioned oats cut down in the food processor
  • 2 cups rice cereal (Rice Krispies)
  • 1 cup mini chocolate chips (semi-sweet or dark)

Instructions

  1. Take out your 8x8 or 9x9 pan. Create a sling in the pan with wax paper or foil. (Tip: Non stick aluminum foil is super easy in sticky recipes!) Make sure the foil hangs off the sides 1-2".
  2. In a great big glass or ceramic bowl, mix the corn syrup, peanut butter, and brown sugar. Cook for 1 minute in the microwave. Stir it up a bit. Cook another minute in the microwave.
  3. Add cocoa, vanilla and salt. Stir some more!
  4. Fold in the oats. Fold in 1 cup of rice cereal. The mixture is now going to get really thick. I added the second cup of rice cereal, but if it gets too hard to stir then stop adding rice cereal.
  5. Stir in 1/2 of the chocolate chips. Press the mixture into the pan. Use the back of a spatula or greased hands to press down on the mixture.
  6. Sprinkle the rest of the chocolate chips on top and press them in lightly.
  7. Cool in the fridge for 2-3 hours or freezer for 1 hour. Use the sling to lift the batch of granola bars out of the pan and slice with a big knife. You can individually wrap them and store in the fridge, or freeze some for lunches later, or leave them in the pan covered and eat as you go!
  8. Recipe from Averie Cooks
http://www.whisktogether.com/2015/02/18/chocolate-chip-peanut-butter-granola-bars/

Chocolate Chip Peanut Butter Granola Bars
makes 12-16 bars

2/3 cup light corn syrup
heaping 1/2 cup peanut butter
1/4 cup brown sugar
1/4 cup cocoa powder (natural or Dutch processed)
1 and 1/2 tsp. vanilla
1/2 tsp. salt
2 cups quick oats or old-fashioned oats cut down in the food processor
2 cups rice cereal (Rice Krispies)
1 cup mini chocolate chips (semi-sweet or dark)

Take out your 8×8 or 9×9 or 7×11 pan.  Create a sling in the pan with wax paper or foil.  (Tip:  Non stick aluminum foil is super easy in sticky recipes!)  Make sure the foil hangs off the sides 1-2″.
In a great big glass or ceramic bowl, mix the corn syrup, peanut butter, and brown sugar.  Cook for 1 minute in the microwave.  Stir it up a bit.  Cook another minute in the microwave.
Add cocoa, vanilla and salt.  Stir some more!
Fold in the oats.  Fold in 1 cup of rice cereal.  The mixture is now going to get really thick.  I added the second cup of rice cereal, but if it gets too hard to stir then stop adding rice cereal.
Stir in 1/2 of the chocolate chips.  Press the mixture into the pan.  Use the back of a spatula or greased hands to press down on the mixture.
Sprinkle the rest of the chocolate chips on top and press them in lightly.
Cool in the fridge for 2-3 hours or freezer for 1 hour.  Use the sling to lift the batch of granola bars out of the pan and slice with a big knife.  You can individually wrap them and store in the fridge, or freeze some for lunches later, or leave them in the pan covered and eat as you go!

Recipe from Averie Cooks

Deep Fried Ice Cream Sundae

deep fried ice cream sundae_6 on Whisk Together

After you have made the Oats and Honey Granola from Friday’s post, you can make fast and easy Deep Fried Ice Cream Sundaes!  Casa Gallardo had the best deep fried ice cream sundaes, but they closed all of their restaurants and I haven’t found something that tasted close.  This recipe comes really, really close – close enough for me!  And it didn’t cost $4.95 to make either.  🙂

I have seen a Deep Fried Ice Cream pot luck dish on Pinterest, and it sounds great.  Potlucks and frozen desserts are sometimes awkward though – you need freezer space at someone’s house, you need to have everyone eat it before it melts, and you have to cover and make sure the leftovers do not turn into soup at the host’s house.  Maybe a baby version?

deep fried ice cream sundae_4 on Whisk Together

Deep Fried Ice Cream Sundae

2 scoops vanilla ice cream (prescooped and frozen hard makes the best copycat)
2-3 Tb. of oats and honey granola, recipe here
1 Tb. honey
pinch of cinnamon
whipped cream
marachino cherry, optional (I’m not a huge fan, though it would have been pretty in the photo!)

