Category: Recipes

 

Summer is upon us, and we hope it provides opportunities to escape the daily grind and the heat. At Little Red Wagon, we’re dodging both with a refreshing and lemony sunshine smoothie. Bursting with flavor and packed with essential nutrients, smoothies are the ultimate summer companions.

Our lemony sunshine smoothie recipe helps you get your servings of fruit for the day and includes banana, pineapples, mango, lemon, and Greek yogurt. This tropical medley is sunshine in a cup! The humble banana is packed with potassium and natural sugars, providing a creamy base for our smoothie. The high potassium content can help maintain electrolyte balance, an important mineral for combating dehydration during the hot summer months. 

The vibrant mango is bursting with vibrant color and tropical flavor. Mangoes are rich in vitamins A and C and packed with antioxidants supporting a healthy immune system. But, of course, no tropical smoothie is complete without pineapple, packed with vitamin C and bromelain, an enzyme known for its anti-inflammatory properties. In addition, the pineapple enhances the flavor and helps with digestion, making it an ideal choice for those balmy summer days when we crave something light and satisfying.  

The lemon brightens our smoothie and is known for its detoxifying properties and high vitamin C content. The citrusy flavor invigorates the taste buds but alkalizes the body and can promote overall health and vitality. Greek yogurt provides a creamy, tangy flavor and is packed with protein, probiotics, and essential nutrients. So, grab your blender, let the fruits blend, and sip your way to a sensational summer experience!

Ingredients:

• 1 cup mango, cut into chunks
• 1 cup pineapple, cut into chunks
• 1 cup sliced banana
• 1/2 cup plain Greek yogurt
• 1 Tablespoon honey
• Zest from 1 lemon
• Juice from 1 lemon
• Lemon Drop Granola for garnish
• Fresh fruit for garnish
• Ice if using fresh fruit

Note:  fresh or frozen fruit can be used for this recipe. 

Instructions:

1. Add all ingredients to a blender or food processor.
2. Blend the ingredients until incorporated, and the texture is smooth. Modify the ice or yogurt amount to adjust the consistency as needed depending on whether you are using fresh or frozen fruit.
3. Transfer the smoothie mixture to your favorite glass.
4. Top with granola and fruit as desired.
5. Enjoy!d

Whip Up Our Sunshine Smoothie for a Summer Treat

This frosty tropical treat has been helping us beat the heat; now it can do the same for you! Experiment with freezing the mixture into popsicles or using it as a base for your morning smoothie bowl. For more fun recipes, check out our past blogs. 

As the month of May rolls through, I hope April showers have brought you May flowers. The blooms and warmer weather make it a great time of year to spend more time outside exploring the outdoors or relaxing with family and friends. As the days get warmer and longer, I spend more time outside and crave lighter, more refreshing meals and snacks.  

Parfaits make a great option for a light and easy breakfast or any time of day snack.  Try our apple pie granola parfait when you’re looking for a refreshing breakfast or snack. The yogurt offers a great source of protein, and the fruit and granola can help fill your daily fiber needs. Parfaits also offer so much flexibility and can be tailored to any picky eater you may have in the house. I love to use whatever fruits we have in the house or whatever fruits are in season. Feel free to swap fruit and granola flavors with what you have on hand or enjoy.  

May brings many opportunities to celebrate, whether it’s for Mother’s Day, graduations, or Memorial Day Festivities. I hope you’ve had a great May thus far, and as the school year starts to wind down and the summer holidays start beckoning, I wish you a wonderful summer ahead! 

Apple Pie Granola Parfait Suggested Ingredients:

• 1 1/2 cups of vanilla or plain yogurt (Greek yogurt offers a great boost of protein)
• 1 green apple, cut into cubes or slices 
• 1/2 cup of Little Red Wagon Big Apple Granola  
• Any additional toppings of choice (chia seeds make a great addition)

Instructions:

1. Grab your favorite glass (or bowl).
2. Scoop or spoon yogurt into the glass, add a layer of granola, and top with fruit.
3. Add additional layers as desired and top with any additional toppings of choice.
4. Serve immediately and enjoy!

Order Our Granola Online and Enjoy Free Shipping!

Curious about our other flavors? Order a Little Red Wagon Granola variety pack and try them all. Plus, customers in the U.S. get free shipping. Happy snacking!

 

Spring is officially upon us, and with it, a new season and all the changes this season brings. We hope you have had a chance to enjoy all that April offers, whether it’s an April Fool’s joke, Easter festivities, or Spring Break. I am personally enjoying the extra sunshine and all that is blooming.  Although April weather can be a bit all over the place, cold and rainy one day to warm and sunny the next, it reminds us that summer and warm days are around the corner. 

