Easy Homemade Banana Bread Granola

 

Hello, my darlings! Welcome back to my homemade everything series. I swear I've made everything from Homemade cottage cheese to homemade veggie dogs. Those who have been on this journey with me for the past 15 years of blogging saw a ton of the homemade stuff when I started. Back then, I was a full-time stay-at-home mom with two small children. They are both fully grown adults, and I am happy that we often still make homemade Breakfast cereal.
 My two sons are now full-time missionaries (for missionary and college student cooking; see The Missionary Cookbook posts). It has been one of my favorite experiences in my life having this happen! 

Back to breakfast cereal. It's a food group among college kids...well, any kids. My guys will eat a couple batches a month. I like mixing it with cornflakes or bran flakes for added staying power.

If you’ve been paying attention to baking trends, you might have noticed the advent in popularity of the spice blend known as Speculaas. Speculaas Spice Mix is often used in the Netherlands and Dutch cuisine during Autumn and Winter. Holiday baking and cold weather bring a full spectrum of delicious recipes calling for Speculaas spice blend. Though most often associated with the Netherlands, it is also a blend of spices used throughout Europe, though known by other names in different countries. In Germany and Austria it’s called Spekulatius, and in Belgium and France, it’s called Speculoos. It is similar to the American Pumpkin Pie Spice mix but is a lot more complex in flavor. Generally, all Speculaas include cinnamon, nutmeg, clove, aniseed, white pepper, and coriander. Next to that, people add ginger, cardamom, and sometimes mace. I have included the recipe for speculaas below, in case you'd like to try to make it from scratch. 

In its origin, Speculoos spiced baked goods in the shapes of animals were offered to the gods as a supplication for good harvests. As Christianity rose in popularity, the cookies and baked goods took on the shape of beloved patron saints like the bishop of Myra AKA Saint Nicholas. This tradition continues even in our age as Speculaas spiced goods are still served on Saint Nicholas Day. Traditionally, every baker had their own unique blend of Speculaas. At one point, there was even a custom of giving a male or female-shaped baked good to a suitor or lover as a token of your affection. We love it in our baked goods no matter what they are intended to represent, as long as they are delicious!

This whole-grain granola is just such a treat. Adding this complex spice gives it a unique and divine flavor, and will surely become one of your favorites.

Banana Bread Speculaas Granola

Ingredients

¼ cup Coconut Oil or olive oil
½ cup Coconut Sugar or Brown Sugar
1 Tbsp. Vanilla, pure extract
2 Medium ripe Bananas, mashed
4 cups  Rolled Oats
¾ cup Whole Almonds, raw, chopped
¼ cup Teff, Chia Seeds, or Flax seeds
1 Tbsp. Dutch Speculaas spice or Cinnamon
½ tsp salt

Directions:

• • Wash and sanitize all work surfaces and tools.

• • Preheat the oven to 325°F.

• • Line two baking sheets with parchment paper.

• • Combine coconut oil, sugar, vanilla, and mashed bananas in a large bowl. Add remaining ingredients and stir well.

• • Bake the granola by dividing it between the two baking sheets. Bake for 35 minutes, stirring halfway through baking. Remove from oven and cool completely. Yield 20 1/4 cup servings.

Estimated Nutritional Information: 144 cal, 7 g fat, 18 carbohydrate, 3 g fiber, 3 g protein.

Speculaas Spice blend

3 Tbsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
½ tsp. white pepper
½ tsp. ground ginger
½ tsp. ground cardamom

Directions: Combine all the spices well. Transfer to an airtight spice jar. Yield approx 1/4 cup.
There you go, darlings! Make some homemade granola!

Always My Very Best,
Chef Tess

Simple Baked Oatmeal of Glory!

I love oatmeal.  I've often taught How to cook oatmeal 101, along with some of my Top 10 Ways to Cook Oatmeal in several cooking and baking applications.  However, I have been working on this recipe for baked oatmeal for a while. 

Let's talk baked oatmeal.  I've been long on a search for the best baked oatmeal recipe.  I've tried a few that were...doozies...in a bad way. They were glorified glue in a pan.  Disgusting! I wanted chewy, hearty, baked oatmeal that was fast and easy. I wanted something we could eat a few times a week and never get bored.  

I stopped looking for a few years.  

 Then  two years ago, a dear friend shared her recipe with me for baked oatmeal.  It was the most perfect baked oatmeal I'd ever had.  For the last couple of years, I've made her recipe again and again. Still perfect every single time.  So, now it gets a place of glory here on the blog. I've added my own touches and made it my own, but I think you'll be pleasantly in love with it from the first batch.  It's really quite perfect. Change out the berries for whatever you have on hand. Add crushed pineapple or shredded carrots in place of the fruit for a carrot cake baked oatmeal. It's incredibly versatile. 

This is it.

 Simple Baked Oatmeal 

• 2 eggs (or 1/4 cup powdered egg plus 1/2 cup water)
• 1/2 cup brown sugar or coconut sugar
• 1/2 cup melted coconut oil or butter
• 1 cup milk
• 2 tsp vanilla
• 1 tsp almond extract
• 3 cups rolled oats or 6 grain rolled cereal
• 2 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp Chef Tess Wise Woman of the East Spice blend
• 1 cup fresh chopped cranberries, cherries or blueberries
• 1/2 cup flaked coconut (optional)
• Brown sugar for topping

Directions: In a large bowl,beat eggs and brown sugar until they are thoroughly mixed.  Add coconut oil, milk and vanilla.  

 
 
 
 
 
 
 












 Add the remaining ingredients (except the additional brown sugar for topping). 

 Pour the oatmeal mixture into a greased 9 by 13 inch casserole pan.

 Sprinkle with brown sugar on top.

   Bake at 350 degrees for 20-25 minutes uncovered.

Do not over-bake.

There you go my darlings. Delicious, hearty and wholesome baked breakfast. 

Always My Very Best,

Your Friend Chef Tess

Nancy's Killer Divine Christmas Baked Oatmeal Delight!

Baby. It's cold outside. Even for Arizona. This morn' it was raining. You know how it is? I was laying all snuggle-bug in bed and the sound of the rain and wind on the window just made me  want to dig deep into the mattress and never leave. I started to get annoyed. I knew I had a big day of work ahead.  I almost started to nag.  Then I got a grateful heart and remembered I still had a home to live in, family nearby, and yes...the opportunity to work for one of the coolest grain  companies ever.

Confession: I still didn't burst out of bed, but I did think of Jimmy Stewart (sigh, swoon...remember he's now old enough to be my grandpa)...It's a Wonderful Life.  
"Merry Christmas Emporium!"  "Merry Christmas!"

That brings me to Nancy Beykirch.

She's been the "Zu-zu's petals" of my day.

Well...technically I've been eating the petals but still...

Okay. I shouldn't call baked oatmeal "flower petals". However, for the first time in history, I've really loved a baked oatmeal. I'd put it in my pocket and carry it around. I'd be weird...but I'd carry it around. It is literally the taste of Christmas morning love.

Everyone meet Nancy. She's one of my fellow cooking instructors, kindred spirit, and a jolly-happy soul. Nancy owned her own cooking store for 12 years and has mad-skills when it comes to baking. Total kindred spirit.  Cute. Cute. Cute! Seriously. The adorable apron should be our first clue that we're of the same water, right? 

This is where I confess my frailties. 

Confession: I have an awful weakness for pretty much anything Nancy makes.  Right when she walked into the teaching kitchen this morning, she unveiled her almond cake...warm...insane. It is made with almond flour and dense with perfect tender texture...topped with toasted crisp almonds. Dear delicate little wedge of perfection...I love you.

That recipe will be another post...

Lets talk baked oatmeal.  I've been long on a search for the best baked oatmeal recipe.  I've tried a few that were...doozies...in a bad way. I stopped looking.  

 Today, I tasted a perfection in baked oatmeal that we describe at my house as,

 "blog-worthy". 

This is it.

Nancy's Christmas Baked Oatmeal Delight

2 eggs
1/2 cup brown sugar
1/2 cup melted coconut oil
1 cup milk
2 tsp vanilla bean paste
3 cups rolled oats
2 tsp baking powder
1 tsp salt
1 1/2 tsp Chef Tess Wise Woman of the East Spice blend
1 cup fresh chopped cranberries
1/2 cup flaked coconut

Brown sugar for topping

Directions: 
In a large bowl,beat eggs and brown sugar until they are thoroughly mixed.  Add coconut oil, milk and vanilla. 
 
 
 
 
 
 
 

 Add the remaining ingredients (except the additional brown sugar for topping). 

 Pour the oatmeal mixture into a greased 9 by 13 inch casserole pan.

 Sprinkle with brown sugar on top.

