Friday, December 12, 2014

Granola breakfast bread

Banish boring breakfasts by turning granola and cashew milk into a hearty, healthier granola breakfast bread that's super easy to make.

Healthier breakfast granola bread

Coming up with different breakfast ideas every morning can get to be drag, am I right? And then qualify that as different breakfast ideas that aren't too rich or too unhealthy (I'm looking at you, cinnamon buns), and it gets harder, especially at holiday time.

I find I often fall back on overnight oatmeal or granola with almond milk,  because both give me a nice shot of protein, are filling and yummy and, best of all, are easy to prepare.

Recently, I got an opportunity to try Silk's new Cashewmilk (Mr. Ninj loves it when food shows up at our front door!), so I immediately used it for breakfast, poured over homemade granola. Good stuff, my peeps, especially since it's creamier than plain skim milk with fewer calories and more calcium to boot (who couldn't use fewer calories and more calcium?). Plus, I loved the mildly nutty flavor and how it complemented the granola.

Which gave me a great idea: why not turn this yummy granola and Cashewmilk combo into a quick bread? Booyah.

If you enjoy a heartier quick breads with nuts or oats for breakfast, you're going to go cray cray for this granola bread. It's a dense bread, loaded with crunchy granola bits and good-for-you dried fruit. Plus, it doesn't call for any refined sugars, as it's sweetened only with maple syrup (my fave!) and molasses. And using Silk Cashewmilk means it's dairy-free as well.

Healthier breakfast granola bread

The fun part is that the granola bread can take on a different character each time you make it, based on the kind of granola you use and the dried fruits you choose. So it pretty much can never be boring or repetitive.

To encourage you to give this breakfast bread a try, Silk is offering a coupon for its new Cashew Milk to The Ninj's readers, just for signing up for their e-newsletter. Once you try it, be sure to let them know what you think on their Facebook page, as well.

Boring breakfast dilemma solved, plus a coupon to make it happen: win win!

How do you use nut milks? Leave a comment: The Ninj wants to know.

(Thanks to Silk for sponsoring this post. While Silk provided The Ninj with product samples, the recipe and opinions are my own: I will never urge you to buy or try something I don't love.) 

Healthier breakfast granola bread

Granola Breakfast Bread

1 1/2 cups white whole wheat flour
1 teaspoon pumpkin pie spice
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 1/2 cups granola
1/4 cup coconut oil, melted
1/2 cup pure maple syrup
1/4 cup molasses
1 teaspoon vanilla
2 eggs
1/2 cup unsweetened cashew milk
1/2 cup chopped dried fruit (I used prunes and dates)

Preheat oven to 350 degrees.

In a small bowl, whisk together the flour, pie spice, baking powder and salt, then mix in the granola. In another bowl, combine the remaining ingredients EXCEPT for the dried fruit and whisk until well blended. Add the dry mixture to the well and mix until combined. Fold in the fruit.

Pour the batter into a prepared loaf pan and bake for about 40-45 minutes or until an inserted toothpick comes out clean. Cool in the pan for about 10 minutes, then cool completely on a wire rack.
-- print recipe --
This conversation is sponsored by Silk. The opinions and text are all mine.

1 comment:

  1. Yum. I have a good feeling that these would go well as little mini puds as well. Perfect! I like to use Almond milk, it rocks my socks off.