Granola is a food that usually stands on its own, as a snack or as a breakfast cereal, but it can be a great addition to other recipes because even a very basic granola has a lot of flavor. Granola is usually made up of oats, fruit, nuts and seeds that are lightly sweetened and baked until they’re crisp. Some variations include shredded coconut, crisp puffed rice or other grains, but all mixes can be very tasty. This Granola Quick Bread is an easy to make loaf that incorporates a lot of heart-healthy granola into a completely different – yet still very tasty – form.
I like big, chunky granola for snacking, but most granola is broken up into smaller pieces and that is what you’re going to want to use in this quick bread recipe because it is easier to incorporate. My granola included oats, coconut, sunflower seeds, pumpkin seeds, walnut pieces, almond pieces, dried cranberries and raisins. The bread uses quite a lot of granola and it will get most of its flavor from there, but I also added more shredded coconut and some extra raisins to highlight the sweetness of these elements, which didn’t stand out in the plain granola.
The loaf bakes up to be a little but dense, yet tender, and very flavorful. The nuts and the nutty flavor of the toasted oats really come through, but the bread is a little bit sweeter than the plain granola thanks to the addition of brown sugar in the recipe. The loaf is good when it is sliced and served plain, and it is excellent when toasted and served with some butter or cream cheese. The bread keeps very well for several days when stored in an airtight container, too (the flavors meld a bit more), so it can be made in advance and enjoyed a slice at a time for several days.
Granola Quick Bread
1 1/2 cups all purpose flour (can sub white whole wheat)
1 1/2 cups granola
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1 1/2 tsp baking powder
1/2 tsp salt
1 cup brown sugar
1/4 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1/2 cup raisins
1/2 cup shredded coconut, sweetened or unsweetened
Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, granola, spices, baking powder, and salt.
In a medium bowl, whisk together brown sugar, vegetable oil and eggs until smooth. Whisk in vanilla and buttermilk. Pour into flour mixture and stir until no streaks of dry ingredients remain.
Stir in raisins and shredded coconut until well incorporated. Pour into prepared pan.
Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
Turn loaf out to cool on a wire rack before slicing.
Makes 1 loaf.