APRICOT-YOGURT PARFAIT WITH CALIFORNIA GRANOLA
Provided by Bobby Flay
Time 1h40m
Yield 4 servings; 6 cups granola
Number Of Ingredients 18
Steps:
- For the granola: Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with cooking spray or brush lightly with canola oil.
- Combine the oats, almonds and walnuts in a large bowl. Combine the honey, canola oil, olive oil, sugar, syrup, vanilla, cinnamon and salt in a medium bowl and whisk until smooth. Add the wet ingredients to the dry and mix well until combined. Turn the mixture out onto an 11- by 7-inch jelly-roll pan, and spread into an even layer.
- Bake, stirring and re-spreading the mixture into an even layer every 5 minutes, until the granola is light golden brown, about 45 minutes. Immediately turn the granola out onto another jelly-roll pan to cool and stop the cooking process. Stir in the apricots and raisins and then spread the granola evenly in the pan. Set on a wire rack and cool to room temperature. Loosen any dried granola with a spatula and store in an airtight container.
- For the parfait: Combine the nectar, apricots, sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the apricots are soft, about 10 minutes. Transfer to a blender and blend until smooth. Transfer to a bowl and cover. Let the mixture chill in the fridge.
- Fold the apricot puree into the yogurt (don't combine completely), and layer in parfait glasses with the California granola.
CHOCOLATE-COCONUT GRANOLA
This recipe is based on Bobby's favorite candy bar, the decadent and very fattening Fran's Coconut Gold Bar.
Provided by Bobby Flay
Time 1h55m
Yield Ten 1/2-cup servings
Number Of Ingredients 12
Steps:
- Adjust the baking rack in the oven to the middle rack. Preheat the oven to 275 degrees F. Brush a half sheet pan with 1 tablespoon of the coconut oil.
- Heat the remaining 1/4 cup coconut oil over medium heat in a small saucepan. Whisk in the cocoa powder, honey, sugar and salt and bring to a simmer. Cook, whisking constantly until smooth and the sugar is completely melted. Stir in the coconut and vanilla extracts. Keep warm.
- Combine the oats, almonds and coconut chips in a bowl. Add the cocoa mixture and mix with a rubber spatula until the oat mixture is completely coated with the cocoa mixture. Transfer the mixture to the prepared sheet pan and press into an even layer. Bake for 50 minutes. Turn off the oven and let sit in the warm oven for 30 minutes longer. Remove to a baking rack and let cool.
- In a large bowl, break into pieces and toss together with the bittersweet and white chocolate chips.
MANGO-AGAVE GRANOLA WITH GREEK YOGURT
Provided by Bobby Flay
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Mix the canola oil, agave syrup, honey, cinnamon, brown sugar and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, wheat germ and salt in a large bowl. Add the wet mixture to the dry mixture and stir, making sure everything is evenly coated. Spread the mixture evenly on the prepared baking sheet; bake, stirring occasionally, until golden brown and crisp, 25 to 30 minutes.
- Remove the granola from the oven and let cool slightly, then break into clumps while still warm. Let cool completely, then toss with the dried mango in a bowl. Serve with the yogurt. Store leftover granola in an airtight container in a cool place.
HOMEMADE GRANOLA
Steps:
- Preheat the oven to 350 degrees F.
- Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
- Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container.
APRICOT AND RASPBERRY GRANOLA GRATIN WITH RASPBERRY HONEY YOGURT
Provided by Bobby Flay
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the yogurt: In a small bowl, mix the yogurt and honey together. Refrigerate until ready to use.
- For the gratin: Preheat the oven to 425 degrees F. Butter a 2-quart gratin dish with the softened butter.
- In a medium bowl, whisk together the milk and eggs. Whisk in the flour, melted butter, brown sugar, cane sugar, vanilla and salt, until smooth. Pour the batter into the gratin dish and arrange the apricot slices and raspberries on top. Bake for 20 minutes.
- Take the gratin out of the oven, and sprinkle the top with the granola and almonds, and bake until the batter is light brown and set, and the fruit is tender, 5 to 10 more minutes. Let cool for 20 minutes before serving.
