Bran Granola is a fun Game of Thrones inspired recipe that you won’t be able to stop eating!
I’m guessing we all have some feelings/questions about Bran Stark from Game of Thrones.
Will Bran walk again? Why is the Three-Eyed Raven so annoying? Will he ever talk like a normal person again?
I will admit, Bran is not my favorite character. I mean, he basically ruined Hodor’s life, right? Along with like, everyone else he comes into contact with. All in the name of, well, I’m not sure yet.
Maybe I’m missing something, but Bran is always a little annoying to me. I decided to create a recipe that would keep the Three-Eyed Raven nourished with a seemingly endless supply of nuts, seeds, and grains that can be hand fed to him by Meera while in one of his… what even is it that he’s doing exactly?
Obviously I know EXACTLY WHAT’S GOING ON in Game of Thrones, aaaaand that’s why I stick to recipes. It’s been years since I shared a granola recipe with you, and this one is definitely worthy!
We’re stepping a little bit outside the normal granola box by using dry milk powder. I adapted this idea from Bon Appetit and it did not disappoint.
I have not been able to keep my hands out of this granola. It’s a little looser than I usually prefer, but I’m still giving it my stamp of approval for it’s sweet and savory combination. If you’d like to have a few small clumps, allow it to cool completely after removing from the oven before you give it a final stir.
How do you make bran granola?
Making granola is a tiny bit time consuming but not at all difficult. I like to use my nut chopper to get the walnuts about the same size as all the other ingredients, but that’s about as hard as it gets. Mix your oatmeal, nuts, seeds, dry milk and salt.
Then melt your coconut oil with the honey, mix that in with the vanilla, and spread out on a large, rimmed baking sheet (<– afiiliate link). Bake for 30-40 minutes, watching it carefully and stirring every 10-15 minutes to prevent burning.
How do you use bran granola?
If you’re making this granola for a Game of Thrones party, you could serve it in small cups, or enjoy in a bowl with milk as a high protein breakfast cereal if you’re doing an all day GOT binge!
Other ideas include using it as a topping for a breakfast bowl, huckleberry crisp, or with homemade almond milk.
This bran granola can be customized! Here are a few ideas to get you started:
- Add any dried fruit at the end such as apricots, cranberries, or apples
- I haven’t tested it, but you might want to experiment with other liquid sweeteners to replace the honey if you want to make it vegan
- Swap the walnuts for your other favorite nut, or do a mix
- For extra granola clusters, add one frothy, beaten egg white to the mixture before baking
- You can also increase the coconut oil and honey by 1 tablespoon each for bigger clusters
- Add ½ cup mini chocolate chips after cooling completely for a real treat
Looking for more Game of Thrones food? Be sure to try my other Game of Thrones recipes:
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Bran Granola
Ingredients
- 4 cups old fashioned oats
- 1 cup walnuts, chopped or put through a nut grinder
- 1 cup oat bran
- 1 cup wheat germ
- 1 cup dry milk
- ½ cup pepitas
- ½ cup sunflower seeds
- 1 teaspoon salt
- ¾ cup coconut oil
- ¾ cup honey
- 1 tablespoon pure vanilla extract
- ½ cup raisins
Instructions
- Preheat the oven to 300ºF. Line a large, rimmed baking sheet with parchment paper or a Silpat.
- In a large bowl, combine oats, walnuts, oat bran, wheat germ, powdered milk, pipits, sunflower seeds, and salt.
- In a small pot, melt coconut oil with the honey over medium heat. Add to the dry ingredients along with the vanilla and stir to coat completely.
- Transfer the mixture to the prepared baking sheet and spread out into an even layer. Bake 30-40 minutes, stirring every 10-15 minutes until the granola is lightly browned.
- Remove from the oven and allow to cool completely before sprinkling on the raisins and giving it a final stir. Transfer the granola to an airtight container and store in a cool place for up to two weeks, or in the freezer for up to 3 months.
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