1. Rice Pudding
    Rice Pudding
    As part of our commitment to using authentic ingredients from trusted sources, we are proud to use Lundberg Family Farms rice, a family farm since 1937!

    Ingredients for Cinnamon Raisin Rice Pudding with Upfront Granola Crunch:
    -1 cup Upfront Foods Straight Up Granola™
    -2 tablespoons butter
    -⅔ cup raisins
    -1 tablespoon dark rum
    -⅓ cup Lundberg short-grain rice
    -2 ½ cups half-and-half
    -⅓ cup brown sugar
    -1 cinnamon stick
    -1 egg yolk, lightly beaten
    -¾ teaspoon vanilla extract
    -Ground cinnamon, for garnish

    Preparation for Cinnamon Raisin Rice Pudding with Upfront Granola Crunch:
    1. Preheat oven to 350°
    2. Mix together Upfront Foods Straight Up Granola, butter and ⅓ cup raisins
    3. Spread on a cookie sheet and bake for 15 minutes
    4. Cool
    5. Meanwhile, in a bowl, combine ⅓ cup raisins and rum; let soak for 30 minutes
    6. Combine Lundberg rice, 2 cups of half and half, brown sugar, cinnamon stick, and ¾ cup water in a saucepan over medium-high heat.
    7. Bring to a boil; stir and reduce heat to medium-low.
    8. Simmer covered, stirring occasionally until liquid is absorbed, 30 minutes.
    9. Slowly stir in egg yolk; cook for 1 minute.
    10. Add ½ cup half and half and raisins.
    11. Remove from the heat.
    12. Place in a medium bowl and cover with plastic wrap to stop skin from forming.
    13. Cool in refrigerator.
    14. Divide among 4 parfait glasses and top with Upfront Foods Straight Up Granola crunch.

    Photo and Recipe by Chef Victoria Allman
  2. Vanilla Cheesecake
    Vanilla Cheesecake
    Chef Victoria Allman has outdone herself by creating a healthy version of this decadent dessert! The crust uses our 100% Whole Grain Organic Oats granola and has 16 grams of fiber. Here’s her recipe in 4 easy steps:

    Step 1:
    • 2 cups Upfront Foods Straight Up Granola™
    • 4 tablespoons butter

    Preheat the oven to 350°. Place the Upfront Foods Straight Up Granola and butter in a food processor and grind until smooth. Spray a 9” spring form pan with cooking spray. Press the granola crumble into the bottom and bake for 10 minutes until golden brown. Remove from oven and lower the temperature to 300°. Wrap tinfoil around the bottom of the pan to create a “sleeve”. This will block the water bath from seeping in and making the cheesecake soggy.

    Step 2:
    • 2 pounds Cabot cream cheese
    • ½ cup Stonyfield Greek yogurt
    • 4 eggs
    • 1 tablespoon Tahitian vanilla
    • 1 cup sugar

    Place cream cheese, Greek yogurt, eggs, vanilla and sugar in the food processor and puree until smooth. Pour over crust. Cover with tinfoil. Place inside a large baking dish. Fill hot water into outer dish to come ¾ of the way up the spring form pan. Bake in oven for two hours until the center is no longer jiggly.

    Step 3:

    • 1 ⅓ cups Stonyfield Greek yogurt
    • 3 tablespoons sugar

    Whisk together Greek yogurt and sugar. Gently pour on top of hot cheesecake and return to oven, without the water bath for 10 minutes to set the topping.

    Step 4:
    Remove from oven and cool on counter for one hour. Wrap tightly in plastic wrap and refrigerate overnight to set.
    Blueberry Compote
    • 2 cups Naturipe blueberries
    • ¼ cup sugar
    • 1 lemon, juiced

