Category Archives: Breakfast/Brunch

Easy Cherry Almond Coffee Cake

Easy Cherry Almond Coffee Cake II @ NancyCI had a can of cherry pie filling sitting on my pantry shelf just begging to be used in something. And then I found a coffee cake recipe at BettyCrocker.com that seemed perfect for this cherry filling–it sounded quick, easy, and looked really yummy! I made a few changes to the recipe and was able to whip up a tasty coffee cake one Saturday morning in a short amount of time–it really was pretty easy to put together and tasted great!

This coffee cake is perfect when you want to make something simple, but also want something a little different! And it’s nice for a weekend breakfast or brunch, when you can linger a little longer over a nice large square of this coffee cake with a mug of your favorite coffee or tea!

EASY CHERRY ALMOND COFFEE CAKE adapted from BettyCrocker.com

Makes a 9×13″ pan

  • 4 cups baking mix (like Bisquick™)
  • 1/2 cup granulated sugar
  • 1/4 cup butter, melted
  • 1/2 cup milk
  • 1 1/2 teaspoons almond extract
  • 3 large eggs
  • 1 (21-ounce) can cherry pie filling

GLAZE

  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk or Half & Half (light cream)
  • Optional: 1/4 teaspoon almond extract
  • Optional: 2 Tablespoons sliced or chopped almonds, toasted or untoasted, for sprinkling on top

Preheat oven to 350˚F. Grease bottom and sides of a 9 x 13″ pan with butter or cooking spray.

In large bowl, mix the baking mix, sugar, melted butter, milk, and almond extract. Then add the eggs and mix everything well. You’ll end up with a very thick batter.

Spread 2/3 of the batter in a 9 x 13″ pan. Spoon pie filling over batter and spread to about 1/4″ from the edges of the pan. Drop remaining batter by heaping 1/2 tablespoonfuls onto pie filling.

Bake 23 to 24 minutes, until top batter and edges of coffee cake just start to turn lightly brown (don’t overbake, or coffee cake will be too dry).

While coffee cake is baking, make the glaze: stir  powdered sugar, milk or Half & Half, and almond extract until smooth and thin enough to drizzle.

Drizzle glaze over warm coffee cake, then sprinkle with sliced or chopped almonds. Serve warm or cool–I think it tastes best warm!

Easy Cherry Almond Coffee Cake @ NancyCI do like the added touch of having almonds sprinkled on top of this coffee cake!

Easy recipes like this really come in handy when you’re short on time. Do you have any easy coffee cakes you like making?

Linked to Fiesta Friday.

 

Banana Bread Granola

Banana Bread Granola @ NancyCI was needing to make some granola and I had also been thinking about making banana bread, so instead I made Banana Bread Granola. It was also handy that I had a bag of dried banana chips too, since those make a perfect add-in for this recipe! Just so you know, it’s very lightly sweet (unlike the granola  you buy at the store, which is too sweet for me). But you can make this Banana Bread Granola a little sweeter by adding some packed brown sugar, which I’ve noted in the recipe below. If you’re serving it with milk or yogurt for breakfast, you can also drizzle some honey on it, which tastes really good!

BANANA BREAD GRANOLA by NancyC

Makes about 7 1/2 cups

  • 4 cups old-fashioned rolled oats
  • Optional: 2 Tablespoons flaxseed or wheat germ
  • 3/4 cup raw sunflower kernels
  • 1 cup coarsely chopped walnuts or pecans (or use a little of both)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 teaspoon salt
  • Optional: 1/4 cup packed brown sugar (if you want your granola sweeter)
  • 1/4 cup light olive oil or canola oil
  • 2/3 cup honey
  • 1 teaspoon pure vanilla extract
  • 3/4 cup mashed ripe banana (about 2 medium bananas or 1 medium) and 1 small)
  • 1 1/2 cups coarsely chopped banana chips (add these after the granola is done baking)

Preheat oven to 325˚F. Line a large 13 x 18″ rimmed baking sheet or two 10 x 15″ rimmed baking sheets with parchment paper; set aside.

