Cookie Dough Granola Cereal

Posted on May 12, 2013 by LaurenPodolsky

Cookie dough for breakfast? Yes, you read that right!

I'm sure most of us would eat cookie dough every day if we could, but until the day when calories, sugar, and fats have zero effect on the human body, licking the spoon every now and then will have to suffice.

Or, you could run to your kitchen and make this recipe because honestly, it comes pretty close to the taste.

The texture resembles crumbled dough and with the right amount of nut butter, you'll achieve a creamy decadent taste in every bite while at the same time, keeping the health conscious in mind.

Enjoy!

Cookie Dough Granola Cereal

Serves 1

Ingredients:

1/4 cup raw oats

1/4 cup Off Road Edition granola

2 TB nut butter of choice

1/2 cup milk or non-dairy milk

Optional toppings: Berries, banana, etc.

Directions:

In a bowl, combine raw oats and granola. Stir in nut butter with a fork until small clump form. Top with milk and desired fruit toppings.

May is National Bike Month

Posted on May 9, 2013 by LaurenPodolsky

A new month is upon us and it also happens to be one of the best months to celebrate a favorite past time that we have here at Nuts About Granola.

I'm sure you've noticed, we're big into biking and racing, so the fact that May is National Bike Month and next week celebrates National Bike to Work Week, we always jump on board and help promote the efforts!

Every year, The League of American Bicyclists sponsor a fantastic opportunity to celebrate the unique power of the bicycle and the many reasons we ride.

Here are just a few reasons we like:

Saves Money
Preserves Health
Preserves the Environment
Exploring Your Community

Next week, May 13-17 is National Ride Your Bike to Work or School Week.

Get involved in your city or state! We hope to see you out next week!

A New Spin on PB&J

Posted on May 7, 2013 by LaurenPodolsky

Who doesn't love the classic peanut butter and jelly sandwich? Being that it is probably one of the most reminiscent foods of childhood, something about smooth peanut butter spread between two slices of chewy bread, accented with a sweet smear of jam, makes any child happy to open their lunchbox.

Fast forward a few years to adulthood. While the concept is still entirely enjoyed, I've decided to put a few touches on this simple meal to make it a bit more nutritious and even more tempting. Sub whole wheat bread for white, replace peanut butter with almond or any other fancy nut butter, and lastly, a delicate sprinkle of granola is what makes this a stellar sandwich.

Enjoy!

Almond Butter and Fig Jam Sandwich with Banana and Granola

Ingredients:

2 slices whole wheat bread

1 tbsp almond butter

1 tbsp fig jam

1/2 a banana

1 tbsp College Staple granola

Directions:

Spread almond butter on one slice of bread and jam on the other. Thinly slice the banana and place on the bread slice with the almond butter. Sprinkle granola on top and secure the sandwich with the jam slice on top of the banana slice. Cut in half and enjoy!

Granola + Beer Pairing Brunch

Posted on May 2, 2013 by LaurenPodolsky

Granola and beer – two things you probably wouldn't except to see together on a menu. We believe granola goes with just about anything, so when Nuts About Granola was asked to be featured in this weekend's upcoming Granola and Beer Pairing Brunch at The Sturges Speakeasy in Harrisburg, we couldn't resist!

Join us this Sunday for a unique four-course beer and granola pairing brunch atop The Speakeasy's rooftop deck hosted by Sarabozich.com.

This event features our granola combined with the talents of The Sturges Speakeasy's Chef Ben Beaver for a unique and delicious Sunday brunch! Each course is then paired with a craft beer for a refreshing weekend treat.

Here is a look at what will be offered:

Course 1 – Appetizer

Coffee Rubbed Smoked Pork belly topped with Lover’s Combo Chocolate and Peanut Butter Granola. Served over a toasted granola cherry chutney and Finished with a red wine chocolate Balsamic reduction.

