Almond Coconut Granola Food

ALMOND CRUNCH GRANOLA

Steps:

• Combine toasted almonds with oats, coconut and cinnamon. Blend honey with oil and drizzle over almond-oat mixture, tossing to mix well. Bake in oven at 350 degrees, 30 minutes, stirring occasionally. Remove from oven; loosen with spatula; cool.
• Microwave Directions: Combine as above in glass baking dish. Cook on high 8 minutes, stirring every two minutes; cool.

COCONUT ALMOND CLUSTER GRANOLA

Steps:

• Heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
• In a saucepan over medium heat, combine coconut oil, olive oil, maple syrup, sugar, coconut milk and salt and bring to a simmer. When sugar has dissolved, stir in vanilla extract and let cool slightly.
• In a food processor, grind 1 1/4 cups/105 grams of the oats and 1/4 cup/12 grams of the coconut into a flour. Transfer to a large bowl and stir in remaining oats and coconut, the spices, the nuts and the seeds. Pour maple syrup mixture over and stir to combine. Let sit 10 minutes.
• Using your hands, drop oat mixture onto prepared baking sheets in one layer, and pinch together into clumps with your fingers.
• Bake 40 to 50 minutes, flipping the mixture (taking care not to break up the clumps) every 15 minutes. The mixture is done when it's golden brown all over and starting to crisp. It will continue to crisp up after as it cools. Transfer pans to wire racks and let cool. Store in an airtight container at room temperature for up to 1 month.

COCONUT ALMOND GRANOLA

Steps:

• In an ungreased 1-1/2-qt. baking dish, combine the oil, honey and extract. Stir in the oats, coconut and milk powder. , Bake at 350° for 15-20 minutes or until golden brown, stirring occasionally. Stir in the almonds. Cool. Store in a covered container.

ALMOND MAPLE COCONUT GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with silicone baking mats or parchment paper.
• Combine oats, pumpkin seeds, sunflower seeds, and salt together in a bowl. Add maple syrup and oil; stir until evenly coated. Spread oat mixture onto the prepared baking sheets.
• Bake in the preheated oven for 10 minutes. Remove baking sheets from oven, stir granola, return to oven, and cook until lightly browned, about 7 minutes more. Cool granola on the baking sheets for 20 minutes. Mix cranberries, almonds, and coconut into granola; store in an air-tight container.

ALMOND-COCONUT GRANOLA

Steps:

• Preheat oven to 325-degrees. Melt together butter and honey in a small saucepan over low heat. Add sugar; stir until sugar has dissolved, about 2 minutes. Remove from heat. Stir in 2 tablespoons water. Stir together oats, almonds, and coconut in a large bowl. Pour butter mixture over oat mixture; stir until combined.
• Evenly spread out granola on a large rimmed baking sheet. Bake, stirring frequently, until golden brown, 25 to 30 minutes. Let cool completely on sheet on a wire rack. Store in airtight container at room temperature up to 2 weeks.

VANILLA ALMOND GRANOLA

Steps:

• Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat.
• Toss the oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
• Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely - the air will help the granola obtain a crunchy texture.

ALMOND/WALNUT-COCONUT GRANOLA

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl, stir together oats, nuts, coconut, sunflower seeds and salt.
• In a small saucepan melt butter with honey over low heat, stirring constantly.
• Pour butter mixture over oat mixture and stir until well combined.
• In a large jelly-roll pan that has been sprayed with Pam, spread granola evenly.
• Bake in middle of oven, stirring halfway through backing- approximately.
• 20 minutes.
• Cool granola in pan on a rack and stir in dried fruit.
• Can be kept in an airtight container at cool room temperature up to 2 weeks.

CASHEW, ALMOND, COCONUT GRANOLA!

Steps:

• Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut and brown sugar.
• In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt.
• Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Bake in one or two large rimmed baking sheets, spreading out into an even layer on each sheet.
• Bake for 1 hour and 15 minutes, stirring occasionally, until golden.
• Remove from the oven and transfer into a large bowl, breaking up the clumps. Add the dried fruit and mix until evenly distributed.
• Store in an airtight container.

COCONUT ALMOND GRANOLA

Steps:

• Preheat oven to 300°F. Line a large, heavy duty baking sheet with parchment paper or a silpat.
• Place oats, coconut flakes, almonds, pepitas, chia seeds and salt in a large bowl. Stir to combine.
• Whisk remaining wet ingredients in a separate bowl until well combined. Pour into the large bowl with dry ingredients and stir together with a spatula until the mixture is fully coated.
• Spread the granola out onto the prepared baking sheet in a single layer. Place in the oven and bake for 30-35 minutes, stirring the granola every 10 minutes.
• Remove when starting to turn golden brown. Let the granola cool completely before transferring into jars for storage.

ALMOND COCONUT GRANOLA

Steps:

• Preheat oven to 325°F.
• In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.
• In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature 2 weeks.