Ginger Spice Crunchy Granola Food

GINGERBREAD GRANOLA

Steps:

• Preheat oven to 325 degrees F (162 C).
• Mix the dry ingredients together in a large bowl.
• In a small saucepan over medium low heat, warm the coconut oil, maple syrup, molasses and vanilla extract. Pour over the dry ingredients and mix well.
• Spread the mixture evenly onto a a large baking sheet and bake for 18-22 minutes, stirring near the halfway point to ensure even cooking. The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
• Once the granola is visibly browned (about 19 minutes for me), remove from the oven and let cool completely on the pan before storing.
• Keep in a container that has an air-tight seal and it should keep for a few weeks.

QUICK 'N' CRUNCHY GRANOLA

Steps:

• Melt butter in microwave.
• Heat honey in microwave for 45 seconds. Combine all ingredients in a large bowl.
• Pour into a 15 x 10 baking pan and spread evenly.
• Bake at 350 for 20 minutes, stirring after the first 10 minutes.
• Cool completely.
• Store in an air tight container for up to one week.

GINGER SPICE CRUNCHY GRANOLA

Steps:

• Heat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper.
• Combine brown sugar, orange juice, and molasses in a large pot; stir frequently until sugar is completely dissolved.
• Remove from heat and stir in vanilla and salt.
• Add oats, nuts, and spices to brown sugar mixture.
• Mix thoroughly until all oats are coated.
• Spread onto cookie sheets and bake 40-50 minutes, stirring once, until golden brown.
• When granola has cooled completely, add fruits if you wish and store in airtight container.

CRUNCHY SPICE GRANOLA

Steps:

• Anything else that might look good to you.
• Additional quantities of any of the above.
• Combine first nine ingredients, honey through salt, in a medium saucepan.
• Simmer over low heat for about 10-15 minutes, stirring occasionally.
• Taste, and adjust spices if desired; if your spices are old, you might have to add a little more.
• Preheat oven to 175 degrees F.
• Combine next six ingredients, oats through walnuts, plus half of the dried coconut and half of mixed dried fruit in a very large oven-proof bowl.
• Toss thoroughly with warm honey mixture.
• Bake for about 45 minutes, stirring ever 15 minutes.
• Add remaining coconut and dried fruit, and bake another 30 minutes, stirring every 15 minutes.
• Remove from oven, test for dryness (mixture should be fairly dry; bake a little longer if it isn’t.), allow to cool completely, and seal in plastic bags.
• Will keep for weeks at room temperature, months refrigerated (bring to room temperature before serving), and God only knows how long frozen.

CRUNCHY GRANOLA

Steps:

• In a small saucepan, combine the honey, oil and brown sugar; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. , In a large bowl, combine the oats, almonds, coconut, sesame seeds and sunflower kernels. Add honey mixture, stirring until evenly coated. Spread onto two ungreased baking pans. , Bake at 300° for 20 minutes, stirring frequently. Stir in raisins. Bake 10 minutes longer. Cool, stirring occasionally. Store in an airtight container.

CRUNCHY GRANOLA

Steps:

• Heat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper.
• Combine brown sugar and water in a 4 cup microwave proof cup.
• Microwave on high 5 minutes until sugar is completely dissolved.
• Remove from microwave and stir in vanilla and salt.
• In large mixing bowl, mix oats, nuts, and brown sugar mixture.
• Mix thoroughly.
• Spread onto cookie sheets and bake 45 minutes-1 hour until golden brown.
• When granola has cooled completely, add fruits if you wish and store in airtight container.