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.