Granola Kathleen Daelemans Show Cooking Thin Food

HOMEMADE GRANOLA

Steps:

• 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 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.
• Reduce the oven temperature to 325 degrees F.
• In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.
• Toss together the toasted oats, rice cereal, wheat germ, pecans, sunflower seeds, almonds and flax seeds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
• Thoroughly grease a baking sheet or line it with greased foil. 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

Steps:

• Mix 3 cups rolled, 1 cup mixed seeds, 1 cup chopped mixed nuts, 1/4 cup shredded coconut and a pinch each of salt and cinnamon. Toss with 1 tablespoon vegetable oil and 3 tablespoons honey. Spread on a baking sheet and bake 25 minutes at 325 degrees F, tossing. Cool; stir in 2 cups mixed dried fruit.

KATHLEEN DAELEMANS CRUNCH GRANOLA MODIFIED

Steps:

• Pre-heat oven to 275 degrees.
• Line 2 large sheet pans with parchment paper or non-stick foil.
• In a large microwave safe bowl mix sugar, water and salt until sugar dissolves. Microwave if needed until all dissolved. Add salt and vanilla.
• In a large bowl, mix oats, quinoa, chia seeds, cornmeal, cinnamon and nutmegs. Add sugar/water to bowl stir until well mixed.
• Spread onto pans and bake 45 minutes to 1 hour. Stir and rotate pans half way through. Add dried fruit last 5 minutes.
• Cool completely and store in airtight containers.

THE BEST GRANOLA

Steps:

• Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with nonstick cooking spray.
• Combine the oats, almonds, coconut chips and salt in a large bowl and stir to combine.
• Combine the brown sugar, syrup and oil in a medium saucepan over medium-high heat and cook, stirring often, until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the vanilla extract.
• Pour the sugar mixture over the oats and stir until well combined, then spread the granola mixture in an even layer on the prepared baking sheet. Bake, stirring occasionally (see Cook's Note) until toasted and golden brown, 60 to 70 minutes. Remove to a wire rack to cool completely and store in an airtight container for up to 1 week.

CRUNCHY GRANOLA

Steps:

• Preheat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper and reserve.
• Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
• In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
• When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.

GRANOLA KATHLEEN DAELEMANS , SHOW: COOKING THIN

Steps:

• Preheat oven to 275 degrees F. Line 2 cookie sheets with parchment paper and reserve. Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt. In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy. When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container. Nutritional Analysis per 1/2 cup serving: Calories 294 . Fat 10 g Saturated Fat 1 g Carbohydrates 45 g Fiber 4.6 g , protein 7.3 g