Clumpy Granola Food

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.

HEALTHY CHUNKY GRANOLA RECIPE (VEGAN, GLUTEN FREE)

Steps:

• Preheat the oven to 300°F. Line a medium or large baking sheet with parchment paper or greased foil. Set aside for later.
• Add all ingredients except coconut oil and maple syrup to a large bowl. Stir until well mixed.
• Add coconut oil and maple syrup. Using a rubber spatula, stir and fold until well mixed.
• Pour mixture onto the prepared baking sheet. Using a rubber spatula, press down and pack the granola mixture together to create an even, flat, and very tightly-packed layer, about ½ inch thick. Your granola may not cover the entire baking sheet. Now, nudge the sheet of granola apart in the center (dividing the tightly-packed layer in half), to let air through.
• Bake for 20 minutes. Rotate baking sheet. Bake for 18-22 more minutes, until granola is a deep golden brown. Mine took 40 minutes total. Do not flip or move granola-it is fragile and needs to crisp up while cooling.
• Place baking sheet on a cooling rack. Allow to cool for about 30 minutes, or until completely cooled and firm. Break sheets of granola into clusters. Enjoy! Storing instructions below.

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.

CHUNKY HOMEMADE GRANOLA

Steps:

• Preheat oven to 350°F. Spray a large rimmed baking sheet with cooking spray and set aside.
• In a large bowl, stir together the old-fashioned oats, quick-cooking oats, whole wheat flour, flaxseed, cinnamon, salt, whole almonds, slivered almonds, sunflower seeds, walnut pieces, 1/2 cup coconut flakes, 1/2 cup dried cranberries.
• In a small pan over low heat, add the coconut oil, 1/2 cup honey, brown sugar and vanilla. Stir constantly until coconut oil is melted and mixture is smooth. Pour over dry ingredients and stir together with a wooden spoon or your hands until dry ingredients are mostly coated. Stir in water until granola mixture is wet and a little mushy.
• Press mixture evenly into prepared baking sheet. Drizzle with 1/4 cup honey. Bake for 30 minutes or until granola starts to toast and turn a golden brown. Remove from oven and let cool completely in pan on a wire rack.
• Once granola is cool, break it into large chunks and gently toss the chunks with a spatula so the sides that aren't golden brown are now on top. Drizzle with remaining 1/4 cup honey. Return to oven for 10-15 minutes or until granola is evenly toasted and golden brown.
• Remove from oven and sprinkle with remaining 1/4 cup coconut flakes and 1/2 cup dried cranberries. Let cool completely. Store in a jar or bag that's not completely sealed so granola stays crunchy.

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.