If you haven’t tried The Toasted Oat Bakehouse’s soft baked granola, you haven’t lived. I literally had to ask my husband to hide it from me after I went HAM on two bags of it one night. Seriously, it’s that good.
It comes in four flavors, Cherry Streusel, Blueberry Cobbler, Macademia Chunk and Apricot Shortbread. I still haven’t decided on my favorite. They’ve all got this unbelievably soft and chewy texture and deliciously sweet flavor. Plus, they’re prepared without gluten, preservatives, additives or artificial flavors. I’m telling you… this granola is the stuff snack dreams are made of.
We love to eat it straight from the bag (I’ve been caught pouring it straight into my mouth), but it’s also a pretty awesome addition to yogurt, oatmeal, cottage cheese and even casseroles.
In this simple recipe, we used the Apricot Shortbread granola plus three simple ingredients – banana, eggs and dried apricots – to create delicious muffins that taste so good, it’s hard to believe they’re not packed with thousands of calories or loaded with added sugar.
Whip up a big batch tonight. Your family will be glad you did. Just be sure to put a few aside for yourself. Muffins this tasty won’t last long!
Ingredients:
- 1 banana
- 2 eggs
- 1 1/2 cups Toasted Oat Apricot Shortbread Soft Granola plus extra for topping
- 10 dried apricots, chopped
Directions:
1. Heat oven to 325 degrees. Then, in a medium sized mixing bowl, mash the banana completely.
2. Add egg and whisk till mixture is smooth and creamy.
3. Add granola and apricots and stir to blend.
4. Divide mixture among six sprayed muffin tin cups.
5. Top each muffin with extra granola.
6. Bake for 15 minutes or until muffins are solid.
Makes 6 servings.
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