Posts Tagged ‘oats’

Gooey Carmelitas

Gooey Carmelitas


Recipe by: Adapted from Our Best Bites
Yield: 20 carmelitas

These are gooey, chocolatey, caramelly, and amazing! They’re quick and simple to make, and served warm with a scoop of vanilla bean ice cream, they’re to die for.

Ingredients:
1 cup butter, softened
1 3/4 cups packed brown sugar
1/4 cups packed dark brown sugar (or you can use all light)
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups all purpose flour
3 cups quick-cooking rolled oats
1 cup mini semisweet chocolate chips
1 Ghirardelli dark chocolate bar (I used 86%)
1/2 cup chopped toasted pecans (optional)
store-bought caramel sauce, warmed according to package directions

Directions:
Preheat the oven to 350 degrees and line a 9 x 13-inch baking dish with parchment paper, leaving an overhang that will help you to pull the bars out later. Spray the paper a little with cooking spray.

Beat butter in a large mixing bowl until fluffy. Add brown sugars and cream until fluffy, 2-3 minutes, scraping down the bowl as needed. Beat in eggs, vanilla extract, baking soda, and salt. Add the flour slowly, mixing until just combined, and then stir in the oats. Press about 2/3 of the dough into your prepared pan, covering the bottom. Sprinkle chocolate chips, pieces of the chocolate bar, and nuts (if using) over the top. Pour caramel sauce over top just until the bars are all nice and drizzles (you probably won’t use the whole jar).

Take pinches of the rest of your oat mixture and flatten them into “shingles” in your hands, laying them over top of your chocolate and caramel filling until it’s roughly covered. Bake the bars for 22-25 minutes or until top is light brown. Don’t overbake them. Let the bars cool in the dish until they are room temperature. Lift them out and onto a cutting board and slice (I like to drizzle them with melted chocolate at this point). You can store them in an airtight container until you’re ready to serve them — and at that point, I recommend heating them up and adding a big scoop of vanilla bean ice cream!

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Red, White, and Blue Desserts!

Happy 4th of July! Here are some red, white, and blue desserts for your celebration. And don’t forget the sparkling raspberry lemonade and soft pretzel dogs, while you’re at it.

RED

1. Red Velvet Cheesecake
2. Itsy Bitsy Berry Cream Pies
3. (Freshly Picked!) Strawberry Cream Pie
4. Gooey Butter Strawberry Shortcake (add blueberries too, if you’d like!)



WHITE

1. The Ultimate Moist, Fluffy, Ridiculous Coconut Cake
2. Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries (add blueberries too, if you’d like!)
3. Tres Leches Coconut Cake Trifle
4. White Sheet Cake with Fluffy Whipped Icing



BLUE

1. Itsy Bitsy Berry Cream Pies
2. Fresh Blueberry Pie
3. Blueberry Cream Cheese Almond Braid
4. Blueberry Walnut Bread


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Vanilla Custard Soaked Pumpkin Poke Cake

“What’s the cross-street?” the cab driver asked impatiently. I shifted my short orange skirt, uncomfortable by how it rode up my thighs as I sat on the sticky hot leather of the backseat.

“Um. I don’t know. I’m sorry; I’m not from here.”

“Do you have a phone where you could just look it up?” his voice was tinged with annoyance now.

“Um. No. I have a paper map.” His grunted response indicated that this wasn’t helpful. He slammed on the accelerator with the jolt I was becoming accustomed to in New York City cabs. I rolled my window down halfway to breathe in the mixture of exhaust and asphalt as we swerved our way out of Brooklyn.

My night until now had been filled with strange new experiences. I was wading through New York alone, and since the months leading up to this trip had been so emotionally difficult, I found myself seeing every street through a gauzy shroud. Everything looked gray and artsy. I accepted each new sensation like a confused guard — noticing its approach, unsure whether to welcome it or block it out. So far, though, I’d chosen to be rather hospitable, embracing the unusual slick of makeup across my cheeks and lips, some uncharacteristically chic earrings weighing down each lobe, and a solitary foray into the chaotic Brooklyn evening.

