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.
- MAKE French toast (recipe on page 2)
- ADD to a PB&J sandwich
- PAT onto a frosted cake or cupcake
- MAKE candy snacks (recipe on page 3)
- SPRINKLE on a baked potato
- MAKE stuffing for pork chops
- BLEND into a smoothie
- MAKE a tart crust (recipe on page 4)
- STIR into cooked oatmeal
- 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
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
- In a small saucepan, heat the jam and ¼ cup water over medium heat. Stir in the raspberries and remove from heat.
- 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.
- 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.
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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
- 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.
- 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.
- Cut the brittle into ½-by2-inch pieces. Let cool completely. Wrap each piece in a 3-by-4-inch piece on cellophane.
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
- 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.
- 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.
- 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.
For additional recipes visit www.rachaelraymag.com/February