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Classic Overnight Oats
Breakfast

Classic Overnight Oats

4.6

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Stir together almond milk and oats in a medium bowl. Spoon into 2 small bowls or canning jars if desired. Cover and refrigerate 8 hours to overnight, or for up to 3 days.
  2. 2 Before eating, top with granola and almonds, if desired.

By Almond Breeze

Pumpkin Crumble Yogurt Parfait
Breakfast

Pumpkin Crumble Yogurt Parfait

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix together pumpkin puree, 3 tablespoons maple syrup, and pumpkin pie spice in a bowl.
  2. 2 Spoon 2 tablespoons pumpkin mixture in the bottom of 4 cups or jars. Top each with 1/2 cup yogurt, 2 tablespoons granola, 2 tablespoons pumpkin mixture, 1/4 cup yogurt, and 2 tablespoons granola. Cover cups (or seal jars) and refrigerate until ready to eat. Drizzle with remaining maple syrup before serving.

By France Cevallos

Protein Smoothie Bowl with Berries, Chocolate Chips, and Granola
Breakfast

Protein Smoothie Bowl with Berries, Chocolate Chips, and Granola

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine strawberries, milk, 1/3 cup granola, blueberries, protein powder, and vanilla in a blender; blend until smooth.
  2. 2 Layer 1/2 of the chocolate chips on the bottom of a bowl. Pour smoothie over top, then sprinkle with remaining chocolate chips and remaining granola.

By Gigi Ryan

Summer Berry Parfait with Yogurt and Granola
Breakfast

Summer Berry Parfait with Yogurt and Granola

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.

By Melanie Maxwell

Cinnamon Apple and Banana "Granolameal"
Breakfast

Cinnamon Apple and Banana "Granolameal"

4.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place apple, bananas, granola, cinnamon, sugar, and cocoa powder in a container with a lid. Cover and shake until combined.
  2. 2 Melt butter in a skillet over medium-high heat. Add apple mixture; increase heat slightly and cook, stirring constantly, until cinnamon starts to darken and turn into a paste, 2 to 3 minutes. Stir in milk.
  3. 3 Reduce heat to medium; cook, covered, until flavors combine, about 1 minute. Uncover and stir. Cover and simmer for 1 minute more. Remove from heat and stir.

By BW559

Backyard Berry Bowl
Breakfast

Backyard Berry Bowl

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend ice, 1/2 cup strawberries, 1 banana, blackberries, and apple juice together in a blender until smooth, adding more ice depending on your desired consistency. Pour smoothie into a bowl.
  2. 2 Top smoothie with remaining strawberries, remaining banana, blueberries, and granola. Drizzle honey over the top.

By Lindsay

Greek Yogurt Breakfast Parfait
Breakfast American

Greek Yogurt Breakfast Parfait

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Add blueberries and strawberries to a small bowl. Sprinkle with sugar; stir to coat the berries.
  2. 2 Place 2 tablespoons granola in the bottom of 2 parfait glasses. Spoon 2 tablespoons yogurt on top and sprinkle with 1/2 teaspoon lemon zest. Top with 1/3 of the berries. Repeat layers until the parfait glasses are full.

By Occasional Cooker

Granola Almond Pancakes
Breakfast

Granola Almond Pancakes

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk flour, sugar, baking powder, cinnamon, and salt together in a bowl. Whisk almond milk, applesauce, eggs, and almond extract together in a separate bowl. Add flour mixture to almond milk mixture and stir until batter is just moistened. Stir granola and almonds into batter.
  2. 2 Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By averee

