Homemade Granola

Total Page：16

File Type：pdf, Size：1020Kb

Homemade Granola BY CHEF NICK SPEROS, SCHOOL FOOD CHEF, PROJECT BREAD’S CHEFS IN SCHOOLS INITIATIVE I love making this granola with kids and adults alike. It’s a great introduction to whole grains for kids, and a perfect way of showing busy parents that cooking with their kids is the key to getting them to navigate to a healthier diet. The aroma of this recipe fills the kitchen and draws people in to see what’s cooking. The combination of the ingredients gives a power-punch of nutrients. —Chef Nick, Project Bread’s School Food Chef YIELD 100, ½ cup servings INGREDIENTS METHOD 2 cups light brown sugar 1 Preheat oven to 350°F. 2 cups honey 2 In a large bowl, combine sugar, honey, butter, oil, cinnamon, and cloves. Whisk well with a fork. ½ cup unsalted butter, melted 3 Add the oats and nuts to the bowl; stir until well combined with the honey mixture. 1 ½ cups canola oil 4 Line baking sheets with parchment paper. Spray to coat. Evenly distribute the mixture ½ cup ground cinnamon amongst the pans. ½ tablespoon ground cloves 5 Bake for 15-20 minutes until lightly browned, stirring every 5 minutes. 25 cups rolled oats 6 Allow to cool completely. Combine with the dried fruit. 1 quart pecans, chopped 7 Store in an air-tight container for up the three weeks. 1 quart dried fruit (raisins, cranberries, apricots, NOTE This can be served with milk or yogurt as a great breakfast. prune, dates, etc.) Non-stick spray USDA REQUIREMENTS MET 2 ounce equivalent whole grain-rich NOTE All grain products served in SBP must be credited based on per-ounce equivalent (oz eq) standards. Ready-to-eat (RTE) breakfast cereal credit as 1 oz eq= 1 cup flakes or rounds, 1.25 cups puffed cereal, and ¼ cup granola.1 NUTRITIONAL INFORMATION calories: 276; sodium: 3.16 mg; saturated fat: 5.10% 1 United States Department of Agriculture. (2014). Whole Grain Resource for the National School Lunch and School Breakfast Programs: A Guide to Meeting the Whole Grain-Rich Criteria. 20 LET’S PREPARE HEALTHY SCHOOL BREAKFAST.

Copy Link

Recommended publications

Vegetarian Starter Guide
do good • fEEL GREAt • LOOK GORGEOUS FREE The VegetarianSTARTER GUIDE YUM! QUICK, EASY, FUN RECIPES +30 MOUTHWATERING MEATLESS MEALS EASy • affordABLE • inspirED FOOD Welcome If you’re reading this, you’ve already taken your first step toward a better you and a better world. Think that sounds huge? It is. Cutting out chicken, fish, eggs and other animal products saves countless animals and is the best way to protect the environment. Plus, you’ll never feel more fit or look more fabulous. From Hollywood A-listers like Kristen Bell and Ellen, to musicians like Ariana Grande and Pink, to the neighbors on your block, plant-based eating is everywhere. Even former president Bill Clinton and rapper Jay-Z are doing it! Millions of people have ditched chicken, fish, eggs and other animal products entirely, and tens of millions more are cutting back. You’re already against cruelty to animals. You already want to eat healthy so you can have more energy, live longer, and lower your risk of chronic disease. Congratulations for shaping up your plate to put your values into action! And here’s the best part: it’s never been easier. With this guide at your fingertips, you’re on your way to a fresher, happier you. And this is just the start. You’ll find more recipes, tips, and personal support online at TheGreenPlate.com. Let’s get started! Your Friends at Mercy For Animals reinvent revitalize rewrite rediscover your routine. With the your body. Healthy, plant- perfection. This isn’t about flavor. Prepare yourself easy tips in this guide, based food can nourish being perfect.
