Tag Archives: granola

Apple Walnut Granola


How is it October already?!  I am super behind on posting recipes lately, but that doesn’t mean I haven’t been enjoying the best flavors fall has to offer!

Truth be told, it feels more like August right now in Florida than October, but my brain is programmed to want all things spiced this time of year.  And all things apple (that’s probably the New Yorker in me).  A few weeks ago, I made this apple walnut granola, and I’m pretty sure it’s one of my favorite granolas yet!


Like most granola recipes, this recipe is very simple.  If you don’t have quinoa, don’t fret — it just adds a little extra crunch to the granola, but it isn’t necessary.

When I made my granola, I stirred the dried apples into the granola before baking, but a friend of mine (hi Wendy!) made the recipe after I made it and said her apples burned.  Long story short, I’m recommending you stir the dried apples in about half way through baking. 🙂

The granola is perfect with yogurt, added to cereal, or as a snack on its own!


[print_this]Apple Walnut Granola

Makes about 3 cups

Prep time: 10 minutes

Cook time: 30 minutes

  • 2 cups rolled oats (old-fashioned, not quick oats)
  • 2 tablespoons uncooked quinoa (optional, just makes it crunchier)
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts
  • 3 tablespoons coconut oil (or canola oil)
  • 2 tablespoons pure maple syrup
  • 1/2 cup chopped dried apples or apple chips

Heat the oven to 325 degrees F.

Mix the oats, quinoa, and walnuts in a mixing bowl.

Combine the coconut oil and maple syrup.  Pour into the oat mixture, stirring to coat evenly.

Spread into a baking pan (line it with foil for easy clean up). Bake 15 minutes; remove from oven and stir in the chopped dried apples.  Bake an additional 15 minutes, until the granola is lightly toasted.  Allow the granola to cool before storing.[/print_this]


Salted Caramel Pretzel Granola

salted caramel pretzel granola lbbakes

Oh, it’s been a couple weeks since I last shared a granola recipe.  Which in my granola-crazed world means I’m overdue to share another. 😉

I’ve expressed my love of sweet and salty snacks/desserts before, but here I am, about to do it again — it’s just that good!  My latest craze: salted caramel.  Have you jumped on the salted caramel train yet?  If you haven’t, you really should.

salt caramel pretzel granola

Most recently, I’ve been hooked on Edy’s limited edition salted caramel pretzel ice cream (go get it now before it’s too late!).  I’ve never been the biggest caramel fan, but if you throw salt into the picture, I’m there… Which is what led me to bake this batch of salted caramel pretzel granola a couple weeks ago.

salted caramel pretzel granola little bitty bakes

Clusters of toasted oats and crunchy pretzels, lightly sweetened with caramel sauce and dusted with coarse sea salt… need I say more?

salted caramel pretzel granola

I think I just need to say this: make this granola. It’s perfect on top of greek yogurt, in a bowl with a bit of milk, or my personal favorite, as a snack on its own.

[print_this]Salted Caramel Pretzel Granola

If you enjoy sweet and salty food combinations, you will love this granola: crunchy clusters of oats and pretzels with sweet caramel sauce, lightly sprinkled with sea salt.  For added crunch and flavor, add 1/4 cup chopped peanuts.

Makes about 3 cups

Prep time: 10 minutes

Bake time: 30 minutes

  • 2 cups old-fashioned (rolled) oats
  • 3/4 cup crushed pretzels
  • 3 tablespoons canola or coconut oil
  • 2 tablespoons caramel sauce (+ extra for drizzling)
  • 1 1/2 teaspoons coarse sea salt

Heat the oven to 325 degrees F.  Line a baking pan or sheet with parchment paper.

In a mixing bowl, stir all of the ingredients until mixed.  Spread into the prepared pan.  Bake 15 minutes, then remove from the oven and stir; if desired, drizzle an additional 1/2 to 1 tablespoon caramel sauce over the granola.  Bake an additional 10 to 15 minutes, or until the granola is lightly toasted.  Allow the granola to cool completely before serving or storing.[/print_this]

Blueberry Apricot Granola


Hello from southeastern Pennsylvania!  I flew from Florida to New York almost two weeks ago, and it’s pretty much been nonstop travel throughout the northeast visiting people ever since.  I’m definitely doing my fair share of summer travel. 🙂

I had a break in travel yesterday, and since I seem to require homemade granola on a continual basis, I whipped up this batch of granola yesterday afternoon when I realized my supply was depleted.


