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If you thought the Protein Powered Peanut Butter Granola I posted last week would be too rich for your palate, this recipe might be just what you’re looking for. It is high in protein but does not have added sugar or honey. Unlike most of the recipes I’ve tried, this scrumptious granola forms crunchy-chewy clumps for [click headline for more -- or photo in Facebook] 
This is an incredibly rich granola. It is not low in fat or calories, but it tastes amazing and—at 26 grams per serving—packs a powerful protein punch worthy of breakfast or a pick-me-up snack. It is a bit crumbly, tricky to eat out of hand but well suited for serving in a bowl (or teacup) [click headline for more -- or photo in Facebook] 
This is another version of the microwave granola I shared in an earlier post. This one is a little crunchier—and pricier—because of the honey and extra canola oil. As for the rolled barley and rye, I first bought these in bulk last year to try expanding our whole grain options. Matt and I have had [click headline for more -- or photo in Facebook] 
I have to admit that when I first saw the recipe this is adapted from, I was dubious. I loved the idea of saving time and money by using a microwave instead of the less energy-efficient oven, but I didn’t think it would really work. Lo and behold, it does! I have played around with [click headline for more -- or photo in Facebook] 
This is a variation of a recipe I found in The Ultimate Rice Cooker Cookbook by Beth Hensperger. The original version tasted great but trashed my cooker, so I came up with this stovetop method. Soaking the pan in water afterwards is a lot easier than disassembling and cleaning the lid of my cooker! To [click headline for more -- or photo in Facebook] |
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