CRANBERRY-ALMOND GRANOLA
Provided by Food Network
Time 30m
Yield 36 servings
Number Of Ingredients 11
Steps:
- To Make Ahead: Store granola in airtight containers for up to 2 months.
- If you've never made your own granola, you'll be amazed at the difference in freshness and flavor-and at how easy it is. Use this recipe as a starting point for your own creativity: substitute dried blueberries or chopped dried apricots for the cranberries, or walnuts or hazelnuts for the almonds.
- Position racks in the top and bottom thirds of the oven; preheat to 325degreesF. Coat 2 large baking sheets with sides with cooking spray.
- Whisk apple juice concentrate, maple syrup, oil and brown sugar in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Remove from heat; stir in cinnamon and salt.
- Mix oats, wheat germ, almonds and sunflower seeds in a large bowl. Stir in the juice mixture; toss to coat. Spread the granola evenly on the prepared baking sheets.
- Bake the granola for 15 minutes, stirring once or twice. Reverse sheets top to bottom and back to front. Continue baking until lightly browned and aromatic, stirring frequently, about 15 minutes more. Transfer the baking sheets to wire racks; stir 1/2 cup dried cranberries into the granola on each sheet. Let cool completely.
- Prep Time: 30 minutes
- Per serving: 262 calories; 11 g fat (1 g saturated fat, 6 g mono unsaturated fat); 0 mg cholesterol; 37 g carbohydrates; 7 g protein; 5 g fiber; 67 mg sodium; 229 mg potassium
- Nutrtion Bonus: Magnesium & Fiber (20% daily value).
- 2 1/2 Carbohydrate Servings
- Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 1/2 fat
- Cook Time: 30 minutes.
EASY GRANOLA RECIPE WITH PECANS AND CRANBERRIES
This easy granola recipe with pecans and cranberries will become your go-to granola recipe - you won't ever be buying granola from the store again. This is way too easy!
Provided by Rachel Gurk
Categories Breakfast and Brunch
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F. Spray a sheet pan (rimmed baking sheet) with nonstick cooking spray.
- In a large mixing bowl, combine oats, sunflower seeds, walnuts, pecans, almonds, coconut, flaxseed, wheat germ, ground cinnamon and salt. Stir to combine.
- In a 2 cup microwave-safe measuring cup (or small bowl), mix oil, honey, brown sugar, and vanilla. Heat in microwave for 45 seconds on 50% power. Stir to combine. If using coconut oil, continue to heat in 30 second increments until coconut oil is completely melted. Pour over dry ingredients and stir until everything is coated. Spread into an even layer on prepared baking sheet.
- Place in preheated oven and bake for 15 minutes. Remove from oven, stir, and continue to bake for 15-20 minutes or until golden brown. If you like big chunks, press down with spatula and let cool completely on pan. If you prefer not to have large chunks, stir 3-4 times as granola cools. Stir in cranberries once cooled.
Nutrition Facts : ServingSize 1 /2 cup, Calories 382 kcal, Carbohydrate 39 g, Protein 8 g, Fat 24 g, SaturatedFat 8 g, Sodium 691 mg, Fiber 7 g, Sugar 18 g, UnsaturatedFat 14 g
GRANOLA WITH PECANS AND DRIED FRUIT
The recipe for this irresistible granola, from Laura Gidley-Feltz of Columbia, Illinois, was inspired by pecans from her family farm.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 8 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. In a large bowl, combine oil, sugar, honey, vanilla extract, cinnamon, and salt. Add oats and pecans; stir to combine. Divide mixture between sheets. Bake 15 minutes, stirring occasionally. Add 1/2 cup coconut to each sheet; bake until mixture is golden brown, 15 minutes. Let cool completely on sheets. Stir in dried fruit and chocolate chips, if desired.
Nutrition Facts : Calories 158 g, Fat 9 g, Fiber 2 g, Protein 2 g, SaturatedFat 2 g
CRANBERRY-PECAN GRANOLA
Add something interesting to your family's breakfast with Wheat Chex® cereal, oats, pecans and cranberries - ready in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. In large bowl, mix oats and pecans.
- In small bowl, mix juice concentrate, syrup, cinnamon and oil until well blended. Drizzle over oat mixture; toss well to coat evenly. Stir in cereal. Spread on 2 large cookie sheets or 2 (15x10x1-inch) pans.
- Bake 20 to 25 minutes, stirring granola frequently and changing positions of cookie sheets once halfway through baking, until light golden brown. Stir half of cranberries into each half of granola.
Nutrition Facts : Calories 320, Carbohydrate 60 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 26 g, TransFat 0 g
CRANBERRY, PECAN & GOLDEN RAISIN GRANOLA
Thinking of "Starting our mornings of right" I just recently developed this granola recipe. All natural, I believe it gets your "WHOLE BODY" off to a GREAT start!! I bag up 3 oz. bags, travels great in purses & briefcases for that any time, on the go, healthy snack. I purchase most ingredients at bulk stores (Almish/Quaker)
Provided by Monica Lin
Categories Breakfast
Time 1h30m
Yield 60 3 oz. bags, 60 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees, I use a large turkey roaster for this recipe, you will need to have plenty of room to mix well.
- In a large GLASS mixing bowl pour in orange juice then the orange peel, stir & set aside.
- Put in the first 9 ingredients into the lg. roaster, I use my hands to mix, you want to separate all the fruit & rubbing with the flour keeps them from sticking back together, but more importantly it will allow the wet ingredients to fully coat all the fruit & nuts.
- Returning to the lg. glass bowl, add the remaining ingredients. Using a wire whisk beat until emulsified. They will start to take on a cloudy appearance. Pour over the dry ingredients in the roaster. using a large metal spoon stir together very well, I will usually spend at least 5 minutes or more on this, it does make a difference.
- Using glass (5-6 pcs)or metal baking pans with sides (4-5 pcs) pour mix into required pans to keep mix less than an inch in the height of the pans. Bake in center position for a hour, mixing bottom to top every 15 minute. Remove from oven & stir once more, leave in pans to cool. Do not over bake, it will continue to crisp as it cools.
- Will keep in air tight containers for 2 weeks or in freezer for 4 weeks.
Nutrition Facts : Calories 277.9, Fat 13.9, SaturatedFat 1.6, Sodium 33.3, Carbohydrate 36, Fiber 4.4, Sugar 17, Protein 5.6
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