Tasty/Tempt Your Tummy Tuesday

Tuesday, August 11, 2009


Again, thanks to the lovelies for hosting Tasty Tuesday and Tempt Your Tummy Tuesday!

I gave up on commercially prepared cereals a long time ago. We enjoy many hot cereals but love to have Granola to switch things up. My favorite treat these days is yogurt with a couple tablespoons to granola on top. YUM! This week I made a big double batch since we will be going to stay in a cabin at Lake Superior over Labor Day. This will make great energizing breakfasts and snacks.

These are my 2 favorite recipes. Remember that you really want to add the ingredients that you will enjoy. Many times I add dried cherries, blueberries or chopped apricots.

Apple-Cranberry Granola
6 cups old fashioned rolled oats
1- ¼ cups frozen apple juice concentrate
½ cup wheat germ
1 cup brown sugar
2 Tbsp cinnamon
1 cup sunflower seeds
1 cup sweetened coconut
1-1/2 cups sliced almonds
1 Tbsp vanilla extract
1 cup dried cranberries
½ cup raisins
½ cup golden raisins
In a large bowl combine the first nine ingredients until thoroughly mixed. Spread evenly over two slightly greased 13x9 baking pans. Bake in a preheated 350 degree oven for 20 minutes. Stir gently and bake for 15 minutes more until golden. Watch carefully so that granola on the bottom doesn't burn. When slightly cooled add cranberries and raisins. Store in an airtight container (glass is best) or freeze.

Cherry-Almond Granola
3 cups old fashioned rolled oats
1-1/2 cup slivered almonds
1/8 cup sesame seeds
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons honey
1/4 cup melted butter
3/4 teaspoon salt
1 cup dried cherries
Preheat oven to 250 degrees F. In a large bowl, combine the oats, nuts, seeds and brown sugar. In a separate bowl, combine honey, butter, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add cherries and mix until evenly distributed. Store in an airtight container up to 2 weeks or freeze.