[Show full text]
Nuts for Granola
NUTS FOR GRANOLA Wet ingredients: 11/2 cup sweetener - any combination of the below: honey, pure maple syrup, rice syrup, agave, brown sugar 1 cup oil (avocado, regular olive, not extra virgin) 2 teaspoon kosher salt 1 tablespoon + 1 teaspoon vanilla extract 1/3 cup egg whites Dry ingredients: 5 cups rolled oats 1 cup puffed millet 1 cup puffed rice 4 cups nuts and seeds (any combination of sunflower seeds, flaxseeds, sliced almonds, chopped pecans, walnuts, pepitas, cashews, etc.) 1 cup mini chocolate chips - optional 1 cup of dried fruit (dried blueberries, chopped dried apricots, chopped dried mango, raisins, dried cranberries, etc.) Preheat oven to 300 degrees. Line two or three large rimmed cookie sheets with parchment paper, silicone mats, or nothing, but a little spray. Heat all of your wet ingredients, except for egg whites in a small saucepan until melted and combined. In a large bowl, toss together the rolled grains and/or oats, nuts, and seeds. Taste it, taste it, make sure it tastes balanced, sweet enough, but not too sweet. You can add more oats, rice etc… Don’t add the fruit yet! You’ll add that after you’ve baked the granola. (The dried fruit is added after it’s baked). Whisk the egg whites until very frothy. Pour the warm mixture over the grain/nut/seed mixture, and toss until evenly coated. Add egg whites and combine well again. Spread granola on cookie sheets in THIN LAYER, and bake for approximately 30 minutes, rotating the pans and switching racks after 15 minutes, until the granola turns golden brown.
[Show full text]
Chewy Nut & Fruit Packed Granola Bars
CHEWY NUT & FRUIT PACKED GRANOLA BARS A recipe by Food Nouveau INGREDIENTS Makes 12 bars 1¾ cup [430 ml] old-fashioned oats 1/3 cup [80 ml] packed brown sugar 1/3 cup [80 ml] oat flour (or 1/3 cup oats, processed until finely ground in a food processor or coffee grinder, or substitute whole wheat flour) ½ tsp [2.5 ml] salt ¼ cup [60 ml] wheat germ 2 tbsp [30 ml] sesame seeds 1 cup [250 ml] chopped nuts, such as walnuts, pe- cans, pistachios, almonds, or cashews 1 cup [250 ml] chopped dried fruit, such as dates, apricots, raisins, or dried cranberries (always use at least a third of dates for a great chewy texture) ¼ cup [60 ml] seeds, such as sunflower, pumpkin, or flaxseed 1/3 cup [80 ml] canola oil (or half canola oil, half applesauce) 1/3 cup [80 ml] nut butter, such as peanut, almond, or cashew 1/3 cup [80 ml] maple syrup, liquid honey or agave syrup 1 large egg 2 tsp [10 ml] vanilla METHOD Preheat oven to 350°F [175°C]. Spray a 8” x 8” [20 x 20 cm] pan with non-stick cooking spray and line with parchment paper. In a large bowl, stir together the oats, brown sugar, oat flour, salt and wheat germ. Stir in the nuts, dried fruits and seeds. In a small bowl, whisk together the canola oil (and applesauce, if using), nut butter, maple syrup (or honey or agave syrup), egg and vanilla. Add to the dry ingredients and stir until all of the dry ingredients seem to be coated with the sweet liquid and the mixture sticks together.
[Show full text]
Homemade Granola with Nuts, Seeds and Dried Fruit
HOME RECIPES BUCKET LIST POST GALLERY GREAT BLOGS EASYINDEX ABOUT ME CONTACT looking for something? HOMEMADE GRANOLA WITH NUTS, SEEDS AND DRIED FRUIT MARCH 28, 2014 BY MAUREEN SUBSCRIBE PREVIOUS POSTS More ... Do you like having granola sweetened with honey and maple syrup for breakFast or snacks? I do now. Back when I lived in Knoxville, Tennessee, my best friend Sharon’s mother was a terric cook and she would make some outstanding treats and mail them to her daughter from Nashville. Sharon and I were both single mothers with really good jobs that required long hours. She was a high powered accountant who worked for the rich and famous and I ran a factory in town. We stood out for two reasons, one was the fact that we were women doing ‘mens’ jobs’ in a southern city and two was that she was tall, slender and oh so blonde, while I was 5′ tall with jet black hair. One day she called me at work to say her mother had sent her a package and she couldn’t get away and would I dash right then to the post ofyce to get it before they closed. What are friends forI If I’d known then that her mother had sent her twelve pounds of homemade granola I might have thought twice about going and how far away I would park. I got back to my ofyce and gave Sharon a call and said, “Do you know what it was that your mother I’M ON… sent because I swear itPs a ton of bricks.” “I thin8 itPs a box of cereal,” she replied.
