Pumpkin Granola

I made this wonderful granola the other day and posted a picture of it fresh out of the oven on Instagram.  Sometimes I think food is beautiful, what can I say?!  I know I am a little crazy:)  I made this with gluten free oats so my boys with Celiac disease could enjoy it too!  They loved it and so did I!  I had several requests for the recipe, so here you go my friends!

Are you ready for Thanksgiving?  I love that holiday and I am trying to get prepared.   I posted some beautiful Thanksgiving table inspiration and some free Thanksgving printables here on Melandboys.

Pumpkin Granola

Author: Melanie

*Makes about 7 cups of granola

Ingredients

• 3 cups old-fashioned rolled oats


• 1 cup pumpkin seeds


• 1 cup pecans (sometimes I add sunflower seeds for part of the nuts)


• 3/4 cup shredded sweetened coconut


• 1/4 cup plus 2 tablespoons dark brown sugar


• 1/4 cup plus 2 tablespoons pure maple syrup


• 1/4 cup vegetable oil


• 3/4 teaspoon salt


• 1 tsp pumpkin pie spice, if desired (sometimes I leave it out)

Instructions

1. Preheat oven to 250 degrees.


2. In a large bowl, combine the oats, nuts, coconut and brown sugar.


3. In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt (and pumpkin pie spice, if using).


4. Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two 11X17-inch rimmed baking sheets, spreading out into an even layer on each sheet.


5. Cook for 1 hour and 15 minutes, until golden.


6. Remove from the oven and transfer into a large bowl, slightly breaking up the clumps.

3.2.1311

Quinoa For Breakfast

Have you ever had quinoa (pronouced "kin wah") for breakfast?  Well , I recently tried it and I am LOVING a bowl of quinoa in the morning!  This is such a great way to start your day for many reasons. First, if you are a hot cereal fan quinoa is fun change from regular old oatmeal. Also, we have all heard the importance of starting your day off with some sort of protein to keep your blood sugars level and helping you keep your waistline in check:) Well, eating quinoa gives you that protein while still providing you a grain based breakfast. Quinoa is a nutritional powerhouse being a complete protein, a great source of dietary fiber, phosphorus, high in magnesium and iron and provides a significant source of calcium. Just like oatmeal, you can be creative with the toppings to suit your tastes and mood! I like to cook up a double batch in the morning using some for breakfast and saving the rest in the fridge for a quinoa salad later. This is more of a suggestion than a recipe...enjoy:)

Quinoa for Breakfast
submitted by Melanie~The Sisters Cafe

Cook quinoa according to package direction. Quinoa must be rinsed before cooking to remove a bitter tasting coating. The bag I bought at Costco is prerinsed, but not all are, so check the packaging.

Cooking Quinoa

1 cup quinoa
1 1/2 cups water
optional: 1/4 tsp salt

Rinse quinoa if needed. Put 1 cup in saucepan with water and salt, if using. Bring to a boil, cover with tight fitting lid and turn down to a simmer. Cook for 15 minutes, remove from heat and allow to sit for 5 minutes with the lid on. Fluff quinoa with a fork and you are ready to use it for breakfast:)

For breakfast I like to scoop desired amount into a bowl and top with almond milk (or any milk you prefer), fresh or dried fruit, nuts and sweetener (I like honey or brown sugar). If you want a more creamy texture put the quinoa and milk together and stir until desired consistency is reached.

A few topping ideas to get your started:

*Berries, brown sugar, cinnamon and pecans
*Toasted coconut, peaches or mangos, honey and slivered almonds
*Apple, cinnamon,nutmeg,  maple syrup and walnuts

Be creative and have fun with this breakfast!  I would love to hear the combinations you come up with:)

Healthy Homemade Granola Bars

The last few years I have made a huge effort to buy less processed foods for my family and feed them more real ,whole foods. Granola bars are one item that my boys really enjoy and miss when I don't buy them. Do you remember when I posted these granola bars? They are so yummy, but not as hearty as I wanted, more like a treat really. So, I have been on the lookout for a more hearty and healthful homemade granola recipe that my family will still get excited about. Well, thanks to Ms Summer Harms (and her Mother in law) my search is over! These granola bars are really good. My family loves them and I love that they are packed with healthy ingredients. I keep them in the freezer and pop them into snack size baggies for lunches or to grap for an on-the-go snack. Seriously sooo tasty! I hope you enjoy them as much as we do!

