Granola is a food that usually stands on its own, as a snack or as a breakfast cereal, but it can be a great addition to other recipes because even a very basic granola has a lot of flavor. Granola is usually made up of oats, fruit, nuts and seeds that are lightly sweetened and baked until they’re crisp. Some variations include shredded coconut, crisp puffed rice or other grains, but all mixes can be very tasty. This Granola Quick Bread is an easy to make loaf that incorporates a lot of heart-healthy granola into a completely different – yet still very tasty – form.
I like big, chunky granola for snacking, but most granola is broken up into smaller pieces and that is what you’re going to want to use in this quick bread recipe because it is easier to incorporate. My granola included oats, coconut, sunflower seeds, pumpkin seeds, walnut pieces, almond pieces, dried cranberries and raisins. The bread uses quite a lot of granola and it will get most of its flavor from there, but I also added more shredded coconut and some extra raisins to highlight the sweetness of these elements, which didn’t stand out in the plain granola.
The loaf bakes up to be a little but dense, yet tender, and very flavorful. The nuts and the nutty flavor of the toasted oats really come through, but the bread is a little bit sweeter than the plain granola thanks to the addition of brown sugar in the recipe. The loaf is good when it is sliced and served plain, and it is excellent when toasted and served with some butter or cream cheese. The bread keeps very well for several days when stored in an airtight container, too (the flavors meld a bit more), so it can be made in advance and enjoyed a slice at a time for several days.
Healthy Homemade Granola Recipe
In a medium bowl, whisk together brown sugar, vegetable oil and eggs until smooth. Whisk in vanilla and buttermilk. Pour into flour mixture and stir until no streaks of dry ingredients remain.. It’s a real down-to earth quick bread, made with whole wheat flour, grated carrots, granola, light olive oil, and chopped nuts. And it looks kind of rustic, with the texture of the nuts, carrots and granola showing inside and out. It’s a very lightly sweet quick bread, getting it’s sweetness from the brown sugar and bits of granola (I used 1/2 cup of packed brown sugar in my loaf; for a sweeter loaf, increase the brown sugar to 3/4 cup). Adding raisins is optional, but they would add a little to the sweetness, too.
I first saw this recipe in an old cookbook and, since I’m a big granola fan, thought it was definitely worth trying. I made a few small changes and liked the way it turned out. When I first tasted it, I thought it might not be sweet enough, but by the second slice, I decided I liked the lightly sweet taste of it. I used some of my homemade granola in this recipe, my Apricot-Honey Granola, but you can use any kind of granola, homemade or store-bought. This quick bread is great for breakfast or for a healthy afternoon snack!
GRANOLA-CARROT BREAD by NancyC, adapted from Breads, Quick Breads, and Coffee Cakes Makes one 9×5″ loaf 1/2 to 3/4 cup packed light brown sugar (1/2 cup will give you a lightly sweet loaf) 1 1/2 cups of your favorite granola (homemade or store-bought) 1 1/2 cups whole wheat flour 1 1/2 cups grated carrots 1/2 cup light olive oil or non-GMO canola oil 1 Tablespoon baking powder 1 teaspoon pure vanilla extract 1/2 teaspoon salt 2 large eggs 1/2 cup milk or buttermilk 3/4 cup chopped pecans, walnuts, or almonds Optional: 2/3 cup dark or golden raisins Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside. In large bowl, add the brown sugar, granola, flour, and grated carrots, stirring with a large spoon to combine. Add the oil and blend ingredients together. Then add the baking powder, vanilla extract, salt, eggs, and buttermilk, stirring everything until just combined (do not overmix). Fold in the chopped pecans. Pour batter into prepared loaf pan and bake at 350˚F for 42 to 45 minutes, until toothpick inserted in center comes out clean or almost clean. Cool in pan for 10 minutes, then remove from pan and cool completely on wire rack.
Banana Bread With Honey Almond Granola
I love that this quick bread has carrots in it, because I never eat as many carrots as I should. So this is a tasty way to add some beta-carotene into my diet! 🙂 It’s always nice when you can bake a treat that is good for you too. Have you been baking any healthy goodies lately?
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