A New Take on Homemade Granola: Quinoa Granola with Raisinets

Written by Chris - 

March 24^th is National Chocolate Covered Raisinets Day. Did you know that? What better way to celebrate than with a brand NEW Nestlé Raisinets recipe!

Raisinets are best known as a movie theater treat, but they also make a great addition to granola (and cookies!). When I make homemade granola, snack or trail mix, I like a little chocolate and dried fruit, so Dark Chocolate Raisinets make the perfect addition!

Let’s talk quinoa. Quinoa has been around long enough that you probably already know how good it is for you. You also likely know it’s a great addition to salads, sides and mains. But have you tried it in granola?

Maria of Two Peas and Their Pod created a recipe for Crunchy Quinoa Granola that looked fantastic! I have her to thank for the initial inspiration. Thanks, Maria! Brandi of BranAppetit developed a Stove Top Spiced Raisinets Granola for Nestlé that I fell head over heels for. She used cardamom, ginger, cinnamon and maple syrup and something about that combination tantalized my taste buds!

In this recipe, cooked quinoa (cooked in just water or equal parts water and apple juice), oats, nuts, seeds and spices are coated with a little coconut oil and maple syrup and then baked until golden. Raisinets and toasted coconut are added to the mixture once cool. Oh wow is this good!

Here’s the recipe…

Quinoa Granola with Raisinets

Ingredients for 24 (¼ cup) servings:

• Parchment paper
• 2 cups cooked ivory or red quinoa (cooked in water)
• 1 cup old-fashioned oats
• 1 cup coarsely chopped almonds
• 1/2 cup raw pepitas
• 1/2 cup sunflower seed kernels
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon sea salt
• 1/3 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 package (11 ounces) NESTLÉ RAISINETS Dark Chocolate-Covered Raisins
• 1 cup shredded coconut, toasted

Directions:

PREHEAT oven to 375° F. Line a large, rimmed baking sheet with parchment paper.

COMBINE quinoa, oats, almonds, pepitas, sunflower seed kernels, cinnamon, ginger, cardamom and salt in large bowl. Add coconut oil and maple syrup; stir to coat. Spread onto prepared baking sheet.

BAKE for 35 to 40 minutes, stirring halfway through baking time, until golden and toasted. Once it has cooled completely, stir in the Raisinets and coconut. Store the granola in airtight container for up to 2 weeks.

Here’s a little tip. Add a few tablespoons of this granola to nonfat Greek yogurt, and then drizzle with a little maple syrup. Perfect snack!

More Raisinets Snacks:

Nutty Raisinets Trail Mix	Raisinets Cereal Snacking Mix

My Slow Cooker Obsession: Bread Pudding and Spinach Artichoke Dip

Written by Natalie –

My slow cooker is a huge part of my cooking. I love the fact that I can set it in the morning, go to work and when I get home a scrumptious meal is waiting for me. But I relegated the slow cooker to main dish functions only. It turns out, it can do it all! Behold a dessert and appetizer all made easily and painlessly in the trusty slow cooker. These two dishes are PERFECT for pot lucks, or football Sunday as they can be kept warm and delicious in their slow cooker home.

This Bread Pudding (pictured above) is comfort food to the max. It’s perfectly sweet, has a soft crunch from pecans and is creamy thanks to a blend of both evaporated and condensed milks. This is now a staple of my slow cooker repertoire.

Go Team! Recreate this fan favorite dip in the slow cooker. It’s very simple to prepare and the results are fantastic. Your team is sure to win when you serve this!

Slow Cooker Spinach Artichoke Dip

Ingredients for 40 servings:

• 1 (12 fluid ounces) can NESTLÉ® CARNATION® Evaporated Milk
• 1 (12 ounces) package STOUFFER’S Spinach Souffle, thawed*
• 1 (13.75 ounces) can quartered artichoke hearts, drained, coarsely chopped
• 1 small onion, grated
• 1 (8 ounces) package cream cheese, at room temperature
• 2 (8 ounces) cups shredded mozzarella cheese
• 1 (4 ounces) cup crumbled Cotija cheese
•  Pita or tortilla chips

Directions:

MIX evaporated milk, spinach soufflé, artichokes, onion, cream cheese, mozzarella cheese and Cotija cheese in a 5-quart slow cooker until well blended.

COOK on low for 2 to 3 hours or until dip is hot and cheeses are melted. Serve in slow cooker on warm with chips.

*NOTE: If unable to find Spinach Soufflé, substitute 1 package (10 ounces) frozen spinach, thawed, drained and squeezed dry.

More Slow Cooker Recipes:

Slow Cooker Enchiladas	Barbecued Beef Sandwiches