CHERRY ALMOND GRANOLA
Skim milk turns this crunchy snack into a healthy breakfast cereal, while a dollop of low-fat yogurt makes it a delicious dessert. Try adding a little baking cocoa to the brown sugar for a flavor twist. -Deborah Purdue of Freeland, Michigan.
Provided by Taste of Home
Time 30m
Yield 3 quarts.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the brown sugar, milk powder, honey, apple juice concentrate and oil. Cook and stir over medium heat until sugar is dissolved; stir in extract. In a large bowl, combine the oats, cherries and almonds. Drizzle with sugar mixture and mix well., Spread in a thin layer in two 15x10x1-in. baking pans coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown, stirring occasionally. Cool completely. Serve with yogurt if desired. Store in an airtight container.
Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
CHERRY-ALMOND GRANOLA WITH YOGURT
Really monitor that granola. Normally, cooks will tell you not to open an oven, but there is a very fine line between roasty toasty and burnty turdy. What you are doing is giving the granola a brief respite from the heat, so as to gradually toast it.
Provided by Justin Warner, Food Network Star Season 8 Winner
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the granola: Preheat the oven to 350 degrees F.
- In a pot set over medium heat, combine the oil, brown sugar and agave and cook until bubbling, about 4 minutes. Add the agave mixture to the oats, almonds and salt in a heatproof bowl and stir to coat. Transfer this mixture to a parchment-lined baking sheet and spread into as thin of a layer as you can. Bake, stirring often to ensure even browning, until browned, about 20 minutes (see Cook's Note).
- Transfer to a mixing bowl and quickly mix in the cherries and lime zest. Allow to cool.
- For the yogurt: Split and scrape the vanilla beans into the Greek yogurt. Add the confectioners' sugar and salt, if using, and stir. Store the vanilla bean pods in the yogurt until you are ready to serve.
- Spoon the yogurt into serving dishes and top with the granola. Serve immediately.
CHERRY ALMOND GRANOLA
With sweet-tart dried cherries, whole roasted almonds, and toasted coconut flakes, Cherry Almond Granola begs to be sprinkled onto a bowl of tangy Greek yogurt for breakfast or an afternoon snack.Makes 6 cups granola.
Provided by Amanda Biddle
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F. Line a half sheet pan with parchment paper.
- In a large bowl, stir together oats, wheat germ, brown sugar, sunflower seeds, cinnamon, and kosher salt until combined. Set aside.
- In a small bowl (or a liquid measuring cup), whisk together oil, honey, and vanilla until smooth. Pour over oat mixture and stir until evenly combined. Fold in almonds and coconut.
- Spread granola in an even layer onto prepared sheet pan. Bake 40-45 minutes until golden brown, flipping the granola with a spatula after 20 minutes and rotating the pan in the oven for even baking. Keep a close eye during the last 10 minutes of baking, as the granola can go from toasted to burned (especially in the corners) quickly.
- Remove from the oven and immediately fold dried cherries into the granola on the sheet pan. Re-spread granola into an even layer and let cool to room temperature. Break up granola, leaving some small clumps, if desired.
Nutrition Facts : Calories 374 kcal, Carbohydrate 43 g, Protein 7 g, Fat 20 g, SaturatedFat 10 g, Sodium 103 mg, Fiber 6 g, Sugar 22 g, ServingSize 1 serving
CHERRY-ALMOND GRANOLA CRISP
For all the cobbler and crisp lovers, here's a simple dish that you can eat for breakfast or dessert. Chewy clusters of almonds and oats brown in the oven after getting coated in a nutty and floral browned-butter honey syrup. While the granola clusters caramelize, the bed of sweet cherries they rest over turns tender and juicy. Warm out of the oven, this crisp belongs in a bowl with your favorite yogurt, some of the warm cherry sauce drizzled over top, and maybe even a good shaving of dark chocolate or orange zest, if you have some.
Provided by Jerrelle Guy
Categories breakfast, snack
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread out the cherry halves in the bottom of an 8-inch square (or 9-inch round) baking dish. Set aside.
- In a small saucepan, add the honey, butter and salt. Bring to a foaming boil over medium heat, then cook 3 to 4 minutes until the honey thickens, stirring often so it never burns. Remove from the heat and stir in the vanilla - it will spatter slightly - then fold in the almonds and oats, continuing to stir until the oats absorb all the honey syrup.
- Drop spoonfuls of the mixture across the cherries, and bake for 22 to 25 minutes or until the almonds are almost a mahogany brown and the cherries are tender and juicy. Remove from the oven and allow to cool for 10 minutes, so the granola hardens slightly, then serve with yogurt.
CHERRY, ALMOND AND CINNAMON GRANOLA
Steps:
- Preheat the oven to 350 degrees F.
- Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
- Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.
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Reviews 1Servings 3Cuisine AmericanCategory Breakfast
- Preheat the oven to 300 F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a small bowl, whisk together the melted coconut oil with the agave syrup. Whisk in the almond and vanilla extract.
- Pour the syrup mixture over the dry ingredients, and using a spatula, ensure the oats are fully coated. Evenly spread the granola onto the baking sheet and bake for 45-50 minutes. Remove the granola from the oven every 15-20 minutes and stir before placing back in the oven.