As the weather shifts, our meal routines start to shift from the heartier winter meals to lighter fare. Granola smoothie bowls are a great way to start off the day with a light but filling and nutritious breakfast. 

Our Cosmopolitan carrot granola smoothie bowl is a great way to get more servings of fruits and vegetables into your routine and blends carrots with your favorite tropical fruits.  Greek yogurt provides a good source of calcium, protein, and probiotics.  Our handmade granola rounds out both the flavor profile and nutrition with heart-healthy fiber and protein.

Granola Smoothie Ingredients:

• 1 cup of frozen tropical fruit blend (or your favorite frozen tropical fruits, pineapple, mangos, etc.)
• 4 baby carrots
• 1/2 cup of Greek yogurt 
• 2 Tbsp of coconut milk
• 4 Tbsp of orange juice 
• 1/4 cup of Little Red Wagon Cosmopolitan Granola (or your favorite flavor)
• Additional toppings of your choice: shredded coconut, chia seeds, fresh fruit

Granola Smoothie Directions:

1. In a blender, add your frozen fruits, carrots, yogurt, coconut milk, and orange juice.
2. Blend until there are no large chunks of fruit or carrot. You may see small bits of the carrot or fruit, but that should be fine.
3. Using a rubber spatula, pour/scrape the smoothie into a bowl.
4. Sprinkle granola on top and top with any additional toppings of choice.
5. Enjoy!

 

We hope that your March is off to a great start!  As winter turns to spring, we hope that you are able to enjoy longer days and warming temperatures.  Depending on where you live, you may be starting to see flowers bloom and trees turn green. If you’re anything like us, you’re looking forward to one of the heralds of Spring, St. Patrick’s Day, and need some ideas for green desserts to bring to St. Paddy’s festivities. 

When you are out about and want a quick no-bake treat, try our no-bake Leprechaun Granola Squares. They are a fun treat to whip up on St. Patrick’s Day or can be modified to fit any festive occasion.

No Bake Leprechaun Granola Squares 

Ingredients:

• 2 cups mini marshmallows 
• 2 tablespoons of unsalted butter
• 1 bag of Little Red Wagon Big Apple granola
• 4 tablespoons of festive sprinkles, 1 tablespoon reserved
• 3 tablespoons of mini green chocolate coated candies, 1 tablespoon reserved ( optional and can be modified to suit the occasion)

Instructions:

1. In a medium size microwave-safe bowl, add butter and marshmallows.  Microwave in intervals of 30 seconds until butter and marshmallows are melted together.  Stir in between each interval to ensure the butter and marshmallows combine thoroughly.
2. Add a whole bag of Little Red Wagon Big granola to the butter and marshmallow mixture.  Mix until everything is incorporated.  Add sprinkles and chocolate candies to the mixture (reserving some to garnish on top) and mix just until incorporated.
3. Using a silicone spatula, spread the mixture into well greased 13×9 baking pan or parchment paper lined pan.  Garnish with the remainder of the sprinkles and candies, then gently level with a spatula or more parchment paper.
4. Let sit in the fridge for 15 minutes, then remove from pan and cut into squares or desired shape. Enjoy! 
5. Store any leftovers in an air-tight container and eat within a few days.

This is one of those green desserts that is actually satisfying and a nice change from green beer and green cupcakes! 

From Little Red Wagon Granola to you: Happy St. Patrick’s Day!

 

These Valentine’s Day treats deserve all the praise. They are bite-sized and packed with phytonutrients like flavonoids from dark chocolate (great for brain and heart health). So indulge with confidence and share with close friends, family, or a special loved one. These no-bake cheesecake bites are small, rich, and nutritious: a trio of absolute perfection! 

Ingredients

Cheesecake filling 

8 oz block of cream cheese ( at room temperature)

1/2 cup powdered sugar 

1 teaspoon vanilla extract

Crust 

1 1/2 cups of Original granola

1 tablespoon melted coconut oil 

Chocolate Coating

2 cups dark chocolate chips

1/2 tsp of coconut oil

Ice tray or silicone mold 

Instructions

1. Microwave the dark chocolate chips and coconut oil in a medium bowl for 30 seconds. Stir and microwave again for 30 seconds until just melted.
2. Pour about a teaspoon of the melted chocolate into each ice cube mold. Use your fingers or a spoon to cover the sides of the mold completely. Save the remaining chocolate mixture and freeze the ice tray until the chocolate is solid (about 10 minutes).
3. In a medium bowl, combine cream cheese and vanilla and beat with a hand mixer until smooth. Add powdered sugar and mix until incorporated. Set aside.
4. Using a food processor, pulse granola until a crumb consistency is reached. Add melted coconut oil and mix to incorporate.
5. Fill ice tray cubes with a thin layer of granola crumb mixture, add the Cheesecake mix, and top with chocolate. Keep the ice tray in the fridge until the chocolate hardens.
6. Enjoy!