PS

Do you plan a weekly menu? I post mine each week on my other blog melandboys. If you do too, let me know! I am always looking for inspiration!

Summer's Healthy Homemade Granola Bars

submitted by Melanie

printable recipe here

2 cups old-fashioned oats
1/2 c. flax seed, milled
1/4 c. quinoa
3/4 c. shelled sunflower seeds
1 c. chopped nuts (any kind or combination)
1 c. shredded coconut
1/2 to 1 tsp. cinnamon (desired amount)
1/2 tsp. salt

1/2 c. brown sugar or organic agave nectar
1/2 c. honey
2 tsp. molasses
4 T. butter
2 tsp. vanilla
4 T. peanut butter
1 c. dried, chopped fruit (optional)

1. mix first 8 ingredients together and place on a rimmed baking sheet. toast in a 400 degree oven for 9-12 minutes. watch it so it doesn't burn! stir and let cool at least 15 minutes.
2. bring next 4 ingredients to a simmer, stirring continuously. stir in the vanilla and peanut butter and cool for 2-3 minutes, stirring occasionally.
3. put the toasted ingredients and dried fruit in a large bowl and pour the liquid ingredients over it. mix very well.
4. place parchment or wax paper in the rimmed baking sheet and butter the top side, then place the granola bar mixture in the pan. put another butter sheet of paper, buttered side down, on top of the mixture and press down. (i use silpats instead of parchment or wax paper and they work perfectly!)roll with a rolling pin to make it very tight, smooth, and even.
5. let set for 2-3 hours and cut into desired bar size. makes about 20-24 bars. package in snack size bags or an airtight container. if not using within next few days, store in freezer. they keep very well, and thaw quickly. (really yummy frozen, too!)

Coconut and Cashew Granola

My husband loves homemade granola. Loves it. A big batch of granola will be gone in 24 hours. Just give him a bowl, a spoon, and the gallon of milk. Me, I like it on yogurt. And I have to hide a bag of it so that I can enjoy it leisurely for a week after the rest has been devoured. :) He inherited it from his dad, who loves the stuff too. My sister-in-law (Melanie at My Kitchen Cafe) made this granola for him the last time he came out to visit her. I tried some of it (since he visited us in the same trip out east) and it was great! This is a yummy salty/sweet granola recipe. Oooh, and I just love those chewy raisins in it. I have to admit that we still prefer my favorite granola (that cardamom is just amazing). But this is definitely a close second!! And it's fun to change it up with another great granola recipe! (PS I've tried other granola recipes that just don't make the cut. But these two are definitely keepers.)

Coconut and Cashew Granola
submitted by Erin ~ www.thesisterscafe.com
printable recipe

*Makes about 7 cups of granola

3 cups old-fashioned rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweetened coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons pure maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins

Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut and brown sugar. In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt. Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two 11X17-inch rimmed baking sheets, spreading out into an even layer on each sheet. Cook for 1 hour and 15 minutes, until golden. (I actually put it all on one rimmed cookie sheet and then stirred it every 20 minutes or so.) Remove from the oven and transfer into a large bowl, slightly breaking up the clumps. Add the raisins and gently mix until even distributed. (note to self - next time I want to add the raisins about 20 minutes before it's done so they get more chewy and dried.)

Favorite Granola and a WINNER!!

Thank you for everyone who entered for the Flirty Apron Giveaway!! I really wish I had one for each one of you. Since I could not possibly choose just one of you myself, I relied on random.org to generate a number for me. The winning number was...206

Comment 206 was left by Michelle, Jack and Charlie! , who wrote:

"The original sassy black is the one I would love to cook up a storm in:) Thanks for doing this! I just love your blog and have told all my friends to check it out:) "

Thanks so much! Please email me at melandboys@gmail.com with your address and I will get the original sassy black apron out to you!

As I type this I have my favorite Granola recipe baking in the oven. My house smells sooo good. This was one of the first recipes I posted in the very beginning of this little blog. Since that was awhile ago and we now have so many recipes to get lost in, I thought I would uncover this little gem for ya'll ( I know the south is rubbing off on me:)!

