Category: Recipes

Categories
Recipes

Oatmeal Cookie Ice Cream Sandwich

 

Oatmeal cookie ice cream sandwiches are the perfect afternoon snack as summer winds down and the kids head back to school (or for any sultry summer day in between)! We make our homemade cookies with Mocha granola, but feel free to swap in your family’s favorite Little Red Wagon granola flavor.

Ingredients:

1 cup butter at room temperature
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons honey
1 1/2 cups whole-wheat flour
1 teaspoons cinnamon
1 teaspoon instant coffee (optional)
½ teaspoon baking soda
½ teaspoon salt
1 cup crushed Mocha granola ( or substitute with your favorite flavor)
4 oz uncooked rolled oats

Instructions:

1. Soften butter in the microwave or let sit out to soften.
2. Preheat oven to 340°F.
3. Crush Mocha granola with a food processor or crush it by hand in a Ziploc bag with a rolling pin. Set aside.
4. In a medium bowl, mix softened butter and brown sugar with a spatula or a hand mixer if desired.
5. To the sugar and butter mixture, add eggs, salt, vanilla, cinnamon, baking soda, and honey.
6. Add flour, instant coffee, oats, and granola and mix until just incorporated and a dough forms.
7. Scoop into teaspoon-sized balls and line on a baking sheet
8. Bake for approximately 10 minutes at 340°F or until edges are firm.
9. Once cookies cool, scoop your favorite frozen yogurt or ice cream across one cookie, and sandwich with another cookie.
10. Place cookies in the freezer so they can harden (about a couple of hours).
11. Once frozen, roll the sandwiches in your favorite toppings like nuts, chocolate chips, or even more healthy granola.
12. Enjoy!

Yields 6-8 oatmeal cookie ice cream sandwiches depending on preferred cookie size (12-16 individual cookies)

Categories
Recipes

S’mores Monkey Bars

 

We hope you all had a wonderful 4th of July and are enjoying your summer! Summer is a great time to break away from the day-to-day, relax, and spend time with family and friends. What better way to spend time with friends or family this summer than a cookout or backyard barbeque?  S’mores and Rice Krispie treats are quintessential treats for summer gatherings. Our S’mores monkey bars blend the best of all worlds into a delicious afternoon snack or after-dinner dessert. So when you are looking for a special treat, try our s’mores monkey bars!  

Ingredients:

  • 1 10oz bag mini marshmallows
  • 5 cups Crunchy Monkey Granola
  • 1 cup Teddy Grahams or crumbled graham crackers
  • 1 tsp kosher salt
  • 1/3 cup butter
  • 1 tsp vanilla
  • Parchment paper

Instructions:

  1. Line a 8.5”x 8.5” baking pan with parchment paper, butter the parchment paper, and set aside.
  2. Crush the Crunchy Monkey Granola lightly with a rolling pin. 
  3. Mix crushed granola, Teddy Grahams or graham crackers, 1 cup mini marshmallows, salt and vanilla in a medium bowl. 
  4. In a large pot, heat butter over medium heat.
  5. As the butter melts, add in the rest of the marshmallows and stir with a wooden spoon until the marshmallows are completely melted.
  6. Remove from heat and pour the granola mix into the melted butter and marshmallows.
  7. Blend quickly using a rubber spatula or wooden spoon until the mixture is evenly incorporated.
  8. Spread mixture into the greased 8.5 x 8.5 pan and use parchment or a flat spatula to lightly press the mixture evenly into the pan.
  9. Allow mixture to set for approximately 15 minutes.  Lift out parchment paper and cut into squares.
  10. Enjoy and store leftover s’mores monkey bars in an air-tight container at room temperature.
Categories
Recipes

Crunchy Monkey Granola Parfait

We hope the summer weather is treating you well. As schools start letting out for the summer, vacations begin, and the weather starts to warm up we could all use some simplicity in our day. Parfaits, like this Crunchy Monkey Granola Parfait, are a simple treat that can be a quick breakfast, an afternoon snack to cool off from the hot weather, or a light refreshing after-dinner dessert.

A parfait can’t be beaten for its simplicity, but also offers infinite variations to satisfy the pickiest of eaters. You can adjust the protein level, flavor profile, and sweetness level based on the yogurt you choose. Parfaits are also a great opportunity to use in-season fruit or whatever you have in the house. My favorite Little Red Wagon Granola is Crunchy Monkey, so I’ve used it here, but feel free to make the parfait your own using your favorite granola flavor.

