STRAWBERRY GRANOLA
Studded with pink freeze-dried strawberries and lightly spiced, this strawberry granola makes for a perky start to the day or a fruity afternoon snack, especially when paired with yogurt or milk. First, roast oats, almonds, pumpkin seeds and coconut chips in a sweet syrup before mixing with crisp freeze-dried strawberries. Optional red-pepper flakes add a pleasant whisper of warmth, and play well with the strawberries and coconut. Feel free to substitute cashews or hazelnuts for the almonds, and omit the coconut chips if you don't have them in the pantry. The resulting granola will still be full of flavor and crunch.
Provided by Daniela Galarza
Categories breakfast, grains and rice
Time 45m
Yield 3 to 4 cups
Number Of Ingredients 11
Steps:
- Heat the oven to 300 degrees and set one rack in the middle of the oven. Line a large baking sheet with parchment paper and set aside. In a large bowl, mix together oats, almonds, coconut chips (if using) and pepitas.
- In a small saucepan, combine honey and sugar. Stir over medium heat until mixture starts to simmer and sugar dissolves, 1 to 2 minutes; turn off heat. Stir in coconut oil, red-pepper flakes and salt. (If coconut oil is solid, allow it to fully melt.) Fold warm liquid mixture into oat mixture until well combined. Spread oat mixture evenly on the lined baking sheet.
- Bake granola on the middle rack for 15 minutes. Remove the baking sheet from the oven, leaving the oven on, and stir granola to redistribute any bits along the edge into the center and vice versa. Bake until oats, nuts and coconut chips are deeply toasted and have a light sheen, an additional 20 to 25 minutes.
- Let granola cool on tray, at least 1 hour. Stir in freeze-dried strawberries, which will break up a bit as you mix them in. (Makes 5 cups.) Serve granola over yogurt and jam, if desired. Granola keeps, in an airtight container, for 2 weeks at room temperature.
STRAWBERRY GRANOLA PANCAKES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Make the pancake batter by stirring together the pancake mix, milk, brown sugar, oil and eggs until combined. Stir in the strawberry preserves, then stir in the granola and chopped strawberries, adding more of either if you'd prefer.
- Heat a nonstick skillet or griddle over medium heat. Add a little butter to the skillet and fry the pancakes on both sides until dark golden. Serve with chopped strawberries, granola, syrup and vanilla yogurt on top.
- Preheat the oven to 350 degrees F.
- In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.
- Reduce the oven temperature to 325 degrees F.
- In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.
- Toss together the toasted oats, rice cereal, wheat germ, pecans, sunflower seeds, almonds and flax seeds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
- Thoroughly grease a baking sheet or line it with greased foil. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.
FRESH STRAWBERRY GRANITA
You can make and serve this gorgeous Italian frozen iced dessert anytime, but it's really best enjoyed during the summer months. Not only is it cold and delicious, but it forces you to stick your hot, sweaty face in the freezer four or five times to stir. The technique of using a fork several times to mix the freezing granita results in perfect icy crystals.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 8
Number Of Ingredients 6
Steps:
- Rinse strawberries with cold water; let drain. Transfer berries to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt.
- Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish.
- Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center.
- Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy.
- Portion granita into small serving bowls to serve.
Nutrition Facts : Calories 68.8 calories, Carbohydrate 17.1 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 26.3 mg, Sugar 13.9 g
STRAWBERRY-GRANOLA CRISP
The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.
Provided by Deb Perelman
Categories Bon Appétit Dessert Cobbler/Crumble Breakfast Brunch Spring Summer Strawberry Coconut Berry Almond Oat Peanut Free Wheat/Gluten-Free Vegetarian
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Place a rack in lower third of oven; preheat to 350°F. Toss strawberries, raw sugar, lemon juice, cornstarch, and a pinch of salt in a large bowl to combine; transfer to a 9"-diameter pie dish or 1-qt. baking dish.
- Stir oil and maple syrup in a medium bowl to combine. Add oats, almonds, coconut, flour, and 2 pinches of salt and work until mixture comes together in loose clumps; scatter over filling. Place crisp on a foil-lined rimmed baking sheet and bake until topping is golden brown and filling is bubbling, 35-45 minutes. Let cool at least 30 minutes before serving.
- Serve crisp with yogurt, whipped cream, or ice cream, if desired.
- Crisp can be baked 1 day ahead. Let cool completely; cover and chill.
STRAWBERRY GRANOLA SQUARES
Most of the ingredients in these delicious squares can be found in your pantry. May freeze.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 squares.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the granola, flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside a third of the mixture for topping. Press remaining mixture into a well-greased 9-in. square baking pan. Bake at 375° for 10 minutes. , Spread preserves over crust; sprinkle with reserved granola mixture. Bake until filling is bubbly around the edges, about 15 minutes longer. Cool on a wire rack. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 349 calories, Fat 11g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 129mg sodium, Carbohydrate 60g carbohydrate (41g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRY GRANOLA SQUARES
Make and share this Strawberry Granola Squares recipe from Food.com.
Provided by looneytunesfan
Categories Bar Cookie
Time 30m
Yield 16 squares
Number Of Ingredients 6
Steps:
- In a large bowl, combine the granola, flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside a third of the mixture for topping. Press remaining mixture into a well greased 9 inch square baking dish. Bake at 375* for 10 minutes.
- Spread preserves over crust; sprinkle with reserved granola mixture. Bake 15 minutes longer or until filling is bubbly around the edges. Cool on a wire rack. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 182.2, Fat 6.5, SaturatedFat 2.8, Cholesterol 9.5, Sodium 36.4, Carbohydrate 28.8, Fiber 1.4, Sugar 16.4, Protein 2.4
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- Place a rack in lower third of oven; preheat to 350°. Toss strawberries, sugar, lemon juice, cornstarch, and a pinch of salt in a large bowl to combine; transfer to a 9"-diameter pie dish or 1-qt. baking dish.
- Stir oil and maple syrup in a medium bowl to combine. Add oats, almonds, coconut, flour, and 2 pinches of salt and work until mixture comes together in loose clumps; scatter over filling. Place crisp on a foil-lined rimmed baking sheet and bake until topping is golden brown and filling is bubbling, 35–45 minutes. Let cool at least 30 minutes before serving.
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