Our Recipes

Classic Granola Carrot Bread

By GrandyOats

Carrot Bread

Ingredients

  • eggs
  • 1cup sugar
  • 2⁄3cup oil
  • 1 1⁄2cups flour
  • 3⁄4teaspoon baking soda
  • 1teaspoon cinnamon
  • 1teaspoon nutmeg
  • 1⁄2teaspoon salt
  • 1 1⁄2cups finely grated carrots
  • cup GrandyOats Classic Granola

Directions

  1. Beat eggs.
  2. Add sugar and oil and beat thoroughly.
  3. Combine dry ingredients and add to egg mixture; beat well.
  4. Stir in carrots, and Classic Granola.
  5. Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
  6. Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
  7. Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.

Enjoy!

 

Pumpkin Muffins with GrandyOats Maple Walnut Cranberries

By GrandyOats

Pumpkin Muffins

 

Have all ingredients at room temp (68° to 70°F), Position rack in lower third of oven. Preheat oven to 350°F. Grease muffin tin or use paper liners. 

Whisk ingredients together throughly:

  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp baking powder

 Combine in another bowl:

  • 1/3 cup milk (or water)
  • 1/2 tsp vanilla

 In a large bowl, beat 6 tbsp unsalted butter until creamy (about 30 seconds).

Gradually add 1 1/3 cups sugar and beat on high speed until lightened in color and texture (3 to 4 minutes).

Beat in 2 large eggs, 1 at a time.

Add and beat 1 cup pumpkin puree on low speed until blended.

Add flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed until smooth.

Fold in 2/3 cup GrandyOats Maple Walnut Cranberries

Fill muffin tins evenly. Bake about 1 hour, or until toothpick inserted comes out clean. Let cool in the pan on a rack for 5 to 10 min and then remove muffins from pan and allow to cool completely on rack. 


 

Swiss Style Muesli Overnight Soak

By GrandyOats

Swiss Style Muesli

 

Ingredients:
1/2 cup GrandyOats Swiss Style Muesli 
1/2 cup organic vanilla almond milk (other favorites: coconut water, yogurt or apple juice)

Directions:
Combine muesli and liquid of your choice in a jar or bowl. Mix well, cover and refrigerate overnight. In the morning, uncover and enjoy!

 

MORE Swiss Style Muesli recipes:

Pumpkin Spice Overnight Oats 

Servings: 4 • Serving Size: 1 cup • Prep Time: 5 minutes

Ingredients:

  • • 2 cups GrandyOats Swiss Style Muesli
  • • 2 2/3 cups almond milk (or regular milk)
  • • 1 tsp. vanilla
  • • 1/2 cup pumpkin puree
  • • 1 tbsp., 1 tsp. maple syrup
  • • 1 tbsp., 1 tsp. ground flax (optional)
  • • 1 tsp. pumpkin spice
  • • 1/4 cup walnuts (optional)

Directions: 
Combine all ingredients in a small bowl, stir well, cover, and let soak overnight (8-12 hours).


 

Apple Cinnamon Overnight Oats

Servings: 4 • Serving Size: 1 cup • Prep Time: 5 minutes • Cook Time: 25-30 minutes

Ingredients:

  • 2 cups GrandyOats Swiss Style Muesli
  • 2 cups apple cider
  • 2 cups roasted apples*
  • 1 tsp. cinnamon
  • *Roasted Apples 2 medium apples, sliced 1 tbsp. honey ½ tsp. cinnamon

Directions:

  1. 1. Preheat oven to 400°F.
  2. 2. Core and slice apples. Toss apples with honey and cinnamon and spread in single layer on baking pan.
  3. 3. Roast apples in oven for 25-30 minutes, until tender but firm.
  4. 4. Combine all ingredients in a small bowl, stir well, cover, and let soak overnight (8-12 hours).

 

 

Banana Foster Overnight Oats

Servings: 4 • Serving Size: 1 cup • Prep Time: 5 minutes • Cook Time: 5 minutes

Ingredients:

  • • 1 tsp. coconut oil (or butter)
  • • 3 medium ripe bananas, sliced
  • • 2 tsp. vanilla
  • • ¼ tsp. cinnamon
  • • 2 tbsp. maple syrup (or brown sugar)
  • • 2 cups GrandyOats Swiss Style Muesli
  • • 2 tsp. ground flax (optional)
  • • 2 2/3 cups almond milk (or regular milk)

Directions:

  1. 1. In a small saucepan, heat coconut oil (or butter) over medium heat. Add bananas, vanilla, and cinnamon to the pan. Sauté bananas until they begin to break down and juice out natural sugars (about 2-3 minutes).
  2. 2. Add maple syrup, stir to combine and cook for another minute. Remove mixture from heat.
  3. 3. Combine oats, flax, and milk in a small bowl.
  4. 4. Add the bananas foster mixture.
  5. 5. Stir to combine, cover, and refrigerate overnight (8-12 hours).  

 


 

Classic Granola Breakfast Wrap

By GrandyOats 

Ingredients:
1 small whole wheat tortilla 
2 tbsp organic peanut butter 
½ organic banana, sliced in half lengthwise 
3 organic strawberries, sliced thinly or cut in half 
2 tbs GrandyOats Classic Granola 
1 drizzle of organic honey

Directions: 
Assemble the wrap by spreading the peanut butter onto the middle 2/3 of the tortilla. 
Add the sliced banana and berries, trying to keep everything in the middle 2/3. 
Top with the granola and a drizzle of honey. Roll the tortilla, closing the ends off and enjoy!