Make-Ahead Frozen Yogurt Parfaits
Breakfast American

Make-Ahead Frozen Yogurt Parfaits

5.0

Prep
15 min
Cook
Total
555 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine raspberries and ½ cup white sugar in a bowl. Crush with a potato masher into a puree. Cover and let sit out for 1 hour.
  3. 3 Pass berry puree through a fine mesh strainer to remove seeds. Add blueberries, stir, and keep in the refrigerator until needed.
  4. 4 To Build Parfaits:
  5. 5 Whisk yogurt, vanilla, lemon zest, and sugar for frozen yogurt together in a bowl until sugar dissolves and the mixture is light and fluffy. Transfer into a piping bag and refrigerate until needed.
  6. 6 Add 2 tablespoons of granola into an 8-ounce jar, or similar vessel. Top with 2 tablespoons of the fruit mixture. Try to make sure some of the fruit sauce is touching the glass so you can see the layers when frozen. Top with 2 heaping tablespoons of the yogurt mixture.
  7. 7 Repeat twice more for a total of 3 layers. Top can be garnished with any remaining fruit and sauce.
  8. 8 Freeze until frozen solid, about 8 hours, or overnight.
  9. 9 Serve and enjoy!

By John Mitzewich

Bionicos (Mexican Fruit Bowls)
Breakfast Mexican

Bionicos (Mexican Fruit Bowls)

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 To make the topping: Mix yogurt, condensed milk, Mexican crema, and vanilla together in a bowl until well combined.
  2. 2 To make the fruit salad: Divide cantaloupe, papaya, apple, and banana among 4 individual bowls, arranging each fruit in its own section. Place strawberries in the center of each bowl. Sprinkle granola, raisins, and coconut over the bowls, then drizzle with the topping.

By Yolanda Gutierrez

Banana Muffins with a Crunch
Breakfast American

Banana Muffins with a Crunch

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Whisk eggs, butter, milk, and vanilla together in a bowl until evenly blended. Stir flour, sugar, baking powder, baking soda, and salt together in a separate bowl, making a well in the center. Pour egg mixture into well and stir just until batter is combined; fold in mashed bananas, chopped banana, granola, walnuts, and coconut.
  3. 3 Spoon batter into the prepared muffin cups, filling to the top. Sprinkle with banana chips.
  4. 4 Bake in the preheated oven until a knife or a toothpick inserted into centers comes out clean, about 25 minutes.

By HARAJUKUWA

Easy-to-Make Apple Sandwich
Appetizer

Easy-to-Make Apple Sandwich

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spread peanut butter over one side of one apple slice; top with granola. Place remaining apple slice atop the granola to finish the sandwich.

By eXpErImEnTaLcHeF

Buttermilk Rusks

Buttermilk Rusks

4.0

Prep
60 min
Cook
180 min
Total
240 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (180 degrees C). Grease cake pans. You can use 9x13-inch pans, round cake pans, or loaf pans.
  2. 2 Melt butter in a saucepan over medium-low heat. Remove from heat and mix in sugar, buttermilk, and eggs.
  3. 3 Combine self-rising flour, granola, baking powder, and salt in a bowl. Add to the butter mixture and mix until well combined. Batter will be sloppy. Divide into thirds, and then divide each third into small balls. Place into the prepared cake pans side by side.
  4. 4 Bake in the preheated oven until cooked fully through, 45 to 60 minutes. Remove from oven and gently place on baking sheets.
  5. 5 Reduce oven temperature to 200 degrees F (95 degrees C). Bake rusks on low temperature until dry and crunchy, 2 to 3 hours. Depending on the size of your rusks this can take several hours.

By Ruby

Health Balls II
Dessert

Health Balls II

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a small saucepan over medium heat, melt together the peanut butter and honey, stirring frequently until warm and creamy. Remove from heat and set aside to cool.
  2. 2 In a large bowl, toss together the granola, rice cereal, pecans, chocolate and butterscotch chips and graham cracker crumbs. Stir in the peanut butter mixture. Shape into balls of desired size and refrigerate until serving.

By KAH

Fresas con Crema
Dessert Mexican

Fresas con Crema

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stem strawberries and slice lengthwise.
  2. 2 Mix 1/2 can condensed milk and heavy cream with an electric mixer until thickened.
  3. 3 Dip a fork into the remaining condensed milk and drizzle it on the inside of serving glasses or cups. Spoon some thickened cream mixture into each cup, then top with some strawberries and granola. Repeat the layer process until glasses are full, leaving some granola leftover.
  4. 4 Top each glass with whipped cream, then drizzle more condensed milk over top and sprinkle with remaining granola. Serve immediately.

