Basic Chunky Granola (for People AND Pets!)

It's been a while since I made granola - and this incredibly simple, no frills, helplessly clustery batch is a treat for both humans and animals (like my sister's rats!) I added dried apple bits to this mix, but you can experiment with your favourite fruit or nuts.

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We are an animal loving household. At one point, I believe we had three cats, a dog, several fish and 3 or 4 rats living with us! Apart from the fish, every pet of ours has received homemade treats of some kind from me - and nothing is as popular as the granola I make for my sister's mischief of rats.

A simple blend of oats, sweeteners and seeds is sometimes all you need as a snack. This granola isn't super sweet, but is incredibly filling! The egg whites and cornstarch in this recipe ensure the granola clumps together in big chunks, so you never have to deal with granola thats just sweetened, toasted oatmeal bits.

This recipe is not only perfect for rodent treats, it is a wonderful base for any granola additions you desire! Want different nuts, seeds, fruit.... even chocolate chips or M&Ms? Easy! Same with adding spices and other flavourings. You can change up the type of flaked grains, or even add cocoa powder and a bit of extra sugar to make chocolate granola if you desire too. The large chunks of this granola mean it's perfect for snacking on its own, but they're easy to break into crumbles for your yoghurt too.

Apple Pecan Granola

Taking a break from all the bread (just for a day, I promise)! I realized I had fallen out of the habit of making granola, more due to my lack of time and organization than anything. But granola is not difficult to make! In fact, while this concoction I whipped up may have a couple odd ingredients, the method can't be simpler - one bowl, one pan, and 45 (mostly hands off) minutes is all it takes.

Granola is also incredibly versatile, as you can see by the fact I have a whole category devoted to it! So while I have kinako, hemp hearts and Kamut flakes in my pantry, feel free to swap out for ground flax or ground pecans (or just leave out the kinako), any other seed (or more pecans) and more large flake oats (or any other flaked grain). Regardless, it will be crispy, crunchy and tasting fantastic!

The only downside to this granola is that it was so good it got snapped up before I could take any sort of photo. I was so excited to gift jars of it (as always) to my friends over the holidays (yup another old post) that it was packed and dropped off before I thought of it - but all the more reason to make some more!

Apple Pecan Granola
Adapted from Chelsea's Healthy Kitchen
Makes 3 cups
1 1/2 cups large flake oats
1 cup Kamut flakes (or more large flake oats)
2 tbsp kinako (optional)
1/2 cup chopped pecans
2 tbsp hemp hearts
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup sweetened apple butter (I used homemade)
1 tsp vanilla
1/2 cup dried cranberries (I use the reduced sugar ones)

1. Heat the oven to 325°F (convection if you have it) and line a baking sheet with parchment.
2. In a large bowl, combine the oats, Kamut flakes, pecans, hemp hearts, cinnamon, nutmeg and salt.
3. Add the apple butter and vanilla, stirring well with a spatula (or your hands) until everything is thoroughly coated.
4. Spread onto the baking sheet and bake for 15 minutes.
5. Stir and bake a further 10-15 minutes, until toasted and beginning to really crisp up.
6. Turn off the oven and let cool inside for 15 minutes.
7. Stir in the dried cranberries and store.

Banana Bread Buckwheat Granola

Banana Bread Buckwheat Granola is a delicious breakfast or snack filled with flavour, fibre and protein - all while being gluten free and vegan! 

When it comes to preparing for the upcoming school year, breakfasts are always top of mind. After all, a good day can't begin without something on the stomach! For me, and many of the kids, the morning meal needs to be portable and easy to grab - not to mention low in mess! Last year, I started toting homemade granola in little baggies for snacks, and now my mom will use it on her yogurt or even on her porridge in the morning for a bit of texture! 

This granola, in particular, was inspired by one of my family's favourite treats - banana bread. Now, I don't know of any banana bread they've eaten with whole buckwheat, amaranth, pumpkin seeds and coconut, but the fruit is amazingly versatile and - when paired with a good drizzle of maple syrup - perfect for carrying all the other flavours going on here. I wish I could say the idea was mine alone, but that credit has to go to Alexandra from In My Bowl, who reminded me that granola does not have to be based on oats! 

Yup, that's right - no oats are in this medley, just a high fibre, high protein mix of pseudocereals, seeds, coconut and walnuts. As a side bonus, this granola is free of refined sugar, and is also both gluten free and vegan. If nuts are an issue, or like me you can't handle coconut, add other seeds, roasted chickpeas, quinoa flakes or dried fruit to make up the bulk. That's the beauty of granola - it's almost completely fool proof.

