6 Unexpected Ways to Use Granola

Granola is one of the world's most popular options for breakfast. This popularity is certainly not unwarranted: Not only is granola delicious - especially with fresh fruit and yogurt in an always classic parfait, as cereal with milk, or simply as a snack on its own - it's also full of fiber and protein, making it an easy way to enjoy your morning meal with some added nutrients to boot.

What we're talking about today, however, goes far beyond the limits of breakfast. The secret to granola is that, as well as being delicious and healthy as we mentioned above, it's also quite versatile - breakfast, lunch, or dinner; savory, sweet, or umami, there's no limit to what you can do with it.

Here are a few ways to add granola to your diet staples you might not yet have tried.

Granola is better than breadcrumbs

There, I said it. Actually, we have nothing against breadcrumbs here at Coco, Bee, and Nut, but especially for those who suffer from Celiac disease, our granola makes a fantastic alternative to the gluten-y grains of bread.

Plus - there are more nutrients in granola as well. Win-win!

Use a food processor if you have one, or fill a plastic bag and use a rolling pin or spoon to crush the granola into a semi-fine texture. Coat your fish, chicken, or other protein chicken in oil and then dredge in your granola crumbs - like in this recipe we came up with for grilled salmon and green beans.

It is the perfect soup topping

Soup is a staple during the cold Minnesota winter - there's nothing like a warm bowl on a cold day. But we love our soups even during the summer in Minnesota.

Try topping your favorite soup - especially creamy soups like pumpkin, butternut squash, or cauliflower, or a nice, rich tomato soup if you're really feeling adventurous - with 1/3 - 1/4 cup of crushed granola. It not only adds an extra flavor component (especially our new maple ginger flavor, shop here), but also an irresistibly crunchy texture.

And salad topping, too!

A nice crunch is a crucial part of the salad experience as well. This is often achieved using pistachios, almonds, or walnuts, or with produce like carrots and/or radish. These are all good options, and the bounty of fresh vegetables found during Minnesota spring and summer make for an endless array of options.

For the very best crunch, however, nothing beats granola (plus we have many of those fantastic nuts added as well). Add granola to your greens right before you serve in order to maintain the maximum amount of crunchiness, and let the flavors take your salad to whole new heights.

In your favorite baked goods

This might seem obvious - how could granola not be good in baked goods? But it often gets overlooked. Find your favorite cookie, bar, brownie, or cake recipe and simply add some Coco, Bee & Nut granola to add an unmatched flavor and texture component.

Don't have a favorite baked good recipe (yet)? Here are a few we've come up with to get you started:

Whipped Lemon Tarts

Autumn Pumpkin Fluff

Or add it to chocolate bark

Chocolate (white or dark) is already amazing. With the nutty, fruity addition of our Cinnamon Cranberry or Blueberry Lemon granolas - or just plain if your not looking to take anything away from the chocolate - it only gets better.

The missing ingredient in hot dish

Casserole, or hot dish if you ask many Minnesotans, might be frontrunner for  (unofficial) state food. Anyone who has ever been caught in a Lutheran church basement after service knows the best part of casseroles is the crunch that pops up for a nice surprise.

As we have already established, there is nothing better for that crunch than granola.

Add the granola on top of your casserole (excuse me, hot dish) right before you put it in the oven. There is no limit to the number of casseroles you can try this with - whether you like tater hots or sweet potatoes, it will surely be an amazing addition.

 

Read this next: No Flack For Eating Flax


Leave a comment

Please note, comments must be approved before they are published