Chocolate Nutella Granola

Is granola still healthy if you add Nutella and chocolate chips? All the healthy elements are still there so let’s say yes! We love to eat it by the handful, yesterday we had it with vanilla yogurt and berries, and today I added banana and vanilla almond milk and had the most delicious lunch.

Chocolate Nutella Granola

Chocolate Nutella Granola 2

5 cups crispy rice cereal
4 cups rolled oats
1 cup wheat germ
1 cup sliced almonds
1 cup rough chopped pecans
1/2 cup sunflower seeds
2 cups raisins
1 cup coconut
1 cup chopped dates
1 cup dried cranberries
2 Tbl cinnamon
1/2 cup butter
1/2 cup Nutella
1 cup brown sugar
3/4 cup pure maple syrup
1/2 tsp salt
2 tsp vanilla
1 cup semi sweet chocolate chips

Preheat oven to 325°. In large bowl, mix together crispy rice cereal, oats, wheat germ, almonds, pecans, sunflower seeds, raisins, coconut, dates, dried cranberries, and cinnamon. In saucepan, melt butter, Nutella, and brown sugar together. Add maple syrup, salt, and vanilla. Pour over dry ingredients and stir gently until thoroughly combined. Stir in chocolate chips. Spread out evenly on two cookie sheets that have been sprayed with nonstick spray. Bake for 8 minutes, remove and gently stir and spread out again. Bake another 8 minutes, remove, gently stir and spread out again. Bake 8 minutes more. Remove from oven and cool completely. Store in airtight container. Eat as a snack, in a bowl with milk or on top of ice cream, yogurt, you decide.

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Peanut Butter & Banana Oatmeal Bake

This is a delicious way to eat your oatmeal!

Peanut Butter & Banana Oatmeal Bake

Peanut Butter & Banana Oatmeal Bake 1

4 cups old fashioned oats
1½ tsp cinnamon
1 tsp baking powder
1/2 tsp salt
2¹⁄3 cups almond milk (or other milk)
1/4 cup brown sugar
2 tsp vanilla
1/3 cup pure maple syrup
1 tsp fresh lemon juice
3 bananas, mashed
1/2 cup peanut butter, creamy or crunchy

Preheat oven to 375°. In medium bowl, stir together oats, cinnamon, baking powder, and salt; set aside. In large bowl, stir together milk, brown sugar, vanilla, maple syrup, and lemon juice. With electric mixer on lowest setting, mix in bananas and peanut butter. Add oat mixture and mix just until incorporated. Pour mixture into sprayed 13″x9″ baking pan, spread evenly. Bake 20-25 minutes, until set. Serve while hot on a plate or in a bowl with syrup, cream, milk, bananas, raisins, you decide! Leftovers can be kept in an airtight container in refrigerator for 5-7 days and reheated. You can make half a batch and bake in 8″x8″ or 9″x9″ baking pan. Recipe from shelikesfood.com.

Other Breakfast Ideas:

Baked Frittata

Bacon, Tomato, & Cheddar Bake

Breakfast Pizza

Sausage & Potato Breakfast Casserole 2

Harvest Grain & Pecan Waffles

 

 

Coconut Pecan Oatmeal Bread

Add a little crunch and chewy to your bread. This is great to eat a plain slice or toast it. I love coconut!

Coconut Pecan Oatmeal Bread

1 cup warm water (110°)
1 (2¼ tsp) pkt dry yeast
1/3 cup maple syrup
1 Tbl oil
1 tsp coconut extract
2½-3 cups flour
1 cup old fashioned oats
1 tsp salt
1 cup coconut
1 cup chopped pecans

In bowl of stand mixer, pour warm water, sprinkle yeast, and then maple syrup over yeast. Let sit for 5 minutes or until bubbly. Add oil, coconut extract, 2½ cups flour, oats, salt, coconut, and pecans. Add more flour, up to 1/2 cup, if necessary, to make dough that just comes together. Mix and knead. Turn out into sprayed bowl, turn dough over to coat. Let rise in warm place 45-60 minutes. Shape into loaf and put in sprayed loaf pan. Let rise in warm place about 30-45 minutes. Bake in preheated 375° oven for 30-35 minutes.