With all that nutrition combined with the fragrance of spiced bananas and maple, this is more than worth waking up to - and if you pack it up into individual baggies after it cools, there's no excuse for not eating healthfully in the wee hours!

Oatless Chocolate Hazelnut Granola

Are you a sweet or savoury breakfast person? As a child (and like many of the children I teach), I was almost always in the savoury camp, but aside from bacon (Canadian or otherwise) and homefries, my selections tended to be rather removed from "typical" breakfast fare. Instead, you'd find me, bleary eyed and clad in my school uniform, cooking a pot of spaghetti for oil and garlic, heating up a can of soup or baking off a pizza pocket at 6AM - maybe even digging into cold Chinese leftovers if we had eaten them the night before. Once in university, I was at the mercy of my dorm room's amenities - being a mini fridge, a kettle and a coffeemaker - so my tastes flipped over to a rotation of dry Apple Cinnamon Cheerios and Vanilla Almond Special K, both sans milk if you please (even then I wasn't a huge milk fan). I'd grab a spoonful of peanut butter between classes if time allowed me to get back to my room, or I'd back a yogurt and roasted chickpeas for protein mid-morning. Once I was able to get to and from the grocery store with regularity, I started picking up boxes of oatmeal adding a mashed banana, a drizzle of honey and some peanut butter, or if i was feeling decadent, brown sugar and cocoa.

These days, breakfast is almost always an afterthought with me - by the time I'm actually hungry (my stomach sleeps later than a teenager), it's my lunch hour, so everything gets "pushed" back - save for copious cups of coffee or tea during the winter to stay warm. When and if I do get peckish, I still reach for dry cereal mixes - they're portable, easy and delicious, not to mention variable. Making my own granola is an extension of that, and with the rising numbers of people needing gluten-free options and the (often ridiculous) cost of certified "clean" oats, I made a batch for myself and a few of my GF friends that is completely devoid of oats altogether. In their place, a mix of cooked rice, seeds, rice bran and germ powder and hazelnuts married with cocoa, dried cherries, tahini and vegan honey, creating crunchy clusters of decadence that tasted far too rich to be a nutritious snack or breakfast addition. However, the mix is as nutritious as it is delicious, with almost two grams of protein and just over 80 calories in a quarter cup. Think of it as a new way to eat "rice cereal" for breakfast!

Shared with Gluten Free Fridays 

Peanut Butter, Banana & Honey Granola

I've been on a granola kick again this year, using the neutral bulking properties of oats and various grains to carry the flavour I happen to be craving at the time. With treats like Blueberry Crisp and a "Southern Belle"  peach cobbler for inspiration, I turned to one of my childhood comfort foods - the peanut butter, banana and honey sandwich.

I come by my PB love honestly. My whole family is guilty of eating mass quantities of the stuff - whether it's smeared on a slab of Challah, dolloped on crackers alongside a 5-alarm chili or simply on a spoon au naturale. More than that, Dad and I ADORE the sweet and salty combination of peanut butter and honey with the sticky caramelized notes of banana. This granola is everything the sandwich is, in portable, snackable form! Perfect for the holiday rush, a baggie of this crunchy cereal is easy to tuck away into your purse or backpack, and a lot cheaper than picking up something from the mall food court. To up the decadence even more with my second batch, I tossed in some dark chocolate chips as well. Either way, it has no added oil or fat except from the peanut butter (I even used an all-natural style, which worked perfectly), is perfectly sweet without being "brush-your-teeth required", and has an added hit of satiating protein and fibre from the toasted soy flour.

Shared with Gluten Free Fridays #225

Blueberry Crisp Granola

Are you all prepped for back to school season? As a teacher, this is quite possibly the busiest time of the year - even though I (and most of my colleagues) spend all summer lesson planning, preparing learning materials and generally working, it sometimes feels like we spent the season the way many people think teachers do - on the beach, drink in hand, golfing and/or generally lazing about. 

Regardless, the season of learning starts up again in a few days, bringing with it harried mornings and ever-hungry kids. Personally, I'm not one for scarfing breakfast half asleep while making sure I've got my shirt on the right way and my lunch is packed. Instead, I do what many parents at my school seem to do with their kids - packing grabbable, low-mess, low-fuss baggies of food to eat in the car. My selections range from the "weird" - baby carrots, roasted chickpeas or baked tofu - to the more "standard" - "O" cereal and sliced bananas, a crunchy mix of sweet cereal, dried cranberries and toasted, salted cashews (yes, I wash my hands before going to work!) or, when I'm good at planning ahead on the weekends, homemade granola.

