Almond Cranberry White Chocolate Granola

Crunchy granola with flaked almonds, dried cranberries and creamy white chocolate chips. A sweet breakfast or snack to pack up and take to work with you.

I’m constantly on the search for new granola recipes. Granola is something I often bake, not just for my blog, but I will try to make it almost weekly if I get the chance.

Lately I’ve been going back to older granola recipes I have shared on previous occasions and I’ve been updating a few of those recipes. I based this new granola on my favourite vanilla almond granola, which I add a whole tablespoon of vanilla extract. I’m fully aware that all of our taste buds are completely different from one another, so feel totally free to adjust the amount of vanilla in this recipe to your own taste.

My latest granola marries flaked/slivered almonds with dried cranberries and white chocolate chips. Another addition I like to add to my granola is ground cinnamon, I absolutely can’t get enough of the warming spice flavour especially during autumn or wintertime. Again, if you don’t enjoy spices you can omit the cinnamon and if you’re not a fan of dried cranberries you can swap those for a different dried fruit instead, you could also choose to leave them out entirely or add even more chocolate chips.

So you’re wondering, how is this granola made? It couldn’t be simpler, grab yourself a large mixing bowl and give the oats, almonds and ground cinnamon a good mix together. In a small saucepan, gently heat together honey or maple syrup with oil and vanilla. Add the wet mixture to the dry ingredients and stir until moistened. Transport the granola mixture to a large lined baking sheet/tray and leave your oven to do the rest of the hard work.

After allowing the granola to cool, the last step is adding the dried fruit and the chocolate chips. It’s important to remember to add the chocolate chips after the granola has finished baking and has cooled otherwise the chocolate will melt!

This granola is fantastic as it requires minimal effort and the result is divine, toasty deliciousness. I’m not sure why I ever bought pre-made granola in the first place as it’s pumped full of odd ingredients (most of which I can’t even pronounce), has more fat and sugar added than needed and doesn’t taste anywhere near as good as homemade does.

I love keeping a jar of this on the kitchen countertop, sprinkle your homemade granola on ice cream or Greek yoghurt and top with fruit or simply just serve it with milk of your choice. If you’re on the lookout for some edible Christmas gifts then I think this granola will make a tasty present for someone special at Christmas, pop the freshly baked granola into jars and tie with ribbon for a sweet gift.

Ingredients:

200g (2 cups) old-fashioned/rolled oats

100g (1 cup) flaked or slivered almonds

1/2 teaspoon ground cinnamon (optional)

75ml (5 tablespoons) honey or maple syrup

75ml (5 tablespoons) vegetable oil

1 tablespoon vanilla extract

80g (2/3 cup) dried cranberries

100g (1/2 cup) white chocolate chips

Method:

  1. Preheat oven to 150°C / 130 Fan / 300°F / Gas Mark 2.
  2. Weigh the oats out into a large mixing bowl along with the almonds and mix together with the cinnamon (if using).
  3. In a small saucepan, gently heat together the honey/maple syrup, oil and vanilla until warmed. Don’t boil this mixture.
  4. Stir together the honey/maple syrup mixture with the oats until moistened. Spread the granola out evenly on a large lined baking sheet/tray and bake for 15 minutes. After 15 minutes, give it a stir and return the granola to the oven for a further 15 minutes. After the second lot of 15 minutes is up, again remove the granola from the oven and give it a stir. Pop the granola back in the oven for another 15 minutes more to finish baking. (Granola will have baked for a total of 45 minutes before it’s ready.)
  5. Once the granola has finished baking, take it from the oven and leave it to cool. As it cools, it will get crisp, once cooled completely stir through the dried cranberries and white chocolate chips. This granola will store in an airtight container for up to 2 weeks.

Recipe Notes:

  • Use old-fashioned/rolled oats to make this granola, unfortunately porridge oats will not work as the consistency is too powdery.
  • This time I used vegetable oil to make the granola, however, I sometimes make this granola with rapeseed oil, but coconut oil can also be used in this recipe. Honey could be substituted with maple syrup.
  • If you prefer, you can swap the cranberries for more almonds or chocolate chips. The white chocolate chips could be switched for dark or milk chocolate chips instead.
  • The baked granola will store in an airtight container or a jar for up to a fortnight (2 weeks).

Enjoy!

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Cookie Butter Granola

Crunchy cookie butter cluster granola. Add white chocolate chips into the mix and you’ve got yourself one sweet breakfast or snack ready to go!