The neon glow of La Esquina, a corner taqueria and café, had cradled me in the darkness, lighting my way but hiding my uncertainty. The hostess looked just like Jessica Alba. She was wearing a tutu dress with a gorgeous back tattoo. I tried both on mentally, wondering if either tutus or body art was another sensation to embrace while I was feeling experimental. She tugged a table out from the wall to let me squeeze into the booth behind it, passing me one lonely menu and a sweet smile.

With the firm booth underneath me boosting my confidence, I looked around at the tiny café. People with hip hairstyles were drinking pretty drinks all around me. A wall of books decorated the back wall. Waiters kept their cool in the middle of chaos, sweeping steaming plates from the kitchen to each table. Looking over, I was suddenly sure that the pretty blonde next to me was Cate Blanchett. But I barely batted an eyelash; I played it New-York-cool.

I found myself torn between different choices on the menu — food always shapes a place for me, and New York had been no exception so far. The NYC atmosphere wasn’t comprised of skyscrapers, but of the thin, blistered slices of cheese pizza from the hole-in-the-wall pizzeria I slid into no more than an hour after arriving. It was built with the thick, seeded bagel I bought at Murray’s one sunny morning, with the skin that resisted my bite and the mound of smoked salmon and fresh whitefish salad tucked inside. It was cobbled together from wedges of Momofuku’s rich crack pie, layered with chocolate and pretzels, and tall bottles of the cereal milk that invoked my childhood’s empty breakfast bowls.

So the choice ahead of me was consequential. I knew whatever ended up on my plate that night would be the shape of Brooklyn in my memory.

I don’t usually drink, but then again I don’t usually walk around New York alone, peer down at a city from 86 floors up the Empire State Building, scale boulders in Central Park, or find myself sitting beside movie stars. So when a white sangria caught my eye on the menu, I ordered it (and a coke on the side). I took a few sips as I considered the tacos. The sweet-sharp wine and bitter citrus — along with the gorgeous guacamole Cate was eating beside me — made me crave something salty and fresh. I finally settled on a plate of the pulled pork tacos. The first bite painted Brooklyn neon-gorgeous: the crisp corn tortillas boasted mounds of succulent roast pork, jalapeños, shreds of cabbage, and pale pink pickled radishes. I squeezed a spritz of lime juice on before I devoured the tacos, trying to sip my sangria demurely between each greedy bite and listening to the hum of conversation around me.

It was after that amazing meal that I ended up in the cab with the only rude driver (and the only rude person in general, for that matter) I’d encountered in New York so far. I accepted his angst as a quaint tourist attraction, a phenomenon I had to encounter to say I’d really experienced the city. Then I muted the blaring television mounted on the back of his seat and settled in for the ride back to my hotel.

I’ve been back in Charlotte for months now, but all of my New York memories came flooding back recently as I read about the city in Luisa Weiss’s new book, My Berlin Kitchen. The book is a love story, a story of place, a memoir, a cookbook — so many different things. I’ve been a bit disillusioned with cookbooks lately. Everyone has one and they’re all beautiful, but the focus is on the food. Maybe it sounds odd or counter-intuitive for a food blogger to say the focus shouldn’t be the food, but I always feel like people can find recipes anywhere. There are websites and books full of great dishes, cooking tips and techniques, and reviews.

What I’m looking for in a food blog — and, I now realize, even in a cookbook — is a person. I want the intersection of a person’s fragile or sacred moments and the food that carries them through. I want to be invited in. In My Berlin Kitchen, Luisa opens the door, invites you in, and even serves you some cake. The beautiful, personal nature of the narrative and its gorgeous food descriptions make it such a wonderful book to settle onto the couch with. I hope you’ll pick up a copy.