What I love about granola (and I'm sure I've said this before) is that it's almost infinitely variable. I'm almost always inspired by one Toast Topper or another, fleshing out the mix with oats (usually), various grains, dried fruit, nuts and chocolate. This time around, I capitalized on the bright, Summery flavours in my Blueberry Beet Butter, eventually building up to something I could only describe as a "breakfast friendly blueberry crisp". I followed my usual procedure for making granola (simply omitting the nuts and chocolate), but amped up the sweetness of the mix with cookie butter, honey, apple juice and Golden Grahams. Even more texture (and a hint of extra protein) came via a dose of
whole grain Cream of Wheat and kinako , which along with the lemon extract helped temper any overly saccharine notes.

What emerged from the oven was a crispy, crunchy, chunky pan of light-blue tinted delight. Perfectly acceptable to eat out of hand, I also used it to fill the hollows of apple halves before baking them for an impromptu dessert, and Mom has been tossing a bit onto her oatmeal-flax-blueberry porridge in the morning for an extra boost (especially this week, when she's been busy helping both my sister and I prepare to get back to the books). At this rate, I'm not sure if it will last the week!

"Southern Belle" Granola

Who doesn't love a great granola now and again? Whether you're grabbing a handful of it as you run out the door on a busy morning, sprinkling it on a crisp or crumble, layering it into a yoghurt parfait or baking it into cookies, the crunchy, munchy, chunky cereal is perfect for (what seems like) all life's culinary whims. The best thing about it to me, as a baker and cook, is that granola is essentially the "muffin" of the cereal world. By that, I refer to the fact that you can basically throw anything into a batch and wind up with something delicious. Essentially, you just need to keep the components in mind:

• Something dry
• Something grainy (can be the same as #1)
• Something wet
• Something sticky
• Low and slow oven

See how simple it can be? Throw together oats, honey, and peanut butter and BAM! Homemade peanut butter oatmeal. Anything else is window dressing... fruit, nuts, cocoa powder, protein powder... all these make a simple granola your own. It doesn't have to be oats, either - why not use cooked rice or quinoa (something grainy) with coconut flour (something dry)? Once it's all stuck together and essentially dehydrated, it's that perfectly munchable snack.

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

Sticky Toffee Date and Gingerbread Granola

In the crush of computer problems, visitors, lesson planning, traveling and various pet issues with multiple vet visits (a very long, cat / rat / dog story), one thing I never got around to this season was taking many photos! Often, my smartphone was standing in place of my gorgeous (albeit bulky) point-and-shoot, and those I did take with the P&S have yet to be uploaded / edited because there's always something else in the making! That said, all horrible photos aside, the stuff that's been coming out of the oven these days has been nothing short of delicious!

source

Of course, all of this is just a cover for the fact that I totally forgot to take any photos of these two amazingly hearty, chunky, stick-to-your-ribs granolas I whipped up for my Christmas boxes this year. I was definitely inspired by a few of my favourite desserts this year (as if the "Date Square" Granola wasn't enough of a hint) and quickly went about doing my "thing" with the mixes - which is to say throwing every grain and avenue of flavouring I had at them. As a result, my Sticky Toffee Date batch is definitely more on the decadent side of things, but it's also significantly higher in protein thanks to the high-protein hot cereal mix I added to the oats, ancient grains, nuts and seeds. A good dollop of date paste, date molasses and a sprinkling of toffee bits don't hurt matters in the flavour department either - and it's not like you're going to sit down to a giant bowl of this stuff every morning! Well, you might, but I'm not judging :-)

If you're on the dessert flavour train with me, but are looking for a little bit of a lighter option for your granola, the Gingerbread recipe is definitely one for you! It's packed with apple butter and pumpkin puree and gets it's sweetness from molasses and stevia - no refined sugar added! For more of a "cookie" aspect I tossed in a handful of graham cracker crumbs, which along with the instant oatmeal helped the clusters "clump" and make a truly chunky granola. A few pumpkin seeds added a little extra crunch for kicks too, and like the Sticky Toffee Date variety, I added some kinako for an extra protein and fibre boost.

So, apologies for the lack of photos, but please don't let that dissuade you from whipping up a batch or two for yourself. Who knows, it could be the kickstarter for your New Years Resolution to eat better (or at the very least, breakfast!).

