Granola Clusters Food

HOMEMADE GRANOLA (CRUNCHY CLUSTERS)

Steps:

• Preheat oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
• Meanwhile, in a bowl, mix oats with almonds.
• In another bowl, whisk together the coconut oil, maple syrup, brown sugar (if using), vanilla extract, cinnamon, salt and nutmeg until well combined. Pour over oat/almond mixture. Stir well to combine.
• Pour mixture onto prepared baking sheet, pressing down so it's an even layer. Bake for 20 minutes.
• Rotate the baking sheet and bake the granola for another 15 minutes.
• Remove the baking sheet from the oven, add coconut chips (or shredded coconut) over top and bake for another 3 to 4 minutes.
• Allow the granola to cool completely on the baking sheet before breaking up into clusters. The more you handle, the smaller the pieces you will have. If desired, stir in optional granola add-ins to taste. Serve and enjoy!

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.

GRANOLA CLUSTERS

Steps:

• Preheat your oven to 325°F In a large bowl, stir together the first 5 ingredients; set aside.
• In a microwave-safe bowl, melt the butter and maple syrup together in the microwave on high.
• Stir the butter mixture into the dry ingredients and pour onto a lined baking sheet.
• Bake for 10 minutes, flip the granola over and bake for about 10 minutes.
• Remove from the oven and toss with the dried fruit while still hot.
• Serve when cool.

BIG CLUSTER GRANOLA

Steps:

• Preheat oven to 325 degrees. Line a rimmed "half sheet" baking sheet pan ( I used an 18 x 13) with unbleached parchment paper.
• In a large bowl, stir together the oats, coconut flakes, seeds, nuts, and cinnamon.
• Take 3 cups of the oat mixture and pulse in a food processor until finely chopped. Transfer back to the bowl with the rest of the dry mixture. Stir in the flaky salt.
• In a small bowl, whisk together the melted coconut oil, maple syrup, brown rice syrup and vanilla. It is really important to mix the oil and syrups so that everything is well blended otherwise the syrups may burn. Add the oil and syrup mixture to the oat mixture and stir to coat well.
• Transfer the oat mixture to the prepared pan and spread out in an even layer. Try not to allow the edges to be too thin. Bake for 20-25 minutes or until just starting to turn golden brown. Try not to stir at all. The mixture will not be crunchy yet. Turn the heat off but leave the pan in the oven for an hour or even longer. If your oven is designed to hold heat even after the oven is turned off, open the oven door until the heat drops to 250 and then shut the door. Oven is turned off though. You have to know your oven, so make sure you don't burn the granola. Remove from the oven and allow to cool at room temperature before breaking into clusters.

BROWN BUTTER GRANOLA CLUSTERS

Steps:

• For the brown butter: Add the butter to a medium skillet over medium heat. Cook, swirling the skillet to keep the butter moving around, until it melts and bubbles up, 3 to 4 minutes. When the butter is a medium golden brown, remove the skillet from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter and any solids into a bowl and let cool completely, about 30 minutes.
• For the toasted oats: Preheat the oven to 350 degrees F.
• In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on the prepared baking sheets and bake, shaking the pans twice during the cooking time and making sure the oats don't burn, until toasted, about 12 minutes. Set aside to cool a bit. Reduce the oven temperature to 325 degrees F.
• For the clusters: In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract. Add the brown butter to the pan and stir.
• Toss together the toasted oats, rice cereal, wheat germ, cranberries, pecans, pumpkin seeds, almonds and flax seeds in a large bowl. Pour over the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
• Line a baking sheet with foil and thoroughly spray with coconut oil spray. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.

GRANOLA FUDGE CLUSTERS

Steps:

• In a microwave-safe bowl, melt the chocolate and butterscotch chips; stir until smooth. Stir in granola and walnuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until firm.