I’ve really been digging blueberries lately, so I decided to incorporate them into this batch.  I had a feeling fresh blueberries in the granola might get a bit messy (although I’m still tempted to try it — we’ll see…), so I used dried blueberries instead.  While I was at it, I added dried apricots as well — really embracing the summer fruits, I suppose. 🙂


Because of all the fruit in the recipe, the granola really doesn’t need much in the way of sweetening.  I added a couple tablespoons of honey, but if you like your granola nice and sweet you might want to add another tablespoon or so.

This granola would be perfect over a cup of yogurt, or in a bowl on its own with milk and a handful of fresh berries tossed in.  It’s definitely a summer granola!


[print_this]Blueberry Apricot Granola

Crunchy granola with dried fruit added for texture and natural sweetness.  Substitute your favorite dried fruit for the blueberries and apricots, if desired.

Makes about 3 1/2 cups

Prep time: 10 minutes

Cook time: 40 minutes

  • 2 cups old-fashioned (rolled) oats
  • 1/2 cup dried blueberries
  • 1/2 cup chopped dried apricots
  • 1/8 teaspoon salt
  • 1/4 cup peanut butter (or other nut butter)
  • 2 tablespoons coconut or canola oil
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

Heat the oven to 300 degrees F.  Line a baking sheet or pan with parchment paper or aluminum foil.

In a mixing bowl, combine the oats, blueberries, apricots, and salt.  Stir to combine.

In a small microwave-safe bowl, combine the peanut butter, oil, honey, and vanilla. Microwave on high about 30 seconds or until the peanut butter begins to melt.  Stir until smooth.

Pour the peanut butter mixture over the oats; stir until combined.  Spread into the prepared pan.  Bake 35 to 40 minutes, stirring every 10 to 15 minutes, until the granola is lightly toasted.  Allow the granola to cool completely.  Granola can be stored in an airtight container at room temperature. [/print_this]

Almond Butter Granola with Toasted Coconut


I think I’m addicted to granola.  I’ve reached the point where I’ve always got at least one type of homemade granola on hand, but it’s typically more like two or three.  I’m pretty sure it’s reflective of my (obvious) greek yogurt addiction.  Yogurt + granola just go hand in hand, in my opinion.


One of my favorite things about making my own granola is being able to control what goes into the granola.  It seems like so many products we purchase at the store can contain extra, random ingredients.  By taking matters into my own hands, I’m able to use only the good stuff, you know?


The granola recipe I’m sharing today is one of my favorite granolas yet.  I really believe it tastes like a healthier, less sugary version of honey nut cheerios.  And who doesn’t love honey nut cheerios?

It’s packed with healthy, nutritious ingredients like homemade almond butter, coconut oil, and oats.  I love using a combination of nut butter + oil in granola for the subtle nuttiness it yields, and this particular pairing of almond butter + coconut oil is no exception.


The toasted coconut is the finishing touch to the granola and one that I, as a lover of all things coconut, think puts the granola over the top.  I used coconut chips (from Trader Joe’s) in my recipe, but if you can’t find those you could also use unsweetened shredded coconut.


[print_this]Almond Butter Granola with Toasted Coconut

Subtly nutty and sweet granola flavored with almond butter, coconut oil, and honey.  Coconut chips add extra crunch to the granola.

Makes about 2 1/2 cups

Prep time: 10 minutes

Cook time: 20 minutes

  • 1/4 cup almond butter
  • 1 tablespoon coconut oil
  • 3 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • 2 cups oats (old-fashioned)
  • 1/4 cup coconut chips or flakes

Heat the oven to 325 degrees F.  Line a baking sheet with parchment paper or aluminum foil.

In a small mixing bowl, combine the almond butter, coconut oil, and honey.  Microwave on high about 30 seconds, until the almond butter is melted slightly.  Stir to combine.  Add the vanilla and oats; stir until mixed well.

Spread the mixture onto the prepared baking sheet.  Bake 10 minutes; remove from the oven and stir in the coconut while tossing the granola to prevent burning.  Bake an additional 10 minutes.  Allow the granola to cool completely before eating or storing.[/print_this]

Birthday Cake Granola

Birthday Cake Granola lbbakes

What, you don’t make special batches of granola to celebrate a birthday?

