Every Day with Rachael Ray: 10 Tasty Granola Twists

Here are 10 Tasty Twists on Granola from the February issue of Every Day with Rachael Ray .

A great source of fiber and vitamins, granola has never tasted so good! In the February issue of Every Day with Rachael Ray magazine, expert editors reveal 10 quick & tasty NEW twists on traditional granola that will excite your taste buds.

  1. MAKE French toast (recipe on page 2)
  2. ADD to a PB&J sandwich
  3. PAT onto a frosted cake or cupcake
  4. MAKE candy snacks (recipe on page 3)
  5. SPRINKLE on a baked potato
  6. MAKE stuffing for pork chops
  7. BLEND into a smoothie
  8. MAKE a tart crust (recipe on page 4)
  9. STIR into cooked oatmeal
  10. TOSS into a salad, like croutons

Every Day is giving granola a whole new look with these delicious recipes to get you started!

Granola French Toast
4 Servings
Prep Time: 15 minutes
Cook Time: 25 minutes

1/2 Cup seedless raspberry jam
1 Cup fresh or frozen raspberries
3 Cups granola
4 Large eggs
2 Cups milk
8 1-inch thick slices challah bread
5 tablespoons unsalted butter

  1. In a small saucepan, heat the jam and ¼ cup water over medium heat. Stir in the raspberries and remove from heat.
  2. Using a food processor, grind the granola into fine crumbs; transfer to a wide, shallow bowl. In a medium bowl, beat the eggs and milk. Add the bread and soak until saturated. In batches, transfer the bread to the granola crumbs, heavily coating each slice.
  3. In a large, heavy skillet, melt 2 ½ tablespoons butter over medium heat. Working in batches, add the granola-coated bread and cook, turning occasionally, until golden, about 6 minutes per side. Repeat with the remaining butter and bread slices. Serve warm with the raspberry sauce.

Honey Granola Brittle
Makes 24 Candies
Prep Time: 25 minutes (plus cooling)
Cook Time: 10 minutes

1 cup sugar
1/3 cup honey
1 tablespoon butter
2 cups granola

  1. Line a large baking sheet with parchment paper and grease the paper. In a small, heavy saucepan, combine the sugar and honey over medium-high heat. Stir the mixture until just melted; bring to a boil. Insert a candy thermometer and cook until the mixture is caramel colored and the temperature registers 300oF.
  2. Remove the saucepan from the heat and stir in the butter until melted. Stir in the granola and pour the mixture on the prepared baking sheet, spreading into a ¼-inch-thick rectangle. Let cool for 20 minutes.
  3. Cut the brittle into ½-by2-inch pieces. Let cool completely. Wrap each piece in a 3-by-4-inch piece on cellophane.

Pear-Gorgonzola Tart
4 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes

6 tablespoons unsalted butter
2 cups granola
2 bartlett pears
8 ounces cream cheese, at room temperature
1/4 cup heavy cream
1 tablespoon chopped chives
Salt and pepper
3 ounces gorgonzola cheese, crumbled

  1. Preheat the oven to 350oF. In a small bowl, melt 4 tablespoons butter in the microwave. Using a food processor, grind the granola into fine crumbs. Add the melted butter and process until the mixture has the consistency of wet sand. Press evenly over the bottom and ½ inch up the sides of a 91/2-inch tart pan. Bake until dry, 10 to 15 minutes. Let cool completely.
  2. Meanwhile, peel and core the pears and cut lengthwise into wedges. In a medium skillet, melt the remaining 2 tablespoons butter over medium heat. Add the pears and cook, turning occasionally, until golden and barely tender, 8 to 10 minutes. Let cool.
  3. In a medium bowl, whisk the cream cheese with the cream. Add 2 teaspoons chives and season with salt and pepper. Spoon the mixture into the crust and spread evenly. Sprinkle the gorgonzola on top. Fan the pear slices over the cheese in a circular pattern. Garnish with the remaining 1 teaspoon chives. Serve at room temperature.

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