Melanie's Favorite Granola
This granola recipe is EXCELLENT!! I love it! I have tried different granola recipes and they have been too sweet, soggy or sticky...but this one is just perfect! It even stays crunchy in milk! I love that it has flax seed in it. (they are rich in Omega 3's --always a plus in your diet!) I also love the cardamon in it. I had never used it before (I actually bought the spice for this recipe). I am definitely going to find other recipes to use it in. I think it has a slightly woodsy aroma and adds a subtle, intriguing flavor! (I cannot remember where I scribbled this recipe down from--I made a few changes--but thanks to someone!)

My Favorite Granola
submitted by Melanie

3 ¼ cups oats (Old Fashioned or Quick—any combination)
1 ¼ cup whole wheat flour-freshly ground if possible
1 1/3 cup shredded coconut
¼ cup flax seed (optional)
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
½ tsp salt
1 tsp vanilla
½ tsp cinnamon
½ tsp cardamom

Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside. In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices. Pour mixture over the oats mixture and stir will to coat. Let stand for about 10 minutes.
Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes . Cool completely on a wire rack. Store in an air tight container.

Homemade Chewy Granola Bars

Before I moved my neighbor shared with me a homemade granola bar recipe that is YUM-Mee!! What a fun treat for kids! I like to serve them with some cut up fruit or carrot sticks for an after school snack. They are super easy to make and use ingredients that I usually have on hand. The bars pictured are a little thicker than usual. My boys were having friends over so I tried to double the recipe and baked it in a 9x13 pan. I think that if I double it again I will use a jelly roll pan. We like them best a little thinner (They seem to stay together better that way too). Thanks for sharing the recipe Kaley! We sure miss having you next door!

Homemade Granola Bars

submitted by Melanie

2 1/2 cups quick cooking oats

1/2 cup rice krispy cereal

1/4 cup coconut

1/2 cup mini chocolate chips

1/2 cup brown sugar

1/2 tsp salt

1/2 cup butter, softened

1/4 cup honey

1/2 tsp vanilla

Add all ingredients to a bowl and mix together until combined. Press into a square 8x8 pan.

Bake at 350 for 20 minutes. Cool for 10 minutes and score into bars.

Let it set completely and then cut into bars. Enjoy!

Baked Oatmeal with Apples and Cinnamon

This was a delicious recipe that I found at Cream Puffs in Venice. This was a pure comfort food kind of breakfast. This oatmeal baking filled my home with a wonderful aroma of apples and cinnamon. A great way to start the day!

Baked Oatmeal with Apples

Submitted by Melanie adapted from Cream Puffs in Venice

1 cup whole rolled oats

1 tsp. cinnamon

a pinch of nutmeg

1/4 tsp. salt

3 tbsp. maple syrup

1 tbsp. grated orange zest

2 medium Granny Smith apples, peeled and diced

1 ripe banana, mashed ( optional-this time I left it out)

1/4 cup finely chopped walnuts (I have never added this)

1-1/4 cups milk (use any type you like)

Preheat the oven to 350 degrees F.
Grease a 9-inch pie plate (you can use any baking dish you like) with butter.
Combine all the ingredients in a large bowl and mix well.
Pour into the pie plate and place on a baking sheet in case of spills.
Bake in the centre of the oven for 25 to 30 minutes or until the liquid is absorbed (but don’t cook it for too long or it will dry out too much).
Remove from the oven and let cool. Serve with yogurt or milk and honey. Sprinkle on your favorite nuts.

Fun with Oatmeal

I have been having some serious fun with our morning bowls of oatmeal. I am not a fan of plain boring old oatmeal--yuk! But, add some spices, milk, berries, fruit, toasted nuts..the possiblilites are endless...and you have a heavenly, healthy breakfast for a cold winter morning! Here are some of our favorites lately...

This, my friends will get your bowl of oatmeal off to a good start--


Our Basic "Amped Up Oatmeal" recipe
Submitted by Melanie - The Sisters Cafe

Adapted from an idea on Enlightened Cooking
Makes 2 servings. I usually double it for my family.

