Category: Recipes

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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

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Recipes

Big Apple Granola Muffins

big apple granola muffins

It is always a great time to check in on your goals or re-evaluate where you stand with respect to your priorities.  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 sugar without sacrificing taste. Nutritious and delicious, that’s a winning combo that will help you conquer your day and your goals for the rest of the 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. 
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Recipes

Crunchy Monkey Granola Pancakes

With fall in full swing, 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 or something to change up your routine, our Crunchy Monkey Granola Pancakes are a great way to start the day.  

As the year starts to wind down, 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!  With the holiday season coming up quickly, we wish you fun, laughter, and great food shared with family and friends.  

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!
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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.
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Recipes

Pumpkin Cookies with Pumpkin Patch Granola

pumpkin truffle cookies

Where has the year gone? With October comes cooler weather and beautiful fall foliage. We hope you are able to make the most of fall and Halloween festivities whether it’s going for a hike, enjoying a fall or harvest festival, or checking out a haunted house.  The fall is also a great time to bake up all the things you’ve picked up at the harvest festival, farmer’s market, or your neighborhood grocery store. When you don’t feel like leaving the house, whip up our pumpkin cookies with Pumpkin Patch Granola 😉.  They are a nice treat to usher the smells and tastes of fall to your home. 

Ingredients:

Cookie:

  • 2 cups Little Red Wagon Pumpkin Patch Granola
  • 1 tbsp ground flax
  • 1 tbsp pumpkin pie spice
  • ½ cup canned pumpkin
  • ¼ cup creamy almond butter
  • ¼ cup maple syrup
  • 2 tbsp brown sugar
  • 1 tsp vanilla

Truffle Coating:

  • 4 ounces Greek-style yogurt or vanilla Greek-style yogurt
  • 2 tbsp unsalted butter, melted and cooled
  • 3 cups organic powdered sugar
  • 1 tsp vanilla (if using plain Greek-style yogurt)
  • 1/2 tsp gelatin fully dissolved in tbsp of water

Optional:

  • Festive sprinkles

Directions:

  1. Strain yogurt using a fine sieve, coffee filter, or cheesecloth overnight or for at least 6 hours.
  2. Preheat oven to 350°F. 
  3. Pulse granola in a blender (nut and cranberry pieces may remain depending on your blender; that’s okay!).
  4. Mix pulsed granola and all other cookie ingredients.
  5. Take a heaping tablespoon, roll into a ball, and continue with the rest of the granola mixture.
  6. Place balls on a parchment-lined baking sheet.
  7. Bake for 15 minutes or until a toothpick comes out clean from the center of the ball.
  8. Let the pumpkin cookies cool completely. 
  9. Mix yogurt, cooled butter, and powdered sugar.  Add in fully dissolved gelatin and blend for about two minutes with a hand mixer until well blended and creamy.
  10.  Dip/roll balls into yogurt mixture once they are cool. 
  11.  Line balls onto a tray or dish, add your favorite fall sprinkles (optional, but recommended!), and let cool in the fridge for at least 2 hours. 
  12.  Keep chilled until ready to be enjoyed. 
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Recipes

Best Apple Dumplings with Big Apple Granola

best apple dumplings

We hope you’re getting to enjoy some beautiful fall weather! Fall is a great time for apple picking and apple harvest festivals for those lucky enough to have orchards around them. Apple dumplings are a great way to enjoy the spoils of your apple picking efforts either at the orchard or the grocery store. Try our “best apple dumplings” recipe made with Big Apple Granola for a new spin on a classic treat.

Ingredients:

Dumplings:

  • 4 baking apples (we like gala, granny smith, or honey crisp, but this varies based on sweetness/tartness preference)
  • 1 cup Big Apple granola 
  • ¼ cup brown or coconut sugar
  • ¼ cup Greek style yogurt
  • 2 tablespoons butter, melted
  • 2 tsp cinnamon
  • 1 package refrigerated pie crust (2 count)

Sauce:

  • 1 cup packed brown or coconut sugar
  • 1 cup water
  • ½ cup butter, cubed

Egg Wash:

  • 1 egg, divided into yolk and white 
  • 1 tablespoon water

Optional Toppings:

  • Vanilla ice cream or whipped cream

Directions:

  1. Preheat Oven to 350°F. 
  2. Butter/grease a 13×9 baking pan.
  3. On a large cutting board or work surface, cut apples in half, peel and core inside. Scoop out middle of apple to accommodate about an 1/8 cup filling.
  4. In a small bowl, mix granola, sugar, yogurt, melted butter, and cinnamon.
  5. Prep egg wash by beating egg white mixture in a small bowl. In a separate bowl, beat and mix egg yolk with 1 tablespoon of water
  6. On work surface/cutting board, open pie crusts and cut each in half.   
  7. Using a pastry brush, coat pie crust halves with the beaten egg white.
  8. Place apple halves on the center of each pie crust section.
  9. Spoon granola filling on top of each apple (it will mound a bit on top of the apple).
  10.  Pull up pie crust sides over the apple/granola mixture and pinch off any excess pie crust. Either fold over crust and pinch to seal or use a fork to gently press seams to seal.
  11.  Place apple dumplings in greased 13×9 pan.
  12.  Using pastry brush to coat the dumplings in egg yolk wash mixture.
  13.  In a medium saucepan, bring sugar, water, and butter to a boil.  Stir to ensure it is well blended.
  14.  Pour sauce over apple dumplings and place pan in the oven
  15.  Bake at 350°F for approximately 50 minutes until the dumplings are golden brown.
  16.  Allow the best apple dumplings to cool slightly and serve warm with ice cream or whipped cream.
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Recipes

Easy Banana Cream Pie Recipe with Crunchy Monkey Crust

easy banana cream pie recipe with crunchy monkey granola

Wow, where has the summer gone? August is upon us and, for some kiddos, school will be starting back again soon. We hope you all have had a joyous summer and are ready to get back into your family’s routine. Sometimes we need a little something special to wrap up the end of summer.  Our easy banana cream pie recipe uses Crunchy Monkey granola to make a delicious crumb crust—it’s the perfect late-summer treat. Try it out for those you love!

Ingredients:

Crust:
Filling:
  • ½ cup granulated sugar
  • ¼ cup corn starch
  • ¼ teaspoon salt
  • 1 cup heavy cream
  • 5 large egg yolks
  • 1 ½ cup milk (2% or whole)
  • 1 teaspoon vanilla extract
  • 2 teaspoons butter
  • Bananas (1 to 2 depending on size)
Topping:
  • 1 cup heavy cream
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 1 banana

 

Directions:

Crust:
  1. Preheat oven to 350°F. 
  2. In a food processor or high-performance blender, pulse Crunchy Monkey granola until crumbs form.  
  3. In a small bowl, mix granola crumbs, salt, brown sugar, and butter.
  4. Press the crust into a standard pie plate using fingers or something with a flat bottom such as a measuring cup or spatula.
  5. Bake crust at 350°F for 8-10 minutes until edges are golden. Set aside to cool.
Filling:
  1. In a medium saucepan, whisk 5 egg yolks and then add the heavy cream and milk.  Whisk until well blended.
  2. In a small bowl mix the sugar, cornstarch, and salt until blended.
  3. Whisk the sugar mixture into the egg mixture in the saucepan.
  4. Bring the mixture to a simmer while whisking constantly. We like to start on medium-high and then turn the heat down to medium-low when the mixture looks warm (steam coming off or bubbling). If you want to be more cautious, you can leave the temperature on medium-low; it will just take longer for the mixture to warm.
  5.  Once the mixture is simmering, it will start to thicken. Keep whisking to minimize lumps.
  6. Once the mixture reaches a pudding consistency (won’t drip off a spoon), turn off the heat. Move the pan if using an electric burner, and whisk for an additional 2 minutes to work out any clumps. 
  7. Add butter and vanilla and stir to incorporate.
Pie:
  1.  Slice bananas and add to the bottom of the pie crust.
  2.  Cover with half of the pudding mixture.
  3. Add another layer of bananas and cover with the remaining pudding mixture.
  4.  Smooth the top of the pie and cover and allow to cool in the refrigerator for a few hours (preferably overnight). We told you this was an easy banana cream pie recipe! 
Before serving:
  1.  In a stand mixer or using a hand mixer, whip heavy cream starting on low speed and increase to medium speed. Add in vanilla and sugar one tablespoon at a time. 
  2.  Increase speed to high and stop once stiff peaks have formed.
  3.  Spread half of the cream on top of the pie.
  4.  Slice additional bananas and layer on top of the whipped cream mixture.
  5.  Put additional whipped cream in a piping bag with the preferred pipping tip. Pipe into a decorative pattern. (If you would rather not pipe, you can dollop the whipped cream to enhance the appearance as well.)

This easy banana cream pie recipe can be made ahead of time and kept in the fridge. Sometimes, we even freeze a piece for an extra-hot summer day! 

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Recipes

Magic Bars with Little Red Wagon Original Granola

magic bars with granola

We hope you all had a wonderful 4th of July holiday celebrating our nation’s independence with friends and family.  Backyard cookouts and barbeques are a quintessential part of summer fun and we hope this summer brings you many opportunities to enjoy the company of friends and loved ones. Whether you are hosting or a guest, Magic Bars with Original Granola are easy to pull together to share with a group. This recipe is a twist on a classic recipe and will be gone just like “magic.” Carpe Diem or YOLO—we hope you have a great summer ahead 😊!