1.  Place ice cream in a small bowl/dish.
2.  Sprinkle and press oats and honey granola into the ice cream.
3.  Drizzle honey on top.
4.  Sprinkle cinnamon on top especially if you didn’t use cinnamon in the granola recipe.
5. Top with whipped cream!

deep fried ice cream sundae_2 on Whisk Together

Oat and Honey Granola

Knex Car

My son LOVES Cascadian Farms’ “Oats and Honey Granola.”  In fact, this is his favorite granola and won’t eat the other ones I make or buy – even the super awesome Trader Joe’s Mango Passion Granola.  Or my delicious cherry orange granola.  He often eats this each morning because Juliana and I like oatmeal – and he doesn’t.  Well, if he wants something else he has to go make it himself.  I’m mean like that.  I use words like “you are capable” and he hangs his head.  Okay, he doesn’t really hang his head.  But you get it.  So, little Maddox snubs my oatmeal and makes the breakfast he likes:  plain Greek yogurt, granola and honey.  Honey is okay here because… plain Greek Yogurt is just plain nasty!  Honey makes it much better.

So, we were running low on oats and honey granola and… well, I was too lazy to go to the store and get it.  And, it is a little expensive to buy considering I can get old fashioned oats at Costco for 7 cents/ serving.  Therefore, I worked on my old granola recipes and meshed them together with the ingredient list on the box of oats and honey granola to arrive at this recipe.

oats and honey granola_1 on Whisk Together

I can’t call it a copycat recipe because it doesn’t taste exactly like Cascadian Farms brand.  First of all, it isn’t as sweet.  Since we use this granola on plain Greek yogurt and honey quite often, I didn’t think more sugar was needed.  Second, it doesn’t have a whole lot of flavor on its own, but I still found it quite delicious with some milk and a spoon.

oats and honey granola_2 on Whisk Together

Oat and Honey Granola
yield: 4 cups

1/4 cup honey (use 1/2 cup if you want sweeter granola)
1/4 cup canola or vegetable or grapeseed oil
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. molasses (next time I may increase this;  you can omit it)
1/2 tsp. cinnamon (optional and not in the original oats and honey ingredient list, so would be tasty, but I didn’t use it.)
3 cups old-fashioned oats
1 cup crisp rice cereal (like Rice Krispies, TJ’s Crisp Rice, etc.)

1.  Preheat oven to 300 degrees.
2.  In a microwave safe bowl, or a saucepan, warm the honey.
3.  Add the oil, vanilla, salt, molasses (optional), and cinnamon (optional).  Stir vigorously.
4.  Combine the oats and cereal in a large bowl.  Drizzle the warm honey mixture and mix until coated.
5.  Spread the mixture into a rimmed cookie sheet.  Bake for 30-40 minutes and stir every 10-15 minutes.  Cool.  It will become crispy as it cools.  Store at room temperature in an airtight container.

Cherry Orange Granola

cherry orange granolaCR

“Can’t see my eyes!” – This was Juliana’s phrase tonight before going to bed.  (I really need to start writing these down.  A few weeks ago, she woke up to tell me “Rocks in my ears.”)  I started toying with the idea of somehow creating a plot around this statement.  It reminded me of the Oedipus Trilogy (yeah, remember that really REALLY old play you had to read in high school by Sophocles?) and how the blind man could see everything so clearly while Oedipus could not “see” anything even with eyes that do work.  Maybe I should go back to teaching high school rather than middle school after all….  I probably couldn’t teach about Oedipus and all that killing his father and marrying his mother.

On with the recipe:  My friend Hilary gave me some of this granola as a gift and it was wonderful.  Well, pretty much everything she makes is wonderful.  I got the recipe out of her and here it is.  You can use any type of dried fruit you like.  I wonder if lemon zest and dried blueberries would be good, too.  The original recipe uses dried cranberries.

Cherry Orange Granola
yield 7 cups

5 cups rolled oats (old fashioned oats)
1/2 tsp. salt
1 Tb. of cinnamon or 2 tsp. of cinnamon (depending how cinnamon-y you like it)
1 cup brown sugar
1/4 cup water
1/2 cup canola oil
1/2 cup powdered/dry nonfat milk (optional)
zest of 1 orange or 2 for more orange flavor
1 tsp. vanilla extract
1 cup chopped nuts (I used walnuts; toasted nuts would be good.)
1 cup dried cherries (I used TJ’s dried tart montmerency cherries)

1.  Preheat oven to 300 degrees.  Pour your oats into a greased large roasting pan or a couple of greased cookie sheet pans with a rim, so the oats don’t fall out.
2.  In a medium pot, mix the salt, cinnamon, brown sugar, water, canola oil, dry milk, orange and vanilla.  Heat this on medium-low until the sugar dissolves and it is mixed thoroughly.
3.  Pour this mixture onto the oats and stir to coat.
4.  Bake for 40 minutes and stir every 15 minutes or so.  Once cool, add the nuts and dried fruit.  I don’t add the nuts with the oats because sometimes the nuts burned on me.

cherry orange granola_2CR

cherry orange granola_1CR

Recipe adapted from Life as Mom

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