Granola Recipes

No-Bake Energy Bites

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1 cup Grainery oatmeal
2/3 c toasted coconut flakes
1/2 c peanut butter (or other nut butter)
1/2 c ground flax seed (or wheat germ)
1/2 c chocolate chips (or cacao nibs)
1/3 c honey (or maple syrup)
1 Tbsp chia seeds- OPTIONAL
1 tsp vanilla


Stir all ingredients together in a medium bowl until thoroughly mixed.  Cover and let shill in the refrigerator for 1/2 to 1 hour. 
Once chilled, roll into balls of whatever size you'd like.  You can be creative with the dry ingredients!
Store in an airtight container and keep refrigerated for up to 1 week.

THANKS to Nicole Fraaza who introduced us to this idea!

Bernie's Coconut Cranberry Granola

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3 c. Grainery Oats
1 c. raw almonds-roughly chopped
1 c. sweetened flake coconut
2 Tbsp honey
1/4 c. packed light brown sugar
1/4 c. cooking oil (can use coconut oil)

Preheat oven to 350 degrees.  In a bowl, mix oats, coconut and almonds.  In a microwave safe bowl, mix honey, brown sugar, oil, cinnamon, and salt; microwave on high until sugar begins to dissolve- about 30 seconds.  Stir into oat mixture.



1 tsp cinnamon
1/2 tsp salt
1 c. dried cranberries




Spread mixture on a rimmed baking sheet.  Bake, stirring every 8 minutes, until granola is golden brown and toasted- about 16 minutes.  Remove from oven, transfer to a bowl.  Let cool, stirring occasionally.  Toss in cranberries.
Makes 6 cups

ENJOY!!

Granola Bar Recipes

Grainery Oat Granola Bars

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2 cups Grainery Oats
2/3 c. brown sugar
1/2 c. ground flax seed
3/4 tsp. cinnamon
1 c. flour
3/4 to 1 c. dried cherries- slightly chopped

Mix all ingredients in a large bowl.  Press into a greased 9x13 pan.  Bake at 350 degrees for 15-20 minutes or just until the edges start to look brown even if the middle looks uncooked -if you like them chewy.


1/2 tsp salt
1/3 to 1/2 c. honey
1 egg, slightly beaten
1/2 c canola or vegetable oil
2 tsp vanilla

Let cool and slice.  GREAT warm or cool!

Be creative and add other ingredients- coconut, chocolate chips, any nut butter butter, raisins, pumpkin seeds, sunflower seeds,  whatever you like!

Many THANKS to Jill Hanley who treated us to this recipe originally!  XOXO