Basic Granola Food

HEALTHY GRANOLA

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

BASIC GRANOLA RECIPE

Steps:

• Preheat the oven to 300 degrees F, and line a baking sheet with a silicone mat, parchment, or foil.
• Place the oats, almonds, brown sugar, cinnamon, and salt in a large mixing bowl and toss to combine.
• Stir the melted butter, honey, and egg white together, and pour into the oat mixture.
• Stir together until well-combined.
• Transfer the mixture to the prepared baking sheet, spreading it out in an even layer.
• Bake for 30 minutes or until the almonds look lightly toasted.
• Cool completely on the baking sheet, then transfer to an airtight container. Keeps for 2 weeks at room temperature.

EASY HEALTHY HOMEMADE GRANOLA RECIPE

Steps:

• Preheat the oven to 300º F (177° C). (If your oven runs cool or is older, 325º F also works.)
• Combine the oil and maple syrup (or honey), vanilla extract, and salt in the bottom of a large bowl (mixing bowl is best) and give it a quick stir. The coconut oil might be solid depending on your climate (it has a melting point of about 75ºF), and that's ok! A rough mix to incorporate the vanilla into the coconut oil and sweetener is all you need to do here.
• Add the rest of the dry ingredients, use your clean hands to mix well, and toss it to coat. It will be sticky and messy, but that's the fun part. Your hands will warm the oil and melt it into the mixture if it's solid; just be sure to mix it all through the other ingredients, so there aren't any chunks of oil left.
• Spread the mixture in a thin layer on a rimmed baking sheet or sheet pan lined with parchment paper and bake for 10-12 minutes until very lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.)
• Cool 10-15 minutes before serving or storing.

GOOD-FOR-YOU GRANOLA

Steps:

• Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
• Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.

EASY HOMEMADE GRANOLA

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, toss the oats with the cinnamon and salt.
• In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.
• Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.
• Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.
• Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.
• Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.
• Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola and use your hands to transfer it to an airtight container.

BASIC LARGE CHUNK GRANOLA RECIPE

Steps:

• Preheat oven to 325 degrees F. Line a (11x17 inch) baking sheet with parchment paper.
• Add the oil, honey, brown sugar, vanilla, and salt to a large bowl. Whisk until sugar is dissolved and oil is well incorporated.
• Add the oats and your chosen granola flavors. Stir well.
• Pour the oat mixture onto the baking sheet and spread it out into an even layer. Firmly pack the oat mixture into the baking sheet.
• Bake for 30 minutes, rotating the pan half way through cooking.
• Let the granola cool at room temperature for one hour.
• Use a small spoon to scoop up the granola off of the baking sheet. Use the spoon and your hands to break the granola into large chunks.
• Store at room temperature in a sealed container or zip top bag.

BASIC GRANOLA

Steps:

• Preheat oven to 300°F. Line a rimmed baking sheet with parchment. In a large heatproof bowl, combine oats, nuts and seeds, salt, and cinnamon.
• Bring brown sugar, honey, and oil to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved. Pour over oat mixture; stir to combine. Spread in an even layer on prepared sheet.
• Bake, stirring every 15 minutes, until golden and crisp, 40 to 55 minutes. Let cool completely. Stir in fruit. Store in an airtight container up to 2 weeks.

EASY GRANOLA RECIPE

Steps:

• Preheat oven to 325 degrees F.
• Toss oats, cashews, & almonds, into a large bowl. Mix in agave syrup, dash of salt, coconut oil and olive oil until dry ingredients are fully coated. Bake until golden brown about 20 minutes, stirring occasionally so the ends do not burn. Once out of the oven, immediately stir in dried fruit. Or let cool then add chocolate chips.

EASY TOSS-AND BAKE GRANOLA

Steps:

• Heat oven to 350°F. On a rimmed baking sheet, toss the oats, almonds, coconut, and pepitas with the maple syrup, oil, and salt.
• Bake, tossing once, until golden and crisp, 25 to 30 minutes.
• Add the dried fruit and toss to combine. Let cool.

BASIC HEALTHY GRANOLA

Steps:

• Preheat oven to 325 degrees. Lightly grease baking sheet with canola oil (you may also use cooking-oil spray or line baking sheet with nonstick foil). In a medium bowl, combine the oats, flax meal, cinnamon, and salt. Mix well. In a small bowl, combine the apple juice, maple syrup, honey, and optional brown sugar. Mix well.
• Add the wet ingredients to the dry ingredients, stirring until the mixture is fully combined and moist. Spread the mixture on the greased baking sheet and bake for 15 minutes.
• Remove from the oven and stir, breaking the large chunks into smaller pieces. Bake for an additional 8 minutes or until crisp. Remove from oven and allow to cool. While still warm, stir to break up any remaining chunks. When completely cool, store the granola in an airtight container.