In large bowl, mix the oats, flaxseed or wheat germ (if using), sunflower kernels, chopped nuts, cinnamon, nutmeg, and salt together until combined (also add the brown sugar, if using); set aside.

In medium bowl, mix the oil, honey, vanilla extract, and mashed bananas until well-blended. Pour over the oat mixture in large bowl; mix until everything is moistened and evenly coated.

Spread mixture evenly onto lined baking sheet and bake at 325˚F for 45 minutes total, stirring the granola every 15 minutes so mixture bakes evenly.

Remove from oven and let granola cool on baking sheet(s) for about 20 minutes (the granola will get crunchier as it cools). Transfer granola into a large bowl and stir in the banana chips.

Store in an airtight container for up to 2 weeks. Serve with yogurt, milk, or eat it plain as a healthy snack!

Since I started making homemade granola about 5 years ago, I rarely buy store-bought! It’s so easy to make your own, and it’s fun making it with different add-ins! Are you a granola-maker too?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday, Show and Share, Full Plate Thursday, Create It Thursday, Thursday Favorite Things.

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins @ NancyC

I’m looking forward to blueberry season when I can pick my own berries! Until then, I have to settle for buying them at the store. I prefer using fresh blueberries when I bake, but the two markets I went to were totally out of them! So I had to use frozen, but this muffin recipe works well with either fresh or frozen berries.

Some muffins are dense, but these muffins have a lighter, more cake-like texture. They also have lots of juicy blueberries and a simple cinnamon sugar topping. So there’s nothing real fancy about these–they’re just good, basic blueberry muffins. And this recipe makes 24 muffins, so you’ll have plenty to go around!

BLUEBERRY BUTTERMILK MUFFINS by NancyC

Makes 24 regular-size muffins

  • 4 cups all-purpose unbleached flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/4 cup softened butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups low fat buttermilk
  • 1 1/3 cups fresh or frozen blueberries

Cinnamon Sugar Topping:

  • 1 Tablespoons plus 1 teaspoon sugar
  • 1/4 teaspoon cinnamon

Preheat oven to 350˚F. Line 2 muffin pans with paper liners; set aside.

In large bowl, mix flour and baking powder.

In medium size bowl, cream softened butter and sugar (it will be more crumbly than creamy), then add eggs, vanilla, and buttermilk, blending well. Add this mixture to the flour mixture in the large bowl, mixing just until everything is moistened. Fold in the blueberries.

Spoon batter into muffins cups, filling 2/3 full. Make sugar topping by blending the sugar and cinnamon; sprinkle topping over the top of the batter in each muffin cup (you’ll probably have a little topping left over).

Bake at 350˚F for 20 minutes, or until toothpick inserted in center comes out clean.

I really like how these muffins puff up with rounded tops as they bake. Do you have a favorite blueberry muffin recipe?

Linked to Fiesta Friday, Inspire Me MondayWeekend Potluck, Show and Share.

Sausage Balls

Sausage Balls @ NancyC

The first time I had sausage balls was about 20 years ago. I thought they were amazingly good and I’ve been hooked on them ever since! They’re perfect for group breakfasts-or-brunches or potlucks–easy to make, and easy to take. And everyone loves them!

The very first time I made these, I didn’t realize you weren’t supposed to cook the sausage before hand, and mine turned out very dry. So be sure not to cook the sausage! Mix it up raw with the baking mix and the cheese. You’ll have to use your hands, since it’s such a thick mixture (those plastic disposable sanitary kitchen gloves come in handy for this). After the ingredients are mixed together, you just roll into balls, place them on a baking sheet, and pop in the oven. And everyone will love you for making these.:)

SAUSAGE BALLS

Makes about 3 dozen

  • 2 cups baking mix (like Bisquick)
  • 1/2 teaspoon garlic or onion powder, optional
  • 2 cups shredded sharp Cheddar cheese
  • 1 pound uncooked pork sausage at room temperature

Preheat oven to 350˚F. Grease (or line with parchment paper) a 15 x 10″ or 13 x 18″ baking sheet; set aside.