…Well, if you don’t, I highly suggest you do so with the next soonest birthday you celebrate.

This recipe is a long time (~3 weeks) overdue.  I whipped up this batch of granola a few weeks ago in anticipation of my birthday, but forgot to share the recipe here!

Birthday Cake Granola

I’m a bit of a granolaholic, if you haven’t noticed: coconut almond granola, pb&j granola, nutella granola… just to name a few.  So when I thought about what foods would make me most happy around my birthday, granola definitely topped the list.  But is a granola that tastes like birthday cake, without any funky ingredients, even possible?

Birthday cake granola_lbbakes

…looks like it is — and tastes so, too!

I kept things super simple, relying on coconut oil, honey, and vanilla extract to reach a flavor reminiscent of vanilla cake.  If you don’t believe me, try it!

…oh, and sprinkles were obviously necessary.  They always are! 😉

birthday cake granola _lbbakes

[print_this]Birthday Cake Granola

Vanilla birthday cake… in simple, healthy granola form.  

Makes about 3 cups

Prep time: 10 minutes

Cook time: 40 minutes

  • 2 cups rolled oats
  • 2 tablespoons ground flax seed (optional)
  • 3 tablespoons coconut oil
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1 to 2 tablespoons rainbow sprinkles

Heat the oven to 300 degrees F.  Line a baking pan with parchment paper or aluminum foil.

Mix the oats and ground flax seed in a mixing bowl.

Stir the coconut oil, honey, and vanilla extract in a separate bowl (if your coconut oil is solid, microwave it in 15 second increments until liquid, then stir with the honey and vanilla).  Pour over the oats; stir until mixed well.

Spread into the baking pan.  Bake about 40 minutes, stirring every 10 to 15 minutes, until granola is golden brown.  Immediately scatter the sprinkles over the granola.  Allow the granola to cool before storing.

This is an original recipe from http://www.littlebittybakes.com.[/print_this]

3 Ingredient Granola Bars

3 Ingredient Granola Bars LBBakes

Hello!  I guess I took a bit of a break from the blog last week. 🙂  I was  in Austin, Texas, for a conference… and definitely ate, ran, and walked my way through the town in my spare time!  Anyway, now I am back in Florida and getting back into the swing of things, including blogging recipes. 🙂

Since I was traveling last week, I made sure to pack some of my new favorite granola bars — these 3 ingredient granola bars, to be specific.  I know what you’re thinking — how the heck did I manage to get a thick, chewy granola bar with only three ingredients?!

The answer: Dates.  Well, date paste, to be specific.  By soaking the dates in water, you are able to soften them so much that mixed in a food processor, they turn into a thick, (naturally!) sweet paste which holds the bars together fabulously.


I’m going to walk you through the steps to make these.  It’s not difficult, but a bit more involved than some of my usual recipes.  And I’m determined to get my sister to make these, and promised her I’d show her the play-by-play here on the blog since she lives a good twenty hours from me. 🙂

Start by placing your dates in a plastic container (one with a lid, preferably).

Dates in container

Next, fill the container with water so that the water covers all of the dates.  Put a lid on the container, and let the dates soak in the water for 4 to 8 hours.  The longer you soak, the mushier the dates will get, and the easier they will turn into a paste.

Dates in water

After soaking the dates, you’ll want to drain the water.  But before doing that, reserve about 4 tablespoons of the water.  You’ll want that to make the paste.  OK.  Now pour the the dates into a colander in the sink (shout out to mom — thanks for my Easter basket/colander!).

Drained dates

Once you’ve drained the water (give ’em a good shake to get rid of excess water), place the dates into a blender or food processor.  I used a blender this time around, but I’ve also done this with a food processor (I actually like the food processor better for this, FYI).

Dates in blender

Puree or pulse the dates until a paste forms (if you’re having difficulty pureeing, add your reserved water, a tablespoon at a time).  Don’t worry if you still have a few small pieces of date here and there.  Your finished product should look something like this:

Date paste

Mmm, date paste! 😉  In all seriousness, this stuff is actually great as a natural sweetener.  Anyway… Stir in your peanut butter…. And then your oats…

Oats and date paste

Mix until it’s all combined.

