I’m so ready for fall. I know, it’s only July. It’s not even halfway through July. But I’ve had my fill of summer (except for garden-fresh tomatoes).
- I made apple crisp for dessert yesterday, and the smell of the baked apples with the cinnamon, cloves, nutmeg, and brown sugar was almost too much.
- This morning the chicken broth is simmering, calling me to make soup, but it’s too hot to even open the windows. Who wants soup in heat like that?!
- My home-canned applesauce is almost gone, and I need apple season to replenish it!
But that’s not really what I meant to write about. I just thought you ought to know :)
I found a fabulous granola recipe from Chocolate-Covered Katie and adapted it. You should try this recipe sometime if you like granola–it makes great snacks!
Sort of Quaker-Style Mini Granola Bites (partially stolen from Chocolate-Covered Katie)
- 1 cup rolled oats
- 1/4 teaspoon baking soda
- 1/4 cup plus two tablespoons flour (can use white, wheat, or oat flour*)
- 1/2 teaspoon vanilla extract
- 2 tablespoons oil (coconut is the best; other oils will work, though)
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 2 tablespoons applesauce (or more oil if you don’t have applesauce)
Preheat oven to 350.
Mix dry ingredients together. Stir in wet ingredients until well combined (the batter should be very moist, but a lot thicker than muffin batter).
Fill lined (or well-greased) mini-muffin cups full with batter. Using a silicone spatula (or something else that won’t stick to the batter), press the batter down firmly into each muffin cup.
Bake 14 minutes. Remove from oven, and use your spatula to press the granola down again.
Let cool, and store in an airtight container.
Yield: 18-20 granola bites
*In case you don’t stock oat flour in your pantry, just put some rolled oats into the blender and whiz them to a fine powder. Then measure out 1/4 cup plus 2 tablespoons
What did I change?
- Any type of flour–her recipe calls specifically for oat flour. It’s good with oat flour and white flour. Haven’t tried whole wheat.
- I left out the Rice Krispies. I never have them. It’s good without them, although it might better with them :)
- No option to use agave syrup in place of the honey–I’ve never used it and don’t really care to, so I just put honey in the list. :)
- A full 2 tablespoons of brown sugar. You can reduce it if you’d like.
- Substituting more oil if you don’t have applesauce. I think I might actually prefer it with all oil–I think the applesauce makes it a little softer. But really, it’s fine both ways.
- Directions for making it in mini-muffin cups. You can make it in full-size muffin cups or an 8 x 8 pan. Whatever you have will be fine :)
These turn out soft, chewy, sweet, and delicious! They’d be great with some add-ins like chocolate chips, I’m sure… :)
Thank you, Chocolate-Covered Katie!
What’s your favorite type of granola? Soft, chewy, crunchy, or none? :)
(Shared with Tasty Tuesday)