I just made these granola bars for my family and they were a huge hit!
- 1 egg
- 1/3 c Brown Sugar
- 1/2 c chunky peanut butter
- 1/4 c honey
- 1/3 cup butter, melted
- 2 cups rolled oats
- 1/4 cup coconut
- 1/4 cup chopped nuts (your choice!)
- 1/3 cup semi-sweet mini chocolate chips
- Preheat oven to 350 degrees. Grease a 7×11 pan.
- In a bowl, beat the egg then stir in the brown sugar.
- Add in peanut butter, honey.
- Add melted butter, oats, coconut, nuts and stir well to combine.
- Add in chocolate chips.
- Bake for about 20 minutes.
- Let cool for an hour if you can keep from eating them before that!
Last week I had about an hour to kill before my 2-year old’s bedtime. So I decided we’d try to make a new granola recipe. I had already started the process only to realize I was out of brown sugar. Shoot. Well thank goodness for google and I found a recipe on how to make your own brown sugar. With only that minor setback, the granola creation was a success! This granola turned out to be the perfect snack, breakfast, yogurt topper, and more. Even though it made almost 10 cups, we had it devoured in less than a week. It is just so good!
Coconut Quinoa Granola
- 3/4 cup oil
- 3/4 cup honey
- 1 1/2 tsp salt
- 1/2 cup brown sugar
- 1 1/2 tsp cinnamon
- 6 cups oats
- 1 cup coconut
- 1 cup wheat germ
- 1/2 cup quinoa (optional)
- 1 cup chopped nuts (optional)
- 1 cup craisins or raisins
- Preheat oven to 350 degrees.
- Spray 2 baking sheets with cooking spray and set aside.
- In a medium sauce pan over medium heat, combine oil, honey, salt, brown sugar, and cinnamon. Stir occasionally.
- While that is heating, in a large bowl mix together the oats, coconut, quinoa, and nuts.
- When the sugar is dissolved and it is almost to a boil, pour the hot mixture into the large bowl and stir until oats are completely coated.
- Spread the granola out on the 2 pans.
- Bake at 350 degrees for 30 minutes make sure to stir every 10 minutes and rotate the pans between your oven racks as well.
Makes 24 bars (9″x13″ pan)
- 2 ½ cups Rice Krispies (if you want to make these healthier, you can use plain puffed rice cereal)
- 1 ¾ cups quick oats (regular rolled oats work too)
- ¼ cup wheat germ (or ground flax seed, wheat bran, or additional oats)
- ½ cup additional mix-in ingredients, optional (i.e. shredded coconut, chopped nuts, raisins or other dried fruit, sesame or sunflower seeds, etc.)
- ½ cup honey
- ½ cup brown sugar (or sucanat)
- ¼ teaspoon salt
- 2/3 cup peanut butter
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- Combine first 4 dry ingredients in a bowl.
- In a saucepan, mix the honey, brown sugar and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds.
- Remove from heat and stir in the peanut butter and vanilla until smooth.
- Pour over the dry ingredients and mix well.
- Let cool for 5-10 minutes before mixing in the chocolate chips.
- Press into a greased 9×13 pan and let cool before cutting into bars.
These freeze well!!
Recipe Source: Money Saving Mom
- 8 medium carrots (about 1lb)
- 2.5 cups flour
- 1/2 teaspoon baking soda
- 2.5 teaspoons cinnamon
- 1 teaspoon salt
- 1.5 sticks butter (softened)
- 1 cup packed light brown sugar
- 1/3 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup butterscotch chips
- 1 cup finely chopped walnuts (optional)
1. Place oven rack to center and preheat oven to 350 degrees. Spray a 9X13 pan with cooking spray.
2. Peel and trip the carrots using a box grater. (You want about 3 cups total.)
3. In a medium bowl, whisk together dry ingredients: flour, baking soda, cinnamon, salt.
4. Using a mixer, blend butter with both sugars until pale and fluffy, about three minutes. Add the eggs and the vanilla and continue beating on medium speed until well blended. Reduce the mixer’s speed to low and add the carrots. Mix in butterscotch chips and walnuts.
5. Gradually add flour mixture. Pour batter into pan and spread evenly.
6. Bake for 30-35 minutes, rotating the pan halfway.
7. Let cool completely before serving.
I originally found this recipe a few years ago on allrecipes.com but when I tried to find it to give credit to the original source I couldn’t find it anymore! Oh well. I tried. These muffins are delicious. I like them best if I’ve let the batter sit at least a couple of hours before I bake them. It helps the flavors mesh together better.
- 4 eggs
- 1 quart buttermilk (1 qt = 4 cups … You’re welcome 🙂 for some reason I have to look that up every time. Using regular milk works great too)
- 1 cup vegetable oil (I like using ½ c vegetable oil and ½ c unsweetened applesauce)
- 1 cup sugar
- 6 cups raisin bran cereal
- 1/2 cup raisins
- 5 cups all-purpose flour
- 5 teaspoons baking soda
- 1 teaspoon salt
- In a large mixing bowl, beat eggs, buttermilk, oil and sugar.
- Stir in cereal and raisins.
- Sift together flour, baking soda and salt; add to egg mixture. (I’m sure sifting helps but I don’t own a sifter SO needless to say I’ve never sifted this before. I just kind of mix the dry ingredients together.)
- Stir just until all ingredients are moistened.
- To bake, gently stir batter; fill greased muffin cups two-thirds full.
- Bake at 350 degrees F for 12-15 minutes or until golden brown. Serve warm.
This recipe makes about 4-5 dozen muffins. You can bake them all and eat them right away OR freeze them OR keep the batter in the fridge for up to 2 weeks.
- 2 cups oats
- 2 cups coconut flakes
- 1 cup peanut butter
- 1 cup ground flaxseed (my husband is allergic to flaxseed so I use wheat germ)
- 1 cup chocolate chips
- 2/3 cup honey
- 2 teaspoons vanilla
- Mix all ingredients thoroughly.
- Roll into bite-size balls. (how many you get depends on the size you roll them. I roll mine about 1-1.5 inch in diameter and usually get over 2 dozen)
- Store in fridge.
This is another delicious recipe from The Marathon Mom. Seriously, I love her blog. View the original here.
This recipe comes from The Marathon Mom. She is the mom of 8 boys… what a lucky mom! I’d love to have all boys like that. I’m 1/4 of the way there 🙂
- 3 1/2 cups oats
- 1 cup shredded coconut
- 3/4 cup almonds – coarsely chopped
- 1/4 cup packed brown
- 1/4 cup coconut oil
- 1/4 cup honey
- 2 teaspoons vanilla extract
- In small saucepan, stir together brown sugar, coconut oil, and honey. Stir constantly while bringing to a boil.
- Once the mixture has boiled for 30 seconds or so, remove from heat and set aside.
- In large baking pan or cookie sheet, mix oats, coconut, and almonds.
- Stir vanilla into brown sugar/coconut oil, honey mixture, then pour onto oat mixture.
- Mix well to evenly coat.
- Bake at 350 degrees, for about 20 minutes, stirring occasionally.
- Once cooled, add your favorite dried fruit, and eat plain or serve as breakfast cereal.