Happy New Year! We hope this joyous and relaxing holiday season has recharged you.  Every year brings new adventures and many possibilities and opportunities. As you conquer the year ahead, we encourage you to take time to prioritize cultivating joy in your day alongside accomplishing goals or tasks. 

Incorporating little things, like a warm cup of your favorite tea or a fun playlist, can bring life into the daily routine and make it a great year ahead! 

We, of course, love to bake and enjoy sharing our granola and recipes with you all. Our cranberry orange blondies are a great treat to share with family and friends. The orange and cranberry flavor combination is a match made in heaven.  This recipe can easily also convert into a breakfast blondie by cutting back on the sugar.  No matter the occasion you choose, we hope it brings a little joy to your day!

Ingredients

¾ cup melted butter

1 ¼ cup brown sugar

A pinch of salt

A pinch of cinnamon

2 teaspoons vanilla extract

1 egg

1 ½ cup wheat or all purpose flour

½ cup dried cranberries

Zest from one orange

½ cup cosmopolitan granola crushed

¼ cup rolled oats

Instructions

1. Preheat oven to 350°F, lightly grease an 8-inch square baking pan with spray and line with parchment paper, both sides overhanging for easy release.
2. In a large mixing bowl, combine melted butter, brown sugar, salt, cinnamon, vanilla, and egg.  Whisk by hand until blended.
3. Fold in flour, cranberries, crushed granola, and orange zest. 
4. Spread batter into the lined baking pan and sprinkle rolled oats on top of the batter.
5. Bake for 25 to 30 minutes or until the top is golden brown. 
6. Let cool completely, cut into squares, enjoy!

 

The holiday season is synonymous with baking in our household. Our peppermint brownie recipe brings together familiar flavors and help usher in the holiday season. These brownies make a great treat to share with family or friends.

The end of the year offers a time of reflection for the year behind us and hopes and plans for the future. We are so happy for the opportunity to bring you our granola and look forward to sharing more with you in the year ahead. We hope this holiday season allows you to rest and spend time with family and friends. We wish you all a Happy New Year ahead!

Ingredients

11/2 sticks of butter (12 tablespoons) of butter at room temp.

1/1/2 cups light brown sugar

21/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon instant coffee

1/4 to 1/2 teaspoon peppermint extract (based on preference)

1 tablespoon pure vanilla extract

1/2 cup chocolate chips

3 eggs 

1 cup cocoa powder

1 cup whole wheat or all-purpose flour

1 cup crushed mocha granola

Instructions

1. Start by creaming your room-temperature butter and sugar. Use a stand mixer with a paddle attachment or a handheld mixer. Beat until the butter/sugar mixture is light and fluffy. 
2. Add in baking powder, salt, instant coffee, peppermint extract, vanilla extract, and mix until well incorporated.
3. Melt chocolate in a microwave bowl. Heat for 30 seconds and stir. Repeat heating and stirring chocolate in 30-second intervals until chocolate is just melted.
4. Using a rubber spatula, scrape in melted chocolate into batter mixture and mix until incorporated.
5. Slowly add in 3 eggs in three additions separated by scraping the bowl.
6. Add in cocoa powder and flour and mix until just combined.
7. Lastly, add crushed granola and fold batter together using a rubber spatula. 
8. Grease a 9/13 pan with butter and parchment paper and bake brownies at 350 F for 25 minutes or until the edges look baked through and the center is firmly set. A toothpick should come out clean from the edges of the pan and have a few moist crumbs in the center of the pan.
9. Allow the brownies to cool to room temperature.
10. Cut into squares and enjoy! 

 

Pumpkin is such a popular seasonal ingredient for baking that it’s easy to overlook sweet potatoes. Sweet potato waffles are a delicious way to kick off Thanksgiving breakfast or brunch on any fall day. Bake a few sweet potatoes you have on hand for Thanksgiving, or use canned sweet potatoes from the pantry.

Make this recipe with whole wheat flour to boost the fiber, or swap in all-purpose flour to keep picky eaters happy. Give everyone in your household a quick, hearty breakfast that sneaks in this full-flavored vegetable with sweet potato granola waffles.

