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Nature valley® granola spiced donut holes https://www.metro.ca/userfiles/image/recipes/trous-beignes-epices-granola-val-nature-11819.jpg PT20M PT10M PT30M
Preheat oven to 375FIn the bowl of a food processor, place broken granola bars, sugar, cinnamon, nutmeg and clove. Blend for 30-60 seconds or until mixture is sandy in texture and free of lumps.Transfer granola spice to a large bowl; remove 1 cup of spice for donut holes.For donut holes:Whisk together the 1 cup of granola spice, flour and baking powder in a large bowl. Add yogurt and oil. Stir with a wooden spoon or spatula until mostly combined. Finish forming dough with hands until just combined.Roll approximately 1-1/2 tbsp mounds of dough into balls.Arrange dough balls evenly spaced apart on a large parchment lined baking sheet. Spray each lightly with oil and bake for 8-10 minutes until bottoms are golden brown.Remove and let sit until cool enough to handle.Place warm donut holes into a large bowl, pour over with caramel sauce and toss to coat evenly.Roll each ball in the granola spice to cover completely. Store donut holes with any leftover granola spice to keep them well coated.Donuts are best when eaten within 2 days.Tip: use any leftover granola spice as a topping on fresh fruit, yogurt, pancake, or french toast.Source : Metro
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Granola spice: 1 box (230 g) Nature Valley Crunchy Roasted Almond Granola Bars, broken into pieces 1/2 cup (125 ml) sugar 1 teaspoon (5 ml) cinnamon 1/2 teaspoon (2 ml) nutmeg 1/4 teaspoon (1 ml) clove donuts holes: 1 1/2 cups (375 ml) flour 2 teaspoons (10 ml) baking powder 1 1/4 cups (375 ml) Liberté 2% plain Greek yogurt 1/4 cup (60 ml) vegetable oil 1/3 cup (80 ml) Irresistibles dulce de leche caramel spread, warmed
Nature valley® granola spiced donut holes

Nature valley® granola spiced donut holes

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28
Desserts
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
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Ingredients

Imprimer ma sélection

  • Granola spice:
  • 1 box
    (230 g)
    Nature Valley Crunchy Roasted Almond Granola Bars, broken into pieces
  • 1/2 cup
    (125 ml)
    sugar
  • 1 teaspoon
    (5 ml)
    cinnamon
  • 1/2 teaspoon
    (2 ml)
    nutmeg
  • 1/4 teaspoon
    (1 ml)
    clove

  • donuts holes:
  • 1 1/2 cups
    (375 ml)
    flour
  • 2 teaspoons
    (10 ml)
    baking powder
  • 1 1/4 cups
    (375 ml)
    Liberté 2% plain Greek yogurt
  • 1/4 cup
    (60 ml)
    vegetable oil
  • 1/3 cup
    (80 ml)
    Irresistibles dulce de leche caramel spread, warmed
Imprimer ma sélection

Preparation

Preheat oven to 375F

In the bowl of a food processor, place broken granola bars, sugar, cinnamon, nutmeg and clove. Blend for 30-60 seconds or until mixture is sandy in texture and free of lumps.

Transfer granola spice to a large bowl; remove 1 cup of spice for donut holes.

For donut holes:

Whisk together the 1 cup of granola spice, flour and baking powder in a large bowl. Add yogurt and oil. Stir with a wooden spoon or spatula until mostly combined. Finish forming dough with hands until just combined.

Roll approximately 1-1/2 tbsp mounds of dough into balls.

Arrange dough balls evenly spaced apart on a large parchment lined baking sheet. Spray each lightly with oil and bake for 8-10 minutes until bottoms are golden brown.

Remove and let sit until cool enough to handle.

Place warm donut holes into a large bowl, pour over with caramel sauce and toss to coat evenly.

Roll each ball in the granola spice to cover completely. Store donut holes with any leftover granola spice to keep them well coated.

Donuts are best when eaten within 2 days.

Tip: use any leftover granola spice as a topping on fresh fruit, yogurt, pancake, or french toast.

Source : Metro

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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