- Serve with a dollop of the raspberry honey yogurt.
HOMEMADE MANGO-AGAVE GRANOLA WITH GREEK YOGURT
Provided by Bobby Flay
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Line a 1/2-sheet pan with parchment paper or silpat. Mix together the oil, agave syrup, honey, cinnamon, brown sugar, and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower seeds, pumpkin seeds, wheat germ, flax seed, and salt in a large bowl. Add the wet mixture to the dry mixture and stir well to combine making sure everything is evenly coated. Spread the mixture evenly onto the prepared sheet pan and bake in the oven, stirring occasionally, until golden brown and crisp, about 25 to 30 minutes. Remove from the oven and let cool slightly. While still warm, break into clumps. Add the dried fruit after it has cooled. Serve the yogurt in bowls and top with some of the granola and a drizzle of honey. Store the leftover granola in an airtight container in a cool place.
GRANOLA - MAKE IT YOURSELF!
This is an adaptation of granola that I saw Bobby Flay make on Brunch @ Bobby's. His Apricot Yogurt Parfait with California Granola just looked so good. You can check out that recipe at cookingchanneltv.com. I have made a few minor changes in the recipe. Bobby Flay specified maple syrup, I have used that or plain old...
Provided by Marcia Mayfield
Categories Other Snacks
Time 45m
Number Of Ingredients 11
Steps:
- 1. For the nuts, I use a mixture of what I keep on hand -- almonds, walnuts & pecans. Today I happened to have a good sized jar of mixed nuts (cashews, almonds, brazil nuts, filberts & pecans) that worked very well.
- 2. Put the oatmeal and nuts into a bowl. Combine the remaining ingredients, except for the dried fruit. Stir until the brown sugar has pretty well dissolved.
- 3. Pour this mixture over the oatmeal and nuts, stir to combine thoroughly.
- 4. Spray a rimmed baking sheet (half sheet, 18x13, works well). Spread the mixture evenly on the baking sheet.
- 5. Bake in 300 degree oven for about 30-35 minutes, stirring & turning about every 10 minutes. Remove from the oven as soon as it is a light golden brown.
- 6. After removing from the oven, give the mixture another good stir. Be sure to turn it over enough that what was on the bottom has been loosened before it begins to stick. (I let mine cool on this same pan, Bobby Flay recommended transferring to another pan to stop the cooking process.)
- 7. Stir in your half-cup of dried fruits. I use what is always on hand -- raisins, craisins & dried cherries. Apricots, dried pineapples, etc. when I have them. (In this picture, granola looks a little darker than I would consider ideal.)
- 8. Let your granola cool completely to room temp before storing it in an airtight container. This completely fills up a large jar that originally contained 2-1/2 lbs of nuts (a Costco-size jar).
- 9. You can get Bobby Flay's recipe for Apricot Yogurt Parfait from cookingchanneltv. Or you can just eat your granola any way you like to eat granola. Just be aware, the groan of pleasure when I tasted mine this morning would have been embarrassing if anyone had heard me.
PUMPKIN GRANOLA AND ORANGE-CRANBERRY JAM WITH MAPLE YOGURT PARFAITS
Steps:
- Special equipment: 4 parfait glasses
- For the pumpkin granola: Preheat the oven to 325 degrees F. Line a half sheet pan with parchment paper and lightly spray with nonstick spray; set aside.
- Put the oats, seeds and nuts in a large bowl. Combine the pumpkin puree, sugar, maple syrup, oil and pumpkin pie spice in a medium saucepan and bring to a boil over medium heat and let it cook for 1 minute longer, whisking occasionally. Remove from the heat and stir in the vanilla extract.
- Pour the wet ingredients over the oat mixture and stir until the oats are fully coated. The mixture will be pretty wet. Evenly spread the mixture, in a single layer, onto the prepared baking sheet. Bake for 20 minutes, then stir and bake for an additional 15-20 minutes or until the granola is golden brown and crisp. Cool on a baking rack. Transfer to a bowl and stir in the cranberries, if using. Store leftovers in an airtight container in a cool, dark, place, for up to 1 week.
