Pomegranate Nutty Granola

I love granola. The first time I made my own granola was last year and I've been hooked ever since. There are so many different ways to serve this fun mix. As cereal, over yogurt, mixed in ice cream (though the husband isn't convinced), alone as a snack, over top muffin batter etc etc.

I wanted to make our favorite Nutty Granola from Ellie Krieger, but I was ready for a change yet still quite nutty, in fact, nuttier. While out at the grocery store,  I strolled past the pomegranate juice and thought, using a pomegranate syrup was a bit more...er sexier. I am a mother of 3, I gotta get my kicks some how ;). Excited, I put my creation to work and came out with some very delicious results. My little ones really loved it, and of course the husband did as well!

Note: I like my nuts coarsely chopped, but you can chop them a bit finer if you'd like! If you  do not want to make your own syrup, buy some (if available) or use maple syrup, honey or any other syrupy/gooey sweetener.

Pomegranate Nutty Granola
Print Recipe

For Pomegranate Syrup
2 cups pomegranate juice
1/4 cup sugar
squeeze of lemon


Granola
Pomegranate syrup (above) about 3/4 cup
1/4 cup brown sugar (light or dark)
2.5 cups Old Fashioned Oatmeal
1/2 cup dried cherries, coarsely chopped
1/2 cup unsalted walnuts, coarsely chopped
1/2 cup unsalted pecans, coarsely chopped
1/2 cup unsalted almonds, coarsely chopped
1/2 cup unsalted sunflower seeds
1/4 cup pine nuts (optional)
1 teaspoon salt

Directions
Preheat oven to 300F
Add pomegranate juice, lemon juice, and white granulated sugar in small saucepan. Bring to a boil over high heat and stir until sugar's dissolved. Decrease temperature, then simmer over medium to medium low heat until reduced by a little over than half. This should take about 25 minutes altogether together. EYE IT. Allow to cool, juice syrupy texture after cooled. Once cooled, stir in brown sugar well.

Now, add nuts, oatmeal, and  salt to a large bowl.

Pour syrup mixture over nuts and oats then stir in well.

Spray a baking sheet with cooking spray, and spread mixture evenly on sheet. Bake 35 to 40 minutes stirring every 10 minutes. Doesn't it smell divine?

Allow to cool 30 minutes on cooling rack, then have your way with it!


Enjoy!!!

Banana Crumb Snack Cake Will Make Ya Go.....BANANAS!

I have a confession- I am a Peeping Tom(ika). Not in a pervy kind of way, really! What I mean is whenever I am out for a walk with my little ones, I always try to get a sly peek at kitchens of the houses we past. Just a quick glance, nothing weird, I promise! I am always interested in what people are cooking up in their kitchen, especially if there are delicious smells coming from their home!

 That's why I love reading food blogs and reading a magazine called Taste of Home. What's similar about both is that there's home chefs writing the history of a meal that either goes back generations or something whipped up on whim. I love looking at the photos, what markets they went to and why they chose the dish. It makes me feel excited about cooking and preparing meals of my own! As I live in Germany, my family and close friends are in the US, so it feels nice to be "apart" of what someone's creating for their family with so much love and passion.

So while planning meal planning, I cracked open one of my older Taste of Home magazines. I came across a recipe for Banana Crumb Snack Cake. It's the perfect fall dish. With the crunchy topping and the moist cake with bits of banana, white chips throughout; added warm cinnamon and fragrant vanilla for a little spice and a touch of me. 

It's easy to prepare and can be made any time of the year. This dish has a Autumn essence to it, so I thought this time of the year would be perfect for this cake. And if you have any banana's turning brown, this is the perfect recipe for them. Also, this dish can be made into cupcakes!  Make a nice cream cheese frosting and top the frosting with toasted slivered almonds! 

Ingredients

Adapted from Taste of Home

2/3 slivered almonds

1/4 cup packed light brown sugar

2/3 cup butter, softened

1 cup of sugar

2 eggs, room temperature

3/4 teaspoons almond extract

1/2 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon cinnamon

1/4 teaspoon  baking powder

1/4 teaspoon salt

2 cups mashed ripe bananas (about 3 or 4 medium bananas)

1 cup (8oz) sour cream

1 cup vanilla or white chips

Directions

In a small bowl, combine almonds and brown sugar; set aside.

In a large mixing bowl, cream butter and sugar until light and fluffy. 

You can use a mixer, but sometimes it's nice work those muscles!

Add eggs, one at a time, beating well after each addition; add extracts.

Combine flour, cinnamon, salt, baking powder, and baking soda

Add to the creamed mixture alternately in thirds with bananas and sour cream. Then fold in chips. PLEASE do not over mix or your result with big brick!

Spread into a greased 13-in, x 9-in x 2-in. baking pan

With help of my daughter aka Curly Sous Chef, I sprinkled on the topping. If you don't have a Curly Haired Sous Chef, any Sous Chef will do. It's easy enough to do yourself ;)

Sous Chefs love rewards!

Now bake at 350F for 35 to 40 or until when toothpick inserted near center comes out clean!

This cake tasted absolutely AMAZING and I hope you try it!

My assistant Sous Chef nearly ate all of the white chips!