Hello! I’m back for another installment of Tuesdays with Dorie. Yay for sticking with my self-imposed schedule! This week we make a tasty treat called Granola Cake.
I am not quite sure why Dorie calls this a cake; I thought it was more like a cookie bar or blondie. Whatever you want to call it, it was delicious!
The secret ingredient in Granola Cake is…granola! Dorie recommends homemade granola, but I went the store-bought route this time. I actually had a tough time finding the perfect granola for this recipe. You see, I recently found out I am allergic to peanuts, walnuts, almonds, and hazelnuts. And of course, all the granolas that sounded best to me contained one or more of these nuts. Walnuts and almonds are particularly hard to avoid in granola. Darn allergies!
Other interesting ingredients in Granola Cake are finely chopped bittersweet chocolate and shredded coconut (sweetened for me, but unsweetened works too). Cinnamon and nutmeg can be added if the granola is not spiced (mine wasn’t).
I really liked this one! It has the perfect balance of chocolate and oats and is not too sweet. The texture is both tender and chewy and the cake keeps well. It made a nice after school treat for my daughter, and I enjoyed snacking on it too. I will definitely be making this one again!
If you would like to give Granola Cake a try, you can find the recipe here, or in Dorie Greenspan’s book Baking Chez Moi