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Happy New Year! I hope you all had a great Christmas! It’s now officially 2017, let’s see how quickly this year goes. I swear 2016 went by in a flash, last year was a brilliant and memorable year for me, I’m now looking forward to see what 2017 has in store and I hope you carrying on enjoying the recipes I’m going to be sharing with you.

For my first recipe of 2017, I reviewed some of the more popular and favoured recipes from last year and I decided as you liked those I would share a few that were similar to the popular choices. The thing that surprised me most of all was that a selection of my savoury recipes have been just as liked as my sweet recipes, so I am hoping this year to branch out and share many more favourite savoury foods of mine and my family as well.

Only a few months ago I shared a delicious peanut butter granola. With big, crunchy clusters, just the right mix of salty ‘n’ sweet flavour and best of all a convenient recipe that took no time at all to bake and prepare were just a few reasons why that granola was on my list to be recreated. I’ve already had a handful of readers send me lovely emails and messages telling me they have enjoyed that recipe and frequently make it. Because that granola was a hit I’ve used the same recipe but this time I switched the peanut butter for cookie butter spread and it turned out to be a success!

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The granola has the same amazing crunchy texture with a cookie butter undertone to each mouthful. I simply cannot resist eating this granola when it’s to hand but I’ve also tried it with milk and yoghurt on different occasions and it was just as good.

I chose to add white chocolate chips as I pretty much like to do with all the granola I make. But adding the chocolate is really up to you whether you want to add it or not. I wouldn’t be able to say no to the idea of chocolate and homemade cookie butter granola, could you?

Ingredients:

150g (1 and 1/2 cups) rolled oats

90g (1/4 cup) honey

65g (1/4 cup) cookie butter spread

1 teaspoon vanilla extract

Method:

  1. Preheat oven to 170°C / 150 Fan / 325°F / Gas Mark 3. Line a large baking tray/sheet with parchment paper or a silicone baking mat.
  2. Add the oats to a large mixing bowl. In a small saucepan add the honey, cookie butter spread and vanilla. Heat gently and stir until completely melted – don’t let it boil.
  3. Add the melted cookie butter mixture to the oats and stir until all of the oats are well coated.
  4. Spread the granola out onto the lined baking tray/sheet. Bake for 10-15 minutes (stirring every 5 minutes) until golden and toasted. Watch the granola carefully as it burns easily.
  5. Once the granola is baked allow it to cool, as it cools it will harden and get crisp. Store granola in an airtight container. Chocolate chips can be added at this point, see my recipe notes below for further instructions.

Recipe Notes:

  • Cookie butter is a spread similar to peanut butter in consistency. It’s made from crushed speculoos biscuits which are flavoured with spices like cardamom, cloves, cinnamon, ginger and nutmeg.
  • Substitute the honey for agave nectar or maple syrup to make this granola suitable for vegans. The brand of cookie butter I used for this recipe was suitable for both vegetarians and vegans.
  • Adding chocolate chips to the baked and cooled granola is optional. I don’t usually add them until I am serving the granola and I tend to add just a small handful to each serving.
  • This granola will keep in an airtight container for up to 2 weeks. I prefer not to keep granola any longer than this length of time because I find it tastes better when it’s fresh, therefore this smaller batch is just the right quantity for me.

cookie-butter-granola

Enjoy!

jess

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Peanut Butter Granola

Four ingredient peanut butter granola. Packed with crunchy clusters and the perfect mix of sweet ‘n’ salty flavour! 

pb-granola

If you’re anything like me and completely obsessed with all things peanut butter then you’re in for a treat with this granola.

This recipe came about when I was bored one evening, it was one of those rare nights when there was nothing on TV that I was interested in watching and like most food bloggers all I could think of was what crazy new recipe I needed to make ASAP. I’m sure other food bloggers know what I’m talking about?

I’m the sort of person as soon as they think of a new recipe idea they HAVE to try it out and see what the result is. In this case, I headed straight for the kitchen that same evening and starting to whip up a batch of the most incredible peanut butter granola.

Next came the hardest part, waiting for the granola to bake and then enduring the difficult task of resisting eating the entire tray before breakfast.

This granola couldn’t be any easier to prepare. Grab a mixing bowl and add the oats. In a small saucepan gently melt together the peanut butter (crunchy or smooth), honey and a teaspoon of vanilla. That’s all it requires, four simple ingredients and just a couple of minutes of prep time and your oven will do the rest of the work!

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I like that this recipe only makes a smaller portion of granola. A batch of homemade granola is never safe in my house as I can very easily munch on it all day long and before I know it’s all been eaten!

This granola makes a brilliant brekkie sprinkled over a bit of Greek yoghurt or served with milk. The list of topping choices is endless, you could go for some banana slices, fresh berries or even roasted peanuts. The best part is if you’re planning to serve it with milk is the granola will still remain really crunchy and won’t go all mushy and soft.

