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Baking with Kimberley’s Own granola

I love granola. Confession time though: I am often too lazy to make my own. And you don’t often find a granola that tastes as good as home-made, do you? Which is a problem.  So when I discovered Kimberley’s Own granola last year at the Delicious Food Show in Toronto, I was over the moon. A granola that tasted like I’d just pulled the tray out of the oven? In a convenient Ziploc bag? Awesome!

Owner Kimberley Lugsdin believes that “You truly are as healthy as what you eat.”  She is passionate about several things, including food. She is ok with the label “picky eater” and it applies just as much to what she doesn’t eat as to what she does.  She believes that wholesome, nutritious ingredients are the key to better eating and, aware that many people’s food knowledge has increased greatly over the past few years, created her line of granolas containing simple, high quality ingredients, perfect for ” health conscious connoisseurs [or those] with allergies or intolerences to certain foods.”

Kimberley’s Own comes in three varieties:

Original granola containing over 40% nuts, seeds and fruit including organic Tibetan Goji Berries and Organic Chia Seeds.
Nibs & Nuts granola – for those of you want to indulge and not feel guilty about it! Enjoy the taste and benefits of this tasty blend containing the power house antioxidant Raw Organic Cacao Nibs as well as Organic Walnuts & Organic Chia Seeds.
Just Seeds granola which contains over 40% seeds, including Organic Puffed Amaranth, Organic Hemp Hearts & Organic Chia Seeds.  With nutty undertones (even though there are no nuts!), it’s lighter than the other blends. Enjoy it on its own or add your own fresh fruit.

Ah yes, add-ins – one of my favourite parts of making granola. When I make my own, I tend to make it fairly plain so that I can play around with different fruits and nuts when it comes to eating it. You know, you don’t want the same thing for breakfast every morning, right? For this reason, my favourite granola in the Kimberley’s Own line is the Just Seeds blend. But as I was enjoying it for breakfast one morning, I got to thinking about what a great granola for baking it would be….

Even though there are some tasty recipes on the Kimberley’s  Own site, I wanted to play around with my own recipes.  Inspired by a very busy last month, I wanted to come up with a breakfast snack for when you are on the go. I LOVE granola at breakfast time but I prefer to linger over a bowl with fresh and dried fruits and a dollop of yoghurt and often, weekday mornings don’t afford us that luxury.  So, of course, I thought of packaging all that up in one convenient little parcel – a muffin!

These muffins contain all your breakfast foods – granola, milk, yoghurt, fresh fruit and dried fruit with just a touch of honey and the best part? You can grab it and go! All the goodness of breakfast in a portable form!

5.0 from 2 reviews

Granola muffins with cranberries and blueberries
 
Prep time
Cook time
Total time
 
Your morning bowl of granola, fruit and yoghurt in portable form!
Author:
Recipe type: Breakfast
Serves: 12 muffins
Ingredients
  • 1 cup granola (I used Kimberley’s Own Just Seeds)
  • ½ cup dried cranberries
  • ½ cup milk
  • 1½ cups all-purpose flour
  • ½ cup wheat bran
  • ¼ cup oat bran
  • ¼ cup ground flax seeds
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ cup honey
  • 1 cup plain Greek yoghurt
  • ¼ cup vegetable oil
  • 2 eggs
  • 1 tablespoon vanilla extract
  • ½ cup fresh blueberries
Instructions
  1. Heat oven to 350 F.
  2. Prepare a muffin pan, lining with paper cupcake liners.
  3. In a small bowl, soak the granola and dried cranberries in the milk.
  4. In a medium bowl, combine flour, wheat bran, oat bran, ground flax seeds, baking soda and baking powder, whisking to blend.
  5. In a large bowl, whisk honey, yoghurt, oil, eggs and vanilla until smooth.
  6. Add the dry ingredients to the wet, mixing until just combined.
  7. Add the granola/ dried cranberries and stir to combine.
  8. Finally, add the blueberries, incorporating gently.
  9. Using a ⅓ cup measure, distribute the mixture evenly. You’ll have enough for 12 largish muffins with a teeny bit left over..
  10. Bake at 350 F for 25 minutes, or until a toothpick inserted into the of a muffin comes out clean.
  11. Allow to cool for about 10 minutes in the tins, then remove the muffins to cool completely on a wire rack.
  12. minutes; remove from pan.  Cool completely on wire rack.

Of course, now I want to bake these muffins with each of the other Kimberley’s Own granolas… They were moist and sweet, but not too sweet (so often, muffins are just cupcakes masquerading as “healthy”) and I really enjoyed the burst of fruit from the blueberries contrasting with the slight tart of the cranberries. I did think they could have used some nuts and next time I might add some pecan or walnut halves. In any case, an experiment that turned out right. With a wonderful clean slate like the Kimberley’s Own granola as a starting point, you can’t really go wrong!

Disclosure: I received samples of each of the Kimberley’s Own granolas to sample and bake with. I was not compensated for writing this post, all opinions are my own.

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7 Responses to Baking with Kimberley’s Own granola

  1. Colette @ JFF! December 19, 2012 at 14:07 #

    Those look really healthy.
    Does that mean I eat TWO?!

  2. Michelle @Amourbeurre December 28, 2012 at 16:03 #

    Sitting here with 2 of my best friends and we all agree. WOW! Those look amazing :)

  3. Cristine April 30, 2013 at 23:30 #

    I really really enjoyed this recipe. I live in Cambodia so I couldn’t do the flax, oat or wheat bran, but substituted blueberry morning cereal (crushed). I also did mixed dried berries, and added 1/2 c of cranberry sauce, and ab 1/4 frozen raspberries. Since I used cranberry sauce I scaled back on the honey. I love that these are not so sweet, a good texture, and yummy. Great idea, but can get a bit expensive :) I am making two bread loaves with a cheaper yogurt and may add a very slightly sweetened cream cheese icing with frozen berries to top.

    • Mardi Michels May 1, 2013 at 21:29 #

      Sounds like this was definitely an “inspired by” version ;)

      • Cristine May 1, 2013 at 22:51 #

        Yes, even the “inspired-by-made-in-Cambodia version” works well…same same, but different. Decided no icing, but cream cheese spread with pecans. Yours is the best take I’ve found of granola muffins on the internet.

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