Sticky Toffee Date Granola
Makes 8 cups, 16 (½ cup) servings
1 cup date paste
¼ cup date molasses or honey
1 tbsp vanilla
1 tsp butter flavour
1 tbsp butterscotch schnapps (optional but yummy!)
½ cup water
2 tbsp canola oil
½ tbsp cinnamon
¼ tsp nutmeg
Pinch of salt
2 cups large flake rolled oats
2 cups high protein hot cereal (I used Dixie Diner’s Cinnamon & Spice Low Carb Instant Hot Cereal)
⅓ cup raw millet
2 tbsp amaranth
⅓ cup shredded coconut
½ cup kinako
½ cup chopped almonds
½ cup sunflower seeds
¼ cup toffee bits
¼ cup raisins
5 dried figs, diced

1. Combine all the “wet” ingredients and seasonings (date paste through salt), then add remaining “dry” ingredients except toffee bits, raisins and figs, stirring well.
2. Bake on a lined baking sheet at 300F for 1 hour, stirring every 20 minutes or so until oats are golden. Turn off the oven and let stand inside for 15 minutes.
3. Remove from the oven and immediately stir in Skor bits, raisins and figs. Cool on the sheet.

Amount Per Serving
Calories: 320.3
Total Fat: 9.3 g
Cholesterol: 1.0 mg
Sodium: 321.7 mg
Total Carbs: 44.5 g
Dietary Fiber: 9.7 g
Protein: 17.6 g

 
Gingerbread Granola
Makes ~ 9 ½ cups, 19 (½-cup) servings
⅓ cup pumpkin puree
½ cup apple butter
2 tbsp canola oil
2 tbsp molasses (not blackstrap)
¼ tsp liquid stevia
¼ tsp salt
¼ tsp cinnamon
2 tsp ginger
¼ tsp nutmeg
¼ tsp cloves
½ tbsp vanilla
1 ½ cups large flake rolled oats
½ cup instant oats
⅓ cup graham cracker crumbs (Mary's Gone Crackers makes a refined-sugar free graham!)
½ cup kinako
3 tbsp millet
½ cup toasted pumpkin seeds

1. Combine all the “wet” ingredients and seasonings (pumpkin puree through vanilla), then add remaining “dry” ingredients, stirring well.
2. Bake on a lined baking sheet at 300F for 1 hour, stirring every 20 minutes or so until oats are golden. Turn off the oven and let stand inside for 30 minutes.
3. Remove from the oven and cool completely on the sheet

Amount Per Serving
Calories: 93.7
Total Fat: 2.8 g
Cholesterol: 0.0 mg
Sodium: 46.7 mg
Total Carbs: 14.6 g
Dietary Fiber: 1.6 g
Protein: 3.1 g

"Date Square" Granola

Now that report cards are done and filed (two major computer glitches later!), I've been able to come back to the kitchen and blog and catch up on all my holiday must-do recipes! Like every year, the majority of my gift recipients will be getting boxes of assorted homemade goodies - from preserves and salsas to cookies, biscotti, chocolates and of course, granola!

This year, I found myself with an unbelievable amount of dried dates after cleaning out my pantry, and was immediately inspired to make a granola with the flavours of one of my favourite desserts - the date square. My grandma used to make buttery, oaty, coconutty date crumble bars filled with a thick, squidgy layer of orange infused fruit paste at least once a year, and the smell of the paste baking in this mixture of gluten free grains, coconut and almonds brought me back to my 8 year old self. Not satisfied with simply using pureed dates, I added a glug of date "molassses" (also called silan) for a little extra caramelly oomph. Coconut and almonds added just the right amount of extra "yum" and crunch, making it perfect for breakfast or dessert.

I decided to go the gluten free route with quinoa flakes, buckwheat, millet, amaranth and teff so that I could give away assorted jars of granola to everyone on my list - not to mention using all those pseudograins added a good dose of fibre and protein to the mix as well!

Shared with Gluten Free Fridays

Caramel Apple Granola - Back to School with #SundaySupper

Every year in the middle of August, I look at the calendar and immediately think "WHAT? School only just let out!". The thing I've come to realize is that the vacation season progresses in direct proportion to the amount of enjoyment experienced, which this year means that my break is almost over before it starts! That said, I will count myself lucky that I'm not in the boat some people are, where school is already back in session. To me, that's just so not right! August is one of the best months of the year, and perfect for enjoying outside - either in the markets, tending the garden, on the golf course or (like me) all three.

Thinking ahead to the inevitable start of school, though, one thing always comes to mind - starting the day off right. Breakfast and snacks are beyond important for kids (and adults) during the busy day, and making sure they're a wholesome, balanced blend of protein, complex carbs and good fats means that the vending machines and cafeteria food don't beckon at 11AM. This granola, inspired by Flippin' Delicious, is packed full of large flake oats, protein powder, flax seed, apple butter and home-dried apples and sweetened with homemade vegan caramel sauce (I made this one with unsweetened soy milk). Definitely more of a snack or "addition" than a stand alone cereal (as most granola is) it makes for killer parfaits, pancakes and fruit compote bowls - not to mention decadent fruit crumbles for dessert!

This week, the #SundaySupper gang is sharing recipes for all things back to school – great lunches to pack, after-school snacks, quick and easy meals for busy school nights, sweet treats, and more. Our hosts this week are DB aka Foodie Stuntman of Crazy Foodie Stunts and Caroline at Caroline’s Cooking - thanks guys!

Getting Started On School Days

• Banana and Chocolate Chip Muffins by Caroline’s Cooking
• Caramel Apple Granola by What Smells So Good?
• Chocolate Coconut Granola Bars by Ruffles & Truffles
• Cinnamon Chocolate Overnight Oats by Whole Food | Real Families
• Funfetti French Toast by Brunch with Joy
• PB&J Muffins by Sew You Think You Can Cook

Ideas for the Lunchbox

• Grilled Chicken Sandwich by Cooking Chat
• Healthy Lunchbox Snack Mix by Noshing with the Nolands
• Mini Pepperoni Calzones by The Redhead Baker
• Turkey Bacon Ranch Wrap by Hezzi-D’s Books and Cooks
• Vietnamese Fresh Spring Rolls by Curious Cuisiniere

After School Snacks

• Back to School Cookies by The Freshman Cook
• Fruit ‘n Chocolate Peanut Butter Granola Bites by The Weekend Gourmet
• Quinoa, Oat and Pecan Blueberry-Peach Crumb Bars by Simply Healthy Family
• Homemade Buttermilk Biscuits by An Appealing Plan
• Mother’s Ruin Punch by Food Lust People Love
• “Nut Butter” Rice Crispy Balls by Books n’ Cooks
• Parmesan Crisps Recipe by Life Tastes Good
• Peanut Butter & Jelly Monkey Bread by Grumpy’s Honeybunch
• Peanut Butter Chocolate Chip Cheesecake Apple Nachos by Cupcakes & Kale Chips
• Waffle Pizzas by Our Good Life

School Night Suppers

• Beef Peppers and Onions Burritos by Family Foodie
• One Pot Bacon-Cheeseburger Pasta by A Gouda Life
• Oven Fried Portabello Mushroom Fries by Food Done Light
• Peanut Chicken Cutlets by Magnolia Days
• Smoked Salmon Ravioli with Cream Sauce by Crazy Foodie Stunts
• Turmeric Chicken and Couscous by Cindy’s Recipes and Writings

Sweets to End the Day

• Gluten-Free Almond Joy Cupcakes by NinjaBaker
• M&M Chocolate Chunk Cookies by Fantastical Sharing of Recipes
• Oreo Rice Krispy Treats by The Crumby Cupcake
• Paleo Cherry Blondies by Pies and Plots
• Plum Crumble Bars by Feeding Big
• Stuffed Peanut Butter Rice Krispie Treats by That Skinny Chick Can Bake

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? Its easy. You can sign up by clicking here: Sunday Supper Movement.

Stovetop Fruit & Honey Granola #SundaySupper

I love granola. Not only is it one of the most versatile cereals to use - finding homes in cookies, cakes, crumbles and ice cream (amongst other things), but it's one of the easiest to make and modify breakfast and snack foods around. I regularly whip up batches of granola in my oven - never the same flavour twice, but always slowly baked till crisp, chunky and decadently healthy. Generally, I keep the amount of added fat and sugar low, in contrast to most store-bought blends which can be swimming in white granules and oil in place of flavour-packed, whole food ingredients.

So, when the time came to introduce my grade 1-3 classes to the wonderful treat that is homemade granola, I kept the premise the same. Together, we concocted a hearty, healthy and crunchy breakfast cereal that was delicious enough to eat straight from the bowl with a spoon while being full of good-for-you ingredients, from thick rolled oats and oat bran to blood-sugar controlling cinnamon, calcium-rich tahini and sesame seed, B-vitamin stacked sunflower seeds and home-dried apple rings. Without an oven (or the time to slow-bake our mixture), I turned the recipe into a stovetop creation - making it not only a lickety split move from mixing bowl to cereal bowl, but one you can enjoy warm over ice cream (granted, it won't be as crunchy right out of the pan). Leftovers (if there are any) last a good long while in the freezer too - and I won't judge if they "fall into" a pint of vanilla fro-yo while they're in there.

For #SundaySupper this week, we're compiling all the healthiest recipes we can concoct in celebration of Heart Health Month. From healthy cereals like this one to nutritious and hearty mains, and even a few sweet treats, there's something for everyone!

Better for you breakfasts:

• Apple Pie Oatmeal by Cosmopolitan Cornbread
• Create-Your-Own Overnight Oatmeal by Rhubarb and Honey
• Oatmeal Chocolate Chip Scones by Brunch with Joy
• Orange-Mango Smoothie with Lime & Ginger by The Wimpy Vegetarian
• Pear Bran Muffins by Magnolia Days
• Stovetop Fruit & Honey Granola by What Smells So Good?

