If you’ve been following my blog for awhile, you may already know that for over a year, I’ve been working with Nuts About Granola as their blog manager and recipe developer.
Nuts About Granola is a locally based granola company stationed out of South Central Pennsylvania, owned and operated by one of my dear friends and entrepreneurial rockstar’s, Sarah Lanphier (now) Himes. I had the pleasure of meeting Sarah a few years ago through a blog connection and we have been great friends and business partners ever since.
Nuts About Granola produces authentic handmade products in small batches and mixed by hand to ensure quality. Currently, the Nuts About Granola product line is largely sold in farmers markets in the South-Central PA region and online. In addition to being granola fanatics, they’ve become huge supporters of the Buy Fresh, Buy Local movement to help achieve the ultimate in freshness. All of their products contain only all natural and organic ingredients, with an emphasis on local, which has earned us the “PA Preferred” seal by from Pennsylvania Department of Agriculture.
You can now see why I’m such a granola nut and why I feel so strongly about this company. Aside from my personal connections, I really do stand so strongly on my beliefs that this granola is by far some of the freshest and most delicious tasting I’ve ever had.
So one of my job task’s each week is to come up with a recipe for their site featuring none other than…granola. I post these recipes every week on the NAG blog, but I just thought I would share some of my favorites recently.
Almond Butter and Fig Jam Sandwich with Banana and Granola
2 slices whole wheat bread
1 tbsp almond butter
1 tbsp fig jam
1/2 a banana
1 tbsp College Staple granola
Spread almond butter on one slice of bread and jam on the other. Thinly slice the banana and place on the bread slice with the almond butter. Sprinkle granola on top and secure the sandwich with the jam slice on top of the banana slice. Cut in half and enjoy!
Fresh Blueberry Pecan Granola Trail Mix
Makes about 4 cups
1 package Off Road Edition Nuts About Granola
1/2 cup chopped raw pecans
1 cup fresh blueberries (can use dried blueberries as well)
Mix all ingredients in a large bowl. Portion into small reusable bags and store in the refrigerator until ready to use.
Simple Blueberry Banana Yogurt Parfait
- 1/2 cup Plain Greek Yogurt
- 1/4 cup fresh blueberries
- 1/2 a banana, sliced
- 1/4 cup Plain Jane Granola
Layers all ingredients in a glass or bowl.
Whole Grain Peanut Butter Granola French Toast
4 slices of whole grain French bread (cut 1 inch thick)
1/2 cup fat free milk (or non dairy milk alternative)
1 tbsp cinnamon
1/2 tsp vanilla
1 cup Plain Jane granola
In a shallow bowl, whisk eggs into milk. Add the cinnamon and vanilla and set aside.
Place the bread in a baking pan and pour milk mixture over the bread, making sure that all parts are covered. Let the bread sit for 20-30 minutes to soak up most of the liquid.
Place the granola on a plate. Remove one slice of bread from the pan and dip each side into the granola, pressing down to ensure that the granola sticks to the bread.
Heat a large non-stick skillet over medium high heat. Melt the butter in the pan and add the bread, one slice at a time. Cook on one side for 4 minutes, flip and cook on the other side for an additional 4 minutes.
Repeat process with all bread slices.
Top with fresh fruit and all natural maple syrup.
What is your normal use for granola? How often do you eat it?