One Year Ago: Chocolate Chip Cookie Brownie Bars Chocolate Chip Cookie Brownie Bars

Two Years Ago: White Chocolate Covered Oreos White Chocolate Covered Oreos 2

Maple Pecan Cinnamon Rolls

Cinnamon rolls using a quick bread instead of a yeast bread, I like it. So did my husband and sons. Recipe from bakingdom.com.

Maple Pecan Cinnamon Rolls

Maple Pecan Cinnamon Rolls 1   Maple Pecan Cinnamon Rolls 2

Cinnamon Filling:
3/4 cup brown sugar
1/4 cup sugar
3/4 cup chopped pecans
2 tsp cinnamon
1/8 tsp salt
1 Tbl butter, melted

Combine brown sugar, sugar, pecans, cinnamon, and salt in medium bowl. Add melted butter and stir with fork. Set aside.

Dough:
3 cups flour
3 Tbl sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
6 Tbl butter, melted
1/3 cup maple syrup

In large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add buttermilk, syrup, and 2 tablespoons of the melted butter, and stir until just combined. Transfer dough to a floured work surface and knead until smooth (it will still be very soft and a little sticky, but will be smoother and less lumpy). Place in lightly floured bowl, cover, and chill for 20 minutes. Preheat oven to 425°. Spray a 9″ square pan with non-stick spray. Roll out chilled dough into a rectangle about 18″ X 8″ on floured surface. Brush 2 tablespoons of the melted butter over dough. Pour cinnamon filling over dough and spread evenly, leaving about a 1/2 inch along one long edge. Press filling down to pack it on the dough.

Roll up to create a tightly rolled log (be gentle, as this will likely stick to the counter a bit, use flour and spatula to help). Pinch seam closed and lay seam side down. Cut into 9 even pieces (about 2″ each), and transfer to prepared pan. Brush with the remaining 2 tablespoons of melted butter. Bake for 20 to 23 minutes, until golden brown.

Maple Icing:
2 Tbl butter, softened
3 Tbl maple syrup
1 to 2 tsp milk
1 cup powdered sugar

In medium bowl, cream butter and maple syrup, add powdered sugar. If too thick, add a teaspoon or so of milk to make drizzle consistency. Allow cinnamon rolls to cool in the pan for about 5 minutes. Pour icing over rolls. Serve warm.

One Year Ago Today: Almond Poppy Seed Muffins with Walnut Streusel Almond Poppyseed Muffins

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Pie Granola

I love granola, when I make it I eat way too much of it.  I guess there are some health benefits in there somewhere.  This recipe is inspired by a picture I saw on Pinterest, thanks to dashingdish.com for a great idea.  This is my version of Pumpkin Pie Granola.

6 cups old fashioned oats
3 cups crispy rice cereal (Rice Krispies)
½ cup chopped dates
¾ cup chopped walnuts
1 tsp cinnamon
2 tsp pumpkin pie spice
½ tsp salt
½ cup butter
1 cup canned pumpkin
1 ¼ cups pure maple syrup
1/3 cup brown sugar
1 tsp vanilla
1 cup vanilla chips
1 cup graham cracker pieces

Preheat oven to 325°.  In large bowl, mix together oats, crispy rice cereal, dates, walnuts, cinnamon, pumpkin pie spice, and salt.  In microwave safe bowl, warm the butter, pumpkin, maple syrup , and brown sugar until melted together.  Add vanilla.  Pour over dry ingredients and stir gently until thoroughly combined.  Spread out evenly on two Silpat lined sheets or sprayed cookie sheets.  Bake for 30-40 minutes, gently stirring a couple times and spread out again during baking (keeping track of baking time).  Remove and cool completely (granola does set up and stay in clumps as it cools).  Stir in vanilla chips and graham cracker pieces.  Eat as a snack, in a bowl with milk or on top of ice cream, yogurt, you decide.  Store in airtight container.

One Year Ago:  Oreo Truffles 

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.