oats n' notes

Food & lifestyle from the the granola factory bakery

Mixed Berry Crisp with Granola Crumble

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by Dea Castrejon

Although I like to think of myself as a fairly healthy eater,  I love an indulgence every once in a while.  Sometimes you just need a little dessert after dinner, righhhhht?!

I know I cannot claim this granola berry crisp to be super healthy, but I will say that it is much lighter than some desserts.  And, it is perfect for a summer treat!

MIXED BERRY CRISP

*makes 2 small crisps

2 cups mixed berries

1 tablespoon cornstarch

1/4 cup sugar

dash of almond extract

crumble topping

5 tablespoons unsalted butter

1/4 cup granulated sugar

1/2 cup flour

1/2 Organic Honey Pecan granola

Preheat oven to 350ºF.  In a mixing bowl, whip the butter and sugar together.  Add almond extract and flour and mix in well.  Finally, add the granola and fold in.  Set aside.

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Wash berries and let set to dry.  In a mixing bowl, toss washed berries together with sugar and cornstarch.

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In a small baking dish, layer berries until the pan is about 3/4 full.  Grab the bowl of crumble and sprinkle it on.  Pat down slightly.

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Bake in the oven for about 15 minutes or until crumble starts to turn golden brown.  Allow the granola berry crisp to cool for 10 minutes before eating.

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Caramel Apple Pie Bar with Granola Crumble

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by Dea Castrejon

So, if you didn’t already know, here at the Granola Factory, we make the amazing, deliciously decadent and addictive Bethlehem Bars.  Yesssss, they are simply magnificent!  It is an oat shortbread cookie, topped with chocolate chunks, roasted pecans, homemade salted caramel, and shortbread crumbled on top!

Upon thinking up new granola recipes for this blog series, I thought it would be so great to do a bar!  And I am proud of this guy!  It is a salted caramel apple pie bar topped with a Native Berry granola crumble!  Do it…make it now!

CARAMEL APPLE PIE BAR WITH NATIVE BERRY GRANOLA CRUMBLE

Crust

2 sticks of unsalted butter

3/4 cup granulated sugar

2 1/4 cups flour (reserve 1/2 cup for crumble)

Filling

2 Granny Smith apples, peeled and thinly sliced

1 1/2 teaspoons cinnamon

1 tablespoon sugar

1 1/2 tablespoons flour

Crumble

1/2 cup shortbread dough reserve

3/4 cup Native Berry Granola

Salted Caramel

2 cups granulated sugar

12 tablespoons unsalted butter

1 cup heavy cream

1 tablespoon flaked sea salt

See posted link for directions on caramel: http://www.browneyedbaker.com/homemade-salted-caramel-sauce-recipe/

Preheat oven to 350ºF.  Cream together butter and sugar.  Add the flour until just incorporated.
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Reserve 1/2 cup of the dough in a separate mixing bowl.  Add the granola to this and set in the refrigerator until later.
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In a parchment lined baking dish (I used an 8×8 pan), press the shortbread dough into the bottom of the pan.  Bake for about 20-25 minutes, or until a golden tint starts to appear on the crust.
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While the crust is baking, peal and slice your apples.  In a mixing bowl, combine apples, flour, sugar, and cinnamon.
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Once crust is golden brown, add apple pie layer to the crust.
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Then add the crumble on top.  Finish it off with a light drizzle of salted caramel (the recipe is posted in a link above).
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Place the baking dish back in the oven for another 15 minutes.  Let cool for about 15 minutes before cutting and serving.
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Enjoy with a scoop of ice cream or whipped cream and a drizzle of salted caramel!

Granola Battered French Toast

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MOM’S FRENCH TOAST WITH A GRANOLA FACTORY TWIST

by Dea Castrejon

As I have mentioned many times, I was a picky child when it came to food growing up.  Nonetheless, my mother worked around my oddities and still managed to create my favorite dishes.

One of my favorites was her french toast.  Now, this is not your traditional, soft bread restaurant french toast.  In fact, my mother is 100% German, so we have always called it German Toast.  The biggest difference to me between traditional French toast and my mom’s German toast is the extra crunchy texture and dark color (not burnt, but dark!).  If this sounds interesting or delicious to you, then you may like todays recipe.  On account of 30 ways to granola, I have decided to take my mom’s french toast base and battered it with granola.  Let’s see how it turns out!

