Click on any title below to see the recipe. Happy baking!
Rangeley Omelette
By Bob- GrandyOats UPS Driver
6 Eggs
3/4 cup of GrandyOats granola
Asiago cheese
Garlic powder
Peppercorn
Seasoned salt
Pre-roasted veggies such as onions, peppers, mushrooms, tomato slices can be pre-cooked days in advance.
Pre-heat a 9 inch glass or ceramic pie plate when oven is ready coat pan with olive oil. Layer like lasagna—start with onions top with granola, then tomato, cover tomato generously with garlic powder, top w/peppers and mushrooms, add asiago cheese. Put eggs in a blender till smooth. Pour over entire omellet, allowing it to drizzle down sides top with fresh cracked peppercorns and seasoned salt. Bake for 15 minutes or till toothpick shows done. Serves 2. Goes great w fresh fruit plate along with specialty sausage cooked in microbrew.
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Tootie Frootie
By Daryl Hemeon
1 10oz. bag frozen organic blueberries, thawed and drained
1 10oz. bag frozen organic strawberries, thawed and drained
1 10oz. bag frozen organic raspberries, thawed and drained
½ C sugar
2 C GrandyOats Low-Fat Berries Jubilee Granola
1/3 C butter, melted
Ice cream or whipped cream, if desired.
Heat oven to 375. Stir together berries and sugar; place in ungreased 8-inch square baking dish. Stir together granola and butter; sprinkle over berries. Bake about 30 min. or until top is golden brown. Serve warm with ice cream or desired topping.
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Great Granola Crust for a Great Granola Cheese pie
with Blissful Banana Bites
by the Andreson Family
Blissful Banana Bites
1 C GrandyOats Classic Granola or GrandyOats Coconut Toasted Almonds, ground up
¼ C semi-sweet choc. chips
1/8 C cream
2 sliced bananas or other fruit
Grind up granola or nut mixture, set aside. Heat cream over low-med heat and add choc. chips, stir until smooth, remove from heat. Dip slices of banana or other fruit in chocolate and coat with granola/nut mixture. Chill in fridge.
Great Granola Crust
2 C GrandyOats Classic Granola
5 Tbs. butter
Grind up granola. Melt butter, combine with granola. Press into 8" pie shell.
Great Granola Cheese Pie
1 Great Granola Crust
¼ C semi-sweet choc. chips
1/8 C cream
½ C vanilla yogurt
¼ C honey
1 ripe banana, mashed
Chocolate layer:
Heat cream over low-med heat, add choc. chips and stir until smooth. Spread a thin layer of choc. sauce over great granola crust. Chill in fridge.
Filling:
Blend yogurt, honey, and banana until smooth. Pour into pie shell. Place in the freezer until serving time. Slice and let thaw. Serve and enjoy!
*Optional: decorate finished pie with Blissful Banana Bites
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Granola Cookie
By Kelly Hemeon
Yield: 18 cookies
12 Tbs. peanut butter
½ C carob or choc. chips
1 ½ C GrandyOats Mainely Maple Granola
½ C honey
1 t cinnamon
Heat oven to 350, grease cookie sheet or line with parchment paper. Stir together peanut butter, honey and cinnamon, add in chips and granola. Drop cookies by spoonful onto baking sheet. Bake about 15 min. or until top is golden brown. Let cookies stand 10 min. before cooling completely on wire rack.
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Tootie Frootie
By Daryl Hemeon
1 10oz. bag frozen organic blueberries, thawed and drained
1 10oz. bag frozen organic strawberries, thawed and drained
1 10oz. bag frozen organic raspberries, thawed and drained
½ C sugar
2 C GrandyOats Low-Fat Berries Jubilee Granola
1/3 C butter, melted
Ice cream or whipped cream, if desired.
Heat oven to 375. Stir together berries and sugar; place in ungreased 8-inch square baking dish. Stir together granola and butter; sprinkle over berries. Bake about 30 min. or until top is golden brown. Serve warm with ice cream or desired topping.