Ingredients:

  • ½ cup vanilla yogurt
  • 1 small banana, sliced, strawberries and blueberries or other fruit of choice
  • ½ cup Chunky monkey granola or your favorite Little Red Wagon Granola
  • Options: fruit jams or peanut butter

Directions:

  • Pull together fresh fruit, your favorite Little Red Wagon Granola and vanilla yogurt.
  • Dice fruit of choice into bite size pieces
  • In a mason jar or clear glass, spoon half of the yogurt into the bottom of the jar or glass. Top with half of the banana slices and chopped granola. Then, repeat by adding a layer of yogurt then fruit and granola.
  • Options: parfaits are versatile, feel free to jazz up the parfait by adding a fruit jam or peanut butter as a part of the layers of the parfait or drizzle on top of the parfait.
  • Serve parfait immediately to keep granola crunchy.  If you need to make the parfait ahead, only add granola to the top layer.
Categories
Recipes

Cosmopolitan Cream Puff Recipe

cream puff recipe using cosmo granola

I don’t know about where you live, but the weather has certainly gotten warmer for us!  Even if it’s not the official start of summer, Memorial Day weekend always seems to be the informal start of summer.  We hope you have special plans to honor the fallen heroes that have served our country well. If you are looking for a quick and refreshing treat to share with loved ones or friends this holiday weekend, try our cosmopolitan cream puff recipe! The orange cream is particularly refreshing on a warm summer evening and the cosmopolitan granola adds a nice crunch. Whether you are planning to travel or just taking a break from your routine, we hope this summer brings you special memories!

Ingredients:

  • 1 package of puff pastry shells or puff pastry sheets
  • 2 cups of heavy cream
  • ¼ to 1/2 cup of sugar, adjust based on your preference for sweetness
  • 2 tsp orange oil or extract
  • 1 cup fresh berries such as blueberries or strawberries
  • Cosmopolitan granola, chopped for garnish

Instructions:

  1. Bake the puff pastry shells or pastry sheets according to the directions on the package. If you are using pastry sheets rather than shells, cut the pastry sheet into 2” squares or circles. To turn your pastry sheet into a shell, lightly score/perforate a circle across the shell. 
  2. While the puff pastry is baking, whip together heaving cream, sugar, and orange oil/extract for 5 minutes on high or until stiff peaks form with either a hand mixer or stand mixer.
  3. Once the puff pastry is cooled, remove the extra pastry in the center of the shell or sheet to create a well for the cream filling.  
  4. Pipe or scoop whipped orange cream into a puff pastry shell or sheet.
  5. Garnish with Cosmopolitan granola and fresh fruit.
  6. Enjoy!

This cream puff recipe works great as a make-ahead dessert if you store the pastry cream in your fridge and then add it to freshly baked puff pastries the day of. 

Categories
Recipes

Carrot Granola Crumble Cupcakes

Spring is officially upon us. And with it comes a new season and all the change this season brings. We hope you are enjoying the extra sunshine and all that is blooming. We can’t think of the Easter bunny without thinking about carrots. Our carrot granola crumble takes a new spin on a traditional dessert. We think the Easter bunny would approve and hope you do too 😊.

Ingredients:

Cupcake:

4 oz butter
1 cup brown sugar or coconut sugar
1 tbsp vanilla
1/2 tsp ginger
1/2 tsp clove
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
2 eggs
8 oz sour cream
1 cups all purpose flour
1 cups grated carrots
1 cup chopped original granola

Streusel topping
2 oz butter
½ cup brown or coconut sugar
1/4 cup flour
¼ cup Original Granola
½ tsp cinnamon

Glaze
1/2 cup powdered sugar
1/8 cup heavy cream
½ tsp vanilla

Instructions:

1. Preheat oven to 350°F and line 12 count muffin pan with liners 

2. Prepare batter by creaming butter, sugars, spices, baking soda and salt in a standing mixer or with a hand mixer.

3. Add eggs slowly and scrape down the bowl.

4. Add sour cream slowly and scrape again. 

5. Add flour roll and mix until just combined.

6. Add raisins, chopped granola, and carrots and mix until just combined.

7. Scoop batter into lined muffin pan.

8. In a separate bowl combine streusel ingredients and combine by hand or with a pastry blender or fork until crumble forms.

9. Top cupcakes with crumble.

10. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.

11. In a small bowl combine glaze ingredients and mix until well incorporated with a spoon or fork.

12.  When cupcakes have lightly cooled take a spoon or fork and drizzle glaze on cupcakes.

Categories
Recipes

Coconut Mocha Granola Macaroons

Coconut Mocha Granola Macaroons

 

What a crazy year 2022 has been so far!  We hope you have fared well through the Ides of March.  When you are looking for a quick treat, check out our Coconut mocha granola macaroons recipe.  They are a quick and delicious treat for a busy weekend!  The mocha granola adds a refreshing twist to the traditional macaroon flavor.  This recipe uses an egg white base and unsweetened coconut flakes which lightens up the recipe so you don’t need to have guilt over enjoying dessert 😊.  