Luisa spends most of her memoir trying to pinpoint “home,” so with my story of being a stranger in a strange land, I bring you a dash of the familiar. This homey, comforting, moist pumpkin cake is soaked in an indulgent cinnamon-vanilla custard before receiving its golden broiled icing. It’s simple to make and a lovely way to welcome fall.

What are food memories you have from different places you’ve visited?

One year ago: Pumpkin Spice Pull-Apart Bread with Butter Rum Glaze
Two years ago: Assorted Donut Muffins
Three years ago: Mini-Pies: Pumpkin, Peach Crisp, and Sour Cream Apple

Vanilla Custard Soaked Pumpkin Poke Cake


Recipe by: Adapted from America’s Test Kitchen’s Oatmeal Snack Cake with Broiled Icing, totally inspired by Kristan’s Oreo Poke Cake
Yield: 9 servings

The moist pumpkin cake on its own is a huge hit, so imagine the deliciousness that ensues when you flood it with a sweet, warm cinnamon-vanilla custard. The resulting dessert is velvety and filled with autumnal goodness.

Cake Ingredients:
1 cup (3 ounces) quick-cooking oats*
3/4 cup water, room temperature
3/4 cup (3 3/4 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup pumpkin
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup packed (3 1/2 ounces) dark brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract

Vanilla Custard Ingredients:
2 tablespoons butter
1 tablespoons flour
3/4 cup milk
3 tablespoons sugar
1/8 teaspoon vanilla
1/8 teaspoon cinnamon
1/8 teaspoon cardamom

Broiled Icing Ingredients:
1/4 cup packed (1 3/4 ounces) dark brown sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted and cooled
3 tablespoons milk
1 cup sweetened shredded coconut
1/2 cup (2 1/2 ounces) pecans, chopped

Directions:
Make the cake: Preheat oven to 350 degrees. Create a foil sling for an 8-inch square pan: cut two 16-inch lengths of foil and fold them to widths of 5 inches each. Fit foil pieces into baking dish, one overlapping the other, pushing them into corners and up sides of pan; allow excess to overhang pan edges. Cut two more pieces of the same size and arrange them in the same way, except perpendicular to the first two. This creates a sling that will help you remove the cake after baking and cooling. Spray foil lightly with nonstick cooking spray.

Combine the oats, pumpkin puree, and water in medium bowl and let sit until water is absorbed, about 5 minutes. In another medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.

In a separate large bowl, cream together the butter and sugars for a few minutes until the mixture resembles damp sand (scraping down the bowl as needed). Add the egg and vanilla and mix until combined. Add the flour mixture in 2 batches, mixing until just incorporated after each addition. Add the oat mixture and mix until just combined. Stir the mixture by hand to make sure everything is combined.

Glop the batter into the prepared pan and tap it against the counter a few times to ditch any air bubbles. Smooth the surface with a spatula. Bake the cake, rotating halfway through baking, until a toothpick inserted into center comes out with few moist crumbs attached, about 28 to 32 minutes. Let the cake cool in the pan for about 10 minutes while you make the custard.

Make the custard: Slowly melt the butter in a skillet over medium heat. Remove from the stove and stir in the flour until it’s blended. Add the milk and return to the heat, stirring as you add the sugar. Continue stirring, bringing the mixture to a boil and boiling for about a minute. Remove the pan from the heat and add vanilla, cinnamon, and cardamom. Let the mixture cool for a few minutes as you use the handle of a wooden spoon to poke holes every inch or so over the cake. Pour the warm custard over the cake evenly. Let the cake continue to cool while you make the icing.