Paired with: Old Leghumper Robust Porter

Course 2 – Salad

Roasted Spring Salad, brussel sprouts, cherry tomatoes, asparagus, fresh cucumber, pistachios and goat cheese finished with a creamy pomegranate vinaigrette topped with Cavewoman granola croutons.

Paired with: Saison Dupont

Course 3 – Entree

Purely Simple Granola-encrusted Red Snapper, over a roasted red beet risotto topped with a lemon thyme beurre blanc. Finished with a heirloom and cucumber salad. Served with asparagus.

Paired with: Elysian Bete Blanche

Course 4 – Dessert

Vanilla Bourbon Braised Pears topped with a Blueberry and Mexican hot chocolate granola crumble. Finished with a lime mint mascarpone mousse.

Paired with: Blue Point Blueberry Wheat

Hope to see you there!

When: Sunday, May 5th – 2:Sturges

Where: Sturges Speakeasy – 400 Forster St. Harrisburg, PA

RSVP here

Purchase tickets here

Cinnamon Raisin French Toast with Sautéed Pears

Posted on April 30, 2013 by LaurenPodolsky

It's not often that I make French Toast. For some reason, the idea of the recipe sounds more involved than it really is, but truthfully, the method is not complicated and the end result is always worth the extra steps.

Your basic French toast recipe is always a go-to, but I've found that using a few simple substitutions and enhancements can turn something ordinary into a breakfast delicacy.

Cinnamon Raisin French Toast with Sautéed Pears

Ingredients (serves 2)

4 slices of Whole Wheat Cinnamon Raisin Bread
1/2 Cup Unsweetened Vanilla Soy Milk
1/4 Cup Egg Beaters
1 TBL + 1 Tsp ground cinnamon
1 TBL ground Flax
1 Red Pear, sliced
1 Tsp agave
2 TBL Plain Jane granola

Instructions

Sautee the pears in a skillet and sprinkle with 1 tsp of cinnamon. After the pears are browned and slightly soft (about 10 min) add the agave and let them cook down for another 10 min.
Next, mix the milk, egg, cinnamon, and flax in a shallow bowl. Submerge the bread in the liquid and let soak for about 5 min.
Place the bread on a hot griddle or skillet and DON’T TOUCH! This is the key to having a perfectly golden crust on the toast. Let the bread cook for about 5 min before you flip.
Plate the bread and top with the sauteed pears. Lastly, sprinkle granola on top and drizzle with almond butter. I like to put the entire plate in a warm oven so that everything melts.

Back By Popular Demand

Posted on April 25, 2013 by LaurenPodolsky

After a short break, we are more than excited to let you know a prized flavor is back on our shelves….

Muddy Waffles is a delightfully crunchy, sweet and highly addictive granola flavor that many have come to love! It combines the wonderful hints of maple pecan with a delicious surprise of waffle bites embedded throughout.

Be sure to grab yourself a bag online today because this flavor is only available for a limited time!

PB & J Granola Protein Bars

Posted on April 23, 2013 by LaurenPodolsky

Today, we are spreading the love by sharing one of our favorite recipes from one of our favorite food bloggers, Janetha. She put together these delicious protein packed snack bars using two of the best ingredients as inspiration- peanut butter and jelly!

These on-the-go bars are a spin on a classic PB & J and have the additional bonus of containing over 5 grams of essential protein per serving.

