Tag Archives: oatmeal recipes

Maple, Toasted Coconut and Pecan Granola

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With the warm weather outdoors and the longer days, I’m up early ready to go. It could be an early morning jog, an afternoon hike or taking a few photos at dusk along the water. When I get back to the house, it’s time for a quick breakfast or snack. This granola is perfect for both. It’s so easy to make a quick batch of this granola and keep at hand for a  multitude of uses from breakfast to dessert. I’ve listed below the recipe a few ideas, and I’m sure you can think of a few yourself. The toasted coconut along with the pumpkin and sunflower seeds, make this granola especially versatile. If you haven’t tried to make your own granola this is the recipe to start with, it’s so easy.  Just toss everything into a bowl , mix and spread onto your baking sheet. How easy is that ? What are you waiting for???From by the bay, wishing  you simple and delicious food memories!
Maryann

Maple, Toasted Coconut and Pecan Granola


3 cups rolled oats (not quick cooking)
1 cup pepita (pumpkin) seeds, unsalted
1/2 cup chopped pecans

1 cup sunflower seeds

1 cup shredded  or flaked coconut
6 tablespoons olive oil
4 tablespoons maple syrup
½ cup dark brown sugar

1 teaspoon fine sea salt

Directions

Preheat oven to 300 degrees F. Combine all ingredients into a mixing bowl, combine well. On a parchment lined sheet spread ingredients in 1 layer. Bake for 50 minutes until brown stirring every ten minutes until mixture is browned. Remove from oven and cool granola. Keep in airtight container. It should keep about one week.


Here’s a couple of ideas for using this granola:


1. For breakfast with some tangy greek yogurt and or fruit

2. Make your favorite chocolate chip cookie recipe and replace the chips with granola

3. Make a fruit crisp and replace the quantities for oatmeal and nuts with granola

4. Add dried fruit and some raw almonds to make a trail mix
5. Add on top of  hot oatmeal for a little needed crunch


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Butterscotch Cranberry Oatmeal Cookies

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Butterscotch Cranberry Oatmeal Cookies

36 cookies

 

Cookies

1 cup unsalted butter ( 2 sticks)

¾ cups dark brown sugar

½ cup granulated fine sugar

2 eggs

1 tablespoon honey

1 teaspoon vanilla

2 cups all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground allspice

2 cups quick-cooking oats (not instant or old fashioned)

1 cup dried cranberries

1 cup butterscotch chips

½ cup toasted pecans, coarsely chopped

 

Directions

 

Preheat oven to 350 degrees F. Use an electric mixer , beat together butter and sugar until light and fluffy.  Add eggs one at a time and mix. Stir in vanilla and honey until well blended. In another bowl add the flour, baking powder, baking soda, salt and spices. Add dry ingredients to the butter and sugar mixture. Mix well until the dough is smooth. Use a spoon, fold in the oatmeal,  dried cranberries, butterscotch chips  and pecans. Drop in rounded teaspoons of dough onto a non stick baking sheet approximately 1 inch apart. Bake in upper half of the oven for about 15 minutes until cookies start to turn brown at the edges. Remove from oven and cool cookies on a wire rack.  Store in an air tight container.

Maple, Pecan and Apple Granola

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Maple, Pecan and Apple Granola


2 cups rolled oats (not quick cooking)
1/2 cup pecans, chopped
1/2 cup walnuts, chopped
6 tablespoons olive oil
1 teaspoon ground cinnamon
6 tablespoons maple syrup
½ cup dark brown sugar

½ teaspoon fine sea salt
1/2 cup dried raisins
1/2 cup dried apples slices, chopped

Directions

Preheat oven to 300 degrees F. Combine all ingredients except the dried fruit into a mixing bowl, combine well. On a parchment lined sheet spread ingredients in 1 layer. Bake for 50 minutes until brown stirring every ten minutes until mixture is browned. Remove from oven and cool granola. Once cooled add dried fruit and mix. Keep in airtight container. It should keep about one week.

 

Toasted Steel Cut Oatmeal with Maple Soaked Raisins

Oatmeal, we all know it’s heart healthy and a great breakfast to start your day. It wasn’t until I tried steel cut oats that I went from liking oatmeal to loving it. Oats are grass and the grain is called a groat. Steel Cut oats are made from the inner portion of the oat kernel. The grain is run through steel blades and cut into tiny pellets. It’s the least processed of the oat cereals and the results when cooked is a nuttier taste with more texture. This is a  much more chewy, hearty and tasty oatmeal. Cooking with steel cut oats takes longer to make but it’s well worth the results. This oatmeal stands alone well, but it you are looking to pump up the flavor top your oatmeal with maple soaked raisins for a real breakfast treat!
From by the bay wishing you some tasty maple soaked food memories!
Maryann
 

 blog oatmeal

 
Toasted Steel Cut Oatmeal
Serves 4

Ingredients
1 tablespoon unsalted butter
1 cup steel cut oats
3 cups boling water
1 cup whole milk
2 tablespoons brown sugar
1/4 teaspoon fine sea salt

Directions
In a large sauce pan, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes without stirring or until liquid is almost gone. Add the milk and simmer for 10 minutes, Add brown sugar and salt to the oatmeal stirring gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl.

Maple Soaked Raisins

Ingredients
1/4 cup raisins
1/2 cup maple syrup

Directions
In small sauce pan add the raisins and maple syrup and gently simmer for 5 minutes. Set aside and let cool and let the raisins continue to soak in the syrup. Rewarm to serve on top of hot oatmeal or any other breakfast favorite such as pancakes , waffles or french toast.

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