IRRESISTIBLE PEANUT BUTTER GRANOLA

Steps:

• Heat oven to 325°F. Line a large baking sheet with parchment paper.
• Combine oats and nuts in a large mixing bowl. Set aside.
• In a separate bowl, stir together the peanut butter, honey, coconut oil, vanilla, salt and cinnamon. Heat briefly in the microwave (for 20-30 seconds) or in a small saucepan (over medium heat for 3-4 minutes) until warm, but not bubbly. Stir again until smooth.
• Pour the peanut butter mixture over the oats mixture, and stir until evenly combined.
• Spread the granola out evenly on the prepared baking sheet. Bake for 25 minutes, stirring once halfway through, and keeping an eye on the granola to ensure that it doesn't burn. Remove pan from the oven, sprinkle the coconut on top, and give the mixture a good stir. Bake for 4-5 more minutes, or until the granola is lightly toasted and golden.
• Remove from the oven and transfer to a wire baking rack. Let the granola cool until it reaches room temperature. Then stir in the chocolate chips (if using), and any other optional add-ins you might prefer.
• Serve immediately, or store in an airtight container at room temperature for up to 1 month.

HOW TO MAKE MAGNIFICENT GRANOLA

Steps:

• Preheat oven to 300ºF.In a large bowl, stir to combine rolled oats, dried cranberries, pumpkin seeds, and coconut flakes. In a separate bowl, stir to combine maple syrup, brown sugar, oil, and salt. Pour wet ingredients over the oats, and mix well. Pour the granola onto a rimmed sheet pan and spread it out evenly with a spatula. Bake for 45 minutes, stirring halfway through the baking process. Let the granola cool completely, then store in an airtight container at room temperature for up to 2 weeks.

EASY GRANOLA RECIPE

Steps:

• Preheat the oven to 275 degrees.
• Mix the oats, rice crisp cereal, coconut, nuts, cinnamon, and salt (if using) in a large bowl.
• In a small bowl, stir together the maple syrup, coconut oil, and vanilla.
• Pour the liquid ingredients over the dry ingredients and stir to coat.
• Place the mixture in a 9x13 inch baking dish and press down the granola lightly to even it out. Bake for about an hour, or until it begins to brown. When you lightly touch the surface of the granola, it should feel solid and not soft at all.
• Place the pan on a rack to cool, and let it cool completely. Use a spatula to break the cooled granola into chunks, then transfer it to a bowl. Stir in the dried fruit.
• Store the granola in an airtight container at room temperature. It keeps for at least a month.

BASIC GRANOLA

Steps:

• Stir in the raisins. Store in an airtight container in a cool, dry place.

EASY CHRISTMAS GRANOLA RECIPE

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment; set aside.
• Add oats, nuts, and dried fruit to a large bowl; set aside.
• In a small saucepan over medium-low heat, warm the oil, maple syrup, molasses, melted butter, spices, and vanilla extract. Whisk in the brown sugar until dissolved. Pour over the dry ingredients and mix well.
• Spread the mixture evenly onto the prepared baking sheet.
• Bake for 18 to 23 minutes, stirring halfway through. It browns quickly so watch it toward the end.
• Once browned, remove from the oven and let cool completely on the pan.

BASIC BREAKFAST GRANOLA CEREAL

Steps:

• Preheat oven to 350F degrees.
• In a huge bowl, mix all ingredients together until well blended, evenly coating all pieces.
• Spread onto a cookie sheet.
• Bake for 15 minutes.
• Stir well.
• Bake for 15 minutes more.
• Cool completely.
• Store tightly covered in giant container or zip lock bags.

GRANOLA

Steps:

• Preheat oven to 250 degrees F.
• In a large bowl, combine the oats, nuts, coconut, and brown sugar.
• In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
• Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

BASIC GRANOLA RECIPE

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the oats, light brown sugar, cinnamon and salt. Stir the honey, oil and vanilla extract into the dry ingredients. Use your hands if necessary to make sure it's well combined.
• Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes and then remove from the oven and stir; add the chopped almonds. Return to the oven and bake until everything is toasted and evenly browned, an additional 10 minutes.
• Allow the granola to cool on the baking sheet, then add the dried cranberries and toss to distribute. Store in an airtight container at room temperature for up to 2 weeks.