Jump start your health with these appetizers and snacks:

• Almond Crusted Chicken Nuggets by Momma’s Meals
• Chipotle Black Bean Dip by Bobbi’s Kozy Kitchen
• Lemon Aioli with Spring Vegetables by Jane’s Adventures in Dinner
• Mala Baked Tofu Bites by Palatable Pastime
• Parmesan Pistachio Kale Chips by The Texan New Yorker

Soups that’ll win your heart:

• Asian Soba Noodle Broth Bowl by Hip Foodie Mom
• Kale, Spinach, and Bean Soup by Ruffles & Truffles
• Mushroom Quinoa Soup by Pies and Plots
• Quinoa Chickpea Soup with Roasted Garlic & Veggies by Sue’s Nutrition Buzz
• Turkey and Black-Eyed Peas Soup by Cindy’s Recipes and Writings

Veggies, Sides, & Salads your heart will thank you for:

• Collard Greens with Cumin and Paprika by Nik Snacks
• Grilled Salmon Caesar Salad by Casa de Crews
• Kale Roasted Beet Salad with Honey Balsamic Dressing by Noshing with the Nolands
• Lightened-Up Creamed Spinach au Gratin by Cupcakes & Kale Chips
• Roasted Teriyaki Green Beans and Mushrooms by NeighborFood
• Salmon Salad Niçoise by That Skinny Chick Can Bake
• Seasoned Spinach & Bok Choy by Nosh My Way
• Spinach Berry Salad by Country Girl in the Village
• Sweet & Smokey Cauliflower Salad by Take a Bite Out of Boca
• Winter Citrus Salad with Avocado-Basil Dressing by Foxes Love Lemons

Healthy is the centre of attention in these main courses:

• Baked Eggplant Parmesan by A Kitchen Hoor’s Adventures
• Celeriac Noodles with Mushroom Ragu by The Joyful Foodie
• Gluten Free Roasted Chicken and Kale by Gluten Free Crumbley
• Heart Healthy Salmon Bento by The Ninja Baker
• Lemony Grilled Chicken by Peaceful Cooking
• Moroccan Salmon Tagine by Curious Cuisiniere
• Olive Oil-Poached Salmon with Pickled Cherry Salsa by Culinary Adventures with Camilla
• One Pot Mexican Quinoa by Having Fun Saving
• Oven Baked Tilapia Tacos by Sew You Think You Can Cook
• Piperies Yemistes me Pligouri – Bulgur Stuffed Peppers by Food Lust People Love
• Salmon with Mango Salsa by Cooking Chat
• Slow Cooker Chicken Enchilada Quinoa Bake by Food Done Light
• Vegetable and Ginger Congee by eating in instead
• Vegetarian Cuban-Style Black Beans & Rice by MealDiva
• White Bean, Corn, Tomato and Rice Skillet by Family Foodie

Staying healthy doesn’t mean giving up desserts!

• Baked Figs with Vanilla and Honey by Happy Baking Days
• Caramelized Pear Tart by PancakeWarriors
• Cherry-Blueberry Trifles by The Life and Loves of Grumpy’s Honeybunch

We heart wine.

• Wine Pairing Recommendations for Heart Healthy #SundaySupper by ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Zucchini Bread Granola

Most gardeners out there have a love-hate relationship with zucchini. On one hand, it's a huge joy to see something in the backyard plot take off so well and proliferate - on the other hand, that energetic growth and spread often gets out of hand, leaving the planters of good intentions with baseball bat-sized, six-meal fruit by August. The beginning squash are greedily consumed, and you have no problem adding a chopped cup or two to every meal. Then the second week's harvest comes in... and the third, and so on, until you have no choice other than zucchini rotting on the vine, or zucchini rotting in the fridge.

After years of this constant cycle, I finally started to shred and freeze my excess zukes for later baking. I opted for 1 cup "pucks", which fit perfectly into most recipes, and once my taste for summer squash returned I started digging them out one at a time. One of the first things I decided to whip up fit nicely into my holiday gift giving list and even made extra for snacking - a whole-grain, chunky, crunchy granola. The perfect "make now, eat later" treat as well, I originally just made a batch for the holiday giftees, but we couldn't stop snacking, especially on the carob-kissed chunks! This would be a decadent start to the morning, or an after-school snack that kids will love and not realize the innate nutritional value of. If I could take credit for it I would... but the honour of that inspiration goes to Healthy Food for Living. Either way, my family loved it - and if they love zucchini bread half as much as we do, I'm sure yours will too!

