Banana Peanut Butter Granola

I have made this granola (courtesy of Annie's Eats) a few times, but this is the first time that it has lasted long enough for me to photograph it!

I used to eat a yogurt for breakfast every morning. Then, early on in my pregnancy with Ryan, I had such an aversion to it. I don't know if it was the texture or what, but it would make me gag. Long after Ryan was here, I still couldn't bring myself to eat yogurt.

About 3 weeks ago, I grabbed one of Ryan's yogurts when I made the first batch of this granola. I took this breakfast to work, and it was unreal. I'm not only psyched to eat yogurt again, but doubly thrilled to have found this delicious accompaniment.

I love that it's so versatile; each time I make it, I throw different things in there. This time, as you can see, I added some mini-M&Ms, which made my vanilla yogurt full of colorful swirls!


Ingredients

• 3 1/2 cups rolled oats
• 2 1/2 cups puffed rice cereal (I don't know if this is the same as Rice Krispies, but that's what I've used!)
  
• 2 tbsp. honey
• 1/3 cup applesauce (I have used a single-serving cup of cinnamon applesauce - yum!)
  
• 1/3 cup mashed bananas
• 1/3-1/2 cup creamy peanut butter, warmed slightly (I have been using Dark Chocolate Peanut Butter)
• 3/4 tsp. salt
• 1/4 tsp. cinnamon
• 1/3 cup brown sugar
• 1-1 1/2 cups dried banana chips (I've omitted)
• 1/2 cup honey roasted peanuts
• 3-4 oz. bittersweet chocolate, coarsely chopped (optional)

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine the rolled oats and puffed rice cereal. In a medium bowl, whisk together the honey, applesauce, mashed banana, peanut butter, salt, cinnamon and brown sugar until smooth. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until the oat mixture is evenly coated. Spread onto the prepared baking sheet in a thick even layer.

Bake for 30 minutes. Then, using a large spatula, turn the granola over in segments. Bake for an additional 15 minutes. Depending on the size of your baking sheet, the center may not be fully dried. If necessary, remove the edges of cooked granola and bake the remaining granola for 10-15 minutes more or until done, being careful not to over-bake. Cool on a wire rack.

Once the granola has cooled, crumble it into a large bowl or plastic bag. Add in the dried banana chips, honey roasted peanuts and bittersweet chocolate, if using. Mix well to combine. Store in an airtight container.

FiberOne Bars

My breakfasts during the week are typically eaten in the car or at my desk while grading papers, so I always need something portable, not too messy, and of course, delicious. For that reason, one of my favorite things to eat are Fiber One bars; in fact, I usually keep a whole box in my desk drawer.

A few months ago, Brooke posted a DIY recipe for these little bars, and I quickly made them. However, I experienced the same dilemma she did - crumbly, trail-mix type very-non-bars. In fact, I don't even think I blogged about them.


So I was very excited when she posted a revision. Her post, which originates over at Must Love Chutney, promises to yield bars that much better hold their shape - and they sure do! They don't taste quite as good as the original, but they are really good.

Warning: Be prepared to smack your husband's hands away multiple times as he tries to pick the chocolate off of the top, resulting in some chocolate-bald spots!

Now... can anyone help me do a fake-out version of the Mocha Chocolate bar...?


Ingredients

• 2 1/2 cups Fiber One cereal
• 2 cups quick-cooking oats
• 1/4 cup chopped almonds or peanuts
• 2/3 cup packed brown sugar
• 2/3 cup honey
• 2/3 cup peanut butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/3 cup chocolate chips (optional)
• I also added about a teaspoon or two of cocoa powder
  

In a large bowl, stir together the cereal, oats and nuts. Set aside. Grease a 9x13 inch baking dish with cooking spray. Combine the brown sugar and honey in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter, salt, vanilla and cinnamon until smooth. Pour over the cereal and oat mixture, stirring quickly (as sugar mixture cools it hardens quickly). Immediately press mixture into the prepared pan using the back of a large spatula. Lightly press chocolate chips into top of bars (if using). Allow to cool slightly, then cut into squares. Store in an airtight container.

Makes 18 bars.

Rice Krispie Treats

It's a cold, snowy day here today, and I was looking for something fun to do with Ryan after he woke up from his nap. He wanted a snack, so I thought we could make some Rice Krispie Treats!

Ryan absolutely LOVES sitting up on the counter and "helping." He's really good about sitting still and not touching the hot stuff - what a good boy!

Ingredients

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows (or 4 cups miniature marshmallows)
• 6 cups Rice Krispies®

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

Granola Bars

Just like Brooke said when she posted these, it never dawned on me to make my own bars. I really love being able to make food for my son that I have control over; I know exactly what is in it. And I can vary the ingredients based on mood and what his favorite fruit of the minute is!

I had so much fun creating these for him, and I can't wait to make a (much unhealthier) peanut-butter and chocolate version for ME!



I feel, however, that these were kind of crumbly - definitely not a grab-and-go kind of food, unless I do so reaaaaaaaally carefully. But still - they tasted way better than I possibly imagined.



I followed Brooke's recipe almost exactly; I just left out the nuts.

Ingredients:

• Butter flavored cooking spray
• 2 cups old-fashioned rolled oats or quick-cooking oats
• 1/2 cup Fiber One cereal
• 1 cup sliced almonds
• 1/2 cup wheat germ
• 1/2 cup honey
• 1/4 cup packed dark brown sugar
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 3/4 cup chopped dried fruit (I used raisins and craisins)

Spray a 9 by 9-inch baking pan with cooking spray and set aside. Preheat the oven to 350 degrees F. Spread the oats, Fiber One, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

Zucchini Slices

I'm always looking for new snacks and meal ideas for my 19-month-old son. This was so simple and easy, and he LOVED them! Thanks a bunch to Kristy for inspiring this snack!







Ingredients:

• 1 zucchini
• approx 1/3 cup egg substitute (you can certainly use 1-2 eggs)
• 1/2 cup breadcrumbs
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder

Preheat oven to 450. Lightly spray a baking sheet.


Peel and slice zucchini into 1/2" slices.


Combine breadcrumbs, basil, oregano, and garlic powder. Dip each slice into the egg, and then toss in breadcrumb mixture. Place on the baking sheet.


Bake for 15-20 minutes, until crispy, flipping over halfway through.


Here are a couple of shots of Ryan enjoying his little snack (yes, it's lunchtime and he's still in his jammies):