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Hill-billy’s Granola Apple Crisp
By Hillary Krapf, Aaron Pastor and Baxter
Mix the following ingredients and put in ungreased baking dish, glass works best:
8-10 Organic Maine apples, peeled cored and sliced
2 T Organic spelt flour
½ C Organic cane sugar
½ cup Organic Maine maple syrup
1 t. Organic cinnamon
Combine the following ingredients and spread over the top of the apple mixture:
1 13 oz. bag GrandyOats Mainely Maple Granola
(for a tasty variation, try using GrandyOats Classic Granola or GrandyOats Cinnamon Apple Crisp)
1 C Organic Spelt Flour
½ C Organic Brown Sugar
½ C Organic MAINE maple syrup
¾ C Organic Butter (melted)
Bake at 350 degrees for 40 min. or until top is golden brown. Tastes great served warm with organic cream or organic ice cream!
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Buttery Blueberry Muffins
By Alissa
Preheat oven to 350, butter muffin tins
Cream together:
½ C butter
½ C sugar
1 ½ tsp vanilla
Add a little water. Add and mix a little, until just combined:
1 C flour
Add and mix a little, until just combined:
1 C GrandyOats Mainely Maple Granola
Add and mix until combined:
1 pkg. frozen blueberries
Add 1 C more flour, mix just a little until combined, spoon into muffin pans and bake for 20 minutes or so.
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Blueberry-Apple Granola Tart
By Chris and Robin Shield
Filling
3 C org. blueberries
1 ½ C apples- peeled and cubed
¾ C granulated sugar
1 large whole egg, beaten
1 Tbsp cornstarch
2 Tbsp filtered water
3 Tbsp fresh squeezed lemon juice
Crust
2 ½ C all purpose flour
2 Tbsp granulated sugar
1 C butter
1 large egg yolk, beaten
¼ C GrandyOats Berries Jubilee Granola
Topping
2 ½ C GrandyOats Berries Jubilee Granola
3 Tbsp caramel
3 Tbsp honey
3 Tbsp Coconut Oil
Preheat Oven to 375°. In a large bowl, combine blueberries and sugar. Stir in beaten egg. In a small bowl, dissolve cornstarch in water and lemon juice. Combine both in a large saucepan, cook slowly over low-med heat until bubbly and thick. Slowly add apples. In a medium bowl, sift together flour and sugar, cut in butter until well blended, then add egg yolk. Press this mixture into baking pan. Pour in the berry mixture and bake for 45 minutes or until crust is done and filling is bubbly.
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Ice Cream Cake
By Justin and Julie Kiger
Homemade coconut milk ice cream (optional, use ice cream of your choice!)
1 28oz can coconut milk
¾ C sugar
1 t. vanilla extract
1 egg yolk
1 mango, peeled and diced
6 oz. pineapple chunks
Liquify coconut milk, sugar, vanilla, fruit, and egg yolk in a blender. Pour mixture into saucepan, bring to 170 degrees for 4-6 minutes, do not boil. Pour mixture into bowl and refrigerate for 24 hours for best results. After it is chilled, pour mixture into ice cream maker of your choice and churn until ready.
Granola Crust
1 13 oz. package GrandyOats Classic Granola
4 Tbsp. honey
Toasted coconut, topping
Chocolate bits/chips of your choice, topping
Put a 1⁄2" layer of granola out on a 12-14" section of parchment paper. Drizzle with 1⁄2 of the honey, put down another layer and repeat. Scoop out ice cream, spread over granola mixture and garnish. Chill in freezer until ready to serve, at least a couple of hours.