- For the orange cranberry jam: Combine the orange juice and zest, and the sugar in a medium saucepan and bring to a boil over high heat. Cook until the sugar has melted. Add the cranberries, reduce the heat so the mixture simmers, and cook until the cranberries pop and the mixture thickens slightly (it will thicken much more as it cools), about 10 minutes. Transfer to a bowl and let cool. Makes about 2 cups; store leftovers in the refrigerator, covered, for 2 weeks.
- For the maple yogurt: Whisk together the yogurt and 2 tablespoons maple syrup until smooth; taste, and add more maple syrup if you'd like it sweeter. Chill.
- To assemble the parfaits: Dollop 1/4 cup maple yogurt in the bottoms of 4 parfait glasses. Follow that with about 1/4 cup of pumpkin granola, another 1/4 cup of yogurt, about 2 tablespoons of orange cranberry jam, then a little more yogurt and a few more tablespoons of granola. Drizzle over some Pumpkin Spice Syrup, if using. Serve.
- Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes.
- Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes.
- Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.) Remove from the heat and let the mixture cool for 10 minutes.
- Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth. Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid. The syrup will last 1 month stored in the refrigerator. Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week.
BOBBY FLAY'S GRANOLA
Steps:
- Preheat the oven to 325 degrees F. Line a 1/2-sheet pan with parchment paper or silpat. Mix together the oil, agave syrup, honey, cinnamon, brown sugar, and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower seeds, pumpkin seeds, wheat germ, flax seed, and salt in a large bowl. Add the wet mixture to the dry mixture and stir well to combine making sure everything is evenly coated. Spread the mixture evenly onto the prepared sheet pan and bake in the oven, stirring occasionally, until golden brown and crisp, about 25 to 30 minutes.
More about "bobby flays granola recipes"
BOBBY'S BEST BRUNCHES : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
APRICOT-YOGURT PARFAIT WITH CALIFORNIA GRANOLA RECIPE
From cookingchanneltv.com
10 RECIPES EVERY BOBBY FLAY FAN SHOULD MASTER - FOOD …
From foodnetwork.com
THE BEST RECIPES FROM BRUNCH @ BOBBY'S - FOOD NETWORK
From foodnetwork.com
QUINOA BREAKFAST BOWL - HOMEMADE GRANOLA, CHIA …
From flavcity.com
CAMPING JUST-ADD-WATER PANCAKES RECIPE - FOOD NETWORK
From foodnetwork.com
Author Amy Stevenson for Food Network KitchenSteps 4Difficulty Easy
GRILL IT! WITH BOBBY FLAY RECIPES - FOOD NETWORK
From foodnetwork.com
SUPER QUICK ON-THE-GO GRANOLA-COATED FROZEN BANANAS
From cookingchanneltv.com
BOBBY FLAY RECIPES | BOBBY FLAY - COOKING CHANNEL
From cookingchanneltv.com
BOBBY FLAY'S AND GIADA DE LAURENTIIS' MOST-STAR-WORTHY RECIPES
From foodnetwork.com
TASTY DINNER RECIPES FROM BOBBY FLAY - FOOD NETWORK CANADA
From foodnetwork.ca
HOMEMADE PUMPKIN SPICE GRANOLA | HEALTHY PUMPKIN BREAKFAST …
From joyfulhealthyeats.com
BOBBY FLAYS GRANOLA RECIPES- WIKIFOODHUB
From wikifoodhub.com
CLASSIC BOBBY FLAY CHOCOLATE MOUSSE RECIPE - COOKING FANATIC
From cookingfanatic.com
CHOCOLATE-ORANGE YOGURT PANNA COTTA WITH CHOCOLATE-COCONUT …
From cookingchanneltv.com
DECADENT BOBBY FLAY RED VELVET CAKE RECIPE - COOKING FANATIC
From cookingfanatic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love