Granola French Toast

Sourdough bread loaf, sliced

1 cup All Natural Honey Pecan granola

1 egg

1/4-1/2 cup milk

1/2 tablespoon cinnamon

1/2 tablespoon granulated sugar

Let’s start by cracking an egg in a pie pan.  Add milk, cinnamon, and sugar into the same pan and mix together.  Place granola in another pie pan and set aside.

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From here, we will dunk both sides of the bread into the cinnamon-milky-egg mixture.  Then, press the soaked bread into the granola.

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Finally, heat up a pan on high with some vegetable or canola oil.  Once hot, add up to 2 slices of bread at one time.  Cook for about 3-4 minutes before flipping.  Repeat on the second side.

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Serve with butter, syrup, and maybe some strawberries for garnish!  Yummm!
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Granola Swirl Scones

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By Suzanne Virgilio

Okay Granola Factory followers–those of you who have stayed at our B&B or perhaps visited our retail store when it was in operation are most likely familiar with our scones. Though this is not THE scone recipe (saving that one for the cookbook someday), these are fabulous! I came upon this recipe years ago in an issue of Food &Wine Magazine. It’s a combination of a scone and a cinnamon bun, no yeast required.

Cherry almond was one of our customer’s favorite scones, so I decided to incorporate our ever-popular cherry almond granola into this recipe. I think you’ll love the results! Feel free to experiment with our other varieties of granola. The honey pecan is equally as yummy in this recipe.

While the preparation may be a bit time intensive, take advantage of freezing the unbaked scones for a special breakfast surprise on a morning that warrants a delicious treat.

Recipe:

Bake Time: 15-20 minutes – depending on size

Makes approx. one dozen scones

Ingredients

Granola “Swirl”

  • 2/3 cup Brown Sugar
  • 4 Tablespoons Softened Butter
  • 3/4 cup Granola Factory Cherry Almond Quinoa

Scone Ingredients

  • 3 cups Flour
  • 1/3 cup Granulated Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoons Salt
  • 1/2 cup Cold Butter cut into pieces (1 stick)
  • 1 cup Cold Heavy Cream
  • 1 whole Egg, Slightly Beaten
  • 1 teaspoon Vanilla
  • ½ tsp Pure Almond Extract

Cream Cheese Frosting

  • 4 oz Philadelphia Brand Cream Cheese – room temperature
  • 2 Tbsp. soft butter
  • Confectioners sugar to taste
  • Milk to thin-to-drizzle consistency

Preparation

  1. Preheat oven to 425 F.
  2. For Granola “Swirl,” combine brown sugar, softened butter and Granola Factory Cherry Almond Granola to form soft crumbs; set aside.
  3. In a food processor combine flour, granulated sugar, baking powder and salt; process in all of cold butter until the mixture resembles pea-sized crumbs. Place mixture in large bowl; make a well in the center.
  4. Combine cream, egg and vanilla and almond extract, mix well with a fork; pour into the well and toss with flour mixture until firm dough forms.
  5. Crumble half of the brown sugar/granola mixture into the dough and knead, leaving some streaks.
  6. Lightly dust work surface with flour and turn dough onto it. Knead dough several times, sprinkling more brown sugar crumbs into each layer.
  7. Gently shape dough into 1 -2 inch round. Use a biscuit cutter to cut out scones.
  8. Place scones on a parchment lined sheet and refrigerate for at least 10 minutes. Bake for 15-20 minutes or until golden brown, depending on size of scones. (Baking may take more or less time, use your judgment by color of scones). You may also place the unbaked scones in the freezer and bake as many or few as you like at a time.
  9. For cream cheese, drizzle combined softened cream cheese in medium bowl, blend in softened butter until completely combined. Add confectioner’s sugar to taste. Stir in enough milk to make mixture thin enough to drizzle over hot scones.

Granola Chocolate Chip Cookies

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by Dea Castrejon

To me, chocolate chip cookies are an American classic!  I think it is very important to have a great chocolate chip recipe in your bag of baking tricks. I am sharing my chocolate chip recipe with you, but I am sure you can guess at this point that I have added our not so secret ingredient of granola.  Give these cookies a try…I guarantee you will want more than one!

GRANOLA CHOCOLATE CHIP COOKIES

1 1/4 cups flour

1 cup All Natural Honey Pecan Granola

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup sugar

1/2 cup brown sugar

1/2 cup unsalted butter (1 stick), room temperature

1 egg

1 teaspoon vanilla

3/4 cup chocolate chips

Begin by preheating oven to 375ºF.  In a large mixing bowl, mix together flour, baking powder, and baking soda.  Set aside.