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Granola Bread Pudding with Bourbon
By Steve Salmari
Bread Pudding
1 ½ - 2 loaves bread, lightly toasted and cubed (egg bread, french, italian works best)
4 lg. eggs
5 C whole milk
2 C sugar
2 Tbsp. vanilla
1 t. cinnamon
1 C GrandyOats Cranberry Chew Granola, soaked in milk to soften
Preheat oven to 375°. Butter a 13x9” baking pan (glass works best). Lay a layer of dry bread cubes on the bottom of the pan, spread granola on top of the bread, lay the rest of the bread cubes on top. In a separate bowl, whisk eggs until frothy. In a saucepan, heat the milk until just before boiling. Add cinnamon, vanilla to the eggs and then slowly whisk in the hot milk. Pour the liquid over the bread, making sure to soak the bread thoroughly. Let sit for 30 min. Bake in a water bath in oven until puffed and lightly browned (internal: 160 - 190)
Bourbon Sauce
2 C raw sugar
1/2 C butter
¼ C bourbon, brandy, or cognac
1 egg, whisked
Slowly heat butter and sugar in a heavy saucepan. Add 1⁄4 C bourbon and simmer. Remove from heat, whisk in egg. Return to heat, cook for 1 minute until thick. Drizzle over pudding and serve.
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Apple, Peach or Nectarine Granola Cobbler
By Debra Stark, Debra’s Natural Gourmet
12 C peeled and sliced apple, peach, nectarine, or combination
2 t. cinnamon
1 C mayple syrup (or a little less if your fruit is nice and sweet)
¼ C lemon juice
2 C GrandyOats Classic Granola
Preheat oven to 350°. Combine fruit with maple syrup, lemon juice and cinnamon. Spoon into shallow baking dish or dishes. Bake 45 min. or until fruit is bubbly. Take out of oven and spread granola on top. Return cobbler to hot oven for 5 min. Serve hot, warm, or room temperature. Top with whipped cream, ice cream, or eat as is. You will be greeted with cries of delight! Yum.
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GrandyOats Apple Brown Betty
By Alyssa and Sarah Eppich
8 Granny Smith apples, cored, peeled and sliced
½ C sugar
½ C flour
½ C + 2 Tbsp. butter, melted
1 t. cinnamon
½ t. nutmeg
1 13oz. bag GrandyOats Mainely Maple Granola or any other GrandyOats variety
1/3 C brown sugar
Heat oven to 350. Grease a 13x9” pan. Combine apples, sugar, flour, cinnamon and nutmeg in a large bowl, mix well. Spread mixture into pan. In large bowl, combine granola, butter, and brown sugar. Mixture must “cake”. Spread over apple mixture and bake for 45 min. Great with ice cream!
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Mom’s Organic Banana Bread
By Stephanie Rosolek
Makes 1 loaf and 12 muffins or 18 large muffins
Bread
2 ½ C whole wheat flour
1 C cane sugar
1 t. sea salt
3 Tbsp. safflower oil
3 ½ t. aluminum free baking powder
½ C whole milk
1 egg, slightly beaten
3 bananas, mashed
2/3 C Stonyfield Banilla Yogurt
Topping
½ stick butter, softened
1 C brown sugar
½ C whole wheat flour
¾ C GrandyOats Classic Granola or GrandyOats variety of your choice
½ bag chocolate chips
Preheat oven to 350. Grease loaf/muffin pans. Mix bread ingredients until smooth, mixer or blender works best. Combine ingredients for topping well. Pour batter into pans and press topping onto batter. Bake 30 min. for muffins. Bake 40 min. for bread.
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Maine Blueberry Pizza with Granola Topping
By Heather Harvell
Your favorite sugar cookie dough, prepared
1 bag frz. Blueberries
1 8oz. brick cream cheese
1 C confectioner’s sugar
1 ½ c GrandyOats Berries Jubilee Granola
Preheat oven to 350°. Spray/grease cookie sheet. Spread cookie dough onto sheet. Beat cream cheese until smooth, add in sugar and mix, spread layer onto dough. Spread layer of blueberries. Sprinkle with layer of granola. Bake for 30-35 min. until sides are brown.