Shared with Gluten Free Wednesdays

PB & J Granola

Peanut butter and jelly is definitely a timeless classic. Whether you go the Skippy and Smucker's on Wonder Bread route or favour homemade spreads and loaves, it's a quintessential comfort food for not only children but their parents too. I used to eat PB&J for breakfast or as a snack, slathering on the creamy peanut butter and tart cherry jam before folding the pieces in half for a double-thick treat, and my family still defaults to the combination when we're pressed for time, ingredients and inspiration.

Today, our sandwiches are really a combination of storebought peanut butter and homemade jams and bread, and this granola that I adapted from the blog Peanut Butter Fingers is no different in combining its elements. With a fabulous crunchy peanut butter sweetened with honey and a generous spoonful of homemade jam, the whole shebang toasts to perfection - no extra oil necessary! While it's easily doubled or tripled, I made a small batch of this because, knowing me, the 1/4 cup serving size would soon turn into a 1 cup portion! As it is, the addictive mixture is not only a unique twist on breakfast, but is a fantastic topper for ice cream, a base for yogurt parfaits, a delightful crunchy topping for baked apples and even the secret ingredient in our "new" versions of peanut butter and jelly sandwiches*!

Carrot Cake Granola #EatAtoZChallenge

Okay, I'm officially on a carrot cake kick. First the Honeyed Carrot Cake Butter, now this granola? I'm dedicated to morphing one of my favourite treats into everything possible. After all, I already did many, many versions of the cake form itself, right? I even did a couple cookies. So I guess now it's time that breakfast gets it's due.

I wish I could have taken credit for this fantastic breakfast-dessert mashup, but I'm not quite that creative. No, that honour goes to Heather - when I saw that jar of goodness I knew I had to try something similar. The original recipe was pretty au naturale for my taste though - my family is known for liking lots of "stuff" in their mixes, so I decided to add a handful of the things we like in our carrot cake to the oat-carrot mix. In the end, I wound up using raisins, dried pineapple, wheat germ, and sunflower seeds for a truly "breakfasty" experience. I also bumped up the amount of carrots, since if I'm going to eat carrot cake anything it better taste like carrots!

In the end, the recipe really looks nothing like the original, but there's no way I would have gone into "veggie granola" territory without seeing someone else do it first! Whether you sprinkle it on oatmeal, make yoghurt parfaits, add crunch to ice cream or baked apples, how can you go wrong?

It's time for this round of the Eat A to Z Challenge hosted by Meal Planning Magic, Sparkles and a Stove and Alida’s Kitchen! This month is "C" and "D" foods - think back to Sesame Street and share the love on the hop page up till March 19!

Pecan Pie Granola

Pecan pie is one of those love it / hate it foods. I personally can't stand it - I abhor pecans in general - but my mom? She adores those buttery, toasted morsels in the classic dessert. One thing we do agree on is that almost every storebought pie, and most recipes as well, are soooo cloyingly sweet you just want to go brush your teeth and take a shot of insulin afterwards. We're also both of the mind that if you're going to call something _________ pie, it should have more of the title ingredient and less "glue" - hence the pie I made her a few years back.

The main problem with pecan (or any) pies, though, is they aren't exactly breakfast food. Heck, they aren't even a weeknight dessert food - not with over 400 calories a slice! So when my mom (back on the so-called "wagon" after the holidays) was jonesing for her nut and (lightly) corn-syrupy fix while dutifully eating her Yoghurt Pudding, I was inspired to make something she could use to give her that nuance of the hot Summer days in Georgia with a few more nutritional perks.

The first thing I definitely wanted to incorporate was a hint of coconut flavour - while I know that coconut isn't traditional in pecan pie, I always associate the two for some reason. Dark brown sugar added a hit of molasses flavour to the relatively bland base, while a shot of bourbon brought us back to the South. I knew I couldn't do away with the syrupy flavour entirely, so I added the treacle-like golden syrup to my batch. Unlike regular corn syrup, the golden stuff had a more "homemade" taste to it, almost toasty in comparison, and it played extremely well with the nuts and grains. Speaking of the grains, I picked out a trifecta that maximized flavour and nutrition - the standard oats, wheat germ and quinoa flakes. 

A stint in the oven brought everything together, and then it was judgement day. Mom took a spoonful right from the tray and declared it "tasty", but it was after she sprinkled it onto her yoghurt that she truly began to enjoy it. The jar disappeared quickly - and she's already eying the sale flyers at our bulk store for more pecans!

