Self-confessed granola enthusiast Elise Barber has just launched her new book Homemade Granola...
The passionate baker developed a love for granola out of a desire to eat healthy, delicious food that would fuel her work as an elementary school music teacher and an amateur triathlete. Her approach to health and wellbeing? “Eat what you love in moderation. For me (and I hope for you too!) granola is a great way to begin your healthy, happy day.” Here, she shares two yummy recipes perfect for families from her new cookbook.
Blueberry granola muffins
Makes 12 muffins
My mother’s famous (at least according to my father) blueberry muffin recipe, with my little granola twist!
41⁄2 oz (125 g) all-purpose (plain) flour
21⁄4 oz (60 g) whole-wheat (wholemeal) flour
1⁄2 teaspoon salt
2 teaspoon baking powder
5 oz (140 g) brown sugar
4 tablespoons oil
21⁄2 tablespoons apple sauce
5 tablespoons milk
31⁄2 oz (100 g) fresh or frozen blueberries
1 teaspoon fresh lemon zest or lemon juice (optional)
1⁄3 batch baked granola of your choice
Granulated raw sugar, for topping (optional)
Preheat the oven to 350°F (180°C). Grease or line a 12-hole muffin tin.
Combine the flour, salt, baking powder and sugar in a bowl.
Combine the oil, apple sauce, egg, milk and lemon zest or juice in a small bowl.
Pour the wet ingredients into the dry, and stir the ingredients together until barely combined—do not overmix, or your muffins will be tough! Gently fold in the blueberries and the baked one-third batch granola.
Evenly distribute the batter between the muffin holes. If desired, top with a sprinkling of raw sugar.
Bake for 18–25 minutes, or until a toothpick inserted into the centre comes out clean. Leave to cool in the tin for 5–10 minutes, then remove and leave to cool completely on a wire rack.
Note: Store in an airtight container at room temperature for 3-4 days. You can also freeze the muffins for up to 3 months.
Marshmallow granola slice
Makes 16 bars
An oaty twist on a classic treat, these easy and customizable bars have a snappy crunch and a flavorful sweetness.
3 tablespoons butter or margarine
7 oz (200 g) marshmallows (preferably mini marshmallows)
1 lb 5 oz (610 g) granola of your choice
Grease an 8 x 8 inch (20 x 20 cm) square baking tin.
In a large saucepan, melt the butter or margarine over low heat. Add the marshmallows to the pot, and stir until completely melted.
Turn off the heat, and use a buttered spatula to quickly stir in the granola of your choice until coated. Firmly press the mixture into the greased dish until it evenly fills the pan.
Leave to cool before slicing into squares and serving.
Note: Store in an airtight container at room temperature for up to 1 week.