Mix baking mix and sausage together in a bowl; blend well, then add in the cheddar cheese (the mixture will be very thick; you’ll need to mix everything well with your hands). Roll mixture into 1″ to 1 1/8″ balls; arrange balls on prepared baking sheet.

Bake at 350˚F for 25 minutes, or until golden brown and sausage is fully cooked. Drain on paper towels, then serve warm.

Some of my friends bake these at 375˚F for 18 minutes with good results, if you like having a shorter baking time. And you can freeze any leftover sausage balls and reheat at 350˚F for 10 minutes. But don’t count on having any leftovers!

Have you ever made sausage balls? It’s definitely a favorite recipe of mine!

Linked to Throwback ThursdayFiesta Friday, Weekend Potluck, Create With Joy, Meal Plan Monday, Show and Share, Wow Me Wednesday, Create it Thursday, Thursday Favorite Things.

Blueberry and Buttermilk Scones

Blueberry and Buttermilk Scones @ NancyC

Have you ever been to an afternoon tea? I’ve been to two–one was at a hotel and the other was at a bed and breakfast. They were both such a treat! Having tea with friends and tasting fancy little tea sandwiches, cakes, scones, and pastries was such a wonderful break in the day.

51AHe0DsRfL._SX416_BO1,204,203,200_My tea time memories came to mind as I was looking through my review copy of Afternoon Tea at Home by Will Torrent. Just looking at the cover photo will make you want to treat yourself to a special tea time or host your own afternoon tea!

The book has a wide selection of recipes–scones, spreads, tarts, cakes, tea sandwiches, cookies–everything you could ever want for tea time. And there are beautiful full-color photos of the recipes.

I decided to try the Blueberry and Buttermilk Scones since I had already been thinking about making some scones. The book also includes instructions for making Honeycomb Butter to serve along with these scones, but I just made the scones. I really liked them–they’re slightly sweet and moist, with lots of blueberries. I’ve had scones before that were too dry, but I thought the texture of these was just right!

BLUEBERRY AND BUTTERMILK SCONES from Afternoon Tea at Home

Makes 16 small scones

  • 2 3/4 cups (350 g) all-purpose flour, plus extra for rolling out
  • 3 teaspoons baking powder
  • a pinch of salt
  • 1 stick butter (125 g), chilled and diced
  • generous 1/3 cup (75 g) granulated sugar (also called caster sugar)
  • 2/3 to 3/4 cup (175-200 ml) buttermilk (I used 3/4 cup)
  • 1 1/4 cup (150 g) fresh or frozen blueberries
  • 2 Tablespoons whole milk
  • 2 Tablespoons turbinado or demerara sugar (these are raw, unrefined sugars; you can substitute granulated sugar if you don’t have these)

Preheat oven to 400˚F (200˚C). Note: I also lined a baking sheet with parchment paper for the scones.

Sift the flour, baking powder, and a pinch of salt into a large mixing bowl. Add the chilled, diced butter and rub into the dry ingredients using your hands (I found it easier to use a pastry blender rather than my hands). When the mixture resembles sand and there are only very small pieces of butter remaining, add the granulated sugar and mix to combine.

Make a well in the middle of the mixture, add the buttermilk and blueberries and stir to combine using a rubber spatula. One the dough starts to come together, use your hands to form a rough ball.

Tip the dough out onto a lightly floured work surface. Very lightly knead for about 30 seconds to bring the dough into an almost smooth ball but do not overwork the dough. Cut in half and flatten each half into a round disc each about 6 1/4 inches (16 cm) in diameter. Using a long, sharp knife cut each disc into 8 triangular wedge shapes.