Mocha - Nola

I'm an "early" person - if you talk to me before 3PM, chances are I'll be coherent and able to complete tasks with some sort of efficiency. Other members of my family (and most of my friends), however, are so far in the opposite camp that if you call them before 2PM on a Saturday you get sent straight to voicemail. My stepdad is positively hopeless without his morning coffee, and even my early-riser mom needs her java before beginning the daily grind.

I may not need a cuppa to start my day, but that doesn't mean I don't like the occasional mug (or vat... you know, depending on the schoolwork load at the time) in my day. I prefer it black and strong, but my mom likes a little chocolate with hers... and really, can there be a better pairing than chocolate and coffee? When I was planning my "granola gifts" for this year's holiday boxes, I definitely wanted to pay tribute to the heaven-sent pairing, as well as give a nod to the meal where most of the caffeine is consumed - breakfast! So I created a bitter-sweet melange of breakfast cereal, oats, wheat bran, three hits of coffee and chocolate covered raisins that baked up crunchy, chunky and perfect for mixing into yoghurt, topping berries, munching out of hand or filling tortillas spread with almond butter (breakfast of champions, I tell you). I even came up with a great way to present this creation as a gift - use an empty coffee can! You know you have one... and if not, you need to try harder ;-).

What fills your cup to start the day? Are you a coffee or a tea guzzler? Hot lemon water? Nothing 'till noon? Let me know!

Apple Pie Granola

So now with all that luscious, sweet and spicy Zapple Butter on my hands and apple season fast approaching (the farmer's market was loaded with bushels last week!), I couldn't wait to try out one of the recipes I had pinned eons ago from My Whole Food Life: Apple Cinnamon Granola. I had noted on my pin to use apple butter for more flavour, and since I also had some home-dried apples from last year's picking spree I decided to toss them in at the end for a bit of texture. I didn't add any nuts, fat or refined sugar to this either, which is easy to do if you're making granola at home but almost unheard of in the store-bought varieties! 

What I love about making granola at home is that I can make it über chunky - I hate buying granola where you open the bag and just find glorified toasted oats with sugar and raisins. Granola needs chunks, people! It's also a great way to play with the whole grains in the kitchen. You're not limited to oats for granola - I've used spelt flakes, brown crisp rice cereal, even cooked buckwheat, black rice and millet to make batches. I kept to mostly oats this time, but I tossed in a whack of wheat germ for flavour and a boost of nutrition (B vitamins, potassium, iron and magnesium to name a few!). To sweeten, I broke out my favourite Grade B maple syrup for a rich Fall flavour. It really did taste like apple pie, or at least apple squares - I couldn't wait for it to cool so I could dig right in!

Pumpkin Pie Granola

The pumpkin mania continues! I had way more leftover squash than Saturday's bars used, and since I've done a couple "stranger" granolas that won favour over the course of time, I figured I'd try my hand at a more "traditional" flavour scheme. I found this recipe from Pure Provender and fell in love with the photos of chunky, obviously crunchy clusters of oats. It looked like the perfect topping for my mom's favourite snack of Greek yogurt and apples!

Around here, you can't really go wrong with pumpkin pie, but I wanted to add a bit of extra "oomph" to the basics and started playing around. To keep it nut free (and stick with the "pumpkin" theme), I tossed in some pumpkin seeds, then added an extra pop of colour from dried cranberries and some spelt flakes for interest. I amped up the pumpkin itself as well, just because I could. I was so pleased with the result! Chunky but not "brick like" clusters, the perfect balance of sweet and spicy, and filled with all sorts of goodness from the whole grains and pumpkin seeds - without a ton of oil!

Gluten Free 5-Spice Granola

One of the things I made a few batches of for holiday gifts this year (that wasn't cookies!) was granola. When you think about it, it's one of the best homemade gifts for both giver and receiver - it's easy and cheap to make at home, infinitely variable, and can be made into a decadent or health-freak food depending on who you're giving it to. Everyone I give it to marvels at how good and flavourful it is, since it hasn't been sitting in a box on a shelf for months, and it's not like you're going to find something like this spicy, Asian-esque, vegan and gluten free cereal at the local supermarket! 

As soon as I saw the Millet & Buckwheat Granola on Vanilla and Spice last week, I knew I had to make something similar myself. Using the kasha and millet base as inspiration, I took it all the way to Asia with black rice, coconut, sesame seeds, Chinese 5 spice, fresh ginger, pineapple and almonds. It's a crunchy, munchy, sweet and spicy snack or breakfast everyone can enjoy! My mom added sprinkles to a bowl of warm, chunky applesauce for a snack, and its a great addition to  bowl of oatmeal for a punch of crunch, protein and flavour. I bet that it would also be a perfect fit over ice cream or poached pears for dessert!

Shared with Ricki's Wellness Weekend,Gluten Free Mondays and Gluten Free Fridays