Ingredients:

•1 large sweet potato baked (swap with canned if you don’t have on hand)
•3 eggs
•1 ½ cup milk (select based on your dietary preference soy, almond, coconut etc.)
•2 tablespoons melted butter
•3 tablespoons light brown sugar
•½ teaspoon salt
•1 teaspoon vanilla extract
•1/8 teaspoon pumpkin pie spice
•1/8 teaspoon of cinnamon
•1 cup whole wheat flour (can swap with all-purpose flour)
•2 teaspoons baking powder
•Warm maple syrup for serving
•Cosmopolitan granola for serving

Instructions:

1. Blend sweet potato in a blender or food processor with eggs, milk, vanilla, butter and all spices until well incorporated.
2. Pour mixture into a bowl and add flour and baking powder. Mix until just combined.
3. Grease the waffle-maker and pour ¾ cup of batter, depending on the size of your waffle-maker.
4. Cook sweet potato waffles until golden brown.
5. Top with Cosmopolitan granola and maple syrup. Enjoy!

 

It’s officially fall! We hope you are enjoying some beautiful fall foliage and tasting the bounty of the season’s crops. Whether you like carving pumpkins, scary movies, or fun Halloween costumes, make the most of October with a fun snack. Try our pumpkin caramel apple slices, arranged like nachos! They are a great blend of the season’s flavors and make a fun party snack or dessert.

Ingredients:

4 tablespoons butter
1 teaspoon vanilla extract
1 teaspoon sea salt flakes
2/3 cup heavy cream
1/2 pumpkin puree
1/2 teaspoon pumpkin pie spice
1 cup granulated sugar
½ cup water
½ cup Pumpkin Patch granola
2-3 apples sliced

Instructions:

1. In a medium heat-safe bowl, place butter, vanilla, and sea salt. Set aside.
2. In a small pot, pour heavy cream and add pumpkin pie spice and pumpkin puree.
3. Heat on low, whisking slowly.
4. In a medium pot, add 1 cup sugar to 1/2 cup water and mix until well incorporated.
5. Warm the sugar mixture on medium heat until the sugar becomes golden brown.
6. Once sugar is a dark golden caramel shade, slowly add the warm heavy cream mixture.
7. This will instantly bubble up. Whisk in the heavy cream as you pour.
8. Cook on low, continuously stirring with a silicone spatula. The caramel will thicken with time.
9. After 5 minutes of additional low cooking, pour this mixture into your bowl with butter, vanilla, and sea salt.
10. Whisk together till combined. If there are any sugar lumps, strain out the lumps while the mixture is thin and hot, and then allow the sauce to cool.
11. Once the caramel is at room temperature, transfer it into a sealable container and refrigerate. Allow the sauce to cool in the fridge for a few hours to 24 hours.
12. When ready to serve, slice apples and fan them out onto a decorative board or plate.
13. Drizzle pumpkin caramel sauce and top with pumpkin granola.
14. Serve immediately and enjoy!

We hope September has brought you cooler weather and you are getting to enjoy the beauty of fall!  I love to spend more time baking as the weather starts to cool down.  Banana bread is a favorite in our house, and our cinnamon swirl banana bread recipe will fill your home with wonderful cinnamon and maple aromas.  Try it on a beautiful fall day! 

Ingredients

Banana Bread Batter

• 1 cup (2 sticks) butter, melted
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups whole wheat or all-purpose flour
• 1 teaspoon baking soda
• 4 very ripe bananas 
• 3 tablespoons maple syrup
• 1 pinch salt
• 1 cup Crunchy Monkey granola 

Cinnamon swirl

• 2 tablespoons maple syrup
• 2 tablespoons brown sugar
• 2 tablespoons melted butter
• 3 tablespoons cinnamon

yield: 1 9×5 loaf pan or 14 mini loaves.

Instructions:

1. In a medium bowl, melt butter.
2. Once melted add sugar, cinnamon, 3 tablespoons maple syrup, and mix until combined.
3. Add in ripe bananas, vanilla, salt, baking soda, and eggs.
4. Mash bananas into wet mixture and mix until well combined.  Use a hand mixer if needed.
5. Add in the flour and mix only until a batter forms.
6. Add in granola last as a garnish. Use your hands to break up bigger chunks as needed.
7. Spray your loaf pan with canola oil or use melted butter. 
8. Add your batter halfway up the pan and then swirl in the cinnamon swirl mixture with a toothpick or plastic straw to ensure every bite in the center will get some.
9. Add in the rest of your batter and swirl the top with more cinnamon swirl batter. 
10. Bake at 350°F for 15-20 minutes in a standard 9×5 loaf pan. For mini loaves or mini muffins, bake for 10-15 minutes. Bake until a toothpick comes out clean in the center of the loaf. 

Enjoy a slice of your cinnamon swirl banana bread with homemade whip cream on top and a warm drink of choice!