April 18, 2022

Desserts for Spring

For all the dessert lovers who are craving a little something sweet!

Spring is usually the time we lighten up our meals, and I've been experimenting with using Pat's Granola in a number of dessert recipes. The following are two that have received rave reviews from my family, meaning, they've asked me to make them more than twice.

The first uses ripe pears. I'm a fan of Bosc or Bartlett pears because they are usually available year round and can be eaten plain, with cheese and crackers or baked into desserts.

Ripe pears

Baked Pears with Granola and Yogurt

Ingredients:

2 firm pears (I like Bosc pears)
½ cup apple juice
½ cup water
1 tablespoon honey
1 (16-ounce) container plain yogurt
4 tablespoons maple syrup
½ cup granola
2 tablespoons chopped walnuts or pistachios

Directions: Preheat oven to 375 degrees Fahrenheit. Cut the pears in half lengthwise and remove cores with a spoon. Place in an 8-by-8-inch baking pan, cut-sides down. Pour apple juice and water over pears, and drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender.

When pears are done, pour the leftover baking liquid into a small saucepan and reduce over medium heat until about ¼ cup of syrup remains; set aside to cool. Open the container of yogurt and stir in the maple syrup. Divide yogurt into four bowls. Place a half of the warm pear in each bowl, cut side up. Top with granola and nuts; drizzle with syrup you set aside.

The second is a “cake” with granola. Bake granola into muffins, breads and cookies—now cake. Easy and delicious. I love this for breakfast with a hot cup of coffee or tea.

Granola Cake

Granola Cake

Ingredients:

1 cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 cup granola
4 ounces bittersweet, milk, or white chocolate, finely chopped
½ cup shredded coconut
1 stick unsalted butter, at room temperature
½ cup packed light brown sugar
¼ cup granulated sugar
1 large egg, at room temperature
1½ teaspoons pure vanilla extract
¼ teaspoon fine sea salt

Directions: Center a rack in the oven and preheat oven to 325 degrees Fahrenheit. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg, if you’re using, in a small bowl. Toss together the granola, chocolate, and coconut in another bowl. Working in a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter at low-medium speed for 2 to 3 minutes, or until soft and creamy. Add both sugars and beat for 2 minutes.

Add the egg and beat until the mixture is smooth, about 2 minutes more. Beat in the vanilla and salt. Reduce the speed to low and add the flour mixture, mixing only until it disappears into the batter. Add the granola mixture, again mixing just until incorporated. Scrape the batter into the prepared pan, smooth the top, and jiggle the pan a little to make sure that the batter gets into the corners. Bake the cake for 35 to 40 minutes, until the top is honey brown; a skewer inserted into the center should come out clean. Transfer the pan to a rack and let rest for 10 minutes, then run a table knife around the edges of the cake and unmold it onto the rack; invert and cool to room temperature onto the racks.

Need more recipes, check these out:

Granola Desserts Helping You End Your Day on a Nutritious Note

Pat Bennett is the founder and President of Pat's Granola, a Cleveland based food and collaborative lifestyle brand. Pat's Granola is sold online at www.patsgranola.com and is also available at select Northeast Ohio businesses including: