Whole Grain Granola Food

WHOLE GRAIN GRANOLA

Whole Grain Granola image

This recipe for a not-too-sweet, olive-oil and honey-enriched granola can be used as a template. Vary the types and amounts of puffed and rolled (also called flaked) grains, coconut and nuts to suit your taste, as long as you use eight cups altogether. And feel free to add chopped dried fruit at the end, stirring it into the granola mix while it's still warm. If you want to add spices, stir a mix of ground cinnamon, ginger, and cardamom into the honey mixture before baking. It's easy to make this recipe your own.

Provided by Melissa Clark

Categories breakfast, main course

Time 1h

Yield About 8 cups

Number Of Ingredients 9

Ingredients

2 1/2 cups puffed kamut (or use other puffed whole grains, such as barley or wheat)
2 cups rolled barley (or use rolled oats, rolled spelt, rolled triticale or rolled rye)
1 1/2 cups raw (untoasted) nuts, such as whole almonds, walnuts or pecans, or a combination
1 cup unsweetened coconut chips or shredded coconut
1 cup raw pepitas (pumpkin seeds)
2/3 cup honey
1/2 cup extra-virgin olive oil
1/3 cup dark brown sugar
1 1/2 teaspoons kosher salt

Steps:

Heat oven to 300 degrees. Mix all ingredients together and spread out on two baking sheets lined with parchment paper.
Bake until golden brown all over, about 35 to 50 minutes. Stir the granola as it bakes at least 2 or 3 times, making sure to stir around the edges. Cool completely before storing airtight.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 15 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 144 milligrams, Sugar 16 grams, TransFat 0 grams

WHOLE-GRAIN NO-BAKE GRANOLA BARS

Whole-Grain No-Bake Granola Bars image

These bars are a healthy on the go snack. My picky kids love them and my even pickier hubby loves them! They taste great warm or cold out of the fridge. Portable and packed with nutrition these bars are perfect for families on the go!

Provided by HeathersKitchen

Categories Breakfast

Time 20m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 10

Ingredients

2 cups puffed brown rice cereal (unsweetened)
2 cups old fashioned oats
1/4 cup roasted almonds, chopped
1/4 cup roasted sunflower seeds
1/2 cup shredded coconut
1/2 cup dried fruit, chopped
1/2 cup peanut butter
1/2 cup brown rice syrup or 1/2 cup honey
1 teaspoon vanilla
1 cup mini chocolate chip (optional)

Steps:

Combine cereal, oats, nuts, seeds, coconut and fruit in a large mixing bowl.
Heat the peanut butter, syrup, and vanilla in a small sauce pan until warm. Do not boil.
Pour the peanut butter mixture over the cereal mixture. Mix well while syrup is still warm. I use my hands as they are the best tool for this mixing job!
Pour mixture into a 9x13 pan.
Pack the mixture down firmly with moist fingers or the bottom of another 9x13 pan sprayed with cooking spray.
The chocolate lover should sprinkle on the mini chocolate chips at this point and press them in firmly.
Cover with plastic wrap.
Cool completely.
Cut into 24 bars.
Wrap individually and store in fridge.
I have kept these in the fridge for 2 weeks and they still taste fabulous!

Nutrition Facts : Calories 94.5, Fat 5.3, SaturatedFat 1.4, Sodium 31.1, Carbohydrate 10.1, Fiber 1.7, Sugar 1.5, Protein 3

WHOLE GRAIN GRANOLA PANCAKES

Whole Grain Granola Pancakes image

From Dee's Cereal website, granola pancakes made with whole wheat flour, sounds wonderful and wanted to share.

Provided by Shannon Holmes

Categories Breakfast

Time 20m

Yield 6 pancakes, 3 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup whole wheat flour
1/2 cup granola cereal
1 tablespoon brown sugar or 1 tablespoon sucanat
1/4 teaspoon salt or 1/4 teaspoon sea salt
2 teaspoons baking powder
1 dash cinnamon (optional)
1 egg, slightly beaten
1 cup skim milk
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

Combine flour, cereal, salt, baking powder and cinnamon in a mixing bowl. Set aside.
Hint: Melt the margarine in the skillet you intend to use to cook the pancakes.
Combine egg and brown sugar. Beat with fork until sugar is mostly dissolved. Add milk and vanilla. Stir.
Add melted margarine as you stir the liquid mixture.
Add dry ingredients and stir gently until blended. Let stand 3-5 minutes.
Ladle onto a preheated non-stick skillet or griddle. Cook until lightly browned on each side, turning only once.
Top with syrup, fruit spread or fresh fruit of your choice. Applesauce is especially good. Servings: 3 or 6 pancakes.

Nutrition Facts : Calories 282.4, Fat 11, SaturatedFat 4.1, Cholesterol 82.3, Sodium 542.2, Carbohydrate 35.4, Fiber 4.2, Sugar 8.9, Protein 11.2

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