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Deep Dish Apple Crisp with Grandy Granola Topping
By Jennifer Ward
6-8 apples, peeled, cored and sliced
¼ C apple juice
½ t. cinnamon
½ t. cardamom
¼ t. nutmeg
Mix well, pour into deep 2-qt. baking dish
Topping
1 ½ C GrandyOats Mainely Maple Granola
2 heaping Tbsp. cashew butter
3 Tbsp. spelt flour
½ t. cinnamon
½ t. cardamom
¼ t. nutmeg
2 Tbsp. sugar
Mix topping well, cover apples with it and bake at 350 for 30-40 min. until fruit is thick and bubbly and crust is golden brown.
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Granola Fruit Tart
Crust
1 ½ C GrandyOats Classic Granola
½ sick cold butter
½ C whole wheat pastry flour
2 Tbsp. sucanat or sugar
¼ milk
Filling
2 pears or 2 apples, or 1 of each
1 ½ C GrandyOats Classic Granola
3 eggs
¾ C honey
3 Tbsp. milk
2 Tbsp. melted butter
1 ½ t. vanilla
¼ t. nutmeg
4 Tbsp. whole wheat pastry flour
In a food processor, grind 1 1⁄2 C. granola, add flour and sucanat, blend, and then add butter. Blend more, adding milk slowly until dough forms. Press dough into a tart pan or pie pan. Fill with 1 1⁄2 C granola and arrange fruit on top. Beat eggs, then add remaining ingredients and mix well. Pour over fruit. Sprinkle a bit more granola on top if you wish. Bake at 350 for about 30 min.
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Fudgy Granola Cookies
½ C. butter, softened
½ C sucanat
2 eggs
1 t. vanilla
2 t. baking powder
2 1⁄2 C whole wheat pastry flour
Cream butter and sucanat. Add eggs and vanilla. Stir in baking powder and flour, saving out 1⁄4 C of the flour for rolling out cookies. Roll out dough (about 1⁄4" thick) and cut shapes. Bake at 375° for 8 min. or until just turning brown at the edges. Cool.
Frosting
¾ C cashew butter (or other nut butter)
¾ C maple syrup
4 Tbsp. cocoa powder
1-2 C of your favorite GrandyOats Granola, for dunking.
Mix butter, syrup, and powder together until smooth. These are basic measurements, since all nut butters are a different consistency you may need to add more syrup if the frosting is too thick, or more cocoa powder if it is too thin. Frost cookies, not going too close to the edges, then dunk them gently in granola.
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Chai High Brittle/Chew
By Cybil Kipp and Rupi Gill
1 C GrandyOats Classic Granola
½ C sliced almonds
½ C walnuts
½ C shelled sunflower seeds
½ C roasted pumpkin seeds
1 C packed light brown sugar
¼ C pure maple syrup
¼ C honey
½ C fresh orange juice
¼ t. salt
1 t. cardamom
1 pinch nutmeg
1 pinch cinnamon
½ t. vanilla
¼ C cold unsalted butter, softened
Special Equipment: a nonstick bakeware liner such as Silpat; a candy thermometer; parchment paper.
Put oven rack in the center of oven and heat to 350°. Spread almonds, walnuts, and sunflower seeds in an even layer in a large shallow baking pan and bake, stirring occasionally, until golden, about 5-10 min. Transfer to a bowl and toss with pumpkin seeds. Line a baking sheet with nonstick liner. Cook brown sugar, syrup, honey, juice, salt, cardamom, nutmeg, cinnamon and vanilla in a 4-6 qt. heavy saucepan over moderately high heat, stirring with a wooden spoon. Be careful not to splash or splatter while stirring. mixture will thicken and become opaque, then quickly add nut mixture and stir until coated well. Immediately pour onto liner, then cover mixture with a sheet of parchment paper. Roll out brittle as thin as possible with a rolling pin. Carefully peel off parchment paper and discard (don’t worry if some caramel sticks to parchment). Cool to room temperature, about 30 minutes. Break brittle into large pieces.
Cook’s note: Brittle can be made up to two weeks ahead and kept, layered between sheets of parchment paper, in an airtight container at room temperature. Use organic ingredients for best results!
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