By Evelyn P Bonilla

Peanut Butter Granola Bars
Appetizer

Peanut Butter Granola Bars

4.3

Prep
10 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Melt peanut butter and honey together in a saucepan over medium heat. Dissolve brown sugar into the peanut butter mixture; bring to a simmer for 2 minutes.
  2. 2 Mix granola, oats, rice cereal, chocolate chips, and fruit together in a large bowl; pour peanut butter mixture over the granola mixture and fold to coat.
  3. 3 Grease a cake pan. Pour the granola mixture into the prepared pan and press into a flat layer. Cool at room temperature until set, about 15 minutes before cutting into bars.

By missrochester

Sharon's No-Bake Granola Bars
Appetizer

Sharon's No-Bake Granola Bars

4.7

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Mix quick oats, granola, sunflower seeds, chocolate chips, raisins, dried cranberries, and ground flax seeds together in a large bowl.
  2. 2 Combine peanut butter, honey, and brown sugar together in a saucepan, stirring constantly over medium-low heat until sugar melts, about 5 minutes. Remove saucepan from heat and pour peanut butter mixture over cereal mixture, stirring until well-blended. Press mixture firmly into 9x13-inch pan. Cut into 16 bars.

By sbacke

Peanut Butter Trail Mix Bars
Appetizer

Peanut Butter Trail Mix Bars

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Mix together granola, bran cereal, dry milk, cranberries, sunflower seeds, almonds, raisins, and flax seeds in a large bowl.
  2. 2 Bring honey, brown sugar, and salt to a boil in a large saucepan over medium-high heat. Remove from heat.
  3. 3 Stir peanut butter and vanilla extract into the honey mixture until melted and combined.
  4. 4 Add peanut butter-honey mixture to the dry ingredients and stir well to combine.
  5. 5 Press mixture into a 9x13-inch baking pan lined with parchment or waxed paper.
  6. 6 Refrigerate for 30 minutes before cutting into bars.

By greenlight

Granola-Chocolate Cookies
Dessert

Granola-Chocolate Cookies

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, salt and baking soda, stir into the creamed mixture. Finally, stir in the granola, chocolate chips and peanuts. Drop dough by heaping teaspoonfuls onto greased cookie sheets, about 2 inches apart.
  3. 3 Bake 12 to 15 minutes in the preheated oven, until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool.

By k anderson

Sweet Potato Bird Balls

Sweet Potato Bird Balls

4.4

Prep
20 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Pierce skin of sweet potato several times with a paring knife or skewer. Cook in the microwave on high power until tender, 5 to 9 minutes; turn the potato over halfway through cooking. Allow to cool until cool enough to handle.
  2. 2 Peel potato and place flesh into a large mixing bowl. Add mixed vegetables, banana, raisins, apples, and oatmeal. Mix with an electric mixer on high speed until vegetables have been reduced to tiny pieces and mixture is thoroughly combined. If mixture is too dry, add a little water until soft enough to roll into balls.
  3. 3 Line a baking sheet with parchment or waxed paper.
  4. 4 Roll mixture into marble-sized balls and place onto the prepared baking sheet. Feed Polly a couple now, then place the baking sheet into the freezer until completely frozen.
  5. 5 Remove treats from parchment paper and store them in a resealable plastic bag. Defrost treats before serving.

By Sandi

St. Patrick's Day Zucchini-Oatmeal Cookies
Dessert

St. Patrick's Day Zucchini-Oatmeal Cookies

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips.
  3. 3 Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.

By MARBALET

Granola Bars I
Appetizer

Granola Bars I

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F. Lightly grease a 9 inch square pan.
  2. 2 In a large mixing bowl, cream the shortening, brown sugar, eggs, and vanilla extract. Beat well after the addition of each ingredient.
  3. 3 In small saucepan, cover the cranberries in water and boil for 10 minutes. Drain and chop into small pieces. Add to egg mixture.
  4. 4 Slowly add in white and wheat flours, walnuts, salt and baking powder. Mix until well blended. Fold in granola and mix well.
  5. 5 Spread dough into baking pan and bake 20 to 25 minutes. Let cool before cutting into bars. Store in airtight container.

By K Marshall