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French Vanilla Granola Trail Mix

Ingredients:

  • Non-stick cooking spray
  • ¼ cup sliced, unsalted, unoiled almonds
  • 1 tablespoon light brown sugar
  • 2 teaspoons water
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 4 cups Mom’s Best® French Vanilla Granola
  • ½ cup unsweetened, dried cranberries
  • ½ cup unsweetened, dried blueberries

Instructions:

  1. Put a piece of aluminum foil (about 12-inch square) on a platter or baking sheet. Lightly spray with cooking spray. Set aside.
  2. In a small non-stick skillet, dry-roast the almonds over medium heat for 2 to 3 minutes, or until lightly golden brown, stirring occasionally.
  3. Stir in the brown sugar, water, cinnamon, and nutmeg. Cook for 1 to 2 minutes, or until the liquid has evaporated and the almonds are coated with the mixture, stirring constantly.
  4. Transfer to the foil. Let cool completely, 15 to 20 minutes.
  5. Meanwhile, in a medium bowl, stir together the remaining ingredients.
  6. Add the cooled almonds to the granola mixture, stirring to combine.
  7. Store in an airtight container for up to 7 days.

Streusel-Topped Lemon-Blueberry Muffins

Ingredients:

  • 1 ½ cups Mom’s Best® Blueberry Flax Granola
  • 2 tablespoons packed brown sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon firm butter or margarine
  • 1 egg
  • 1/3 cup canola oil
  • 1/4 cup packed brown sugar
  • ¾ cup lowfat milk
  • 2 teaspoons grated lemon peel
  • 1 ¼ cups white whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup fresh or frozen blueberries, thawed and drained

Instructions:

  • Heat oven to 400°. Place paper baking cups in 12 regular-size muffin cups or grease bottoms of muffin cups. Crush granola in food processor.  Set aside.
  • Mix ¼ cup crushed cereal, 2 tablespoons brown sugar, ½ teaspoon cinnamon and butter in small bowl until crumbly; set aside.
  • Beat egg, oil, brown sugar, milk and lemon peel in large bowl. Stir in remaining crushed cereal, flour, baking powder, salt and cinnamon just until moistened. Gently stir in blueberries.  Divide batter among muffin cups; sprinkle with topping.
  • Bake 15-20 minutes or until golden brown.

Oats and Honey Blend® Cereal

Meet your match!

What happens when you pair crunchy flakes with hearty honey and oat granola clusters? Pure happiness! Grab a handful of this sweet, satisfying cereal for a snack or fill a bowl and get the best of both worlds.

Overnight Chia Pudding

Ingredients:

  • ½ cup chia seeds
  • 1 ¼ cups Coconut milk
  • ½ cup water
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon vanilla
  • ¼ teaspoon ground cinnamon
  • ½ cup fresh raspberries, blueberries, sliced strawberries, or a combination
  • 1 cup Mom’s Best® Oats & Honey Granola

Instructions:

  1. Combine chia seeds, coconut milk, water, vanilla, cinnamon and honey in medium bowl or individual glass jars.
  2. Refrigerate 1-2 hours or overnight.
  3. Right before serving, top with fruit; sprinkle each serving with 2 tablespoons granola. 4 servings

Triple Berry Parfait

Ingredients:

  • 12 ounces vanilla, strawberry or raspberry yogurt
  • 1 banana, sliced
  • ¾ cup strawberries, sliced
  • ¾ cup raspberries or blueberries
  • ½ cup Mom’s Best® Oats & Honey Granola

 

Instructions:

  1. Slice one banana. Set aside.
  2. Slice ¾ of strawberries. Set aside.
  3. Layer yogurt, bananas, berries and granola into two, clear 8-ounce glasses.
  4. Top with remaining strawberries.
  5. Serve immediately.