Macaroon Ingredients:

  • 3 egg whites
  • 1/3 cup of white sugar or sugar alternative
  • 1 tablespoon instant coffee
  • 2 cups shredded unsweetened coconut flakes
  • 1/2 cup Mocha granola with any clusters broken up

Drizzle:

  • 1/3 cup semisweet chocolate
  • 2 tablespoons canola or coconut oil

Instructions:

1. Separate the whites from the yolk.  Save the yoke for another recipe. 

2. Whip egg whites, sugar, and coffee until well incorporated and stiff peaks form.  It should take approximately 5 minutes in a stand mixer or with a hand mixer.

2. Gently fold in the granola and coconut flakes. 

3. Scoop onto a parchment-lined tray with either a 1 tbsp scoop or 1/8 cup scoop depending on how big you want your cookies.  Bake at 325°F for about 12 minutes until edges turn golden for smaller cookies and about 15 minutes for the larger cookies.  Do not overbake as macaroons should be crispy on the outside, but chewy on the inside.

4. In a microwave-safe bowl, add semi-sweet chocolate chips and oil.  Microwave in 20-second intervals and stir with a spatula and return to the microwave until mostly melted.  Once the chocolate chips are close to fully melted, remove them from the microwave and mix until the mixture is fully incorporated. Do not over microwave or chocolate will thicken. 

5. Drizzle chocolate on macaroons with a fork or piping bag.

6. Serve when cookies and drizzle are cool.

Categories
Recipes

Overnight Chia Seed and Granola Pudding

overnight chia seed and granola pudding

We hope the year is going well for you and you are still conquering your New Year’s resolutions. This month I am sharing one of my favorite powerhouse breakfasts—overnight chia seed and granola pudding!

Chia seeds and oats make for a power pairing. I like to mix chia seeds and Little Red Wagon granola with milk and yogurt to make a quick breakfast with serious nutrition and staying power. This simple breakfast packs in omega-3s, beta glucen, fiber, protein, antioxidants, and whole grains. Who knew you could get so much nutrition in one meal?

I like to prep this overnight to allow the chia seeds to “sprout” which in turn increases the amount of nutrients your body can absorb. If you are in a crunch, you can still whip up the ingredients in the morning in a snap. I hope this nutritious and filling breakfast starts your day on a good note and helps you conquer your day!

Ingredients:

  • 1/3 cup Granola of your favorite Little Red Wagon Granola, I like to use Crunchy Monkey, my favorite 😉
  • 1 tablespoon whole chia seeds
  • 1/2 cup plain Greek yogurt
  • 1/2 cup unsweetened vanilla almond milk
  • 1-2 tbsp sweetener of choice

Instructions:

  1. Add Greek yogurt, almond milk, sweetener to taste, and chia seeds into a medium Tupperware container and stir to combine.
  2. If you like a more oatmeal consistency go ahead and add in the granola and stir lightly to mix it in.  If you prefer to have a bit of crunch in the pudding, add the granola in the morning before serving rather than at night.
  3. Refrigerate overnight.
  4. In the morning pull the pudding from the refrigerator.  Stir the pudding and transfer into a bowl as desired.  If you didn’t add the granola in step 2, add now. 
  5. Top with fresh fruit and enjoy!

** If the pudding is too thick for your liking, feel free to add more milk

Categories
Recipes

Big Apple Granola Muffins

big apple granola muffins

Happy New Year! We hope 2022 is off to a great start for you. The New Year holds so much potential and so many possibilities. It is always a great time to check in on your goals or re-evaluate where you stand with respect to your priorities. Healthy food is one of our key values and we know eating healthy is a big part of starting the New Year right. Since breakfast is the most important meal of the day, we have a great recipe to help you start the day on a great note! Our Big Apple Granola muffins are filled with heart-healthy oats and nuts. The flavor boost from the applesauce helps to cut back on the sugar without sacrificing taste. Nutritious and delicious, that’s a winning combo that will help you conquer your day and your goals for the New Year!