1 cup 1% lowfat milk
1 tablespoon firmly packed brown sugar
1/4 teaspoon ground cinnamon
2/3 old fashioned oats, uncooked
1 and 1/2 tablespoons ground flaxseed (power packed stuff; grind it in a coffee grinder and keep in freezer!)
1 teaspoon vanilla extract (I am LOVING my mexican vanilla from our trip!)
1 mashed banana (Sometimes I leave this out but it does add a lot of flavor--be careful of the overripe ones--too sweet in my opinion!)

In a small saucepan, bring milk, brown sugar, and cinnamon to a simmer (watch carefully); stir in oats. Return to a boil; reduce heat to medium. Cook 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring  occasionally.Remove oatmeal from heat. Stir in flaxseed and vanilla.

Now to this wonderful oatmeal you can add some fun:

* Stir in a sprinkling of your favorite frozen berries. The hot oatmeal will deforst them quickly! Finish with a splash of milk, and/or a dollop of vanilla yogurt (I have added a bit of lemon curd before-delish) and a sprinkling of your favorite toasted nuts!

*Stir in a spoonful of peanut butter-- and finish off with a sprinkling of mini chocolate chips and a splash of milk! My boys love this one---chocolate at breakfast?!! Cool!

*Make a pear compote to serve on top--(I had oatmeal served this way at a cute 'Bed and Breakfast' at the base of Zions Park) I am sure there is a real recipe from pear compote--but this what I do--Slice up a couple of fresh ripe pears, and saute them in a pan with a tablespoon of butter, sprinkle of brown sugar and a little nutmeg over top. Cook them for a few minutes and then spoon over your oatmeal. I always add a splash of milk and sometimes toasted pecans! Mmmmm...Oh--and this works great with apples!

Red Berry Breakfast Risotto

I got this fun recipe from Melanie at Kitchen Cafe --she is my sister Erin's sister in law, one fabulous cook and a very fun person!! She has a great site--I have LOVED her recipes! Thanks Melanie! I brought this to my recipe exchange group last month when the theme was beans--I think you could just use vanilla if you don't want to spend the extra money on a bean. (By the way I bought them -split with some friends-from the San Fransico Herb Company online and we got 20 for $17) This recipe is REALLY good. I used frozen raspberries, which worked great! I just tossed them in frozen and stirred until it was all pink and the raspberries were broken up and distributed. Also--I had the hardest time finding Arborio rice--until I figured out that a lot of stores package it as Risotto. I ended up buying a package at Costco, much cheaper than anywhere else! So now that I have such a large amount of it I will be trying some more risotto recipes out!Red Berry Breakfast Risotto
adapted from Kitchen Cafe

1/2 cup steel cut oatmeal

1 cup Arborio rice
1/2 cup heavy cream
6 cups water
1 vanilla bean, scraped
1/2 cup sugar
1/4 teaspoon salt
1-2 cups frozen raspberries OR 1 cup ripe raspberries
1 cup ripe strawberries, sliced

In a rice cooker add all the ingredients, except the fruit. Cook until done. (Alternately, you can cook the mixture in a large pot. Bring to a quick boil and then lower to a simmer and cook, covered, for about 25-30 minutes.) Remove rice and oatmeal from the rice cooker. Add raspberries and stir to combine. Continue to stir until the berries have turned the risotto slightly pink, 1-2 minutes. Sprinkle strawberries on top and serve immediately.

My Favorite Granola EVER!!

This granola recipe is EXCELLENT!! I love it! I have tried different granola recipes and they have been too sweet, soggy or sticky...but this one is just perfect! It even stays crunchy in milk! I love that it has flax seed in it. (they are rich in Omega 3's --always a plus in your diet!) I also love the cardamon in it. I had never used it before (I actually bought the spice for this recipe). I am definitely going to find other recipes to use it in. I think it has a slightly woodsy aroma and adds a subtle, intriguing flavor! (I cannot remember where I scribbled this recipe down from--I made a few changes--but thanks to someone!)

My Favorite Granola
submitted by Melanie

3 ¼ cups Oats (Old Fashioned or Quick—any combination)
1 ¼ cup white wheat flour-freshly ground if possible
1 1/3 cup shredded coconut
¼ cup flax seed (optional)
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
½ tsp salt
1 tsp vanilla
½ tsp cinnamon
½ tsp cardamom

Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside. In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices. Pour mixture over the oats mixture and stir will to coat. Let stand for about 10 minutes.
Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes . Cool completely on a wire rack. Store in an air tight container.