Posts Tagged ‘granola’

ALMOND QUINOA PROTEIN GRANOLA BALLS

I do love my No Bake Protein Cookies…yes, I do.  But, for some people (and I can’t believe I’m saying this out loud) chocolate isn’t wanted.  These are full of good-for-you carbs and not too sweet.

These are prefect for mid-afternoon cravings and have enough protein to hold you over till dinner.  Or grab one for breakfast with your pro shake.

For this batch I added in things that I had on hand – but use any nut, NSA dried fruit, chocolate chunks (ooops!  some sneaked in…well, darn), whatever you want to customize for your own tastes.

 **For the balls in the photo I used roasted, salted cashews and almonds, and dried cherries.

Variations that I LOVE:

~ 1/4 cup almonds, crushed, 1/4 cup sun seeds, 2 tablespoons finely chopped dates, drop or two of almond extract

~ 1/2 cup pistachios, finely chopped, 1/4 cup unsweetened coconut, 2 tablespoons crushed dried banana chips, drop or two of coconut extract

~ 1/4 cup walnuts, crushed, 1/4 cup pecans, crushed, 2 tablespoons chopped dark chocolate

~ 1/4 cup macadamia nuts, crushed, 1/4 unsweetened coconut, 2 tablespoons finely chopped NSA dried pineapple, drop or two of coconut extract



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1/2 cup almond butter (or peanut butter)

1 1/2 tablespoons Agave nectar (or honey)

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

1/8 teaspoon salt

1/2 cup quick-cooking oats

1/4 rounded cup COOKED quinoa  (cooking instructions below)

1/4 cup almonds, finely chopped

1/4 cup cashews,  finely chopped

2 tablespoons finely chopped dried cranberries/cherries/raisins/etc

1/2 cup vanilla protein powder

1-2 tablespoons water – AS NEEDED  (see below)

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To cook quinoa (this will make more than needed):

1 cup water

1/2 cup rinsed quinoa

1/4 teaspoon salt

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In a small saucepan combine the water, quinoa, and salt.  Bring to boil over high heat.  Reduce heat to low, cover, and cook for 18-19 minutes.  All the water should be absorbed and the “tail” or white ring of each seed should be visible.  Fluff with fork.  Leave uncovered and set aside to cool slightly.

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In a bowl stir together the almond butter, Agave, vanilla, cinnamon, and salt.  Add oats, quinoa, cranberries, almonds, cashews, and protein powder.  Stir together until very well combined.   If too dry, add 1-3 tablespoons water – 1 tblsp at a time.  (The mixture should be moist and sticky, but not wet.)

In generous 1/8th cup portions, roll into balls, without pressing too hard, and place on waxed paper to set up.  Store in an air-tight container.

OR line an 8×8 inch square pan with waxed paper, extending up two sides.  Press the mixture into it the prepared pan.  Cover and chill in the fridge for an hour.  Lift the mixture out of the pan with the waxed paper and cut into 10 bars.  Makes 10 pieces.  Store in an air-tight container.

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Per ball: Calories 190; Protein 10g; Tot Fat 8g; NET Carb 14g; Sugar 4g; Sodium 88mg

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PUMPKIN-CRUNCH GRANOLA

When I get to eat a sweet and satisfy a crunch with good-for-me complex carbs – that’s a good day!  This mix is everything you love a granola to be.  Slightly sweet, spicy, nutty, crunchy, nice-sized chunks, and lots of oats.  

Oh, and it makes your house smell like Pumpkin Pie.  There’s never anything awful about that.

Add this to some Greek-style yogurt with a Gold Caramel Sauce swirl – super.   In a bowl with a little almond milk – fabulous.  Sprinkled as a crust on Apple Crisp – so good.  

Don’t leave out the egg yolk – it’s for the “clump factor”.  Without the stickiness that sugar gives the clumps are lost!  Adding some chopped dried cranberries/cherries/raisins or some chocolate chunks would be wonderful, too.

(Thanks to Lynne  for the inspiration!)

Personally, I think this is better as it sits, so I’d make it ahead and store for a day or two!

