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Entries tagged with 'Granola'

Gluten-Free Tuesday: Chewy Granola Bars

Gluten Free Tuesday Elizabeth Barbone 2 comments

Inspired by classic Quaker Chewy Granola Bars, this gluten-free version made with marshmallows, almonds, and chocolate chips nails the textbook chewy texture and delicious, candy bar-like flavor. While these bars contain dairy, they can easily be made dairy-free by using an equal amount of coconut oil in place of the butter. More

Chewy Gluten-Free Granola Bars

Serious Eats Elizabeth Barbone 8 comments

Inspired by classic Quaker Chewy Granola Bars, this gluten-free version made with marshmallows, almonds, and chocolate chips nails the textbook chewy texture and delicious, candy bar-like flavor. While these bars contain dairy, they can easily be made dairy-free by using an equal amount of coconut oil in place of the butter. More

Bake the Book: Toasted Coconut Granola

Sweets Emma Kobolakis 2 comments

In this hearty granola, coconut flakes and chopped cashews are used to give warm, toasty flavor to lightly sweetened oats. More

Toasted Coconut Granola

Serious Eats Emma Kobolakis 5 comments

Simple and only a little sweet, this Irish Pantry granola gets a fatty boost from shredded coconut and chopped cashews. Why make your own granola? Because it's ten times more delicious than anything in the store, that's why. And when you're done, you have a whole pan full of it. More

Apricot Pistachio Granola From 'Whole-Grain Mornings'

Cook the Book Kate Williams 1 comment

Granola was the object of my first breakfast obsession (since then, it has been a rotating cast of oatmeal, toast, and muesli). My mom would make giant batches of honey, almond, and sesame granola every few months, pulling out the giant roasting pan and spending hours near the stove, stirring, as the cereal transformed from dry oats to a sweet, toasty treat. Megan Gordon's apricot pistachio granola from her new cookbook, Whole-Grain Mornings, is a version of one of her company's best-sellers. More

Apricot Pistachio Granola From 'Whole-Grain Mornings'

Serious Eats Kate Williams 1 comment

Granola was the object of my first breakfast obsession (since then, it has been a rotating cast of oatmeal, toast, and muesli). My mom would make giant batches of honey, almond, and sesame granola every few months, pulling out the giant roasting pan and spending hours near the stove, stirring, as the cereal transformed from dry oats to a sweet, toasty treat. Megan Gordon's apricot pistachio granola from her new cookbook, Whole-Grain Mornings, is a version of one of her company's best-sellers. More

Sunday Brunch: Greek Yogurt Panna Cotta with Granola Streusel

Sunday Brunch Sydney Oland Post a comment

Yogurt-based panna cotta is a simple make-ahead brunch, easily elevated with a touch of vanilla and a topping of your favorite fruits and granola. More

Greek Yogurt Panna Cotta with Granola Streusel

Serious Eats Sydney Oland Post a comment

Yogurt-based panna cotta is a simple make-ahead brunch, easily elevated with a touch of vanilla and a topping of your favorite fruits and granola. More

From the Pastry Dungeon: Red Currant Almond Granola Bars

Sweets Anna Markow Post a comment

These bars taste not unlike pie, from both the toasty oats and almonds and the jammy currants. Delicious with a cup of coffee or tea, they make a unique on-the-go breakfast but would not be out of place as part of an afternoon tea. More

Red Currant Almond Granola Bars

Serious Eats Anna Markow 2 comments

These bars taste not unlike pie, from both the toasty oats and almonds and the jammy currants. Delicious with a cup of coffee or tea, they make a unique on-the-go breakfast but would not be out of place as part of an afternoon tea. More

Wake and Bake: Honey Almond Granola

Sweets Carrie Vasios Mullins 1 comment

This is a simple granola, the kind you could actually sprinkle over your yogurt without feeling like you just pulled all 16 handles at the frozen yogurt shop. It's the kind you eat with milk, in a bowl, not carry around as trail mix. And I like it that way. More

Honey Almond Granola

Serious Eats Carrie Vasios Mullins Post a comment

Orange zest and honey make a sweet, citrusy background for almond-oat clusters. More

Preserved: Coconut Matzo Granola

Sweets Lucy Baker Post a comment

This nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons. More

Coconut Matzo Granola

Serious Eats Lucy Baker 1 comment

This nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons. More

Food Artisans: Ambrosial Granola

New York Stephanie Klose Post a comment

Hariclia Makoulis came to the United States from Greece as a young adult, but her culinary heart remained in her homeland. So when she started a company to sell her granola in 2000, she named it Ambrosial Granola after the mythical food of the ancient Greek gods. More

Staff Picks: 9 Breakfasts We Love in Chicago

Chicago The Serious Eats Chicago Team 4 comments

As the first meal of a very busy day, breakfast is the one we often think the least about. (Plus, taking pictures of food is immeasurably harder before a cup of coffee.) It's automatic, almost like a ritual, and personal. More

7 Granola Recipes for Your Healthy New Year

Sweets Lauren Rothman 2 comments

What's the perfect solution to those post-holiday calorie-overload blues? Homemade granola: it's filling, healthy-ish, and just sweet enough to count as dessert. More

Sunday Brunch: Boozy Berry Parfait

Sunday Brunch Sydney Oland Post a comment

A simple parfait combining good-natured Greek yogurt and granola with some sweet booze-soaked berries. More

Boozy Berry Parfait

Serious Eats Sydney Oland Post a comment

A simple parfait combining good-natured Greek yogurt and granola with some sweet booze-soaked berries. More

Smitten Kitchen's Big Cluster Maple Granola

Kate Williams Post a comment

"Nothing glues like protein." Indeed, this granola was the most well-clustered I've ever produced in my kitchen. The toasted wheat germ adds a boost of nuttiness (and nutrition) while also helping the oats bind together. More

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