Chocolate-Pecan Pie Granola

It's no secret that granola is one of our favorite breakfasts around here (see this & this), so when I came across a new granola recipe in the last Southern Living magazine, I just had to try it.  Surprisingly this does taste a little like pecan pie, as the recipe calls it, but not so much so that it's unfitting for breakfast.  This stuff is addictive, and I've already made two batches in less than one week!  I don't think I've ever repeated a recipe in that short of a time span, so you know this one is a winner:)

Chocolate-Pecan Pie Granola
1/2 cup salted butter, melted
1/2 cup dark corn syrup
1/4 cup firmly packed light brown sugar
1 tsp vanilla extract
1/8 tsp salt
3 cups uncooked old fashioned oats
1 1/2 cups coarsely chopped pecans
1/2 cup toasted wheat germ
4 oz semisweet chocolate chips

Heat oven to 325 degrees.  Line a rimmed baking sheet with parchment paper; set aside.  In a large bowl stir together the melted butter, corn syrup, brown sugar, vanilla, and salt until combined.  Add oats, pecans, and wheat germ, stirring to ensure the mixture is coated.  Spread mixture onto the prepared baking sheet.  Bake 25-30 minutes or until toasted, stirring every 10 minutes.  Cool completely in pan on a wire rack (about 30 minutes).  Stir in chocolate.  Store in an airtight container at room temperature up to 3 days, or freeze up to 6 months.

source: recipe from Southern Living, November 2012

Cranberry Chocolate Coconut Granola

The granola recipe I shared last week is my go-to basic granola, perfect for making parfaits and for a quick and easy breakfast.  Today's granola recipe has become one of my favorite snacking granolas.  I'm sure it would be delicious with yogurt as well, but for now I've packaged it in little cellophane bags for Caleb to take to work and in little containers to have on hand here at home for afternoon snacks.

Cranberry Chocolate Coconut Granola
1 cup shredded sweetened coconut
1/3 cup walnuts, coarsely chopped
1/3 cup almonds, coarsely chopped
3 cups old fashioned rolled oats
3 Tbsp canola oil
1/2 cup honey
2 Tbsp ground flaxseed
1 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups dried cranberries
1 cup semisweet chocolate chips

Preheat the oven to 325 degrees.  Line a baking sheet with parchment paper.  Place a large skillet over medium heat. Add the coconut to the pan in an even layer and cook, stirring frequently, until lightly browned and toasted.  Transfer to a large bowl and wipe out the pan.  Return the pan to the heat and add the chopped walnuts and almonds.  Cook, stirring occasionally, until lightly browned, 3-4 minutes. Stir in the oats and canola oil and continue to cook, stirring occasionally, until the oats are lightly toasted, about 3 minutes.  Transfer the oat mixture to the bowl with the coconut. Stir in the honey, ground flaxseed, cinnamon, and salt.  Spread out onto prepared baking sheet in an even layer.  Bake, stirring every few minutes, until the granola is light golden brown, about 15-20 minutes.

Press the granola gently into a thick slab on the baking sheet.  Let cool to room temperature.  Break the dried and cooled granola into small clusters into a large bowl.  Add the dried cranberries and chocolate and mix to combine. Store in an airtight container.

source:  adapted from annie's eats, originally from America's Test Kitchen Healthy Family Cookbook

Fruit & Yogurt Parfait with Homemade Granola

In an effort to keep my goal of eating breakfast, I've had to make breakfasts that I'm actually interested in eating. Lately I've been making a fruit and yogurt parfait with homemade granola.  In a mini trifle dish or small bowl, layer vanilla yogurt, granola, and a fresh fruit of your choice.  Repeat the yogurt and granola layers and top with more fresh fruit.  I like to use bananas, blueberries, and strawberries.  The star of this parfait, though, is the homemade granola.

Homemade Granola

4 cups old fashioned oats*
1 cup finely chopped almonds
1 cup finely chopped walnuts
1/2 cup sweetened shredded coconut
1 tsp cinnamon
1/2 tsp salt
3 Tbsp butter
1/4 cup vegetable oil
1/4 cup honey
1/2 cup brown sugar
1 tsp pure vanilla extract

Heat oven to 325 degrees.  Line two baking sheets with parchment paper and set aside.

Whisk together oats, almonds, walnuts, coconut, cinnamon and salt.  Set aside.

In medium saucepan over medium heat, melt together butter, oil, honey, and brown sugar until the sugar is dissolved and the mixture begins to boil.  Carefully whisk together so it's well incorporated.  Remove from heat and add the vanilla extract.  Pour the warm mixture over the oat mixture and toss together with a wooden spoon.  Make sure all of the oat mixture gets moistened by the sugar mixture.

Spread mixture onto prepared baking sheets and place on the top two racks of the oven.  Bake at 325 degrees for 25-30 minutes, removing from oven and tossing oats on pan twice during baking.  To ensure even baking and prevent any burning, rotate the pans halfway through baking.  After removing from oven, let the granola cool on pans before storing in an airtight container.  Keeps for two weeks.

*Make sure you use old fashioned oats.  Using quick oats will make your granola sandy instead of crunchy.  Plus old fashioned or steel-cut oats are healthier!

Source:  granola recipe adapted from joy the baker