Granola bars mixed

At this point you could add a few extra mix-ins, but then of course you’d have yourself a 3+ ingredient granola bar. 🙂

Line a large loaf pan (mine is 10×5) with plastic wrap or aluminum foil.  You want enough wrap/foil so that it extends up the sides of the pan.  Spread the mixture into the pan…

Granola bars spread into pan

All done!

Granola bars in pan

Wrap it up… and chill.  Place the granola bars in refrigerator to set.  I wait at least 2 hours before I cut them.

Granola bars wrapped up

Once chilled, cut into bars,

3 Ingredient Granola Bars

Package them up,

3 Ingredient Granola Bars bagged

And enjoy!  Sure, it’s no Kudos bar, but in my opinion, there’s something nice about enjoying a natural, unbaked granola bar with just three ingredients!

[print_this]3 Ingredient Granola Bars

Simple, wholesome granola bars made with just three ingredients: dates, peanut butter, and oats.  If you’d like, try different nut butters to vary the flavor of the bars slightly.

Prep time: 15 minutes

Cook time: n/a

Soaking+chilling time: 6 hours

  • 2 cups pitted dates
  • 1/3 cup peanut butter
  • 2 1/2 cups oats (rolled or quick cooking; I use a combination)

Place the dates in bowl.  Cover with water (enough water so that the dates are submerged).  Soak the dates at least 5 hours, or overnight.

Drain the soaked dates, reserving one tablespoon of water.  Place the dates and one tablespoon reserved water in the bowl of a food processor (or a blender).  Chop until mostly smooth (a few pieces of dates may remain; that is fine).  Add the peanut butter and blend until smooth.  Stir in the oats.*

Line a large loaf pan (I used a 10×5 inch pan) with plastic wrap or aluminum foil.  Press the mixture into the pan, then cover with additional foil or plastic wrap, pressing to seal.  Refrigerate 1 to 2 hours, or until firm.  Slice the bars into desired size (I sliced mine into 10 1-inch wide bars).

*If you are using a food processor, you can add the oats to the bowl of the food processor to chop the oats into smaller pieces.  Or, if you want to keep the oats whole, simply transfer the date-peanut butter mixture to a bowl, and then stir in the oats.[/print_this]

Coconut Almond Granola

coconut_almond granola

Mmm.  I may be addicted to coconut oil.  There are worse things in life, right?

I almost always keep a batch of homemade granola around these days, because well, when you’re like me and eat Greek yogurt at least once a day, you need something fun to top it with.  I know you yogurt/granola folks know what I mean.

(case in point, via Instagram):

Quite often when I make granola, I rely on peanut butter as my “fat” of choice to add to the recipe.  Occasionally, I grab canola oil.  But lately, the only thing I want to add to my granola is… yep, you guessed it… coconut oil.

I had seen Courtney post a recipe for a similar granola awhile back, and knew I needed to give my beloved coconut oil a try in a batch of granola.

coconut almond granola

This granola is more “loose” than some other granola recipes (you won’t get big clusters of granola), but that is all made up for with the tropical flavor of the coconut oil.  It is literally one of the best batches of granola I’ve ever made!  I added chopped (lightly salted) almonds and a combination of dried cranberries and blueberries.  It’s slightly sweet and subtly salty, but neither of the two is over the top.

[print_this]Coconut Almond Granola

Coconut oil shines is this recipe, lending the tropical flavor to the granola.  Lightly salted almonds and dried fruit give the granola a sweet and salty taste.  If you’d like, add shredded coconut to the recipe to increase the ‘tropical’ flavor. 

Makes about 3 cups

Prep time: 10 minutes

Cook time: 40 minutes

  • 2 cups rolled oats (old-fashioned, not quick oats)
  • 2 tablespoons chia seeds
  • 1/3 cup chopped almonds
  • 1/3 cup dried fruit
  • 1/4 cup coconut oil
  • 2 tablespoons honey

Heat the oven to 300 degrees F.

Mix the oats, chia, almonds and dried fruit in a mixing bowl.

Combine the coconut oil and honey in a microwave safe bowl.  Microwave 20 to 30 seconds or until the coconut oil is liquid. Pour over the oats; stir until mixed well.

Spread into a baking pan (line it with foil for easy clean up). Bake about 40 minutes, stirring every 10 to 15 minutes.  Allow the granola to cool before storing.[/print_this]