Hazelnut Granola And Chia Pudding Bowls Recipes

ROASTED HAZELNUT GRANOLA

Roasted Hazelnut Granola image

Provided by Ina Garten

Time 30m

Yield 4 cups

Number Of Ingredients 7

Ingredients

1 cup roasted hazelnuts, roughly chopped
1 cup roasted cashews, roughly chopped
1 cup old-fashioned oatmeal
1/2 cup sliced or slivered almonds
1/2 cup sweetened, shredded coconut
3 tablespoons vegetable oil
2 tablespoons honey

Steps:

Preheat the oven to 350 degrees.
To make the granola, toss the hazelnuts, cashews, oatmeal, almonds, coconut, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a metal spatula, until the mixture turns an even golden brown, about 20 minutes.
Remove the granola from the oven, scrape the pan with the spatula to loosen the granola, and allow to cool, stirring once.

HAZELNUT GRANOLA AND CHIA PUDDING BOWLS

Hazelnut Granola and Chia Pudding Bowls image

This honey-sweetened granola and rooibos-tea chia pudding are both worth making and enjoying on their own, but together with yogurt and a swirl of jam they become a breakfast you'll want to eat on repeat.

Provided by Kiki Louya

Categories Bon Appétit Breakfast snack Yogurt Granola Hazelnut Oat Almond Coconut Seed Honey Tea Healthy Soy Free Wheat/Gluten-Free Peanut Free

Yield 4 servings

Number Of Ingredients 21

Ingredients

Granola and chia pudding:
3 cups old-fashioned oats
1/2 cup coarsely chopped skin-on hazelnuts or pecans
1/2 cup skin-on almonds
1/2 cup unsweetened coconut flakes
1/4 cup raw pumpkin seeds (pepitas)
1/4 cup raw sunflower seeds
1 Tbsp. ground cinnamon
1/2 tsp. kosher salt
1/2 cup honey
1/4 cup virgin coconut oil
1 tsp. vanilla extract
1/2 tsp. flaky sea salt
3 cups brewed rooibos tea, cooled
3/4 cup chia seeds
Assembly:
4 cups plain Greek yogurt
2 tsp. honey
1/2 tsp. vanilla extract
4 Tbsp. apricot jam
Chia seeds (for serving; optional)

Steps:

Granola and chia pudding:
Preheat oven to 300°F. Toss oats, hazelnuts, almonds, coconut flakes, pumpkin seeds, sunflower seeds, cinnamon, and kosher salt in a large bowl.
Heat honey, oil, and vanilla in a small saucepan over medium-low, whisking until melted and combined, about 2 minutes. Pour over oat mixture and mix thoroughly to coat. Spread out on a rimmed parchment-lined baking sheet and sprinkle with sea salt.
Bake granola 10 minutes. Remove from oven and stir. Return to oven and bake until golden brown and crisp, 8-10 minutes. Remove from oven and stir again. Let cool on baking sheet.
Combine tea and chia seeds in a 1-qt. jar or airtight container. Cover and shake to combine. Let sit 5 minutes, then shake again. Let sit at least another 15 minutes before serving. (You'll have enough granola and chia pudding for about 16 servings. Keep on hand for making more bowls or other uses (try a scoop of chia pudding in a smoothie!).
Assembly:
Mix together yogurt, honey, and vanilla in a small bowl, then divide among 4 shallow bowls. Top each with 1/4 cup granola, 1/4 cup chia pudding, and 1 Tbsp. jam. Sprinkle with more chia seeds if desired.
Do Ahead
Granola and chia pudding can be made 10 days ahead. Store granola airtight at room temperature and chill chia pudding.

FRUIT AND GRANOLA CHIA PUDDING

Fruit and Granola Chia Pudding image

Try this chia pudding recipe for a simple and fresh breakfast or snack option.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h5m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups whole milk plain kefir
1/4 cup chia seed
1 cup Cascadian Farm™ Farm Stand Harvest organic vanilla, coconut and pumpkin seed granola
1 cup fresh blueberries
1 cup fresh raspberries
Real maple syrup or honey, if desired

Steps:

In medium glass bowl or 1-quart glass jar, mix kefir and chia seed with whisk. Cover and refrigerate at least 1 hour or overnight to thicken.
Before serving, stir kefir mixture. Divide mixture into 4 individual serving bowls. Top each with granola, blueberries and raspberries. Drizzle with maple syrup for added sweetness.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g

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Preheat oven to 300°. Toss oats, hazelnuts, almonds, coconut flakes, pumpkin seeds, sunflower seeds, cinnamon, and kosher salt in a large bowl.
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