Make the icing: Move the oven rack to around 9 inches away from the broiler heating element and preheat the broiler. In a medium bowl, whisk together the brown sugar, cinnamon, melted butter, and milk. Stir in the coconut and pecans before spreading the mixture evenly over the top of the cake. Broil the cake, keeping a close eye on it and rotating as needed, until topping is bubbling and golden, about 3 to 5 minutes. Let the cake cool in pan until it’s cool enough to pop into the fridge. Chill it for at least 2 hours before serving. Use the sling to pull the cake gently out of the pan. Cut it into squares and transfer to a platter or serving plates; discard the foil. Heat each serving for 30 seconds to a minute in the microwave before serving to remove the chill.

*ATK’s notes: Do not use old-fashioned or instant oats for this recipe. Be sure to use a metal baking dish; glass pans are not recommended when broiling. A vertical sawing motion with a serrated knife works best for cutting through the crunchy icing and tender crumb.


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Pumpkin Oat Snack Cake with Broiled Coconut Icing

I was floored to see that Willow Bird Baking is a finalist for SAVEUR Magazine’s Best Baking & Desserts Blog. Thank you so much for making this happen. If you’d like to vote for Willow Bird Baking, you can do so here. You all are truly wonderful.

I could feel his eyes on me from the table to my right. He obviously wanted to strike up a conversation. Being an introvert by nature, I nursed a healthy flurry of paperwork all around me and kept my eyes on my computer screen. My work was a comforting wall between me and his social overtures.

However, I quickly realized as he walked over that he was unfazed by walls. He sat down on the couch next to me in the bustling coffee shop. I slurped my soda noisily as a last-ditch effort to appear busy. He set down his carton of milk and walked over to stand next to my seat. He peered at my computer screen.

“Um, hi,” I said, obviously unable to avoid a conversation any longer.

“Hi. What’s your name?” He replied.

“Julie. What’s yours?”

“Brian.”

“How old are you, Brian?”

He danced a little and held up 4 pudgy fingers. “Almost 4. My birfday’s in a coupla weeks.” I smiled. His cute delivery and guileless demeanor warmed me up to the idea of a conversation. I was starting to feel glad that he’d walked over after all.

I pointed to my computer screen. “See this cake? It’s a pumpkin cake. Do you like pumpkin?” (He does not.) “Are you going to have a pretty cake like this at your birthday?” (He is.) “What else are you going to do for your birthday?”

My own birthday, incidentally, is coming up in just a week, but trust me: compared to the monologue Brian launched into about his upcoming birthday party, my birthday will be tame. Just to give you an idea, he mentioned something about a castle and a road trip with his Me-Me and Paw-Paw for his birthday. I asked Mike for a car wash (with wax, please) for mine.

But really, Brian wasn’t just enthusiastic about a party. Indeed, he went on to tell me about his mom, his dad and Paw-Paw who were both “at deir jobs,” and his own job, by which I finally figured out he meant preschool. He noticed my marker and excitedly related that he loved markers, too! He drained his milk as we talked, and inched over repeatedly to eye this pumpkin cake with great interest. He was enthusiastic about life.

Looking around with my Brian lens on, I realized how wonderful it was to have spent the morning eating a bowl of fresh greens with a big scoop of tuna salad on top. How privileged I was to be sipping a soda and working on my new laptop (I named it Esmerelda — Zelda for short — and I’m ecstatic about it.) How blessed I am that my parents are taking me out for brisket next week (when they ask if I want fatty or lean, I’m saying fatty.) How amazing it is that I am dating the man of my dreams after having been separated from him for way too long. How delicious buttered toast is!

I’m with Brian, man. Life is pretty great!

This Pumpkin Oat Snack Cake is just another great thing in an otherwise great life. It’s quick and simple to whip up, just as a snack cake should be, but it’s also birthday-bouncy-house delicious: moist, tender, and sporting a crispy toasted topping. And since we’re calling it a snack cake, you can slice yourself off a piece any old time. Right?

What are some little things in life you’ve been appreciating lately?

Pumpkin Oat Snack Cake with Broiled Coconut Icing


Recipe by: Adapted from America’s Test Kitchen’s Oatmeal Snack Cake with Broiled Icing
Yield: 9 servings

This little snack cake whips up in a jiffy and boasts so much bang for its buck! It’s a delicious pumpkin-oat spice cake with a toasty coconut and pecan broiled topping.

