COCONUT MAPLE GRANOLA WITH MIXED NUTS AND DRIED FRUIT
Provided by Geoffrey Zakarian
Time 2h10m
Yield 3 quarts
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F and line 2 sheet trays with parchment paper.
- In a large bowl, combine the oats, almonds, coconut, pecans, pistachios, maple syrup, coconut oil and brown sugar. Divide between the lined sheet trays.
- Bake the granola for 1 hour, stirring every 15 minutes. Remove the granola to a large mixing bowl and allow to cool slightly, about 5 minutes. Add the dried apricots, dried cherries and golden raisins and stir to combine. Allow to cool completely, then store in an airtight container for up to two weeks.
COCONUT ALMOND CLUSTER GRANOLA
As terrific as homemade granola tastes, its texture often lacks the thick, crunchy clusters found in store-bought versions. This recipe is an exception, filled with crisp, sweet clumps of oats, coconut flakes and seeds. The secret is grinding a portion of the oats and coconut into flour, which helps bind the ingredients together. Feel free to mix up the spices, nuts and seeds to taste, and to add dried fruit or chocolate chips after it cools if you like. Granola is adaptable, so make it the way you like it. You can also cut the brown sugar in half. The granola will be less sweet and less cluster-packed but still quite satisfying.
Provided by Melissa Clark
Categories breakfast, brunch
Time 1h
Yield 8 1/2 cups
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 181 milligrams, Sugar 17 grams, TransFat 0 grams
PALEO GRANOLA WITH COCONUT AND ALMONDS
Whether you're following a grain-free diet or not, this oatless, coconut, almond, and mixed seed "granola" is so good you'll never miss the oats.
Provided by Anna Stockwell
Categories Paleo Coconut Granola Breakfast Seed Sesame Almond Wheat/Gluten-Free Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield About 5 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
- Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, if using, salt, cinnamon, and cardamom in a large bowl.
- Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes.
- Do Ahead
- Granola can be made 1 week ahead; store tightly covered at room temperature.
ALMOND MAPLE GRANOLA
This granola is good and crunchy with lots of sweet flavor, thanks to the pure maple syrup and dark brown sugar. It uses a lot less oil than some granola recipes. Can be made 1 week ahead.
Provided by jlscharp
Categories Breakfast and Brunch Cereals Granola Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
- In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
- Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.
Nutrition Facts : Calories 422.1 calories, Carbohydrate 57.9 g, Fat 19.9 g, Fiber 6.9 g, Protein 6.6 g, SaturatedFat 9.9 g, Sodium 196.9 mg, Sugar 33.2 g
CHOCOLATE ALMOND GRANOLA
Provided by Food Network
Time 30m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Roughly chop the dates and add into a blender along with the boiling water. Cover and set aside to soak for 20 minutes.
- Preheat your oven to 300 degrees F (150 degrees C) and lightly grease a large, rimmed baking sheet with cooking spray.
- Add the almond butter, cocoa powder, maple syrup to taste, oil, vanilla and salt to the blender and blitz until smooth (a few bits of dates is totally fine).
- Stir the oats and almonds together in a large bowl and add the cocoa mixture. Mix very well until evenly combined, then transfer to the prepared baking sheet. Spread the mixture into an even layer and bake until crisp and crumbly, stirring about halfway through, 50 minutes to 1 hour.
- Cool the granola to room temperature, then break any large chunks up and transfer to a resealable container and store at room temperature for up to 1 month. Serve with milk, on yogurt or enjoy out of hand.
ALMOND MAPLE GRANOLA
I can't remember where I got this from, and have yet to try it but I love nutty granola with lots of dried fruit and goodies! It can be made as granola or another cereal.
Provided by KT9791
Categories Breakfast
Time 44m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Combine the whole-grain flakes with the almonds on a large rimmed baking sheet. Spread in an even layer and toast for about 10 minutes, stirring once, until light golden. Transfer the grain mixture to a large bowl. Leave the oven on. Coat the warm baking sheet with one teaspoon of the butter.
- In a small food processor, combine the remaining one tablespoon plus two teaspoons of butter with the flour, sugar and salt and pulse until the mixture resembles coarse crumbs. Add the crumbs to the grain mixture and toss.
- In a small pitcher, combine the maple syrup with the vanilla and almond extracts. Pour over the grain mixture and stir until the grains are evenly moistened.
- Spread the granola on the buttered baking sheet in an even layer and toast for 12 to 14 minutes, stirring once, until golden and dry. Let cool completely, then stir in raisins and cranberries.
Nutrition Facts : Calories 525.6, Fat 17.5, SaturatedFat 3.5, Cholesterol 7.6, Sodium 82.4, Carbohydrate 78.2, Fiber 11, Sugar 17.7, Protein 17.8
MAPLE GRANOLA
Yum.
Provided by Luanda
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 50m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Mix maple syrup and coconut oil together in a bowl; add oats, pecans, and almond flour and mix until evenly coated. Spread onto a baking sheet.
- Bake in the preheated oven until lightly browned, about 40 minutes.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 35.5 g, Fat 21.1 g, Fiber 5.1 g, Protein 6.7 g, SaturatedFat 7.6 g, Sodium 3.4 mg, Sugar 10.4 g
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