Granolacarrotbread Recipes

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CARROT CAKE GRANOLA

Our favorite part of this veggie-studded dessert granola is the yogurt-covered raisins - a nod to the cream cheese frosting on the classic cake.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield about 4 cups

Number Of Ingredients 11



Carrot Cake Granola image

Steps:

  • Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla, cinnamon and salt in a large bowl. Add the oats, carrots and walnuts, and toss until evenly coated. Spread out on a rimmed baking sheet.
  • Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the raisins and dried pineapple. (The granola can be stored in an airtight container at room temperature for up to 5 days.)

4 tablespoons unsalted butter, melted
3 tablespoons packed light brown sugar
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 3/4 cups old-fashioned rolled oats
2 large carrots, shredded and squeezed dry
1 cup walnuts, chopped
1/2 cup yogurt-covered raisins
1/3 cup chopped dried pineapple

GRANOLA BREAD

Make and share this Granola Bread recipe from Food.com.

Provided by ChipotleChick

Categories     Yeast Breads

Time 2h5m

Yield 12 slices, 6-12 serving(s)

Number Of Ingredients 8



Granola Bread image

Steps:

  • Select basic/white cycle, with medium or light crust color.
  • Remove baked bread and cool on wire rack.

1 1/4 cups water
2 tablespoons softened butter
2 tablespoons packed brown sugar
3 cups bread flour
3/4 cup granola cereal
2 tablespoons dry milk
1 teaspoon salt
1 1/2 teaspoons bread machine yeast

ROCKY ROAD GRANOLA BARS

Provided by Food Network

Time 1h15m

Yield 12 bars

Number Of Ingredients 13



Rocky Road Granola Bars image

Steps:

  • Grease a 9-inch square baking pan with cooking spray, line the bottom with parchment paper and set aside.
  • Combine the oats, flax seed, digestive biscuits, walnuts and chocolate chips in a large heat-proof bowl.
  • Combine the sugar, honey, corn syrup and butter in a small saucepan set over medium heat. Cook, stirring occasionally, until the butter melts and the mixture starts to boil. Once it has come to a light boil, cook the mixture for 2 minutes to dissolve the sugar.
  • Remove the pot from the heat and stir in the vanilla and kosher salt. Add to the oat mixture and stir to combine. Stir in the marshmallows, if using.
  • Scrape the mixture into your prepared pan and press firmly into an even layer. Place the pan in the fridge for about 1 hour to firm up.
  • Carefully lift the granola bars out of the pan and slice into 12 equal bars. Wrap individually in parchment, wax paper or plastic wrap and place in a tightly sealed container.
  • For a chewier bar, store in the fridge. For softer bars, store in the cupboard.

Cooking spray
2 1/2 cups rolled oats (225 grams)
2 tablespoons ground flax seed (14 grams)
1/2 cup crumbled digestive biscuits (60 grams)
1/2 cup finely chopped walnuts (65 grams)
1/2 cup chocolate chips (60 grams)
1/4 cup brown sugar (50 grams)
1/4 cup honey (85 grams)
1/4 cup golden corn syrup (85 grams)
6 tablespoons unsalted butter (85 grams)
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
3/4 cup mini marshmallows, optional (40 grams)

GRANOLA CARROT BREAD

I made this bread from the blog Cookie Madness (http://www.cookiemadness.net/?p=5167) and it's really good. A bit dry but a great taste and healthy.

Provided by Boomette

Categories     Quick Breads

Time 1h10m

Yield 1 bread, 10-12 serving(s)

Number Of Ingredients 9



Granola Carrot Bread image

Steps:

  • Preheat oven to 350 degrees F. Spray a 9×5 inch loaf pan with flour-added cooking spray.
  • Mix the flour, baking powder and salt together and set aside.
  • In a large mixing bowl, mix together the carrots, oil, sugar, eggs, milk and granola.
  • Add the flour mixture to the granola mixture and stir gently until mixed. Pour mixture into greased pan and bake for 55-60 minutes. Cool in pan for 10 minutes. Turn from pan.

1 1/2 cups whole grain flour (6.7 oz, I used all purpose flour) or 1 1/2 cups whole wheat flour (6.7 oz, I used all purpose flour)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups carrots, grated
1/2 cup vegetable oil
1/2 cup golden brown sugar
2 large eggs
1/2 cup milk or 1/2 cup buttermilk
1 1/2 cups granola cereal

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