Cake Ingredients:
1 cup (3 ounces) quick-cooking oats*
3/4 cup water, room temperature
3/4 cup (3 3/4 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup pumpkin
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup packed (3 1/2 ounces) dark brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract

Broiled Icing Ingredients:
1/4 cup packed (1 3/4 ounces) dark brown sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted and cooled
3 tablespoons milk
3/4 cup sweetened shredded coconut
1/2 cup (2 1/2 ounces) pecans, chopped

Directions:
Make the cake: Preheat oven to 350 degrees. Create a foil sling for an 8-inch square pan: cut two 16-inch lengths of foil and fold them to widths of 5 inches each. Fit foil pieces into baking dish, one overlapping the other, pushing them into corners and up sides of pan; allow excess to overhang pan edges. Cut two more pieces of the same size and arrange them in the same way, except perpendicular to the first two. This creates a sling that will help you remove the cake after baking and cooling. Spray foil lightly with nonstick cooking spray.

Combine the oats, pumpkin puree, and water in medium bowl and let sit until water is absorbed, about 5 minutes. In another medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.

In a separate large bowl, cream together the butter and sugars for a few minutes until the mixture resembles damp sand (scraping down the bowl as needed). Add the egg and vanilla and mix until combined. Add the flour mixture in 2 batches, mixing until just incorporated after each addition. Add the oat mixture and mix until just combined. Stir the mixture by hand to make sure everything is combined.

Glop the batter into the prepared pan and tap it against the counter a few times to ditch any air bubbles. Smooth the surface with a spatula. Bake the cake, rotating halfway through baking, until a toothpick inserted into center comes out with few moist crumbs attached, about 28 to 32 minutes. Let the cake cool in the pan for about 10 minutes while you mix the icing.

Make the icing: Move the oven rack to around 9 inches away from the broiler heating element and preheat the broiler. In a medium bowl, whisk together the brown sugar, cinnamon, melted butter, and milk. Stir in the coconut and pecans before spreading mixture evenly over the top of the cake. Broil the cake, keeping a close eye on it and rotating as needed, until topping is bubbling and golden, about 3 to 5 minutes. Let the cake cool in pan for 1 hour. Use the sling to pull the cake gently out of the pan. Cut it into squares and transfer to a platter or serving plates; discard the foil.

*ATK’s notes: Do not use old-fashioned or instant oats for this recipe. Be sure to use a metal baking dish; glass pans are not recommended when broiling. A vertical sawing motion with a serrated knife works best for cutting through the crunchy icing and tender crumb.

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48 Homemade Breakfast Cereals

I like variety. Sure, sometimes during the week I can get on a kick and eat the same thing every night for dinner (hellooo, lima beans, I’m lookin’ at you), but I also really appreciate mixing it up every now and then.

That’s why a few months ago when I decided I wanted some breakfast cereal, I went to the store and bought about 8 different boxes of the stuff. Each morning needed to have its own flavor — as long as the nutrition facts were acceptable. What? Don’t look at me like that. Sure, I may be the same girl who posted the Coffee Cookie Dough Fudge Cheesecake, but I do try to eat reasonably during the week!

The store-bought cereal was okay. At least, I thought it was okay at the time. But then something happened — I had one of those thunderous BIG IDEAS.

It all started when I was perusing one of my favorite blogs, Not So Humble Pie, and saw her (you’re not going to believe it) S’mores Candy Bar. I know. Insane.

The premise of her post was that she didn’t understand the excitement over this new company that makes customizable candy bars, since it’s so easy to make them at home. Having been excited about the customizable candy bar company, I felt admonished. And inspired.

