Homemade Honey-Almond Granola

Granola Display

One of my favorite things about granola is the big crunchy oat clusters that are mixed in with the smaller oat clusters. I often pick out the big clusters and eat them plain. Aside from eating it plain, granola is also great with milk or mixed in with yogurt.

Homemade granola has been on my bucket list of recipes to try and I finally got around to making some recently. It was a a lot easier to make then I envisioned, but I had to make two batches of it before in met my approval. The first time around it turned out dry, salty, and not sweet enough. So I tweaked the original recipe I found and made it my own. My taste-buds were much happier with the second batch!

Ingredients GranOats, almonds, flaked coconut, honey, brown sugar, and coconut oil pair together to create a sweet and nutty granola.

clumpsThis granola is filled with delicious golden oat clusters. Tasty plain, with milk, or topped over your favorite yogurt.

packaged

Store it in a Ziploc bag or any airtight container like a mason jar. Enjoy!


Honey-Almond Granola

Servings: 5-6 cups of granola

 

Ingredients:

3 cups old-fashioned oats

1 cups sliced almonds

1 cup flaked coconut (sweetened)

¼ teaspoon salt

½ cup brown sugar

½ cup (plus a little more for drizzling) honey

¼ cup coconut oil

½ teaspoon almond extract

½  teaspoon vanilla extract

Directions:

1. Preheat the oven to 300 degrees. In a food processor finely chop ½ cup of the almonds. Rough chop the other ½ cup of almonds or leave them as is (this depends on if you prefer small pieces or larger slices of almonds in your granola).

2. In a large bowl combine the oats, both almond mixtures, the coconut, the salt, and the sugar.

3. In a small microwave safe bowl, add ½ cup of honey and the coconut oil. Heat for 30-40 seconds; stir to dissolve the coconut oil. Then add the almond and vanilla extracts.

4. Pour the honey mixture over the oats and stir to combine until evenly coated.

5. Line a baking sheet with parchment paper and spread the oats evenly onto the baking sheet. Drizzle a little extra honey over top (optional step, but it gives the granola nice texture). You don’t want your baking sheet too crowded, so you may need a second baking sheet.  It also helps if your baking sheets have sides to avoid liquids from the oats spilling into the oven and burning.

6. Bake the oats for 10 minutes. Give the oat mixture a good stir. Turn the oven up to 350 degrees and cook for an additional 5-10 minutes. The granola is done once the oats are slightly golden brown and toasty. The granola may be a little soft but it will harden as it cools.

7. Let the granola cool on the baking sheet for a few minutes. Then transfer the parchment paper with granola to a cooling rack so that it can cool further. Let it cool for about 30-60 minutes. Once it starts to harden, break apart the oat clusters. Store the granola in a Ziploc bag or airtight container.

[PRINT RECIPE]

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hannah

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Cinnamon Roll Cake {Revised}

display 3This sweet treat has all the delicious flavors of a cinnamon roll wrapped into a cake. It is one of my favorite baked goods and that is why I’m taking the time to share it again with some better pictures, a slightly adapted recipe and a printable recipe!

9 by 13 This cake is delicious for breakfast or brunch and it also makes a nice after dinner dessert. My favorite way to eat it—for breakfast with a hot cup of coffee.

servedThe original recipe calls for vanilla extract, but I recently discovered (kind of by accident) that it is also tasty with almond extract. I went to make this cake a few weeks ago but I was completely out of vanilla. So I decided to substitute almond extract—and it was delicious (although it was missing something without the vanilla). I decided that a combination of almond and vanilla would be perfect. I adapted the recipe and substituted almond extract for some of the vanilla extract.

cake servedI also changed the glaze slightly by decreasing the amount of powdered sugar and milk that the original recipe calls for.

warmThis cake is best served warm. If you eat it the next day I recommend warming it in the microwave for a few seconds first.

I hope you enjoy this cake as much as my little family and I do!

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Cinnamon Roll Cake

Yield: 18-20 servings

Source: Adapted from Cookin up North

Cake:

3 cups all-purpose flour

¼ teaspoon salt

1 cup sugar

4 teaspoons baking powder

1 ½ cups milk

2 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

½ cup butter, melted

Topping:

1 cup butter, softened {not melted}

1 cup brown sugar

2 tablespoons all-purpose flour

1 tablespoon cinnamon

Glaze:

1 ½ cups powdered sugar

3 tablespoons milk

½ teaspoon vanilla

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Directions:

1. For the cake, mix together the flour, salt, sugar and baking powder.

2. Add the milk, eggs, vanilla extract and almond extract. Then slowly stir in the melted butter. Pour the batter into a greased 9×13 pan.

3. Make the topping by mixing together the softened butter, brown sugar, flour and cinnamon. Drop evenly over the batter and swirl into the cake with a knife.

4. Bake at 350 degrees for 28-33 minutes.  Remove from the oven and let cool slightly.

5. For the glaze mix together the powdered sugar, milk and vanilla. It should be slightly thick but still runny enough to pour. Pour the glaze over the warm cake. The glaze will harden a little as it sets.

6. Serve warm and enjoy!

[PRINT FRIENDLY RECIPE]

hannah

(C) 2014 Pocketful of Motherhood and Hannah Bollinger

Apple Cinnamon Coffee Cake

DisplayI especially enjoy baking around this time of the year. Last week I was in the mood to bake something for breakfast with apples, so I searched for recipes and found this yummy looking coffee cake recipe. I made a batch of it and my family enjoyed it—my son asked for 2nd’s every time!

batterThe batter is packed with lots of delicious apples.

toppingThe topping is a delicious mixture of walnuts, brown sugar and a generous amount of cinnamon.

bakedIt is delicious served fresh and warm out of the oven. The next day, you can also warm up a slice in the microwave for 10-15 seconds.

finished

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Apple Cinnamon Coffee Cake

Source: slightly adapted from, Sunday Baker

Ingredients:

4 large baking apples {such as Granny Smith}, peeled and chopped

3 cups all-purpose flour

2 cups granulated sugar

½ teaspoon salt

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon vanilla

½ cup {1 stick} butter, melted and cooled

1 ½ cups half-n-half or milk

2 large eggs, beaten

Topping:

½ cup light brown sugar, packed

2 teaspoons cinnamon

1 cup chopped walnuts

Directions:

1. Preheat the oven to 350 degrees and grease a 9×13 pan.

2. In a mixing bowl, combine the flour, sugar, baking powder, salt and cinnamon.

3. In a separate bowl, mix together the melted butter, egg, vanilla and half-n-half/milk.

4. Add the dry ingredients to the wet ingredients and gently mix, but do not overmix. Stir in the chopped apples. The batter should be slightly lumpy.

5. Prepare the topping by combining the brown sugar, cinnamon and nuts. Evenly spread the topping over the batter.

6. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. Time may vary slightly depending on your oven.

7. Enjoy warm! Cover and store remaining cake in the fridge after 24 hours.

{PRINT RECIPE}

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Many Blessings,

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