Easter Feaster Detox | Coconut Oil Granola

April 2, 2013 By 41 Comments

Coconut Oil Granola | Once Upon a Recipe

So…I may have overdone it this weekend. You know, with the whole eating thing. One word: bruleedlemontartbananacreampiehotcrossbunscarrotcakechocolatejellybeans. Please tell me that your weekend was like this too.

It was?! Excellent! I have the perfect recipe to help you get back on track.

Coconut Oil Granola | Once Upon a RecipeCoconut Oil Granola | Once Upon a Recipe

After every holiday, I find myself itching to get back on the healthy eating wagon. Let’s face it – every holiday is practically an excuse to stuff your face with All. The. Things. At least, it is for me. And I’ve discovered that when I start my day with a healthy breakfast, I am much more inclined to keep eating healthy throughout the day. Likewise, if I start the day off with something unhealthy, or unfulfilling, then my habits throughout the rest of the day tend to snowball into something less than pretty. Funny how that works. I know I haven’t rubbed the following fact in your face for a while, but I’m going to Hawaii in a mere eight days.  And I intend to live in my bikini by the pool or beach for a large portion of my two week holiday. It’s time to detox from Easter Feaster.

Coconut Oil Granola | Once Upon a Recipe

One of my absolute favorite breakfasts is granola with yogurt and fruit. And dudes, granola is darn easy to make yourself! In fact, you’re likely to save yourself a bunch of fat, calories, and sugar when you make your own granola versus buying the packaged crap filled with ingredients that you can’t pronounce. I have been making this granola for a couple of years now, and it was my go-to granola recipe…until I came across the recipe you see below. I have been using coconut oil more often in my baking and couldn’t wait to try using it in granola.

Coconut Oil Granola | Once Upon a Recipe

Furthermore, the recipe comes highly recommended by two ladies that I trust when it comes to all things food. Why? Because they just know what’s up. If you haven’t already visited Megan or Cindy, get on it, STAT. I have never been disappointed by a recipe shared by either one of these lovelies, and this granola was no exception.

Coconut Oil Granola | Once Upon a Recipe

It is such a simple recipe, yet it packs so much flavor and crunch. Oh, the crunch! I seriously could not stop eating it by the handful the first time I made it. The coconut oil imparts a nice flavor, yet isn’t overpowering. Don’t take my word for it, try it for yourself! Jump aboard the healthy granola train!

Coconut Oil Granola (slightly adapted from Take a Megabite, which was adapted from Hungry Girl Por Vida)

3 cups oats

2/3 cup sliced almonds

2/3 cup sunflower seeds

1 cup shredded unsweetened coconut

1/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground cardamom

A pinch of nutmeg

1/2 cup coconut oil

1/4 cup honey

1/4 cup brown sugar

1 tsp. vanilla

1 cup dried fruit (optional)

Preheat your oven to 325°F. Line a large baking sheet with parchment paper.

In a large bowl, stir together the oats, almonds, sunflower seeds, coconut, salt, and spices. In a small saucepan over medium heat, melt the coconut oil with the honey, brown sugar, and vanilla. Pour over the oat mixture and stir to evenly coat.

Spread the mixture out evenly on the prepared baking sheet. Bake for 15 minutes. Stir and continue to bake at 10 minute intervals until golden brown. (Mine took 15 extra minutes).

Megan and Cindy suggest adding one cup of dried fruit after baking, if desired. I added dried cranberries and chopped dried apricots the first time I made this recipe, and it was delicious. Serve your granola with milk, over greek yogurt with fruit, or from hand to mouth. It will be pretty much impossible not to do the latter.

Coconut Oil Granola | Once Upon a Recipe

Sometimes I eat as though I was raised in a barn. So sue me. 

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Weekend Rules | Banana Bread Oatmeal Pancakes

February 25, 2012 By 35 Comments

1.Kick off the weekend with a kitchen dance party. Preferably while you’ve got batch of brownies baking to perfection in the oven and a couple of bottles of wine open. You know, for when the thirst from dancing strikes. While brownies make a fine dinner on their own, I recommend nourishing the other kitchen dancers with good cheese, crackers, olives, antipasto, and figs. Easy snacks to pop while dropping your slick moves. You’re sexy and you know it.

2.Make donuts. Don’t be afraid to fry things! It’s easy and painless (as long as you’re careful!), and kind of fun! And hello, you get to eat donuts at the end of it all! Why am I even explaining this rule?

3.Be active! Get outside, run, walk, bike, play. Breathe in some fresh air. Make a snowman or a sandcastle, depending on where you live. Do yoga. It’s good for you! Plus, it’ll help burn off the calories from all of those donuts and brownies.

4.Laugh with your friends. Laughter reduces stress hormones and lowers blood pressure, among other things. Hello ab workout! We are eating donuts, after all. See, it’s all about balance!

5.Relax. You’ve had a long week! Take some time to rest and get re-energized for the week ahead. Sleep in, if you can and if that’s your thing. Take a few extra minutes to enjoy your coffee in the morning. Take a nap! You’ll need the energy for the next kitchen dance party.

6.Call up an old friend to say hello. Call. No text. No email. Just a straight up voice-to-voice conversation. There is too much impersonal conversation in this world! Save the texts for the boys who ask for your number and take so long to call you that you barely remember what they look like. They don’t deserve a phone call back. You can text them. To say buh-bye.

7.Make these pancakes. Even if it’s the only rule you follow this weekend, please make these pancakes. These delicious, flavorful pancakes will rock your world. Especially when topped with a scoop of peanut butter and maple syrup. Don’t take my word for it, make these! Happy weekending friends!