Arrange the wedges on the prepared baking sheets and brush the tops with a little milk, scatter with turbinado sugar and bake on the middle shelf of the preheated oven for 12-14 minutes, or until well-risen and golden.

Cool on a wire rack and serve slightly warm with butter or honey butter.

These scones would be great not only for tea time but for breakfast or brunch, too!

Have you been to an afternoon tea? Or hosted one?

Linked to Fiesta Friday, Weekend Potluck, Inspire Me Monday. Show and Share, Create It Thursday, Full Plate Thursday, Thursday Favorite Things.

Gingerbread Granola

Gingerbread Granola @ NancyC

It was time for me to make granola again and I love trying out different flavors! I had thought about making Gingerbread Granola during the holidays, but didn’t get around to it. I still wanted to try it this winter season, though, and I thought adding some dried cranberries into the mix, a little touch of red, would make it a wonderful granola not only for the holidays, but for Valentine’s day, too. So this is a perfect granola for all winter long…for breakfast, brunch, or a healthy sweet snack. And people love receiving treat bags filled with granola–it makes a great homemade food gift!

As you might be able to tell from my photo, I mixed in both dried cranberries and golden raisins into my granola.  I really like the sweetness and color they add.  I also like the rich molasses flavor blended with the other spices in this!

GINGERBREAD GRANOLA by NancyC

Makes about 6 cups

  • 4 cups old fashioned rolled oats
  • 1/3 cup ground flaxseed or wheat germ
  • 2/3 cup raw shelled sunflower kernels (if using roasted and salted kernels, add them to the mixture after baking)
  • 1 cup coarsely chopped pecans
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup molasses
  • 1/2 cup light olive oil or non-GMO canola oil
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups dried cranberries or golden raisins (or 3/4 cup of each)

Preheat oven to 350˚F. Line a 10 x 15″ or 13 x 15″ baking sheet with parchment paper; set aside.

In a large bowl, toss the oats, flaxseed or wheat germ, sunflower kernels, chopped pecans, salt, cinnamon, ginger, nutmeg, and cloves. In small microwaveable bowl, heat molasses for about 15 to 20 seconds to make consistency thinner and easier to stir. Then in a medium size bowl, blend molasses, oil, maple syrup, and vanilla extract, stirring everything well (the oil may separate from the other ingredients, but blend it as well as you can). Add this syrup mixture to the dry oat mixture, mixing until everything is thoroughly coated.

Spread granola mixture onto prepared baking sheet and bake at 350˚F for 30 minutes, until mixture is golden, stirring every 15 minutes so granola bakes evenly. Remove from oven; stir in dried cranberries and/or raisins, if using, and then let the granola cool completely (the mixture will get crunchier as it cools). Store in an airtight container at room temperature for up to two weeks (or you can store a little longer in the refrigerator).

I have a good-sized jar of organic ground ginger, and I used some of that for this. I still have quite a bit of ground ginger, so I may be making more gingery recipes! Are you a fan of gingerbread-flavored treats?

Linked to Fiesta Friday.

Cranberry-Pecan Banana Bread

Cranberry Pecan Banana Bread @ NancyC

It’s been awhile since I made banana bread, so when I had some very ripe bananas, I decided it was time to make banana bread again! I also had some dried cranberries I was wanting to use and chopped pecans sounded like a great addition to those cranberries. So I came up with this Cranberry-Pecan Banana Bread. The loaf browns a little more while baking than some banana breads, but it’s sweet and moist when you bite into it and the dried cranberries give it a great flavor. My loaf did sink a little in the center–probably because I took it out too soon and then put it back in the oven. So be sure to do the toothpick test when you’re baking this bread!

I baked this loaf over the weekend one cold winter morning and it tasted so good with a hot cup of coffee! It’s great for breakfast, brunch, or an afternoon snack.  Also be sure to use a 9 x 5″ pan; an 8 x 4″ pan won’t be large enough.