 

Maple Walnut Cranberry + Spinach Salad

By GrandyOats

Maple Walnut Cranberry + Spinach Salad

Ingredients:
1/3 cup GrandyOats Maple Walnut + Cranberries 
1/4 cup Sliced organic strawberries
1/4 cup Crumbled feta
Organic spinach

Directions: 
Combine in a bowl and enjoy with your favorite balsamic dressing.


 

Nori Sesame Cashews + Arugula Salad

By GrandyOats

Nori Sesame Cashew + Arugula Salad

Ingredients:
1/2 cup GrandyOats Nori Sesame Cashews
1/4 cup Shaved carrots
1/4 cup Crumbled goat cheese
Organic Arugula, 1 sliced avocado , vinagrette dressing 

Directions:
Combine in a bowl and serve with favorite dressing.

{Aaron’s Miso Dressing: Whisk + serve: 2 tsp miso paste, 2 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1/2 tsp crushed ginger, 2 tbsp mirin}


 Classic Strawberry Rhubarb Crisp

Enjoy a yummy treat of fresh rhubarb and strawberries topped off with a Classic Granola crisp!

Ingredients

  • 4 cups GrandyOats Classic Granola
  • 4 cups fresh rhubarb
  • 4 cups fresh or frozen organic strawberries
  • 4 Tbs. organic butter (or Earth Balance butter substitute)
  • 6 Tbs. organic corn starch
  • 1 cup organic Maple syrup [2x 1/2 cups] 

Directions

  • Preheat oven to 350 deg
  • Cut rhubarb into small chunks, measure 4 cups outs
  • Cut strawberries into halves and measure to 4 cups
  • Mix rhubarb and strawberries with organic corn starch and 1/2 cup of maple syrup
  • Lay in 9x13 Pyrex pan.
  • Mix 4 cups of GrandyOats Classic granola with 4T of melted butter or (earth balance org spread) and 1/2 cup of Maple syrup.  Mix till granola is coated evenly.
  • Pour Granola on top of Rhubarb Strawberry mixture.  Loosely pack down and even out on top.
  • Bake at 350 deg for 45 minutes 

Enjoy!

 


 

"No Bake" Honey Apple - Peanut Butter Granola Bar

By Ashley Martin

Granola Bar

What you will need:

  • 2 1/2 cups of GrandyOats Honey Apple Crisp Granola
  • 1/2 cup of organic, non gmo crunchy peanut butter
  • 1/2 cup of organic honey
  • unbleached parchment paper
  • organic non-stick cooking spray
  • rectangular pan or dish

 

Directions: 

  • Mix peanut butter and honey in a pot, over low heat until easy to mix  (do not boil)
  • Slowly mix in the granola.
  • Use a rectangular pan or dish, lay down unbleached parchment paper in the pan or dish
  • Lightly spray unbleached parchment paper with organic non-stick cooking spray
  • Spread granola evenly out in the pan or dish
  • Cool in refrigerator for 20 mins
  • Cut into 12 bars

 

Blueberry-Oat Cake with Granola Topping

By Andrew and Jo Porter

 Blueberry-Oat Cake with Granola Topping

INGREDIENTS:

8 tablespoons butter, softened
1 cup granulated sugar
2 large eggs, room temperature
3/4 cup sour cream
¼ cup milk
1 teaspoon vanilla
1 cup GrandyOats Maine rolled oats
1 cup flour (white or wheat would work)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries
1 cup GrandyOats Vanilla Almond granola (or as much as you like!)

 

DIRECTIONS:

  1. Preheat your oven to 350°F. Lightly grease a 9" x 13" baking pan.
  2. Mix ¾ sour cream, ¼ cup milk, vanilla, and oats together. Set aside to let oats absorb some moisture.
  3. Cream the butter and sugar until light colored and fluffy. Add the eggs one at a time and beat after each addition. Beat in oat mixture.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the batter, mixing until combined.
  5. Fold in the blueberries. Pour into the pan, and spread evenly. Sprinkle with granola.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Ancient Grains Hot Cereal

By GrandyOats

We use unique, ancient grains, that are popular with customers and have health benefits: oats, rye, kamut, spelt, rice, wheat and quinoa.

No nuts, fruits, or sugar in it — consumer can add if desired. We use as many local ingredients that we could source — including Maine grown (when available) and milled rolled oats and chunked wheat. Our recipe has a consistency somewhere between oatmeal, steel cut oats and porridge. Delicious!

Easy to cook! It is a 2 part water to 1 part grain ratio. Combine water and grains, bring to a boil, then simmer for 4 to 5 minutes, till done. Enjoy!


Baked Oatmeal

By Melissa Bastien

Beat: 2 large eggs
Add and beat: 1½ cups milk or soy milk
6 Tablespoons melted butter
Stir in: 1½ cups rolled oats
½ cup maple syrup
1 teaspoon baking powder
½ teaspoon sea salt
1 teaspoon cinnamon
Pour into a greased 2 qt. baking dish.
Bake at 350° for 45 minutes until golden brown.

This is great plain or with fruit on top. I frequently let it "soak" over night in the refrigerator for a more even texture; a custard layer will form at the bottom when oats are not given time to absorb moisture, giving the oatmeal a layering of textures.


Rangeley Omelet

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 omelet, 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.


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 Goji Agave 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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