Ingredients:

  • 1 bag Original Granola
  • ½ cup butter (1 stick) melted unsalted butter
  • 14 oz (1 can) sweetened condensed milk
  • One cup semi-sweet chocolate chips
  • 1 cup butterscotch chips (optional; can be replaced with more semi-sweet chips, another chocolate, or dried fruit)
  • 1 cup sweetened coconut flakes

Directions:

  • Preheat oven to 350°F.  Spray a 13”x9” baking pan with oil and line with parchment paper.
  • Separate the granola from nuts and fruits. Put nuts and fruits in a separate bowl for later.
  • Pulse granola in a food processer until crumbs form.
  • Mix melted butter and granola crumbs in a bowl.
  • Add crumb mixture to lined 13”x9” baking pan and press to form crust.
  • Pour in sweetened condensed milk and spread across the pan with a spatula.
  • Sprinkle chocolate chips, butterscotch chips, nuts, and raisins evenly across the pan.
  • Cover with sweetened coconut flakes.
  • Using a piece of parchment paper, press to compress layers a bit.
  • Bake at 350°F for 30 minutes or until edges are golden.
  • Let magic bars cool completely before removing from pan.  Slice into bars and share immediately or store in an airtight container.

Pro tip: Turn these magic bars into an ice cream sandwich by cutting into squares or circles with cookie cutters and adding a scoop of vanilla (or your favorite flavor!) in between. 

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Orange Cosmopolitan Smoothie For Hot Summer Days

cosmopolitan smoothie

Summer is in full swing and hopefully it affords you some time to escape the daily grind and have some fun adventures.  It’s a great time to cultivate joy whether it’s visiting with friends and family or traveling. Above all, we wish you a summer filled with joy, connection, and fun––and an Orange Cosmopolitan smoothie in hand! 

In North Carolina, we have had our share of days in the 90s and we assume temperatures are toasty where you live as well. Sometimes, you need a refreshing drink to cool off after adventuring or running errands. This Orange Cosmopolitan smoothie requires some planning (unless you have frozen oranges on hand), but is well worth it! The granola adds heartiness to the blend of fruit and milk. Plus, the frozen oranges mean you don’t need ice and you get a stronger citrus flavor. Try this refreshing smoothie on a hot summer day!

Ingredients

  • 4 mandarin oranges or 2 large oranges (frozen) 
  • 1 cup milk of choice (we love this one!)
  • 1 tablespoon vanilla
  • 1/3 cup Cosmopolitan granola*
  • 1 tablespoons honey or your desired sweetener
  • Optional: whipped cream and granola for garnish

Directions

  1. Peel oranges and place them in the container of your choice in the freezer. Leaving it overnight is easiest, but a few hours should be sufficient.
  2. Add frozen oranges and milk into a blender and blend at medium speed.
  3. Add 1 tablespoon of vanilla and honey (or desired sweetener) and blend lightly.
  4. Pour in Cosmo granola and blend at high speed until incorporated.
  5. After that, serve immediately and garnish with additional granola or whipped cream.

*Note: The ability to blend in the cranberries and nuts from the granola will depend on your blender. Avoid adding nuts and cranberries if you think your blender may have a challenging time with those ingredients.

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Recipes

Blackberry-Lemon Granola Cookie Bars

granola cookie bars with lemon drop granola

Summer is almost upon us and, with it, comes warmer weather and more sunshine. Our Lemon Drop granola makes a great summertime treat on its own. But sometimes your sweet tooth just craves a little bit more. We took the lemon and white chocolate combo one step further by combining it with one of our other favorite summer foods…berries! Our blackberry-lemon granola cookie bars combine the trifecta of summer flavors with blackberry, lemon, and white chocolate. They are a little slice of heaven in a bar. Give it a try!

Ingredients 

  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 tablespoon fresh lemon juice
  • 2 eggs
  • 2 teaspoons vanilla extract
  • one lemon juiced and zested
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup Lemon Drop granola
  • 6 oz blackberries
  • 1/3 cup white chocolate chips

Directions 

  1. Preheat oven to 350 degrees Fahrenheit. 
  2. In a stand mixer, or with an electric hand mixer, cream together butter and brown sugar. Add lemon juice, lemon zest, eggs, and vanilla and beat until smooth.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients in thirds and beat until combined.
  4. Fold in granola and blackberries. 
  5. Line a 9×13 baking pan with parchment paper. Use a rubber or silicone spatula to spread the mixture into the bottom of the prepared baking dish.
  6. Sprinkle the white chocolate chips on top.
  7. Bake for 20-25 minutes. If you want more of a gooey bar, bake until it is just turning golden around the edges. If you want more of a cookie texture, bake for the entire time or until it is more golden.
  8. Allow to cool for 15 minutes. Lift entire parchment paper layer onto cutting board and cut into bars.
  9. Enjoy!

These delicious granola cookie bars can also be frozen to be enjoyed for future snacking!