CRANBERRY-PECAN BANANA BREAD

Makes one 9 x 5″ loaf

  • 1 3/4 cup all-purpose unbleached flour
  • 1 1/3 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1 cup mashed, ripe bananas (about 3 small or 2 medium)
  • 1/2 cup light olive oil or non-GMO canola oil
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1 cup dried cranberries
  • 1 cup coarsely chopped pecans

Preheat oven to 325˚F. Grease and flour a 9 x 5″ loaf pan; set aside.

In large bowl, blend flour, sugar, baking soda, salt, and cinnamon.

In medium bowl, stir eggs, mashed bananas, oil, Greek yogurt, and vanilla extract, blending everything well.

Add egg/banana mixture to flour mixture in large bowl and stir just until combined. Fold in the dried cranberries and chopped pecans.

Pour batter into prepared 9 x 5″ loaf pan and bake at 325˚F for 68 to 72 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan and cool completely on wire rack.

(Note: this bread may sink slightly in the center, but if you remove it from the oven too soon it will sink even more noticeably, so be sure to do the toothpick test!)

The weather has been colder lately, and that always puts me in the mood to bake. It’s always fun trying new banana bread recipes–do you have a favorite you stick to, or do you like trying new recipes too?

Linked to Fiesta Friday, Inspire Me Monday, Show and Share, Wow Me Wednesday, Whimsy Wednesday, Wow Us WednesdaysCreate It Thursday, Full Plate Thursday, Thursday Favorite Things.

Cranberry Quick Oats Granola

Cranberry Quick Oats Granola @ NancyC

I’ve always made homemade granola with old-fashioned rolled oats–I’ve read that they work better in granola recipes. But one evening when I was wanting to make some granola, I discovered I didn’t have enough rolled oats. And no time to run out and buy more. But I had plenty of quick oats! So I decided to try making granola with those instead. I found a recipe from The Daily Dish that I modified by using more dried cranberries, adding pecans, and making a few other small changes.

This granola is really yummy! It has a great crunchy texture when eaten while still warm (it’s a little less crunchy when it cools off) and the maple syrup gives it a nice sweetness. It’s definitely worth trying the next time you want to make some granola! I’m sure this recipe would work fine with old-fashioned oats too, if you prefer using those.

CRANBERRY QUICK OATS GRANOLA by NancyC, adapted from The Daily Dish

Makes about 10 cups

  • 6 cups quick oats
  • 1 1/4 cups coarsely chopped pecans
  • 3/4 cup shredded coconut, sweetened or unsweetened
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pure maple syrup
  • 1/2 cup light olive oil
  • 1 Tablespoon pure vanilla extract
  • 2 cups dried cranberries (added after baking)

Preheat oven to 350˚F. Line two 9 x 13″ pans or one 13 x 18″ rimmed baking sheet with parchment paper; set aside.

In large mixing bowl, combine the quick oats, pecans, coconut, cinnamon, ginger, and nutmeg (the dried cranberries are added after baking).

In a small bowl, stir together the maple syrup, oil, vanilla, and salt.  Add this mixture to the oat mixture, blending until everything is thoroughly coated.

With large spoon, spread mixture on parchment-lined pan or pans. Place pans on middle rack in oven and bake for 30 minutes total, or until golden–as mixture is baking, you’ll need to remove the pan or pans from the oven every 10 minutes, stir mixture, then return to the oven. After 30 minutes, remove from oven and cool completely. Then add in the dried cranberries. Store in an airtight container up to 2 weeks.

This granola makes a great healthy snack and also is good served as a cereal with milk or in a breakfast parfait with plain or vanilla yogurt. Have you ever used quick oats in a granola recipe?

Linked to Fiesta Friday, Sunday Features, Inspiration Monday, Happiness is Homemade,  Inspire Me Monday, Show and Share, Wow Us Wednesdays, Wake Up Wednesdays, Wow Me Wednesday, Whimsy Wednesday, Create it Thursday, Full Plate Thursday. Share Your Style, Showcase Your Talent Thursday, Thursday Favorite Things.