    Place 1 cup blueberries, sugar and lemon juice in a pot and cook until berries are broken down and juices begin to thicken, approximately 10 minutes. Remove from heat and stir in remaining blueberries, set aside and allow to cool.
  3. White Chocolate Cranberry Cookies
    White Chocolate Cranberry Cookies
    -2 cups Upfront Foods Straight Up with Cranberries Granola
    -1 cup white chocolate chips
    -1 teaspoon vanilla
    -1 teaspoon cinnamon
    -1 teaspoon baking soda
    -½ teaspoon baking powder
    -2 cups flour
    -1 cup dried cranberries
    -1 cup butter
    -¾ cup sugar
    -¼ cup brown sugar
    -2 eggs
    Instructions 1. Preheat oven to 350 degrees.
    2. Combine butter, sugar, and brown sugar in a standing mixer, beat at medium speed until well blended.
    3. Add eggs and vanilla; beat well.
    4. Add Upfront Foods Straight Up with Cranberries Granola, flour, cinnamon, baking powder and baking soda and mix gently.
    5. Add the white chocolate and cranberries; mix until combined.
    6. Shape into golf-ball-sized rounds and slightly flatten into a disk.
    7. Place on a cookie sheet lined with parchment paper.
    8. Bake at 350 degrees for 12 minutes, rotating pans halfway through.
    9. Cool.
  4. Chocolate Macaroons
    Chocolate Macaroons
    Recipe for Chocolate Macaroons made with Upfront Granola Pecan Almond Crisp

    -3 cups Upfront Granola Pecan Almond Crisp
    -3 ounces unsweetened chocolate, chopped
    -1 can (14 oz.) sweetened condensed milk

    Preparation 1. Preheat oven to 350°.
    2. Microwave unsweetened chocolate and milk in large microwavable bowl
    on HIGH 2 minutes or until chocolate is almost melted.
    3. Stir until chocolate is completely melted.
    4. Stir in Upfront Granola Pecan Almond Crisp until well mixed.
    5. Drop by heaping tablespoonfuls, 2 inches apart, onto cookie sheets lined with parchment paper.
    6 .Bake for 12 minutes.
  5. Pecan Chocolate Granola Bars
    Pecan Chocolate Granola Bars
    CRANBERRY PECAN CHOCOLATE GRANOLA BARS Ⓥ Ingredients – Most ingredients available at Sam’s Club, Whole Foods-Florida and
    -2 cups Upfront Granola Cranberry Zest
    -1 cup Upfront Granola Pecan Almond Crisp
    -½ cup pecan halves, chopped
    -⅓ cup lightly salted sunflower seeds
    -¼ cup dried cranberries
    -2 tablespoons sesame seeds
    -1 tablespoon flaxseed
    -½ cup agave nectar (if you prefer not to use agave nectar you can try maple syrup or brown rice syrup)
    -1 teaspoon vanilla extract
    -½ cup Enjoy Life Semi-Sweet Chocolate Mini Chips (vegan) (to make non-vegan granola bars use Ghirardelli Semi-Sweet Premium Baking Chips)
    1. Preheat to 350 degrees.
    2. Line an 8-inch-square pan with parchment paper and spray sides with cooking spray.
    3. Combine all ingredients together and stir until evenly distributed.
    4. Place the mixture into the prepared pan and spread evenly. Press the mixture with the back of a spoon firmly all over.
    5. Bake 35 minutes.
    6. Let cool in the pan for 1 hour.
    7. Remove from pan and gently peel off the parchment.
    8. Use a sharp knife to cut into 16 squares.
  6. Cranberry Pistachio White Chocolate Bark
    Cranberry Pistachio White Chocolate Bark

    -2 pounds good white chocolate
    -1 ½ cups Upfront Granola Cranberry Zest
    -1 cup Wonderful Shelled pistachios
    -1 cup Bob’s Red Mill dried cranberries

    1. Line a cookie sheet with parchment.
    2. Melt the white chocolate in a large bowl over simmering water.
    3. Stir in the Upfront Granola Cranberry Zest, Wonderful Shelled pistachios, and Bob’s Red Mill cranberries.
    4 .Spread over the cookie sheet creating a ½-inch thick layer.
    5 .Place in the refrigerator for 1 hour to set.
    6. Break into pieces using a knife.
    7. Store in an airtight container in the fridge until ready to serve.