Next, cream together the granulated sugar and brown sugar with the butter. Add the egg and beat until smooth (about 2 minutes).

Mix together the flour and butter-sugar mixture.  Lastly, fold in the granola and the chocolate chips.

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I like to make big cookies, so grab a large chunk of dough and place on a parchment lined cookie sheet or baking stone.
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Bake for about 10-12 minutes or until the edges start to turn in color.  This will dish out firm but gooey-on-the-inside cookies!  Enjoy with a cold glass of milk!
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Protein Smoothie bowl topped with Granola, Fruit, and Nuts

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by Dea Castrejon

This last weekend, my husband participated in a relay marathon with some coworkers.  He happened to be running the first leg of the race, so the plan was for me to drop him off at the start line and pick him up at the end of his running stint.  It was also planned that the group of guys would be meeting at the finish line for “high-fives,” pictures, etc.

Anyway, I knew that it would be important to properly replenish the fluids and nutrients that my husband lost during the race, so being the wonderful wife that I am (at least I hope so!), I prepared my husband a “backyard bowl.”  I stole this term from the Santa Barbara eatery, ironically known as Backyard Bowls.  These bowls are typically filled with some sort of smoothie and then topped with an array of healthy supplements, such as seeds, fruit, or nuts.  Doesn’t this sound awesome!?!

This turned out to be the perfect treat, and it took little to no time to prepare!  Here is my rendition of a backyard bowl, but go crazy and mix it up with your favorite ingredients!

BACKYARD BOWLS

smoothie

*makes two large backyard bowls

1 banana

handful (about 1-2 cups) frozen strawberries

handful (about 1-2 cups) frozen mixed berries (blueberries, raspberries, blackberries)

1 orange, juiced

1 scoop protein powder (I use a plant based protein)

1/2-1 cup almond milk (or milk of choice)

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toppings

1/2 cup Organic Honey Pecan granola

1 tablespoon dried cranberries

1 tablespoon raw pecans

1 tablespoon pistachios

1 teaspoon chia seeds

1 tablespoon chocolate chips

1/2 nectarine, thinly sliced

1 kiwi, sliced

Blend smoothie ingredients together and pour into 2 bowls.
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Distribute topping evenly over the smoothie.  This is about as easy as it gets!  Grab a spoon and replenish!
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Quinoa Salad with Organic Honey Pecan Granola

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by Dea Castrejon

When we decided to start this blog series, “30 Ways in 30 Days,” it was much easier to come up with sweet ideas/recipes for granola.  This was expected.  The savory dishes, or recipes that didn’t revolve around baking something (although there is nothing wrong with that!), were a little more difficult or imaginative.

Well, one day when I was browsing pinterest for recipes, I came across this simple and healthy quinoa salad that caught my eye.  I couldn’t imagine that some of our Organic Honey Pecan Variety wouldn’t add the perfect salty and sweet crunch to this salad.  Besides a few additions or substitutions, this salad is a replica from the great blog, iFOODreal.

Granola, Avocado, Blueberry, Toasted Pecan, and Quinoa salad

*makes about 3 cups of cooked quinoa plus your additions

1 cup uncooked quinoa

2 cups water

1 1/2 cups Organic Honey Pecan Granola

1 cup toasted pecans

3/4 cup blueberries

1 avocado

Honey Lime Basil Dressing

1 1/2 tablespoons basil, chopped

1/2 lime, juiced

1/2 teaspoon pepper

1 tablespoon olive oil

1 tablespoon honey

To start, bring 2 cups of water to boil in a pot.  Add 1 cup of quinoa, and simmer until thoroughly cooked (about 15 minutes).  Pour cooked quinoa into a mixing bowl and allow to cool.

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While waiting, let’s make the dressing.  In a small ramekin, combine all ingredients in no particular order and mix together.

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Next, let’s preheat the oven to 350ºF to toast the pecans unless you prefer to buy them already roasted.  Place in oven for only 5-10 minutes or until they are slightly darkened.

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Finally, wash blueberries and set aside.  Cut up your avocado and put aside, as well.

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Once your quinoa has cooled, mix all your ingredients together in a bowl including the dressing.  How easy and delicious right?  Serve and enjoy!

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*Recipe obtained by http://ifoodreal.com/blueberry-avocado-and-toasted-pecans-quinoa-salad/.