Because even more than I had been excited about customizable candy bars, I was excited about customizable cereal. There’s this company on the web (I won’t link to them, since I’m about to tell you it’s silly to pay for their product) that allows you to choose all the ingredients you want in your own personal box of cereal — and even lets you pick a name for your new creation! Too fun!

BUT. I realized when I read Mrs. Humble’s candy bar post that it didn’t make any sense to pay for one kind of customized cereal (that was just like going to the grocery store), or even for eight kinds of customized cereal . . . what would really make sense is to make your own fully customizable cereal buffet — one that would allow you to have a different flavor every day if you wanted to!

A dream was born. I scrounged up recipes for homemade granola and nutty bran flakes (I’ll gush about these in a minute). And as if to emphasize that making homemade cereal was indeed my destiny, the folks at Oh! Nuts emailed to ask if I’d like to review some of their products. Uh, YES, NUT PEOPLE, YOU READ MY MIND. Pounds of nuts and dried fruits later, I was in the cereal-makin’ biz.

If you’re about to post a comment calling me a hippie for making my own bran flakes, hold it right there. This recipe is super easy, super cool, and super rewarding. You feel like a superhero (who makes their own cereal?! I MAKE MY OWN CEREAL! I AM CEREAL WOMAN!), you know exactly what healthy ingredients went into said cereal, and — this is the best part — you have bran flakes that don’t taste like a cardboard box. Every time I opened the jar they were stored in, I got a whiff of delicious nuttiness. They had texture! They had taste! Yes!

The granola is the flavor that really carries the cereal, though. I chose a Double Coconut Granola from Opera Girl Cooks that I’d heard a ton about. Once it cooled, it lived up to the hype — buttery, slightly sweet, coconutty, with a hint of salt to really amp it up.

Once you’ve made some flakes and granola, the fun starts. Possible add-ins are endless: dried fruits, fresh fruits, toasted nuts (do make sure to toast them — MUCH more flavor), seeds, chocolate chips, peanut butter or cinnamon chips, candy, marshmallows . . . be creative! Add a little, add a lot.

My favorite bowl was a straight-up combination of all my options: bran flakes, double coconut granola, dried cherries, dried blueberries, cinnamon pecans, and toasted walnuts. If you have just 2 dried fruits and two nut options along with your flakes and granola, you’ll have 48 possible breakfast cereal varieties — that’s a lot of options!

The Oh! Nuts products were a success in terms of taste — the blueberries had a pronounced, wonderful blueberry flavor, and the cinnamon pecans were so addictive that I almost ate my stash before I got my cereal made! The sour cherries did have an odd, slightly fishy flavor (I know, weird), but I still enjoyed eating them. Maybe a flavor compound of the cherries came out that isn’t as pronounced when they’re not dried?

To be honest, including the price of shipping, I probably wouldn’t spend the extra money to buy regular nuts or fruit from Oh! Nuts, but would just head to the grocery store. That being said, for specialty items or rare nuts/fruits/candies, they’re the place to go. The selection is huge, and the products are high quality.

If you, like me, love a big ol’ bowl of hearty, nutty, earthy, crunchy, chewy, flavorful, delicious breakfast cereal — and one that can change with whatever mood you’re in — I hope you’ll make your own personal cereal buffet! Or perhaps fix a cereal buffet in pretty jars as a gift for a friend. Even better, have a breakfast party: set up a cereal buffet for family and friends where each person can make their own cereal combination, perhaps supplemented with juice and muffins on the side. Have fun!

Oh, by the way, I did have to branch out a little in homage to my original inspiration. How about some S’mores Cereal?

Below you’ll find the recipes for granola and nutty bran flakes. I even included nutritional info so you can make healthy breakfast choices! Round up some of your favorite add-ins and place all the components in separate jars for storage. Enjoy!