Ingredients:

  • 2 cups Big Apple Granola, divided into 1 ½ cups and ½ cup reserved for garnish
  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup buttermilk
  • 2 eggs
  • ½ cup packed brown sugar or coconut sugar
  • ½ cup unsweetened apple sauce (we love this one) 
  • 1 tsp vanilla

Instructions:

  1. Heat oven to 350°F and either line a 12 tin muffin pan with muffin liners or spray with cooking spray.
  2. In a medium bowl, mix 1 ½ cups granola (you’ll use the rest later), flour, baking powder, baking soda, and salt. Blend dry mixture with a fork.
  3. In a large bowl, beat eggs, brown sugar, buttermilk, apple sauce, and vanilla with a fork until well combined.  
  4. Add dry ingredients to wet ingredients and stir until just combined.
  5. Divide the batter amongst the 12 muffin tins, approximately ¼ cup of batter per tin.
  6. Sprinkle the remaining ½ cup of Big Apple Granola on top of the muffin cups.
  7. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove the Big Apple granola muffins from pans and allow them to cool prior to serving.
  9. Optional: serve with a dollop of fresh whip cream or your favorite yogurt. 
Categories
Recipes

Crunchy Monkey Granola Pancakes

As fall transitions to winter, cool mornings call for a hearty breakfast.  Chocolate, bananas and oats, are a trio made in heaven.  If you are looking for a special breakfast for Christmas morning or something to change up your routine, our Crunchy Monkey Granola Pancakes are a great way to start the day.  

As the year comes to a close, we hope that you have enjoyed having our granola as a part of your day.  We are grateful to have the opportunity to make it for you!  As one year ends and another one starts, we wish you fun, laughter, and great food shared with family and friends.  Best wishes for health, happiness, and prosperity in the coming year! 

Ingredients:

  • 1 cup Crunchy Monkey Granola
  • 1 cup flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ¼ cup chocolate chips
  • 2 ripe bananas 
  • 1 ½ cup of milk
  • 1 egg
  • 1 tbsp oil

Optional: warm maple syrup, fresh fruit, chocolate chips. whipped cream for serving

Instructions:

  1. Pour cup of Crunchy Monkey Granola into a medium bowl.  Pull out banana chips and reserve for serving.
  2. Add flour, baking powder, salt and chocolate chips.  Blend dry mixture with a fork.
  3. Peel ripe bananas and place in a separate medium bowl.  Mash bananas with a fork.
  4. Add milk, egg, and oil into bananas and stir well to incorporate.
  5. Add dry ingredients into wet ingredients until incorporated.
  6. Let mixture set for 15 minutes to make a fluffier pancake.
  7. Cook pancakes for approximately 1 minute each side over medium to medium-low heat.  If you are using very ripe bananas, the heat will need to be lower to prevent burning. 
  8. Serve warm with warm maple syrup, banana chips, and any other toppings that sound delicious!
Categories
Recipes

No Bake Pumpkin Pie with Granola Crust

no bake pumpkin pie with granola crust

In this season of Thanksgiving, we are so thankful for the opportunity to share our granola with you all. We hope this year has given you many things to be thankful for and you get to share the holiday with those near and dear to you. You can’t host a Thanksgiving celebration without pie! If you are looking for a lighter option than traditional pumpkin pie or if oven space is a commodity, try our no bake pumpkin pie with granola crust. It’s a great make-ahead dessert for the big day and the light, creamy pie will hit the spot after turkey and fixings.  

Ingredients:

Crust:

Filling:

  • 8 oz package cream cheese, softened
  • 1 tbsp sugar
  • 1 cup of milk & 1 tbsp milk (divided)
  • 8 oz whipped topping (thawed)
  • 15 oz pure pumpkin puree 
  • 2 pkg (~3.4 oz) instant vanilla pudding
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cloves

Optional: ½ tsp gelatin fully dissolved in 1 tbsp water 

Directions:

  1. In a food processor or high-powered blender, pulse granola until it’s finely blended. Add in melted butter and pulse to incorporate.
  2. Press granola mixture into a 9-inch pie plate and around the edges. Come back with a flat-bottomed measuring cup or flat metal utensil. Press granola to pack in firmly to prevent a crumbly crust.
  3. Freeze crust while prepping filling.
  4. In a stand mixer (or hand mixer) beat cream cheese, sugar, and 1 tbsp milk with a whisk attachment until blended. Add in half of the whipped topping and blend until incorporated.
  5. Spread whipped cream mixture evenly onto granola pie crust.
  6. Clean stand mixer bowl or swap bowls. Whisk pumpkin, dry pudding mixes, spices, and 1 cup of milk. Mix for approximately 2 minutes or until pudding mix thickens.
  7. Spread pumpkin mixture over cream cheese mixture and level.
  8. Refrigerate pie for 12 hours or overnight.
  9. Dollop remaining whipped topping on the no bake pumpkin pie or pipe decorations as preferred right before serving.  
  10.  Optional: If you prefer to pipe, stabilizing the whipped cream with gelatin will help the whipped cream hold its shape.