Fisher Nuts Giveaway and Crunchy Nut Granola

Hey, hey! It’s a giveaway! As a reminder that nutrient dense nuts are a pretty healthy addition to your diet, Fisher Nuts is giving one Cookie Madness reader two nice sized portions of almonds packaged in their Freshness Seal Bags.

For a chance at finding some almonds in your mailbox, just leave a comment saying your favorite use for almonds. I’ll give you a hint at what mine is — it starts with “g” and ends with “ranola”. This giveaway ends Sunday at midgnight.

Panda Bento Box with  Granola

As mentioned, I really like the Crunchy Cranberry Granola from Fisher’s new website. The first time I made it I used the full 1/3 cup of oil, but lately I’ve been making it with half the amount of oil and 1 egg white. I’ve also nixed the fruit and added more nuts! Here’s my version of Fisher’s recipe. The psyllium husks are completely optional, but I bought some and it seems to be a nice fibrous addition to granola.

Chunky Nut Granola

1 egg white
3 tablespoons of your favorite vegetable oil
1/3 cup maple syrup
2 tablespoons molasses (or use 1 tablespoon and add an extra T. of maple)
1 teaspoon almond extract
1 teaspoon ground cinnamon
2 cups rolled oats (not quick cooking)
1/2 cup Fisher® Chef’s Naturals Walnuts Halves and Pieces, coarsely chopped
2/3 cup Fisher® Chef’s Naturals Sliced Almonds
1/4 cup flaked coconut
1 tablespoons psyllium husks (optional)
1/4 cup Fisher® Dried Sweetened Cranberries (optional)

Preheat oven to 325°F. Line a large rimmed baking sheet with non-stick foil.

In a mixing bowl, whisk the egg white. Add the oil, maple syrup, molasses, almond extract and cinnamon; stir well.

In second bowl stir together the oats, walnuts, almonds and coconut. Add the psyllium (if using). Pour the dry ingredients into the wet ingredients and toss to coat.

Spread oat mixture thinly and evenly onto the pan and bake 18 to 20 minutes (mine usually takes 25) or until golden brown; stirring halfway through baking.

Remove from oven; cool slightly. Stir in cranberries; cool completely.

Note: It comes out of the oven a little soft, but should crisp as it cools. If your granola is not as crisp as you like it, Just return granola to the oven (just the part that’s not crisp enough, of course) and bake for another 5 minutes at 325. If your granola is cooking too fast, try baking at 300F.

Update: For anyone interested in that panda, we bought ours off Amazon. It’s a bento box.

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Comments

  1. Shannon says

    I love toasting a bunch of almonds and keeping them stored in a container so I can quickly top yogurt or oatmeal with them.

  2. Dorothea says

    I love to bake with them – whether ground, sliced, or chopped, I think they make baked goods taste just that much better!

  3. Rachel says

    I always keep a container of homemade trail mix in the pantry to munch on. Each batch is different based on what I have on hand and feel like adding, but there are always almonds in it!

  4. karen says

    I love roasted almonds tossed into a salad if I’m being good, on top of toffee if I’m being not so good.

  5. Jennifer says

    I love making almond cream for a French Pear Tart. I also eat them as a snack instead of chips or crackers.

  6. tiffany says

    I just eat almonds straight up. I can’t say that I’ve used them in a recipe, but would love to try something new!

  7. Kara Dykstra says

    I love salted almonds or cocoa roast almonds alone or with a piece of fruit – so delicious! :)

  8. Pam S says

    Almond M & Ms are 1000% better than peanut M & Ms, but for baking I use almonds in my Raspberry Cream Cheese Coffeecake and your RazzMaTazz bars!

  9. Joyce Mitchell says

    My favorite way to eat almonds is right out of the Fisher’s smoked almond can. Thanks for the chance to win.

  10. says

    My favorite way to eat them is plain but I also love them in granola, or in homemade poppycock. I made an awesome chocolate torte for Christmas that I’ve yet to put on the blog that has almonds. I love them in the Trader Joe’s chocolate almond spread. Really… there isn’t a way I don’t like almonds. Savory, sweet, plain. I love almonds!!

  11. Allison W says

    I love almonds plain but I love to make crustless cranberry pie with almonds instead of the walnuts the recipe calls for!

  12. Darlene says

    I have a recipe called “Vivian’s sesame-almond squares” that I clipped from a Good Housekeeping magazine years ago. It’s easy and delicious. It’s ingredients are simple: graham crackers, butter, sugar, sliced almonds, and sesame seeds. Yum!

  13. Cheryl R says

    My current favorite use of almonds is to mix them with a few Craisins and chocolate chips for a quick trail mix snack.

  14. Martha in KS says

    I portion out almonds in small bags for healthy snacks. For baking, I’ve got several bar cookie recipes that use almonds.

  15. julie says

    Granola is my favorite, too. Mixed with pepitas. Sometimes I use ground almonds as well too boost the flavor.

  16. Tracy says

    My favorite new way to use almonds is in crunchy cranberry granola. The flavors of cranberry and cinnamon do go well together.

  17. Jodie says

    I love almonds plain. That is when they are the best!
    Followed by a very close second is Granola!

  18. Anonymous says

    I am with you, I love making homemade granola. I always add tons of coconut and as many different nuts as I can find. Warm granola over yogurt is divine.

  19. Upstate NY Native says

    Roasted & salted, on ice cream, granola, added to my oatmeal are 4 of my favorites.

  20. Rachel says

    I like using them in cookies, especially oatmeal cookies, instead of walnuts. They are pretty good in rhubarb bread too.

  21. says

    Hi Denise,
    It’s a panda bento box. It’s not big enough to hold a full lunch, but rather just the right size for a side dish or small salad. There’s a special compartment where you put a little bag of ice so whatever’s in the bento stays cold. Here’s the link.