Breakfast Berry Scooper Cake and Yogurt

Breakfast Berry Scooper Cake @ NancyC

It’s hard to believe we’re almost through November already and looking forward to the 51oDdaQDHAL._SX442_BO1,204,203,200_Thanksgiving holiday! I didn’t realize until this year that November is also American Diabetes Month. In 2012, 9.3% of the American population (or 29.1 million Americans) had diabetes, so chances are that you or someone you know has been diagnosed with it. I recently received a review copy of the Two-Step Diabetes Cookbook by Nancy S. Hughes, so I thought I’d share a little about the book and try out a recipe.

This cookbook includes over 150 recipes that are simple, quick, flavorful, and healthy. And everyday ingredients are used to create these diabetic-friendly dishes. Some of the recipes include:

  • Pumpkin Pie Oatmeal
  • Apple-Walnut French Toast
  • Pepperoni Mozzarella Pita Crisps
  • Corn and Black Bean Salsa Salad
  • Vanilla Honey Sweet Potatoes
  • Veggie-Loaded Sweet Corn Muffins
  • Herb-Roasted Chicken with Root Vegetables
  • Cinnamon Raspberry Cookie Cake Squares

I decided to try the Breakfast Berry Scooper Cake, which is served with Greek yogurt. This breakfast cake is very, very moist, lightly-sweet and packed with fruit. If you serve this hot, you can scoop it out of the pan. If you serve it warm or cool, you can cut into squares, which is what I did. The yogurt is a nice creamy pairing with the cake, giving you a slightly sweet, slightly tart taste combination–a great option for your morning meal!

BREAKFAST BERRY SCOOPER CAKE AND YOGURT from Two-Step Diabetes Cookbook

Makes 9 servings in an 8″square pan (2 1/2″ square and 1/3 cup yogurt per serving)

  • 1 cup all-purpose flour (I used unbleached flour)
  • 7 Tablespoons sugar, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup nonfat buttermilk
  • 1 large egg
  • 3 Tablespoons canola oil
  • 1/2 teaspoon almond extract
  • 1 (1-pound) bag frozen mixed berries
  • 3 cups plain nonfat Greek yogurt

Preheat oven to 350˚F. Meanwhile, combine the flour, all but 2 teaspoons of the sugar, baking powder, baking soda, cinnamon, salt, buttermilk, egg, oil, and extract in a medium bowl. Whisk together until smooth and pour into an 8-inch square baking pan coated with cooking spray; top with the frozen berries.

Bake 1 hour or until browned and wooden pick inserted 2 inches from edge comes out clean. Remove from oven, place pan on cooling rack, and sprinkle with remaining sugar (I forgot to sprinkle on the remaining sugar, but I didn’t really miss having it on there). Serve hot, warm, or room temperature with yogurt on the side.

Cook’s Tip: If serving hot, use a spoon to remove. It will be a “loose” pudding cake texture. If serving warm, carefully cut into squares and use a flat spatula to remove; it will be a very moist pudding cake texture. If serving room temperature, cut into squares. Use a flat spatula to remove. It will be a firmer, but still very moist, pudding cake texture.

EXCHANGES/CHOICES: 2 Carbohydrate, 1 Protein, lean 1/2 Fat

BASIC NUTRITIONAL VALUES: Calories 215 (Calories from fat 45), Total Fat 5.0 g (Saturated Fat 0.5 g, Trans Fat 0.0 g), Cholesterol 20 mg, Sodium 175 mg, Potassium 180 mg, Total Carbohydrate 30 g (Dietary Fiber 2 g, Sugars 17 g), Protein 11 g, Phosphorus 170 mg

My cake had browned quite a bit on top, so next time I’ll check to see if it’s done at 55 minutes instead of 60. You may want to do that too, especially if your oven tends to run hot.

