What Else Can I Make with Granola?

So did you think granola is only delicious for breakfast with fruit and yogurt? Think again. I’m here to say there’s SO many more ways to enjoy it.

How about as a crunchy topping for salads? My friend Bea told me quite excitedly that she ran out of croutons and used Pat's Granola in its place. Jackpot! Layer salad greens—whatever you like; my favorites are arugula, spinach or kale with dried fruits, nuts or seeds. Add a protein, such as chicken, salmon, tofu, tempeh, and some fresh fruit and cheese. Roasted veggies like cubes of sweet potato, Brussels sprouts, squash and beets are also good additions to a salad bowl. Sprinkle with a handful of granola. 

Now might be a good time to poke around in your pantry for that bottle of flavored vinegar or olive oil that you’ve been saving and would be great drizzled over a salad.

Roasted veggies like Brussels sprouts and sweet potatoes combine deliciously with toasted nuts, dried cranberries and maple syrup. Our family just loves this at Thanksgiving. You can sprinkle a handful of granola on this yummy dish. Crunchy granola pairs especially well with naturally sweet veggies.

Halve Brussels sprouts and toss on a sheet pan with cubed sweet potatoes (I parboil them for 10 minutes before roasting), pecans or walnuts and dried cranberries or cherries. Add olive oil, a squirt of fresh lemon juice, a couple teaspoons of maple syrup or honey, salt and pepper, to taste. Stir to combine on the sheet pan. Roast in a hot oven (400 degrees) for 10-15 minutes until the edges of the Brussels sprouts brown and get crispy. Delicious.

Who's a fan of coconut shrimp? Try crushing some Tropical granola as a breading for coconut style shrimp--it really steps it up a notch.

Sweet potatoes get a starring role on your plate when topped with crunchy granola. Root vegetables are good eats right now and are shelf stable--just need a cool, dry place to store.

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