- Something dry
- Something grainy (can be the same as #1)
- Something wet
- Something sticky
- Low and slow oven
So, bearing all that in mind, I set about making the 14th granola posted on this blog. I had the "dregs" from a few jars in my fridge - one of "Peach Cobbler" Dessert Topping and one of the Peach Peel Butter I posted on Flickr. In the freezer lurked handfuls of pecans and coconut, while my pantry was overflowing with various grains and cereals, not to mention a chunk of white chocolate left over from biscotti drizzling. All the components made me think of the Southern States and in particular Georgia, land of peaches, coconut cake and where my mom swears up and down you'll find the best pecan pie.
In short? Absolute decadence, in a totally "okay for breakfast" form. Oh, and it's gluten free too, so you could (maybe...) share with everyone!
Shared with Gluten Free Fridays
"Southern Belle" Granola
Makes ~5 cups, 20 (1/4 cup) servings
1 cup quick-cooking gluten free oats (not instant)
1/2 cup raw buckwheat groats
1/2 cup GoGo Quinoa 4 Grain Hot Cereal (you can use this one or just quinoa flakes if you can't find GoGo)
1/2 cup gluten free oat bran
1 cup chopped pecans
1 cup shredded unsweetened coconut
1/2 tsp allspice
7 oz (weight) "Peach Cobbler" Dessert Topping
2/3 cup Peach Peel Butter
1 tbsp salted butter
2 tbsp chopped (high quality) white chocolate (I used Callebaut as it's GF)
- Heat the oven to 300F (convection) or 325F (regular) and line a cookie sheet with parchment.
- Combine the oats, buckwheat, hot cereal, bran, pecans, coconut and allspice in a large bowl.
- In another bowl microwave or otherwise melt together the peach mixtures, butter and white chocolate.
- Pour over the grain mixture and stir until everything is well coated.
- Spread in an even layer on the baking sheet.
- Bake for 1 hour, stirring after 40 minutes. Turn off the oven and cool for 2 hours inside.
Total Fat: 7.3 g
Cholesterol: 1.7 mg
Sodium: 24.2 mg
Total Carbs: 15.6 g
Dietary Fiber: 2.5 g
Protein: 2.9 g