Granola Pudding . . . made from oat flour that you make youself

During the early years of my teaching career, food companies would send FREE bulletins, lesson plans, cookbooks, even filmstrips, and later VCR tapes. One of my favorites was “Quaker Quotes,” a notebook insert style newsletter. Published quarterly by the Quaker Oat Company, the newsletter was full of cooking and baking tips along with recipes.
Granola Pudding is a recipe I still make but without the coconut (Barry is not a fan). Since I remove the coconut, I generally add some sunflower seeds.

Granola Pudding   Makes 6 servings
2 tablespoons butter (recipe also indicates that margarine could be used)
¼ cup Ground Oat Flour (make by grinding oatmeal in a blender or NutraBullet, etc.; begin with slightly more than ¼ cup oats to insure exactly ¼ cup of oat flour)
Nutribullet blends oat
quickly & efficiently.
2 cups milk
⅓ cup raisins
¼ cup firmly packed brown sugar
¼ cup flaked or shredded coconut
Dash of salt
2 tablespoons chopped almonds (I usually use about ¼ cup + also add 3 to 4 tablespoons of sunflower seeds)
1 teaspoon vanilla
¼ teaspoon almond extract
1 cup heavy cream
  1. Melt butter over low heat in medium-sized heavy saucepan; then blend in oat flour.
  2. Remove from heat and gradually stir in milk, mixing well.
  3. Add raisins, sugar, coconut and salt.
  4. Return to heat; bring mixture to a boil over medium heat, stirring constantly. Boil and stir about 1 minute.
  5. Remove from heat; cool slightly.
  6. Stir in nuts, vanilla and almond extract. (I usually wait and add nuts and sunflower seeds when folding in the whipped cream)
  7. Pour into large bowl; cover. Chill several hours or overnight.
  8. Whip cream until stiff peaks form; fold into pudding mixture.

  9. Spoon into dessert dishes to serve.
  10. Garnish with additional chopped almonds, if desired.
Another favorite recipe from “Quaker Quotes” is 

Recipe without the photos . . .
Granola Pudding   Makes 6 servings
2 tablespoons butter (recipe also indicates that margarine could be used)
¼ cup Ground Oat Flour (make by grinding oatmeal in a blender or NutraBullet, etc.; begin with slightly more than ¼ cup oats to insure exactly ¼ cup of oat flour)
2 cups milk
⅓ cup raisins
¼ cup firmly packed brown sugar
¼ cup flaked or shredded coconut
Dash of salt
2 tablespoons chopped almonds (I usually use about ¼ cup + also add 3 to 4 tablespoons of sunflower seeds)
1 teaspoon vanilla
¼ teaspoon almond extract
1 cup heavy cream
  1. Melt butter over low heat in medium-sized heavy saucepan; then blend in oat flour.
  2. Remove from heat and gradually stir in milk, mixing well.
  3. Add raisins, sugar, coconut and salt.
  4. Return to heat; bring mixture to a boil over medium heat, stirring constantly. Boil and stir about 1 minute.
  5. Remove from heat; cool slightly.
  6. Stir in nuts, vanilla and almond extract. (I usually wait and add nuts and sunflower seeds when folding in the whipped cream)
  7. Pour into large bowl; cover. Chill several hours or overnight.
  8. Whip cream until stiff peaks form; fold into pudding mixture.
  9. Spoon into dessert dishes to serve.
  10. Garnish with additional chopped almonds, if desired.

No comments:

Post a Comment