Next time you need your peanut butter and jelly fix, try whipping up a batch of these and make sure you head over to Janetha's blog to thank her!

makes 18 cookies/bars

prep time: 5 minutes

bake time: 10-18 minutes

ingredients

4 oz nuts about granola PB&J granola
3 oz oat bran
2 scoops vanilla protein powder (i used MRM whey)
5 TB creamy peanut butter
5 TB jam or jelly
5 TB almond milk
1 egg
1/2 tsp baking powder
1/8 tsp salt

directions

preheat oven to 350 degrees.
combine granola, oat bran, protein powder, peanut butter, and jam in a bowl. mixture will be crumbly.
slowly add milk to the bowl, mixing while you pour. mixture will be wet.
stir in the egg, mixing well to combine.
finally, sprinkle in baking powder and salt and stir, making sure it is mixed in completely.
for cookies, drop 1 TB balls onto a cookie sheet lined with a silicone mat or sprayed with cooking spray. mixture will spread, don’t worry about it.
for bars, pour mixture into an 8” x 8” or 9” x 9” baking dish that has been sprayed with cooking spray.
cookies bake for 10 minutes, bars bake for 15-17 minutes (a toothpick should come out clean.)
let cool before eating. store in an airtight container in the fridge.

Best Wishes for the Bride and Groom

Posted on April 20, 2013 by LaurenPodolsky

Today, The Nuts About Granola family is about to grow as two very important people tie the knot.

Sarah, CEO, and Evan, COO, are about to join together in a lifetime of marital bliss and we simply can't wait to share their special day with you!

Please join us in sharing your well wishes for these two incredible people in the comments below. Every message will be sent to them directly and will be cherished.

Congrats Sarah and Evan! Your NAG family couldn't be happier for you both!

Winner of the 2013 NAG Innovation Scholarship

Posted on April 18, 2013 by LaurenPodolsky

And the winner is…

Faith Walter – "Healthy Hues"

Did you know that the healthiest foods, such as fruits and vegetables are also the most colorful? On your next trip to the cafeteria, challenge yourself to make your plate as colorful as possible. Not only are fruits and vegetables packed with nutrition, but they are also beautiful!

Congratulations Faith!

About the Scholarship

The annual Nuts About Granola® Innovation Scholarship is funded by a portion of the proceeds from the co-branded, E-town Carrot Cake Granola. It is awarded to a full-time Elizabethtown College student who demonstrates innovative thinking, creativity and a passion for healthy living.

This year’s theme was: Incorporating Healthy Eating into a College Lifestyle

Healthy eating can mean many things to many people. Nuts About Granola is an advocate for a whole food diet, one rich in fresh foods free of artificial ingredients, additives and preservatives. They work to educate consumers on the benefits of real food as well as offer a selection of products to aid a healthy lifestyle. It can be a challenge to maintain good eating habits in a college environment with buffet style dining halls, crazy class schedules and the stress of a full academic load. This year’s scholarship challenged students to take a photo of an innovative way a student can incorporate healthy eating into their college lifestyle.

Fresh Blueberry Pecan Granola Trail Mix

Posted on April 16, 2013 by LaurenPodolsky

One of my favorite spring and summertime outdoor activities is hiking. Nothing brings me more serenity than spending a leisurely afternoon, walking the trails embraced in the essence of nature's beauty.

Aside from this pastime being therapeutic for my mind, the exercise of trudging upward for hours on end can also be extremely vigorous, thus making it an excellent outdoor workout. If I know I'm planning on working up a sweat on a long hike, I also make sure to prepare with proper fuel.

Trail Mix is the perfect snack for a hike. It's portable, clean, and provides sufficient nutrients to keep your energy going throughout the day. While there are multiple packaged mixes on the shelves, I think it's much more cost efficient and often tastier to make your own. Plus, it's so simple, it's almost too easy!

Fresh Blueberry Pecan Granola Trail Mix

Makes about 4 cups

Ingredients:

1 package Off Road Edition Nuts About Granola

1/2 cup chopped raw pecans

1 cup fresh blueberries (can use dried blueberries as well)

Directions:

Mix all ingredients in a large bowl. Portion into small reusable bags and store in the refrigerator until ready to use.

I love the addition of fresh berries in my trail mix, but feel free to add in dried fruit as well. The blueberries will stay fresh at room temperate for about 24 hours.

Get ready to hit the trails with this tasty trail mix in your pocket!

Enjoy!