    About Upfront Granola: We started when a mom who was looking for a quick and easy breakfast or snack with no artificial ingredients or preservatives. Today, we still believe that granola should be simple, smart and satisfying. 7 Simple, authentic ingredients from trusted sources Single serving pouch that can go with you anywhere… any time of day Quick & easy healthy breakfast or snack on the go with NO artificial ingredients or preservatives Non-GMO Project Verified, Vegan, Kosher and Made in USA Certified, with 100% Whole Grain Organic Oats Upfront Granola is available at Whole Foods-Florida, and Recipes and photos created for Upfront Foods using Upfront Granola by Chef Victoria Allman Author of Wander and SEAsoned: A Chef’s Journey with her Captain
  7. Anzac Biscuits
    Anzac Biscuits
    -1 stick butter
    -1 tablespoon Golden syrup
    -1 teaspoon baking soda
    -1 tablespoon water
    -½ cup sugar
    -¾ cup flour
    -¾ cup Upfront Granola Original Crunch
    -¾ cup sweetened coconut
    1. Preheat oven to 350 degrees.
    2. Melt the butter and Golden syrup in a small saucepot.
    3. Remove from heat and cool.
    4. Mix baking soda and water in a small bowl.
    5. Mix all ingredients together.
    6. Scoop small balls of dough with a small ice cream scoop.
    7. Place on a cookie sheet lined with parchment paper leaving ample room for the cookies to spread.
    8. Flatten the balls slightly with the back of the scoop.
    9. Bake for 10 minutes, rotating the cookie sheets halfway through.
  8. Pumpkin Cheesecake Tartlet
    Pumpkin Cheesecake Tartlet

    1 cup Upfront Granola Original Crunch
    2 tablespoons butter

    2 (8 oz) packages cream cheese
    ½ cup pumpkin puree
    ¼ cup Chobani plain Greek yogurt
    ½ cup brown sugar
    ¼ cup sugar
    1 teaspoon cinnamon
    ½ teaspoon ginger
    ¼ teaspoon nutmeg
    ¼ teaspoon cloves
    1 tablespoon brandy
    2 eggs

    1 cup heavy cream
    2 tablespoons confectioners sugar
    ½ teaspoon cinnamon
    ½ teaspoon vanilla

    Preheat the oven to 350°F.
    Place the Upfront Granola Original Crunch and butter in a food processor and grind until combined.
    Divide among 12 muffin tins lined with paper baking cups and pat down with the back of a spoon.
    Bake for 10 minutes.
    Set aside to cool.

    Combine the cream cheese, pumpkin puree, Chobani plain Greek yogurt, brown sugar, sugar, cinnamon, ginger, nutmeg and cloves in a food processor until smooth, scraping down the bowl when necessary. Add the brandy and eggs and process until smooth.

    Reduce the oven temperature to 300° F.
    Divide the filling among the muffin tins and bake for 25 minutes.
    Remove from oven and cool for 4 hours to set.
    Recipe and photo created for Upfront Foods using Upfront Granola by Chef and Author Victoria Allman
  9. Vegan Granola Raisin
    Vegan Granola Raisin
    1 ½ cups flour
    1 teaspoon baking soda
    ½ teaspoon cinnamon
    1 cup Earth Balance Buttery Spread
    ½ cup brown sugar
    ½ cup Almond Breeze Vanilla Almond Milk
    1 cup Original Crunch Upfront Granola
    ¾ cup raisins

    Preheat oven to 325°F.
    Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
    In a medium bowl, whisk together flour, baking soda, and cinnamon. Set aside.
    Combine the Earth Balance Buttery Spread and brown sugar in the bowl of a standing mixer until light and fluffy, about 2-3 minutes.
    Mix in the Almond Breeze Vanilla Almond Milk , scraping down the sides if necessary.
    Turn the mixer to low and add the dry ingredients until just combined. Stir in the Original Crunch Upfront Granola and raisins.
    Drop tablespoon balls of dough onto the prepared baking sheet, about 2 inches apart.
    Flatten the cookies slightly using the back of a wet spoon.
    Bake for 12 minutes or until they are set and golden brown around the edges.
    Recipe made especially for Upfront Foods using Upfront Granola by Chef and Author: Victoria Allman Photo: