Extreme Granola Food

GRANOLA EXTREME

Granola Extreme image

Make and share this Granola Extreme recipe from Food.com.

Provided by L DJ3309

Categories Breakfast

Time 45m

Yield 1/2 cup, 64 serving(s)

Number Of Ingredients 19

Ingredients

2 cups old fashion oatmeal
1 cup raw wheat flakes
1 cup raw buckwheat flakes
1 cup raw barley
1/4 cup raw sesame seeds
1/2 cup raw sunflower seeds
1 cup raw pumpkin seeds
3/4 cup raw wheat germ
1 1/2 cups raw chopped nuts (cashews, brazil nut, walnuts, almonds)
1/3 cup brown sugar
3/4 cup water
3/4 cup canola oil
1/2 cup buckwheat honey
1/4 cup molasses
3/4 teaspoon salt
2 teaspoons vanilla
1 cup banana chips
1 cup flaked coconut
2 cups dried fruits (raisins, golden raisins, cranraisins, diced dates, chopped apricots, apples, chopped pineapple, chop)

Steps:

Preheat oven 300' degrees.
Spray 2 baking sheets (with sides) with with pan spray.
In very large bowl mix first 9 ingredients.
In sauce pan combine brown sugar, water, oil, honey, salt and vanilla cook over medium heat til sugar dissolves stirring constantly, do not boil.
Immediately pour over cereals and nuts, toss quickly to coat all.
Divide onto prepared pans bake 30 minutes each, stir during baking to brown evenly.
When golden brown remove from oven, allow to cool.
Add banana chips, coconut chips and dried fruits and toss.
Store in airtight container.

Nutrition Facts : Calories 105, Fat 6.8, SaturatedFat 1.1, Sodium 57.2, Carbohydrate 9.4, Fiber 1.6, Sugar 2.6, Protein 2.7

EXTREME GRANOLA WITH DRIED FRUIT

Extreme Granola with Dried Fruit image

Categories Fruit Breakfast Bake Roast Healthy Granola

Yield makes about 7 cups

Number Of Ingredients 9

Ingredients

3/4 cup pecans
1/2 cup natural almonds
4 cups old-fashioned rolled oats
1/4 cup sesame seeds (optional)
1 stick (8 tablespoons) unsalted butter
1/3 cup pure maple syrup, cane syrup, or honey, at room temperature
1/4 teaspoon fine salt
3/4 cup chopped pitted dates
1/2 cup dried blueberries, raisins, and/or cranberries

Steps:

Preheat the oven to 375°F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool, and chop the nuts. Set aside.
Reduce the oven temperature to 300°F. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt, and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer. Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool; the mixture will crisp as it cools.
Add the dates, dried fruit, and reserved nuts to the oats and toss. Store the granola in covered glass jars at room temperature for up to 1 month.

CHEF JOHN'S GRANOLA

Chef John's Granola image

There's no better way to enjoy sweet, juicy, late-summer fruit than a parfait with yogurt and crunchy, homemade granola.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

Ingredients

¼ cup packed brown sugar
3 tablespoons maple syrup
2 tablespoons vegetable oil
½ teaspoon salt
1 ½ cups rolled oats
½ cup chopped almonds
½ cup raw pumpkin seeds
⅓ cup shredded coconut
½ cup dried currants

Steps:

Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner.
Combine brown sugar, maple syrup, oil, and salt in a bowl. Add oats, almonds, pumpkin seeds, and coconut. Mix well, making sure all ingredients are coated evenly.
Pour onto prepared baking sheet and distribute in an even layer.
Bake in the preheated oven for 1 hour, stirring every 10 to 15 minutes lightly with the tines of a fork so mixture toasts evenly and granola is golden brown.
Pour into a bowl and, while mixture is still hot, mix in currants. Cool. Store in an airtight container until ready to use.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 44 g, Fat 16.4 g, Fiber 4.7 g, Protein 7.8 g, SaturatedFat 3.2 g, Sodium 213.3 mg, Sugar 25.1 g

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