   Bake at 350 degrees for 20-25 minutes uncovered.

Do not over-bake.

Here's a picture of Nancy's hand scooping out some of this warm spiced delight for me...

Here's a picture of her tempting me with the perfect chewy tender texture of the oatmeal... and caramelized crunch of the brown sugar coating.

Here's a picture of me taking the whole pan and leaving her with a small dish...

The end.

I am super excited to work with Nancy and I think you'll be glad you made it down. She's adorable, knowledgeable, and just a down-right real person. I'll always hold a special place in my heart for her. 

There you go darlings. Have yourself a very Merry Christmas! I know what we're making for breakfast! Nancy...Thank you!


Always My Very Best,
Your Friend Chef Tess
 

Healthy Chocolate Truffle-o-Power Cracked Wheat Cereal in a Jar

 I'm kicking off the 90 day weight loss challenge here on the blog today! My boys got up with me for protein shakes this morning.   I'll be adding many new and amazing healthy recipe choices! I hope this will motivate you as much as it motivates me! In all honesty, I already have a lot of really healthy recipes here for using whole grain and eating whole foods, I'm just going to be a lot more consistent about posting the new recipes I'm making.  I think it will help me to have some accountability and you to see how much fun we're having along the way!  We've already starting family walks and I will be doing Turbo Fire everyday. 
If you've already e-mailed me about joining me on the 90 day weight loss challenge, then welcome aboard! We're in this together now!!  Let's go!


Today's breakfast was this bowl of delicious chocolate happiness...

 I bought 100 lbs of gorgeous non-GMO Cracked Wheat a few months ago because it was on sale.  After reading this Living Strong Article on Cracked Wheat as well as the  article about the Benefits of Cracked Wheat , I am getting excited about using more of it.   Now, I know there are many of my readers who are wheat-free and gluten-free. For more of those whole grain recipes, see the recipe index for grain-surgery-101.  

I use wheat often here as well as offering gluten free options.  So today I want to share a new recipe for a meal in a jar for those who are trying to lose weight and watch their calories and use whole grains like wheat.   One more reasons to eat wheat...if I have to give you one,  is  the prebiotics in whole grain that help promote a healthy digestion system. This was cool to me!

 " Prebiotics, sometimes referred to as fermentable fiber, are nondigestible nutrients that help promote the development of good intestinal bacteria, according to MayoClinic.com. Some evidence suggests that eating lots of prebiotic-rich foods can improve intestinal disturbances. Prebiotics may even improve your ability to absorb calcium and fight off illnesses. Many nutritious foods you can find at your local grocery store contain prebiotics. Read more: here"

I've added oat fiber flour. Two tablespoons of this flour (about 10g) will give you an amazing 9 grams of fiber in your diet, with only 2 added calories. Awesome stuff for helping me to stay full longer.  Now here's the cool thing, this meal has 152 calories, 18 grams of fiber, 23 net carbs, 6 grams of protein, and only 1 gram of fat. Drip a few drops of your favorite stevia or non-calorie sweeteners on the finished cereal and you'll have a delightful treat!

Chocolate Truffle-o-Power Cracked Wheat Cereal in a Jar

Ingredients:

1/4 cup  Cracked Wheat

2T Oat Fiber Flour

1T  Instant Non-fat dry milk

1T baker's cocoa powder

2T natural granular erythritol (optional)

1/2 tsp vanilla powder (optional)

dash of salt

Directions: Shake the milk powder, erythritol  and cocoa down into the wheat. Store in an airtight container up to a year. I use a wide mouth half pint jar. Up to 10 years with an oxygen absorber. 

To prepare: Combine with 1 cup boiling water and simmer low 8-10 minutes until thick.  Add natural sugar-free calorie free sweetener to taste.  I love berry or english toffee Sweet Leaf Stevia drops. 

This will make 1 servings per pint jar.

Total nutritional value per  serving:

Calories, 152

Fiber, 18 g

Protein, 6g

Fat,  1 g

Carbohydrates, 23 net

There you go my darlings! A great recipe for some creamy Healthy delightful cracked wheat! Enjoy! What are you having for breakfast??!

