Bubbys Granola Recipes
CHOCOLATE-COCONUT GRANOLA
This recipe is based on Bobby's favorite candy bar, the decadent and very fattening Fran's Coconut Gold Bar.
Provided by Bobby Flay
Time 1h55m
Yield Ten 1/2-cup servings
Number Of Ingredients 12
Steps:
- Adjust the baking rack in the oven to the middle rack. Preheat the oven to 275 degrees F. Brush a half sheet pan with 1 tablespoon of the coconut oil.
- Heat the remaining 1/4 cup coconut oil over medium heat in a small saucepan. Whisk in the cocoa powder, honey, sugar and salt and bring to a simmer. Cook, whisking constantly until smooth and the sugar is completely melted. Stir in the coconut and vanilla extracts. Keep warm.
- Combine the oats, almonds and coconut chips in a bowl. Add the cocoa mixture and mix with a rubber spatula until the oat mixture is completely coated with the cocoa mixture. Transfer the mixture to the prepared sheet pan and press into an even layer. Bake for 50 minutes. Turn off the oven and let sit in the warm oven for 30 minutes longer. Remove to a baking rack and let cool.
- In a large bowl, break into pieces and toss together with the bittersweet and white chocolate chips.
MANGO-AGAVE GRANOLA WITH GREEK YOGURT
Provided by Bobby Flay
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Mix the canola oil, agave syrup, honey, cinnamon, brown sugar and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, wheat germ and salt in a large bowl. Add the wet mixture to the dry mixture and stir, making sure everything is evenly coated. Spread the mixture evenly on the prepared baking sheet; bake, stirring occasionally, until golden brown and crisp, 25 to 30 minutes.
- Remove the granola from the oven and let cool slightly, then break into clumps while still warm. Let cool completely, then toss with the dried mango in a bowl. Serve with the yogurt. Store leftover granola in an airtight container in a cool place.
BUBBY'S GRANOLA
This homemade cereal is hearty, wholesome, and filled with nutritious ingredients such as walnuts, rolled oats, raisins, and sunflower seeds. Granola is very flexible, so you can add whatever fruits and nuts are your personal favorites. This granola is great with milk or yogurt, or even as a topping on pancakes. Because raisins can make the granola soggy, we add them right before serving. The granola keeps well for a long time, so this is a big batch-it makes three pounds. Just keep it in an airtight container and eat it for breakfast all week, as we do at Bubby's or cut it in half to feed a smaller crowd.
Provided by Ron Silver
Yield Serves 15 to 18
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350°F. Lightly oil two baking sheets.
- 2. Combine the vegetable oil, honey, molasses, and salt in a small heavy saucepan over low heat. Cook for 1 to 2 minutes, or until well blended and very hot. Remove the mixture from the heat.
- 3. Combine the rolled oats, pecans, walnuts, sesame seeds, pumpkin seeds, and sunflower seeds in a large bowl.
- 4. Pour the honey mixture over the oat mixture and toss briskly to combine. Be sure all the oats, nuts, and seeds are thoroughly coated.
- 5. Spread out the granola evenly on the prepared baking sheets. Bake for about 30 minutes, stirring every 5 minutes or so, until golden (not dark) brown. Be careful not to overbake it.
- 6. Remove the pans from the oven and allow the granola to cool completely. It will be crispy when it cools. Transfer the granola to a large container with a lid. Store, tightly covered, at room temperature. Just before serving, add the raisins.
KETO GRANOLA
This my favorite on-the-go breakfast treat. A handful sprinkled on full-fat, plain yogurt makes a fantastic keto-friendly treat that will keep you satisfied all morning. It's a great evening snack, too. Delicious and packed with heart healthy nutrients. What could be better! Vary the nuts and seeds if you prefer. You can also use erythritol sweetener in place of the stevia. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Breakfast
Time 30m
Yield 3 cups.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large bowl, mix all ingredients until well coated. Spread evenly into a rimmed baking sheet lined with parchment. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 287 calories, Fat 29g fat (12g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.
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12 GRANOLA RECIPES FOR THE HIPPIE IN ALL OF US - KITCHN
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Estimated Reading Time 4 mins
- Gluten-Free Gingerbread Granola. If you want the taste of gingerbread year-round without actually having to make a batch of gingerbread, this granola will hit the spot.
- Savory Bacon-Rosemary Granola. Bacon just makes everything better, doesn’t it? Even this granola recipe benefits from the salty cured meat. It’s perfect served atop polenta or even labneh.
- Peanut Butter and Honey Granola. If, like me, you grew up eating peanut butter and honey sandwiches, this granola recipe will be the perfect throw-back breakfast.
- Tahini & Cardamom Spiced Granola. If you’ve only been using your tahini paste for making hummus, you’ve been missing out. The sesame seed spread gives this granola recipe a whole new level of flavor, and we’ll almost never turn down something with cardamom in it.
- Cambria’s Granola with Pecans, Cherries & Coconut. This granola has a double dose of coconut with both big coconut flakes and coconut palm sugar, which adds a nutty, earthy sweetness to the finished mix.
- Cherry-Pistachio Granola Clusters. We love this granola recipe for gifting because it doesn’t have to be served over yogurt or with milk. The clusters are the perfect size to be snacked on the second you open the bag.
- How To Make the Best Granola. Once you’re ready to start making up your own granola recipes, this is the template you’ll want to follow. Megan Gordon, the owner of Marge Granola, shares tons of tips on how to come up with your custom blend.
- Curry-Coconut Savory Granola. While we love this recipe during the holidays to serve as a break from all the sweet treats we’re inundated with, it’s a great snack to have year-round.
- Stovetop Maple Macadamia Granola. If you don’t have the time or patience to bake granola in the oven, try this easy stovetop version instead. You can use coconut oil and maple syrup to make this recipe vegan, or opt for butter and honey if you prefer.
- Almond & Coconut Granola. One of the best things about granola is that it is so easy to make in big batches. We love making it for new moms, or giving it out during the holidays.
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