Banana Bread Oatmeal Pancakes (adapted from canadianliving.com)

This recipe serves 6 (2 pancakes each). I successfully halved the recipe, but I recommend making the full recipe and eating the leftovers for breakfasts throughout the week…these hearty and mouth-watering pancakes will give you a taste of the weekend during the week!

1 1/2 cups whole wheat flour

1 cup oats

1/4 cup brown sugar, packed

1 tsp. baking powder

1/2 tsp. baking soda

Pinch of salt

1 1/2 cups milk

2 eggs, beaten

2 ripe bananas, mashed

3 TBSP. butter, melted

2 tsp. vanilla

Vegetable oil, for cooking

In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the milk, eggs, bananas, butter and vanilla; combine the two mixtures and stir until smooth. Let stand for 10 minutes. Heat a nonstick skillet or griddle to medium heat; brush lightly with some of the oil. Pour in about 1/3 cup of batter for each pancake; cook for about 3 minutes or until the underside is golden and bubbles break on top but do not fill in. Turn and cook until the underside is golden brown, about 1 minute. Repeat with the remaining batter, brushing the skillet with more oil as necessary. Enjoy immediately. Leftovers will last for a couple of days in the fridge, wrapped well. They reheat beautifully, either in the microwave or the toaster.
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Holy Oats! | Favorite Granola

January 30, 2011 By 2 Comments

Granola is an old friend of mine. We’ve been having breakfast together for the past, oh, 10 years or so. We usually invite yogurt to the party, and occasionally milk. Unfortunately, I only discovered making homemade granola within the past few years. Kind of ridiculous, considering how easy it is to make, and definitely a travesty when considering all of the delicious varieties of granola you can make it your own kitchen.

 It was love at first bite with this granola. Sweet, chewy clusters with the crunch of whole nuts and dried fruit. Tastes amazing with plain yogurt or milk, and fantastic over ice cream. Yes, this granola doubles as dessert! You might even catch yourself eating handfuls of it as a snack! This recipe is doubled from the original because even with a double recipe, I can still eat my way through a batch of this in less than a week. Give it a try – granola loves to make new friends. Happy eating!

Favorite Granola (adapted from Baked: New Frontiers in Baking)

4 cups oats

2 tsp. cinnamon

1 tsp. salt

Pinch of nutmeg

1/4 cup canola oil

1/2 cup honey

1/2 cup firmly packed brown sugar

2 tsp. vanilla

2/3 cup whole almonds (and/or hazelnuts)

2/3 cup raisins (and/or dried cherries)

Preheat the oven to 325°F. Line a baking sheet with parchment paper. In a large bowl, toss the oats with the cinnamon, salt, and nutmeg. In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined. Pour the honey mixture over the oats mixture and use your hands to combine them (oh yeah!).

Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture. Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds (and/or hazelnuts) over the granola and return the baking sheet to the oven. Bake for 5 minutes, then remove from the oven and flip again. Sprinkle the raisins over the granola and return the baking sheet to the oven for another 5 minutes. Let cool completely, then transfer to an airtight container.

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A Queen’s Breakfast | Cranberry Oat Scones

January 26, 2011 By 1 Comment

I’m on a baking binge this week. I have decided to do the no grains diet again for the month of February. I know, I know, I’m CRAZY. This coming from the girl that eats granola every morning, loves a big ‘ol sandwich for lunch, and adores pasta, bread, and everything grain-y in between. Consequently, I’m trying to get my grain fix in these last few days of January by baking some of my favorite treats. Fortunately, I have a few posts lined up, so the rest of you will not have to suffer in grain-free hell with me. I know, I’m too kind. :)

Baked goodies are a real breakfast treat for me. Knowing that a tender muffin, a warm cinnamon bun, or a crumbly scone is waiting for my empty stomach in the morning…almost makes getting out a bed a little easier. I haven’t tried a lot of scone recipes since I came across this one a couple of years ago. It is such a good recipe – I’ve never felt the need to search for another. The sweetness from the cranberries and the little bit of sugar requires no additions to these yummy scones, so leave the jam in the fridge and try them out on their own. The fresh lemon zest and buttermilk give such a fresh flavor. These are keeper scones right here.

Cranberry Oat Scones (adapted from joyofbaking.com)

1 3/4 cups all-purpose flour

1/3 cup sugar

1/4 tsp. salt

3/4 tsp. baking soda

1 tsp. baking powder

1/2 cup cold butter, cut into small pieces

3/4 cup old-fashioned rolled oats

1/3 cup dried cranberries

zest of one lemon

2/3 to 3/4 cup buttermilk

Egg wash: 1 large egg + 1 TBSP. milk

Preheat the oven to 375°F and place rack in the center of the oven. In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, baking powder. Add the butter and cut it into the flour mixture with two knives or a pastry blender until it resembles coarse crumbs. Add the rolled oats, dried cranberries, and zest. Mix until combined. Stir in the buttermilk (start with 2/3 cup and add more if necessary) and mix just until the dough comes together.

Transfer to a lightly floured surface and press the dough into a circle that is approximately 7 inches round and about 1.75 inches thick. Cut the circle into 8 triangular section. Place the scones on a baking sheet lined with parchment paper. Make an egg wash of one beaten egg mixed with 1 TBSP. of milk and brush the tops of the scones with the egg mixture.

Bake for 15-18 minutes or until lightly browned. Remove from the oven and lightly dust with icing sugar. Enjoy (and try not to eat all 8 scones in one sitting would ya?)! Very happy eating to you all.

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