Even if you don’t have diabetes, the recipes in this cookbook give you lots of great ideas on ways to eat healthier. What are some of your favorite healthy breakfast dishes?

Miz Helen’s Country Cottage

Linked to Fiesta Friday, FoodieFriDIY, Sunday Features, Nifty Thrifty Sunday, Inspire Me Monday, Show and Share, Tasty Tuesday, Wow Us Wednesdays, Wake Up Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wonderful Wednesday, Share Your Style, Create It Thursday, Full Plate Thursday, Thursday Favorite Things, Showcase Your Talent Thursday, Fabulous Foodie Friday, Feathered Nest Friday.

Maple Cinnamon Raisin Granola @ NancyC

Maple Cinnamon Raisin Granola

Maple Cinnamon Raisin Granola @ NancyC

Homemade granola is so good–I started making it a few years ago and I guess you could say I’m hooked on homemade granola! I’ve made several granola recipes, including Vanilla Almond Granola, Pumpkin Spice Granola, and Dark Chocolate Granola Bars. I like experimenting with different variations and flavors, and I decided to try a version with some fall-inspired flavors like maple syrup, cinnamon, and raisins. There’s nothing fancy about this granola, but it has that great classic cinnamon-raisin goodness. And the maple syrup makes a wonderful natural sweetener. There’s no sugar in this, just the sweetness of the maple syrup. Which is great if you’re trying to cut back on sugar. And even if you’re not, it’s still a really good granola!

MAPLE CINNAMON RAISIN GRANOLA by NancyC

Makes about 9 cups

  • 4 cups old-fashioned rolled oats (don’t use quick oats)
  • 3/4 cup coarsely chopped walnuts
  • 3/4 cup coarsely chopped pecans
  • 1 cup sweetened or unsweetened shredded coconut
  • 1/2 cup raw shelled sunflower kernels (if you use roasted and salted kernels, add them to the mixture after baking)
  • 1/2 cup raw pepitas (hulled pumpkin seeds–if you use roasted and salted pepitas, add them to the mixture after baking)
  • 1/2 cup wheat germ
  • 1/2 cup plus 1 tablespoon pure maple syrup
  • 2 Tablespoons non-GMO canola oil or light olive oil
  • 1/2 teaspoon salt
  • 1/2 Tablespoon ground cinnamon
  • 1 cup raisins

Preheat oven to 325˚F. Line a 10 x 15″ or 13 x 18″ rimmed baking sheet with parchment paper; set aside.

In a small bowl, blend the maple syrup, oil, salt, and ground cinnamon; set aside.

In a medium bowl, toss the oats, walnuts, pecans, coconut, sunflower kernels, pepitas, and wheat germ (you’ll be adding the raisins after the granola is done baking). Mix in the maple syrup, oil, salt, and cinnamon mixture and toss again, combining and coating all ingredients well.

Spread this mixture on parchment-lined baking sheet. Bake at 325˚F for 20 minutes; remove pan from oven to stir and toss the mixture for even baking. Return to oven and bake for an additional 15 minutes, until mixture is golden.

Remove from oven and add the raisins to the mixture on the pan; toss to combine. Let mixture cool completely on pan, then store in a tightly-sealed container for up to 2 weeks.

This granola is great with milk or sprinkled over vanilla yogurt for breakfast. And it makes a great snack any time of the day. It’s not super-sweet, but everyone who tasted this for me said it was sweet enough for them.

Do you make you own granola and do you have a favorite recipe?

Linked to Fiesta Friday, Sunday Features, Simply Sundays, Nifty Thrifty Sunday, Inspire Me Monday, Show and Share, Wonderful Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wow Us Wednesdays, Wake Up Wednesday, Full Plate Thursday, Create It Thursday, Inspiration Thursday, Thursday Favorite Things, Showcase Your Talent Thursday, Share Your Style, Fabulous Foodie Friday, Feathered Nest Friday.