Before I forget, I like to sprinkle some dark chocolate chips into my serving of granola. Also, if you’re lucky enough to get peanut butter chips where you live why not add a few of those to the mix?

If you love peanut butter, try this granola. It’s the absolute best and madly addicting.

peanut-butter-granola

Ingredients:

150g (1 and 1/2 cups) jumbo rolled oats

90g (1/4 cup) honey

65g (1/4 cup) crunchy or smooth peanut butter

1 teaspoon vanilla extract

Method:

  1. Preheat oven to 170°C / 150 Fan / 325°F / Gas Mark 3. Line a large baking tray/sheet with parchment paper or a silicone baking mat.
  2. Add the oats to a large mixing bowl. In a small saucepan add the honey, peanut butter and vanilla. Heat gently and stir until completely melted – don’t let it boil.
  3. Add the melted peanut butter mixture to the oats and stir until all of the oats are well coated.
  4. Spread the granola out onto the lined baking tray/sheet. Bake for 10-15 minutes (stirring every 5 minutes) until golden and toasted. Watch the granola carefully as it burns easily.
  5. Once the granola is baked allow it to cool, as it cools it will harden and get crisp. Store granola in an airtight container.

pb-choc-chip-granola

Enjoy!

jess

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Maple Pecan Granola

Sweet and crunchy maple pecan granola. Better than store bought, this granola makes a great breakfast or healthy snack. 

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If you’ve never made your own granola, then this is a brilliant recipe to try. Making homemade granola couldn’t be more easy! I really enjoy baking my own completely from scratch, it makes a great affordable and healthy breakfast and when you make it yourself, the real bonus is you know exactly what ingredients have gone into it.

As summer nears to a close, autumn is just around the corner, and I am super excited to start new seasonal baking. So I’m kicking off the new season with this crunchy, golden and delicious maple pecan granola. I’ve shared a few granola recipes on the blog so far, including this vanilla almond granola which is a favourite of ours. I’ve used that granola as a base recipe for this maple and pecan version, the only change I made was cooking the granola at a slightly lower temperature for longer. You can never have enough granola recipes on hand!

I’ve added light brown sugar to my granola, this adds a very light molasses flavour and also gives it that perfect crunch. I love the rich maple flavour with the crunchy toasted pecans. When the pecans toast and caramelise in the oven they remind me of pecan pie.

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My favourite way to serve this granola has to be with milk or Greek yoghurt, topped with mixed berries. But it certainly tastes great on its own – I often munch on a few handfuls for an afternoon pick-me-up. It makes quite an addictive treat to snack on!

Ingredients:

300g (3 1/2 cups) jumbo rolled oats

2 tablespoons light brown sugar

100g (1 scant cup) pecans, roughly chopped

200g (7 ounces) maple syrup

4 tablespoons oil

1 1/2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

Additional – 

Dried fruit – apricots, dates or prunes

Pumpkin, chia, sunflower seeds

Method:

  1. Preheat oven to 300°F / 150°C / 130 Fan / Gas Mark 2 . Line 1-2 large baking sheets with non-stick parchment paper or silicone baking mats.
  2. In a small saucepan melt together the maple syrup, oil and vanilla extract on a medium heat. When the mixture is runny, take off the heat.
  3. In a mixing bowl mix together the oats, brown sugar, chopped pecans and cinnamon. Pour the wet mixture over the oats and mix to coat fully. Make sure you cover all the oats.
  4. Spread out evenly on 1-2 large baking trays. Bake for 45-60 minutes, stirring every 15 minutes. Cook until light golden and toasted. Granola will feel soft at this point, but as it cools the air will make it crunchy.
  5. Remove tray from oven once cooked and allow to cool. Once cooled store in an airtight container or jar for up to 1 month.

Recipe Notes:

  • You can use any oil you like – coconut oil, regular vegetable or canola oil would work well.
  • Adjust spices to your taste, add ins include a 1/4 tsp ground nutmeg or cloves. You can also add an extra 1/2 tsp cinnamon for more spiced flavour.
  • Top with anything you like. Dates would really well with this granola, but you could also top with sliced strawberries, banana or blueberries.

Enjoy!

jess

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Peanut Butter Chocolate Chip Granola

Crunchy peanut butter and chocolate chip granola. The perfect mix of sweet ‘n salty flavour. If you love peanut butter, then this granola recipe is for you! 

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Peanut butter granola has to be one of my favourite breakfast recipes. PB + chocolate = amazing flavour combo! I have always loved making my own granola – when it’s homemade you know exactly what’s gone into it and you can easily control the sugar levels. It’s also a super fun activity baking your own. Plus, because of the chocolate chips, this granola definitely feels like you’re eating dessert for breakfast!

Ever since I shared this delicious vanilla almond granola, I’ve been hooked on creating and testing out new granola recipes. So many granola recipes, so little time!

This peanut butter and chocolate granola is the perfect treat any PB lover out there! It’s actually a recipe re-do from a little while back. I finally got round to updating the pictures and the recipe slightly. I wanted to share the recipe all over again because it’s one of my favourites and doesn’t last long in our house!

The granola requires just a handful of ingredients, it’ll take you 30 minutes at tops to bake and makes a great breakfast treat any day of the week! You know it’s SO good because it even coerces me to get out of bed in the morning – which is usually a very hard thing to do! The granola makes a great snack too – you could easily add a handful of M&M’s or some roasted peanuts to the mix – I’m definitely going to try that next time I make it!

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The recipe couldn’t be any simpler or easier to prepare. To start toss together oats and sugar. I use brown sugar in this granola, it adds a gorgeous caramel-y flavour and gives the granola a delicious crunchy texture. Then all you need to do is melt together peanut butter, oil, maple syrup and vanilla for added sweetness. Once melted, pour it over the oats and stir to coat. Spread out on baking sheets and then bake until golden. Easy peasy!

Once the granola is cooled I really like adding about 1/2 cup of milk chocolate chips – I sometimes add dark chocolate chips or cut up chunks of chocolate if that’s what I have in my store cupboard. Customise the recipe and make it your own! The granola has a very light peanut butter flavour, but if you prefer add another tablespoon or two and adjust to your own taste. I sometimes drizzle over melted peanut butter for an extra delicious touch!

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Ingredients – 

300g (3 1/2 cups) jumbo rolled oats

2 tbsp brown sugar (optional)

65g (1/4 cup) smooth or crunchy peanut butter

60ml (1/4 cup) oil – I use rapeseed oil

60ml (1/4 cup) maple syrup or honey

1 tsp vanilla extract

100g (1/2 cup) milk or dark chocolate chips

Method –

1. Preheat oven to 350°F / 180°C / 160C fan / Gas Mark 4. Line a large baking sheet with baking parchment or a silicone baking mat.

2. In a large mixing bowl toss together the oats and brown sugar (if using).

3. In a small saucepan, on a medium heat melt together the peanut butter, oil, maple syrup and vanilla. Don’t get the mixture too hot.

4. Pour the melted peanut butter mixture over the oats and mix to combine. Make sure all the oats are evenly covered. Spread the mixture out over the baking sheet and bake for 20-25 minutes – stirring halfway through. Once the granola is cooked, it will be soft and lightly golden.

5. Leave the granola on the tray to cool. As it cools it will get crisp. Once completely cool, mix through the chocolate chips. Store in an airtight container or jar. Enjoy with milk or Greek yogurt and even drizzle over extra melted peanut butter!

choc peanut butter granola

More granola you must try! 

Vanilla Almond Granola 

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Enjoy the recipe! Happy Baking!

jess

Vanilla Almond Granola

 Sweet vanilla and almond combine with a touch of cinnamon spice and maple flavour in this crunchy homemade granola! 

I’m the biggest fan of granola! I love it so much that I’m sure there isn’t a time when I’m not in the kitchen experimenting and coming up with a new granola recipe. The list of my favourite granola recipes is never-ending and I am more than happy to share my latest granola creation with you.

This vanilla almond granola creation is inspired by my basic homemade granola recipe, but this time I replaced some of the oats with flaked/slivered almonds.

Whilst baking the flavour from the cinnamon, maple and vanilla combine and will fill your kitchen with an amazing aroma. Don’t be alarmed as my recipe calls for one full tablespoon of vanilla to be added. The reason for this is nothing more than the fact I just I love vanilla and I really wanted to be able to taste it in this granola. If you’re not so keen you can adjust the amount of vanilla to your own taste by adding a little less than the recipe states.

It’s also optional to add some cinnamon to the granola mix, cinnamon is one of those ingredients that can transform any bake and I love adding it to any bake from cake and cupcakes to cookies and now granola! I wouldn’t say you can even taste the cinnamon that much, I only add half a teaspoon so it doesn’t overpower the other ingredients and acts as a subtle background flavour in this granola.

Vanilla Almond Granola before baking

You can customise this granola to your own taste by adding chia seeds or flaxseed for added goodness. Moving onto toppings, my favourites are sliced banana and strawberries, you could add anything from dried fruit like apricots or dates or simply enjoy it with milk or Greek yoghurt for a protein-packed breakfast that’ll certainly power you through your morning at work!

