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.
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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.
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.
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.
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.
Orange zest and honey make a sweet, citrusy background for almond-oat clusters.
This nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons.
A simple parfait combining good-natured Greek yogurt and granola with some sweet booze-soaked berries.
"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.
Satisfying and dense, this cake is crowned with a granola-based topping that melts and increases in crunchiness as it bakes, turning into a cookie-like shell. Peanut butter, cake, cookie—get all your cravings satisfied in a single bite.
[Photograph: Donna Currie] What Worked: Simple recipe where everything is combined at once. Great use of some leftover granola that needed a home. Perfect recipe for improvising by adding nuts, seeds, dried fruit, to suit your taste. What Didn't: Hydration...
Coconut, macadamias, Brazil nuts, banana, mango, pineapple, papaya: this granola puts a ton of tropical flavors into one bowl.
Thanks to almond flour, this sweet granola contains a little almond flavor in each bite. If you are allergic to nuts, omit the flour. The recipe works well without it. The recipe makes a generous amount of granola. If you...
Use this recipe as a guideline to create your perfect granola. Some great things to add are brewers yeast, sesame seeds, any kind of nut or dried fruit, or even chocolate chips. This granola will keep in an airtight container for 2 weeks at room temperature; and if you think you might have some left, freeze it for a longer amount of time or put in an airtight container in the fridge for another week or two.
This addictively salty-sweet granola includes cherries, pistachios, and coconut flakes.
A healthier version of granola, full of autumnal flavors.
[Photograph: Carrie Vasios] Check out other recipes from A Pre-Ski Breakfast »...
This crunchy, sweet granola is studded with toasted almonds, pumpkin seeds, and dried cranberries and peaches. Feel free to substitute any combination of nuts and fruit, or swap the maple syrup for honey. It makes an ideal holiday gift, and...
Hmm, this might be something to try tomorrow morning, no? Why don't you grab the ingredients this evening? —Ed. I have to confess, I tend to be an obsessive recipe follower when cooking something for the first time. I think...