Granola Extreme 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.

BASIC GRANOLA RECIPE

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the oats, light brown sugar, cinnamon and salt. Stir the honey, oil and vanilla extract into the dry ingredients. Use your hands if necessary to make sure it's well combined.
• Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes and then remove from the oven and stir; add the chopped almonds. Return to the oven and bake until everything is toasted and evenly browned, an additional 10 minutes.
• Allow the granola to cool on the baking sheet, then add the dried cranberries and toss to distribute. Store in an airtight container at room temperature for up to 2 weeks.

GRANOLA

Steps:

• Pour oatmeal into a glass microwaveable dish and cook for two minutes; stirring once. (YES microwave the oats! I'm not sure why, but this is how I learned to do it in my 7th grade home ec class and it has worked for me every time).
• Combine all other ingredients into a bowl.
• Add in oatmeal.
• Stir until well blended.
• To finish, use either the microwave or oven. Both methods are listed below --
• Microwave method: Pour mixture into a glass dish and microwave on high for 4 minutes or until golden brown.
• Stir every minute.
• Cool on wax paper.
• Enjoy!
• OR --
• Oven method: Pour mixture into a large cake pan and bake at 350 degrees for 20 minutes.
• Stir every 5 minutes.
• Add 1/2 cup of raisins.
• Cool on wax paper.
• Enjoy!

GRANOLA

Steps:

• Place nuts and seeds in a large bowl, cover with water and soak overnight.
• Place raisins in a separate bowl, cover with water and soak overnight.
• Place the raisins, along with their soaking water in a food processor and puree until smooth.
• In a fine mesh metal strainer, drain and rinse the nuts and seeds and discard the soaking water.
• Add nuts and seeds to the food processor and pulse until coarsely chopped, to the consistency of granola, then add vanilla, cinnamon and salt and pulse briefly to incorporate these final ingredients.
• Transfer mixture onto two large parchment lined baking sheets.
• To make live granola, place in the oven on the lowest setting (usually 135 degrees) for 24 hours.
• For instant gratification, bake 45 minutes in the oven at 250 degrees; for this more decadent treat, I sometimes drizzle agave over the granola, or add shredded coconut, currants and other dried fruit.
• Serve.

EXTREME GRANOLA WITH DRIED FRUIT

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.