5 from 1 reviews
Homemade Nutty Bran Flakes
 
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These flakes are SO MUCH BETTER than the stale boxed kind, you'll be amazed. The only downside is that this recipe uses two full baking sheets and only makes 3-4 bowls of cereal. If you have the stamina for an all-day baking project, I'd grab out all your baking sheets and make a day of it, doubling or tripling the recipe. They really are delicious!
Author:
Serves: 3-4
Ingredients
  • ½ cup bran
  • ½ cup whole wheat flour
  • ⅓ cup almond flour (or other finely ground nuts)
  • 2 tablespoons sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup milk
  • ¼ cup water
Instructions
  1. Preheat oven to 350 degrees. Sift all dry ingredients into a large mixing bowl and add milk and water. Stir to mix well. The resulting mixture will be a very wet “dough” (so wet, you can hardly call it a dough). Cut two sheets of parchment paper to fit two baking sheets, and set one sheet of parchment paper on the counter where you’ll be rolling — you won’t be able to transfer it without this!
  2. Glop half of the “dough” out onto the sheet of parchment paper and flatten it by hand. Place a piece of plastic wrap over the dough and “roll” it out (your rolling pin will almost just be smooshing it out into place) EXTREMELY THIN, almost transparent in some places. It will look like a giant bran flake — super fun!
  3. Remove the plastic wrap and transfer the parchment carefully to a baking sheet. Cook for 10 minutes, but check often after just 5, because such a thin dough can easily burn. You’re looking for a thin, leathery cracker that is crunchy at the edges. When it’s done, remove it and allow it to cool completely. While it cools, repeat the process with the other half of the dough.
  4. After both giant bran flakes have finished their first bake, reduce the oven temperature to 275 degrees. Tear the first, cooled bran flake into regular bran flake-sized pieces (about ¾ of an inch), spreading them out on the parchment-covered baking sheet.
  5. Bake at the reduced temperature for 20 minutes, flipping and stirring the flakes around every 5 minutes. Repeat process with the second cooled, giant bran flake. Then allow all bran flakes to cool completely. Store well in a sealed container for up to two weeks.

 

Now that I’ve shared my favorites with you, I’m anxious to know: What sort of breakfast cereal would you make for yourself? Piña colada cereal with toasted coconut and dried pineapple? Cherry crumble cereal with dried cherries and cinnamon granola? A luscious combo of dates, coconut, and chocolate chips?

5 from 1 reviews
Double Coconut Granola
 
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An absolutely delicious granola to supplement your bran flakes. Again, don't be shy about doubling this recipe!
Author:
Serves: 6
Ingredients
  • 3 cups rolled oats
  • 1 scant cup unsweetened shredded coconut
  • ¼ cup clover honey
  • ⅙ cup virgin coconut oil (half of a ⅓ cup measure)
  • 1 tablespoon vanilla extract (I used almond because I was out of vanilla)
  • 1 teaspoon kosher salt
  • optional: I toasted another ½ cup of sweetened shredded coconut to add in for sweetness, but that was before I’d tasted the cooled batch. It’s probably unnecessary.
Instructions
  1. Heat oven to 300 degrees F. Combine oats and shredded coconut in a large bowl. In a small saucepan over medium heat, cook honey, coconut oil, vanilla, and salt until just simmering.
  2. Pour honey mixture over the oat mixture, stirring well with a wooden spoon until fully combined. Spread this mixture out over a large sheet pan, place in oven, and bake for 10 minutes before stirring the granola. Repeat 10 minute baking time, followed by stirring, until granola is well-toasted (takes about 4 cycles, or about 40 minutes).
  3. Cool the granola on the baking sheet, stirring occasionally. When cooled, you can store granola in an airtight container in the refrigerator for a few weeks, or at room temperature for two.

 

Other delicious breakfast ideas floating around the internet right now: Beer Waffles with Cinnamon Cardamom Apples, S’mores Oatmeal, Oatmeal Pancakes, Pecan Sticky Buns, and of course, from yours truly, Carrot Cake Waffles.

Note: I received the above mentioned products from Oh! Nuts free of charge to create these recipes.

 

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