I don’t just eat this granola for breakfast, I’ve also been enjoying granola parfait for dessert during the summer and it’s my favourite to enjoy when fresh berries like strawberries and raspberries are in season. The layers of fruit, granola and yoghurt work really well paired together!

Whilst the granola was baking the aromas it created in my kitchen were amazing – I knew I was onto a winning recipe!

Ingredients:

200g (2 cups) old-fashioned/rolled oats

100g (1 cup) flaked or slivered almonds

1/2 teaspoon ground cinnamon (optional)

75ml (5 tablespoons) honey or maple syrup

75ml (5 tablespoons) vegetable oil

1 tablespoon vanilla extract

Method:

  1. Preheat oven to 150°C / 130 Fan / 300°F / Gas Mark 2.
  2. Weigh the oats out into a large mixing bowl along with the almonds and mix together with the cinnamon (if using).
  3. In a small saucepan gently heat together the maple syrup, oil and vanilla until warmed. Don’t boil this mixture.
  4. Stir together the maple syrup mixture with the oats until all the oats are moistened. Spread the granola out onto a large baking tray and bake for 15 minutes. After 15 minutes, give it a stir and return the granola to the oven for a further 15 minutes. After the second lot of 15 minutes is up, again remove the granola from the oven and give it a stir. Pop the granola back in the oven for another 15 minutes more to finish baking. (Granola will have baked for a total of 45 minutes before it’s ready.)
  5. Once the granola is baked, take it from the oven and leave it to cool. As it cools it will get crisp. This granola will store in an airtight container for up to 2 weeks.

Enjoy!

jess

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Basic Homemade Granola

Easy, healthy and nut-free granola. This recipe will soon be a staple for your weekday breakfast and it can be topped anyway you like!

Looking for an affordable, healthy and delicious breakfast recipe? If so, I have a great granola to share with you. Breakfast is the most important meal of the day as it’s what sets you up for the day ahead.

Granola just like cake and cookies is another one of my favourite things to make. Most granola recipes I make usually tend to be for a crunchier, clustered-style granola, which is typically higher in fat and sugar. But since I like to keep as healthy as I can I wanted to share a healthier and lighter granola that can be eaten for breakfast or that could also even be enjoyed as a nourishing snack.

To make my granola, oats are combined with honey (this can be substituted with agave nectar or maple syrup for a vegan granola), oil and cinnamon and vanilla, the last two of which are both optional additions.

I’ve experimented adding ground cinnamon to my granola whilst testing out this recipe, the cinnamon adds a warming flavour and it also brings some health benefits. Cinnamon contains anti-inflammatory properties and it also helps stabilise blood sugar levels. A bit of food science for you!

Granola is one of my go-to breakfasts to enjoy weekdays before heading to work and my favourite way to eat this granola is with Greek yoghurt and fresh berries. If you wanted to try something different you can even layer the granola with yoghurt and fruit compotè in a jar and make yourself a granola parfait.

With this basic recipe you can add anything extra you’d like such as different nuts or even dried fruit like apricots, cranberries or raisins and if you’re a chocoholic just like me you can add chocolate chips!

Ingredients:

300g (3 cups) old-fashioned/rolled oats

75ml (5 tablespoons) honey or maple syrup

75ml (5 tablespoons) rapeseed oil – canola/vegetable oil both work well as a substitute

1 teaspoon vanilla extract

1 teaspoon ground cinnamon (optional) – you can add different spices if you like

Method:

  1. Preheat oven to 150°C / 130 Fan / 300°F / Gas Mark 2.
  2. Weigh the oats out into a large mixing bowl and toss together with the cinnamon (if using).
  3. In a small saucepan gently heat together the honey, oil and vanilla until warmed. Don’t boil this mixture.
  4. Stir together the honey mixture with the oats until all the oats are moistened. Spread the granola out onto a large baking tray and bake for 15 minutes. After 15 minutes, give it a stir and return the granola to the oven for a further 15 minutes. After the second lot of 15 minutes is up, again remove the granola from the oven and give it a stir. Pop the granola back in the oven for another 15 minutes more to finish baking. (Granola will have been baking for a total of 45 minutes before it’s ready.)
  5. Once the granola is baked, take it from the oven and leave it to cool. As it cools it will get crisp. This granola will store in an airtight container for up to 2 weeks – it may last longer, but this never lasts longer than a week in our house and I personally think it tastes a whole lot better when it’s fresh.

Enjoy!

jess

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