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1/4 cup pure pumpkin puree

1/4 cup sugar-free maple syrup (OR agave)

1/3 cup  Whey Low Gold (OR Splenda Granular)

2 tablespoons sugar free Caramel Syrup (OR Vanilla, Toffee, Hazelnut…etc) OR add 2 T. more of maple syrup

1 egg yolk

2 teaspoons Pumpkin Pie Spice (OR 1 t. cinnamon, 1/2 t. ginger, 1/4 t. cloves, 1/8 t. nutmeg)

1 teaspoon vanilla extract

1/4 teaspoon salt

3 cups old-fashioned oats

1 cup chopped pecans (OR walnuts, macadamia nuts, coconut, etc)

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In a medium bowl combine the pumpkin, agave, WL Gold, caramel syrup, egg yolk, spice, vanilla, and salt.  Stir in the oats and nuts until every flake is coated.

Preheat oven to 275 degrees.  Coat a 11 inch baking sheet with vegetable cooking spray and spread the oat mixture evenly.  Bake for 45-60 minutes (stirring every 15 minutes) or until deep brown.  Allow to cool completely on the baking sheet.  Store in an airtight container.  Makes approx 15 (1/4-cup) servings.

Per 1/4 cup: Calories 119; Protein 6 g; Fat 8 g; NET Carbs 11 g; (Fiber4 g); Sugar 4 g; Sodium 41 mg

With Agave:  Per 1/4 cup: Calories 135; Protein 6 g; Fat 8 g; NET Carbs 16 g; (Fiber 4 g); Sugar 8 g; Sodium 41 mg


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NUTTY GRANOLA

The combinations are absolutely endless with this recipe.  Subtract anything you don’t care for or add anything else that you love.

I’ve used it as a topping on fruit crisp, sprinkled it into yogurt or a trifle, made it into trail mix with sugar free candies and dried, unsweetened fruits.

This also gives you a good excuse to check out the bulk bins in the natural foods section of your supermarket. It may seem expensive to purchase all the ingredients, but it is worth it…and when you break it down into 50 servings…it’s nothing compared to the quality!

Remember that the carbs and some of the fats come from nuts and whole grains…good for you, in moderation.

BLOG94

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Vegetable Cooking Spray
3 cups old-fashioned oats
1/2 cup almonds (sliced, or slivered)
1/2 cup cashew halves (roasted, salted)
1/2 cup sunflower seeds (raw or roasted)
1/2 cup peanuts (roasted, salted)
1/2 cup pecan halves
1/2 cup unsweetened coconut
1/2 cup wheat germ
1/2 cup sesame seeds or flax seeds
1/2 cup vegetable oil
3 tablespoons butter
1 cup Splenda OR Whey Low Granular and Gold, mixed OR sugar if you aren’t watching those
1/2 cup sugar free or regular honey OR sugar free or regular pancake syrup OR combo
1/2 cup peanut butter
1/4 teaspoon salt
1 teaspoon vanilla extract (try almond or maple)
1 teaspoon cinnamon

Preheat oven to 275 degrees.
(I have a very large stainless bowl that I mix it in and put it right into the oven to bake. Works great!)
In a large bowl, coated with vegetable cooking spray,  combine, oats, almonds, cashews, sun seeds, peanuts, pecans, coconut, wheat germ, and sesame or flax seeds. In a small saucepan, over medium heat, stir together until melted the oil, butter, Splenda, syrup or honey, peanut butter, salt, vanilla, and cinnamon. Pour over the oat mixture and stir very well, until all is coated.

If the bowl you are mixing it in is metal put it directly into the oven. If not, spread mixture into a large roasting pan or a large baking sheet. Place in oven and bake, stirring every 20 minutes, until golden brown and the oats lose their ‘raw’ taste. (Takes 2 hours or longer when I use the bowl. The pan will be more like 1 1/2 hours.) Remove from oven and allow to cool completely, stirring occasionally. Once cooled, store in an airtight container. Makes about fifty 2-tablespoon servings.

Per 2 tablespoons: Calories 106: Protein 3 g; Fat 9 g; Carbs 5 g; Sugar 1 g; Sodium 30 mg

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