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5/5 (1)Total Time 2 hrs 5 minsCategory Healthy Breakfast RecipesCalories 223 per serving
- Generously coat your slow cooker with cook-ing spray and add the oats, egg whites, honey, coconut, and cinnamon. Mix well to moistenthe oats thoroughly.
- Cover the slow cooker, leaving the lid slightlyajar. Cook on High heat for 1 hour. Stir thegranola to help prevent it from sticking tothe bottom of the slow cooker. Re-cover thecooker and cook for 1 hour more.
- Store individual portions in airtight containersin a cool, dry place for up to 2 weeks, or freezefor up to 3 months.
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Reviews 4Category SnackServings 8Estimated Reading Time 5 mins
- In a large bowl, combine the oats, chopped almonds, pecans, pepitas, coconut, cinnamon and salt. Set aside.
- In a small saucepan, melt the coconut oil. Remove from the heat and whisk in the applesauce, maple syrup, water, vanilla extract, and almond extract. Stir until combined.
- Pour the liquid mixture over the oat mixture and stir until all the oats are well coated. Spread the mixture evenly over the two baking sheets.
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- Preheat oven to 325F (Conventional) – I used 300F in my Convection/Fan oven. Line a sheetpan with parchment or cooking spray.
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- In a large bowl, combine oats, quinoa, chopped almonds, and coconut flakes. Stir to combine and set that aside.
- In a small saucepan, combine maple syrup, nut butter of your choice, coconut oil, cinnamon, and vanilla. Cook that on low for a few minutes until everything is melted together and combined.
CHERRY ALMOND GRANOLA BARS - MINIMALIST BAKER RECIPES
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4.9/5 (16)Calories 204 per servingCategory Breakfast, Snack
- Add your oats and almonds to a bare baking sheet and bake for 10-12 minutes or until slightly golden brown.
- Add dates and dried fruit to a food processor and mix until small bits remain or a ball forms — ~20 seconds. It should be quite tacky / sticky.
- Add the toasted oats and almonds to a large mixing bowl along with the date-fruit mixture and the seeds. Set aside.
CHERRY ALMOND PALEO GRANOLA - COOK EAT WELL
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5/5 (1)Total Time 25 minsCategory BreakfastCalories 179 per serving
- Combine nuts, seeds, coconut and salt in large bowl. Combine coconut oil, honey and vanilla in a small bowl, and then stir into nut mixture until well combined.
- Bake on a rimmed baking sheet lined with parchment paper for 18 - 20 minutes, or until just lightly browned.
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- Prepare a 9x9 baking dish by lining it with parchment paper for easy removal of the bars. Make sure some excess hangs over the edge so you can pick it up easily.
- In a small saucepan, whisk together almond butter, honey, vanilla and almond extracts, cinnamon, and salt. Heat over low-medium heat until mixture begins to slowly simmer. Remove from heat.
- Meanwhile, stir together oats, almonds, and dried cherries. Once the liquid mixture is dissolved together on the stove, pour it into the dry ingredients and stir to coat. Spread evenly in parchment lined baking dish. Sprinkle with flaky salt as desired. Let cool in the fridge at least 1 hour. Cut into 12 bars. You can individually wrap them and store in the freezer for up to 3 months.
SUPER CHUNKY HOMEMADE GRANOLA - MY DARLING VEGAN
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5/5 (1)Total Time 1 hrCategory BreakfastCalories 380 per serving
- In a bowl combine oats, coconut, ground flaxseeds, and salt. In a separate bowl combine melted coconut oil, maple syrup, and vanilla extra.
- Slowly pour wet ingredients over the oat mixture, mixing while adding, until the dry and wet ingredients are fully mixed together. You may need to use your hands to ensure the oats are evenly hydrated. Mix in almonds and walnuts and spread evenly over both baking trays, pressing the granola tightly together.
- Bake for about 40 minutes, rotating halfway through. Do not mix the granola! Remove from oven and let sit for at least 30 minutes.
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- Preheat the oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Prepare a flax "egg" (i.e. egg replacer) by combining the ground flax seed and water in a small bowl. Allow the mixture to sit, stirring occasionally, until it thickens to the consistency of an egg, about 10 minutes.
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COCONUT, CHERRY AND ALMOND GRANOLA RECIPE - TODAY.COM
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Servings 2.5Category Breakfast,Brunch
- 1. Preheat the oven to 250°F and place a rack in the middle of the oven. Line a baking sheet (preferably rimmed) with parchment paper, foil or a silicone baking mat.
- 2. In a large bowl, combine the oats, almonds, maple syrup, coconut flakes, coconut oil, vanilla extract and salt. Stir until all of the ingredients are combined and evenly moistened.
- 3. Pour the oats into the baking sheet and use the back of a spoon to spread them into an even layer so that all of the oats will cook evenly.
- 4. Bake for 80 minutes in total, removing the pan to stir the granola every 20 minutes. When stirring, gently flip the granola over so that it cooks evenly. The granola is ready when it feels dry and crunchy and is a toasty, golden-brown color.
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