[Show full text]
The Breakfast Lab to Americans’ Tastes: by Just Adding Sugar
Biology became economically successful, the cereal world soon realized pragmatic qualities can be observed in many of those hyperactive it had to start using food science for the purpose of appealing commercials for junky cereals. While most of the marketing is The Breakfast Lab to Americans’ tastes: by just adding sugar. The first expressly directed at selling the experience of eating candy for breakfast, The History of Food Science that Gave Rise to the Modern Breakfast Cereal sweetened cereal was Ranger Joe Popped Wheat Honnies, there are still appeals to the adults in the room, hoping to sell a product that started a trend of marketing cereals to kids. a cereal’s more “nutritive” properties — take, for example, the Manufacturers soon realized that to have a lead in this race, marketing of ‘essential vitamins and minerals’ in sugary cereals.) Written by Josh Holtzman they would have to flavor their cereals with increasingly exciting Science has helped us get to a point in our gastronomic history Illustrated by Averly Sheltraw flavors. Scientists were employed across the country to synthesize where we can feasibly demand food that is both aesthetic and ave you ever wandered down the cereal aisle, at a which at the time focused on meeting the appetite and nutritional flavors that could make processed foods even more stimulating pragmatic. One may say that these two aspects of food were loss for words at the bounty of different varieties and needs of the people as cheaply and efficiently as possible. From and exciting, in sharp contrast with John Kellogg’s original goals never completely separate; however, they were treated as such, flavors? You have food science to thank for that! Food this mindset sprung theologically driven dietary trends in the for the cereal.
[Show full text]
John Harvey Kellogg, the Living Temple (1903)1
1 Primary Source 12.1 JOHN HARVEY KELLOGG, THE LIVING TEMPLE (1903)1 Gains in scientific and technological knowledge in the West led not only to increases in the amount of food produced, but also led to improvements in knowledge of the nutritional values of food and the physiological effects various foods have on people. Such advances were made possible by industrious work by scientists, farmers, scholars, entrepreneurs, and inventors. The following excerpt is taken from a book on human physiology and health written by John Harvey Kellogg (1852–1943), a medical doctor, the director of a health clinic (sanitarium) in Battle Creek, Michigan, and a staunch advocate of vegetarianism and holistic medicine. Together with his brother Will, he invented several dry breakfast cereals, including Corn Flakes. The excerpt discusses the harmful effects on digestion of consuming refined sugar and the proper methods of preparing readily digestible cereal. The excerpt, along with the full text, can be found here. Cane Sugar a Cause of Disease Cane sugar,2 while properly classed as a food, and digestible in the small intestine, is nevertheless hardly to be considered a natural food substance, for it is never found in nature in the condition in which it appears upon our tables. The acid of fruits3 is not neutralized by the addition of cane sugar. The use of cane sugar with acid fruits is objectionable. It is better to combine acid with sweet fruits, or if necessary, to avoid acid fruits. Dried fruits, such as figs, are rendered very digestible by steaming. Cane sugar is not digested in the stomach; it gives rise to fermentation and acidity, and is often a source of irritation.
[Show full text]
The Benefits of Breakfast and Breakfast Cereals the Benefits of Breakfast and Breakfast Cereals
THE BENEFITS OF BREAKFAST AND BREAKFAST CEREALS THE BENEFITS OF BREAKFAST AND BREAKFAST CEREALS FOREWORD 1 THE IMPORTANCE OF BREAKFAST 2 Breakfast Cereals – They’ve Been Around Longer Than You Think Breakfast – A Nutritious Start to Your Day WHAT THE EXPERTS SAY ABOUT BREAKFAST 3 Health and Obesity Children and Breakfast THE HARD FACTS 4-5 Breakfast Cereals – A Healthy Choice to Start Your Day BREAKFAST TIPS 6-7 Common Myths and Misconceptions About Breakfast Skipping Breakfast – Some of the Facts FROM THE FIELD TO YOUR BREAKFAST BOWL 8-9 GLOSSARY OF TERMS 10 REFERENCES 11-12 1 FOREWORD It’s a well-known saying that breakfast is the most important meal of the day but, unlike many other sayings, this one is supported by scientific evidence. Time and again, studies show that breakfast consumers are leaner, have lower cholesterol levels, and higher intakes of fibre, vitamins and minerals compared with people who do not consume breakfast. The reason is simple: the types of foods eaten at breakfast time tend to be healthier and more nutrient-dense than foods eaten at other times of the day. A great example of this is breakfast cereals. Breakfast cereals are high carbohydrate, low fat foods that are often fortified with essential vitamins and minerals. With diets in Europe still failing to meet targets for fibre and saturated fat, and certain groups of consumers, such as teenagers and young women, having inadequate intakes of some vitamins and minerals, breakfast cereals continue to play an important role in helping consumers of all ages move towards a healthy, balanced diet.
[Show full text]
Homemade Granola to Go Article Written by Natalie Sehi ([email protected]), Nebraska Extension SNAP-Ed/EFNEP Educator
Homemade Granola to Go Article written by Natalie Sehi ([email protected]), Nebraska Extension SNAP-Ed/EFNEP Educator When you are on the go, eating healthy can be challenging. To help your family make healthier choices, offer a selection of healthy options and let children choose their favorites. By making their own wrap, sandwich, taco, pizza, trail mix or parfait, children are more likely to eat the healthy food. Make this whole grain granola recipe to take on the go. It can be used as a trail mix, eaten with milk, or used to make a yogurt parfait. Crunchy Whole Grain Granola 2/3 cup brown sugar, packed ¼ cup 100% apple juice 2 ½ cups old-fashioned oatmeal 1 cup cereal, crunchy nugget Making a Yogurt Parfait ¾ cup dried fruit 1 cup almonds or sunflower seeds Choose plain or flavored, low-fat ¼ teaspoon cinnamon or non-fat yogurt with the goal of ¼ teaspoon salt aligning with the Dietary 1. Wash hands with soap and water. Combine brown sugar and apple Guidelines for Americans which juice in a large nonstick skillet. Cook over medium high heat three recommends less than 10% of minutes, stirring frequently, until sugar dissolves. daily calories coming from 2. Add the remaining ingredients to the sugar mixture. Cook five minutes added sugar. or until granola is lightly browned, stirring frequently. Cool completely. Offer 3-4 types of fruit, and let 3. Store in an airtight container up to two weeks. Makes 12 servings. your children choose at least Each serving contains 192 calories, 5 g total fat, 126 mg sodium, 36 g two.
[Show full text]
2019 Breakfast Cereal Trends
Mintel Update Market Trends Breakfast Cereal January 2019 This section of the monthly update focuses on a specific food/drink category, aiming to provide you with an understanding of what’s trending across new product introductions. This month’s focus is: Breakfast Cereals Del Monte adds fruit to oats Del Monte Foods, most recognized as a producer of canned fruit and vegetables, has launched Del Monte Fruit & Oats. The product is marketed as the first ready-to-eat oatmeal with one full serving of fruit plus 20g of whole grains. The ready-to-eat products can be served cold or heated in the microwave and are free from GMOs and BPA. The range includes: Apple and Cinnamon, Pear Maple, and Peach Cinnamon Spice. As featured in the Mintel Trend Extend My Brand, brands that branch out beyond their traditional categories and demographics can find new business as well as intrigue consumers. Breakfast oatmeal introduced in an innovative foldable bowl The GFB Maple Raisin Gluten Free Power Breakfast (US) is described as a protein- packed breakfast oatmeal. It contains hemp, flax and sun-ripened fruit with no refined sugars, GMOs, gluten or soy. The product is packaged in a flat plastic-lined paper pouch with an outer sleeve that can be transformed into a bowl to provide a convenient packaging solution for hot cereal consumption. Also available in Apple Cinnamon; Coconut Cashew; Fruit, Nuts and Seeds and PB + J varieties. For more information, please contact Tree Top at 509-698-1435 1 Source: Mintel Global New Products Database (GNPD) © 2017 Mintel© AllGroup RightsLtd.
[Show full text]
Providers Choice Approved Cereal List the Cereals Listed Below Meet the Child and Adult Care Food Program (CACFP) Meal Pattern Requirements
Providers Choice Approved Cereal List The cereals listed below meet the Child and Adult Care Food Program (CACFP) meal pattern requirements. Cereals must contain no more than 6 grams of sugar per dry ounce. Please contact Providers Choice with questions. Whole Grain-Rich General Mills General Mills General Mills General Mills General Mills General Mills General Mills General Mills General Mills General Mills Cheerios Cheerios Cheerios Chex Chex Chex Chex Chex Chex Kix Original Multi-Grain Ancient Grains Blueberry Cinnamon Corn Rice Vanilla Wheat Original General Mills General Mills General Mills General Mills General Mills General Mills Kellogg’s Kellogg’s Kellogg’s Kellogg’s Kix Kix Fiber One Fiber One Total Wheaties Frosted Mini Wheats Frosted Mini Wheats Frosted Mini Wheats Frosted Mini Wheats Honey Berry Berry Original Honey Clusters Whole Grain Original Original Blueberry Maple Brown Sugar Strawberry Kellogg’s Kellogg’s Kellogg’s Kellogg’s Kellogg’s Kellogg’s Kellogg’s Millville (Aldi) Millville (Aldi) Millville (Aldi) Frosted Mini Wheats Frosted Mini Wheats Frosted Mini Wheats All-Bran Special K Special K Special K Crispy Oats Crispy Oats Frosted Shredded Little Bites Little Bites Cinnamon Roll Original Protein Apple Raspberry Coconut Cranberry Original Multigrain Wheat Original Chocolate Original Almond Almond Original Post Post Post Post Post Post Post Post Post Quaker Bran Flakes Grape-Nuts Grape- Nuts Great Grains Great Grains Great Grains Honey Bunches of Honey Bunches of Honey Bunches of Life Original Original Flakes Banana
[Show full text]
11 11 20 Updated Vegan & Vegetarian Guide
Dining Locations Stay Connected! our YPPllaanntt--bBAAsedsed The Commons Our dining hall provides an array of vegan and ooppttiioonnss vegetarian options to satisfy your needs. Some of the rotating options include: Vegetable paella On Campus Vegetable lo mein On Campus Vegan meatloaf Vegan spaghetti and meatballs Vegan club sandwich Tofu marsala Eggplant pomodoro Sloppy Janes Artichoke and white bean hummus wrap Strawberry avocado spinach salad Jack fruit pulled pork sandwiches Also choose from daily options such as: Dining Services has on-campus resources for Vegan soups, Vegan and Vegetarian pizza, Vegan garden burger, black bean burger, delectable Vegan you! We can help students with dietary desserts, and a beautiful wide variety of fruits, restrictions, food preferences, food allergies, vegetables, whole grains and plant-based proteins at and general nutrition. Reach out today and get the Fresh Market Salad Bar the conversation started! At the Pantry: cereal, dairy-free milks, fruit bar daily *Please refer to our online menu for an extensive list [email protected] of our plant-based options at www.dineoncampus.com/unf 904-620-2543 Foods labeled as vegan exclude all animal proteins and any product derived from an animal including eggs, dairy, and honey. @unfdining Please note all vegan foods are vegetarian. Foods labeled as vegetarian as defined as lacto-ovo vegetarian, which excludes meat, www.dineoncampus.com/unf poultry, and fish but includes eggs and dairy products. Student Wellness Alumni Square Alumni Square Clubhouse Complex This dining option offers made-to-order wraps & salads where you Vegan: The options are endless. Make sure to try our new Juices & Shots! Vegan: can conveniently choose plenty of plant-based ingredients.
[Show full text]
Changes in the Breakfast Traditions of an Old World Country
Dublin Gastronomy Symposium 2020 – Food and Disruption Changes in the Breakfast Traditions of an Old-World Country: How the Breakfast Traditions in Turkey have Changed, Causing the Loss of an Important Food Culture Banu Özden The world is changing at a very fast pace, and when it The line ‘Breakfast is the most important meal of the comes to eating habits ‘What will we eat in the future?’ day’ was invented in the 19th century by Seventh proposes a serious dilemma as well as ‘How will our eating Day Adventists James Caleb Jackson and John habits change?’ This progression into a fast-moving world, Harvey Kellogg to sell their newly invented with everchanging diets, not only threatens the way we breakfast cereal. After that, the bacon food industry grow our food but how we consume it as well. Gradually we jumped on the bandwagon and convinced people are losing our time-honored values, eating habits, traditional about the importance of eating protein in the food, and even meals such as breakfast, which has been morning (Egan, 2017). declared as the most important meal of the day for centuries. By now eating breakfast as the first meal of the day became a habit practiced all over America and Europe. History of breakfast In the same years, this new culture, based on the consumption of snacks, and the dishes that were leftover The English word, breakfast composed of two words, ‘break’ from the previous evening started to turn into a breakfast and ‘fast’ is quite self-explanatory. Not eating anything meal for the Ottomans as well.
[Show full text]