#BrunchWeek ~ Trail Mix Granola
Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother's Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads - there is something for everyone!
This is a fantastic way to start your day - mix and match the add-in's to your personal taste preferences. I was able to try out a bunch of the delicious sponsor ingredients we were sent for this recipe - and I cannot say enough good things about each of them. I have used the Bob's Red Mill oats a few times now, and the texture is fantastic every time. The Nielsen-Massey vanilla bean paste is awesome. I've also used it a few times now, it's a wonderful one-to-one replacement for vanilla extract with such a unique depth of flavor. The California Walnuts are delicious and fresh - perfect for this trail mix, and the Pacari Chocolates? Yes please! The chocolate chips and chocolate covered fruit pieces are absolutely addicting; it's hard to put this mix down.
The end result is a chocolate, fruit, and nut packed peanut buttery crunchy granola that would be perfect just as is with a splash of milk, sprinkle it over yogurt or ice cream, or throw some in a baggie and much on it as a snack anytime!
I love how versatile granola is when you make it at home - tweak the seasonings, tweak which nuts and how much, use almond butter instead of peanut butter - mix and match until you come up with YOUR perfect combination. I love that this is a "Trail Mix" version - the granolas I've made before were meant more just for breakfast cereal, but this one can be a breakfast cereal, snack, or yogurt topper. I think it would make a DELICIOUS yogurt and fruit parfait base and topper. Yumm!
Trail Mix Granola adapted from Sally's Baking Addiction
3 cups Bob's Red Mill old-fashioned rolled oats
3/4 cups rough chopped California Walnuts
1/2 cup whole unsalted almonds
1/2 teaspoon ground cinnamon
1/2 cup pure maple syrup
1/4 cup coconut oil
1/4 cup peanut butter
1 egg white
1 teaspoon Nielsen-Massey vanilla bean paste
1 1/2 cups mixed chocolate covered fruit, chocolate chips, dried fruit (I used chocolate chips and chocolate covered bananas and chocolate covered goldenberries from Pacari Chocolate)
- Preheat oven to 300F degrees. Line one large baking sheet with parchment paper or a silicone baking mat.
- Toss the oats, almonds, walnuts, and cinnamon in a large bowl. Set aside. In a medium pan over med-low heat, combine the maple syrup, coconut oil, and peanut butter, stirring frequently until melted and combined. Allow the mixture to cool down for a few minutes before adding in the egg white (to prevent cooking the egg). Once slightly cooled, whisk in the egg white and vanilla. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
- Spread onto the prepared baking sheet (it should fit onto just one, but if it is too crowded, you can use two baking sheets and bake them at the same time on different racks) and bake for 45 minutes, stirring every 15 minutes. Remove from the oven and allow the granola to cool completely. Once cooled, toss in your preferred mixture of chocolate and fruit.
Make ahead tip: Granola remains fresh in an airtight container at room temperature for up to 3 weeks.
Take a look at what the #BrunchWeek Bloggers are cooking up today!
Oat-Chata from Culinary Adventures with Camilla.
BrunchWeek Egg Dishes:
Build Your Own Benedicts from A Day in the Life on the Farm.
Ham, Asparagus and Goat Cheese Egg Muffin Cups from Cupcakes and Kale Chips.
BrunchWeek Breads, Grains and Pastries:
Donut Holes with a Trio of Dipping Sauces from The Redhead Baker.
Trail Mix Granola from Making Miracles.
Bananas Foster Baked Oatmeal from The Suburban Soapbox.
BrunchWeek Main Dishes:
Vegetarian Breakfast Enchiladas from The Spiffy Cookie.
BrunchWeek Fruits, Vegetables and Sides:
Caramelized Onion and Sweet Potato Hash from Take A Bite Out Of Boca.
Asparagus and Heirloom Carrots Salad from Jane's Adventures in Dinner.
Roasted Grape and Bleu Cheese Bruschetta from Bread Booze Bacon.
Papas con Chorizo from Sew You Think You Can Cook.
Whiskey Walnut Tart from Love and Confections.
Disclaimer: The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Twelve winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
Love this combination of ingredients. Adding in the Pacari chocolate pieces definitely adds the perfect sweetness, I agree about the chocolate covered fruit being hard to put down!ReplyDelete
What a great granola flavor!ReplyDelete
I love chicken salad sandwiches with my daughterReplyDelete
Oh what a beautiful way to use those chocolate covered golden berries - they're so sour! But sour is always a perfect punch in granola.ReplyDelete