Always My Very Best,

Your Friend Chef Tess

3 New Convenient Breakfast Meals in a Jar or Mylar

I promised these new convenient hot cereal breakfast meals for emergency preparedness and everyday use. I know...that promise came 2 weeks ago...and then pneumonia got the better of me and I tried to not over-do. Needless to say, you get them now. I don't think you'll mind waiting. If this is your first time visiting the blog you want to know all the safety on home vacuum packing...you'll need to read the post here. This is not home-canning. It is home vacuum packing for longer-term storage so there are some tips and tricks to know. However, the main thing is to remember to have fun! These are great for any day of the week and have been so helpful as I've recently had illness. They're simple enough that my 9 and 13 year old boys can make them. Don't ask my husband to boil water...he's still working on that. Grin.
The word I've heard back from all of you on the Peanut Butter Cup Cereal has been amazing!

 Thank you for keeping me in the loop as you try the meals and offering me your suggestions and ideas! It not only makes me smile, but also reminds me why I do what I do!
I will of course, remind y'all that I under-sweeten the cereals. If you want them sweeter, test the recipe and adjust as needed. 



1st up...
 9 grain carrot cranberry orange glazed pudding!

 This is made with 9 wholesome cracked grains coupled with  carrots in a spiced amaretto buttery pudding with tart yet sweet sun-dried cranberries drizzled with a creamy orange glaze.

9 Grain Carrot-Cake Cranberry 

Orange Glazed Breakfast Pudding

1/4 cup dehydrated shredded or diced dehydrated carrots
3/4 cup 9 9 grain cracked cereal
1/4 cup granulated honey
1/2 tsp Chess Tess Wise Women Blend
1/4 tsp almond powdered flavoring
1/4 tsp salt
Glaze snack bag:
1/2 cup powdered sugar
1/4 tsp orange powdered flavor
cranberry  snack bag:
1/2 cup dehydrated orange infused cranberries

Put ingredients in a pint jar for a single serving. Top with an Oxygen Absorber and seal tightly for the jar to be shelf stable up to 3 years. Or, if you are going to use the jars, they are shelf-stable up to a year without an oxygen absorber. To keep glaze separate for a topper/drizzle place ingredients in a snack-size zip bag and place in the jar to prepare for later.

Directions to prepare cereal: Combine dry ingredients with 3 cups boiling water and cook 10-15 minutes. Mix orange glaze with 1T cool water and stir until smooth. Sprinkle dried cranberries over hot cereal mixture.
Serve hot. Yield 4 servings.

 Next up is Cussin' Granny's
 Buttermilk lemon-vanilla custard! 

It is everything warm and inviting about grandma's creamy-smooth lightly spiced Buttermilk Custard Tart...with the convenience of a quick cooking breakfast cereal.

Granny's Buttermilk Breakfast Custard

1/3 cup buttermilk powder 

1/4 cup sugar

1/2 cup farina (cream-of-wheat)

1/4 tsp Chef Tess Wise Women Blend

1/4 tsp lemon powder flavor

1/2 tsp vanilla powder flavor

1/2 tsp butterscotch powder flavor

Put ingredients in a half-pint jar. Top with an Oxygen Absorber and seal tightly for jar to be shelf stable up to 5 years. Or, if you are going to use the jars, they are shelf-stable up to a year without an oxygen absorber.
Directions to prepare cereal: Combine dry ingredients with 2 cup boiling water and cook 3-4 minutes. Or, microwave with 1 1/4 cup water for 2 minutes. Stir, and cook 1 additional minute. 
Serve hot. 

 Next up...
6 grain Double chocolate hazelnut truffle cup. 
The way the chocolate chunks simply melt in luscious divinity over the warm gooey sinful pile of happiness might be too much for your heart.  

6 Grain Double Chocolate 
Hazelnut Truffle Cup

1/2 cup 6 grain rolled cereal

2 Tbsp. Hazelnut creamer powder

2 Tbsp. baker's cocoa powder

pinch of salt

1/2 tsp butterscotch powder flavor

Put ingredients in a half-pint jar for a single serving. Top with an Oxygen Absorber and seal tightly for jar to be shelf stable up to 5 years. Or, if you are going to use the jars, they are shelf-stable up to a year without an oxygen absorber.

Directions to prepare cereal: Combine dry ingredients with 1 1/4 cup boiling water and cook 3-4 minutes. Or, microwave with 1 1/4 cup water for 2 minutes. Stir, and cook 1 additional minute.  Serve hot. You may top with chopped chocolate if desired.

There you go. 3 new breakfast meals in a jar/Mylar.

Yes they can be made in Mylar bags as well! The tutorial for that is here.


Always My Very Best,
Your Friend Chef Tess