Granola Sizzle 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.

HEALTHY GRANOLA

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

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 SIZZLE

Steps:

• In a large preheated skillet on medium heat add the ingredients sequentially to the pan. Toast large items first, and work towards the smaller. This keeps things from burning. Keep the pan pretty hot, and always moving. t can be done quickly, or slowly. It's safer to stir than to pan flip. The point is to toast evenly, quickly, and to get some real heat into the mass without burning for the presentation --
• Add to hot pan:.
• 1.5 cups organic rolled oats.
• .5 cups organic rolled barley.
• 1 tablespoon butter (quickly stir in to avoid burning).
• Toast for approximately 5 minutes. STIR STIR STIR.
• When it starts to get fragrant add:.
• .5 cups organic walnut pieces.
• .5 cups organic pumpkin seeds.
• 1 tablespoon butter.
• 1 teaspoon Cinnamin.
• (Get your bowls of yogurt ready now. Place 1/4 Cup Yogurt to one side of each bowl.).
• Toast another few minutes. STIR STIR STIR.
• When the Pumpkin Seeds start popping and puffing up, add:.
• 2 tablespoons sunflower seed.
• 1 tablesppon sesame seeds.
• STIR STIR STIR. Toast for just a minute or two more, depending upon how hot your pan is. Then Add:.
• .5 cups organic chopped dried cherries.
• .25 cups organic dried blueberries.
• Toss fruits in quickly.
• Serve
• 1/3 cup granola.
• into each waiting bowl of yogurt.
• IMPORTANT Keep the yogurt and granola on opposite sides of the bowl to keep the hot cold contrast.
• Swirl some maple syrup over the top of the bowls like it was pancakes. You will get a "Fajita Sizzle" as the syrup sinks inches It lasts a good few minutes, or until your swirl it all together!
• Serve Hot!
• Additions: any dried fruits, nuts, seeds, coconut.

ELEVEN MADISON PARK'S GRANOLA RECIPE

Steps:

• Preheat oven to 300°F. Line a baking sheet with parchment paper.
• In a medium bowl, mix together oats, pistachios, pumpkin seeds, coconut chips, and salt.
• In a small sauce pan combine brown sugar, olive oil, and maple syrup. Bring heat to medium and whisk occasionally until sugar has dissolved. Pour over oat mixture.
• Spread oats along prepared baking sheet. Bake until lightly golden, about 40 minutes. Remove from oven and mix in dried cherries. This Recipe Appears In Wake and Bake: Eleven Madison Park's Granola

HOMEMADE GRANOLA

Steps:

• Preheat the oven to 350 degrees F.
• Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
• Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container.

SALTED CARAMEL GRANOLA

Steps:

• Line a large baking sheet with parchment paper. Set aside. Preheat the oven to 300°F.
• In a large bowl, toss together the toasted oats, flax seeds, and almonds. Set aside.
• Add the water to a small saucepan. Pour the sugar into the center of the pan (in a pile so it doesn't touch the sides). Bring it to a boil and then reduce the heat just a little to medium high. Let the mixture cook. It will need to simmer for about 10 minutes until it turns a pretty amber caramel color. WATCH IT CLOSELY! It goes from perfect to burn pretty quickly.
• When the color looks right, place the pan in the sink. Add the milk or cream. The mixture will sizzle and bubble up. Stir quickly until it's smooth, then stir in the vanilla. Pour the caramel over the oats and almonds and toss to coat.
• Add the honey and oil to the same saucepan. Heat over medium until they blend. Scrape into the bowl.
• Use a spatula to turn the mixture over a few times. Scrape onto the prepared baking sheet in an even layer. Sprinkle with the sea salt.
• Bake for about 30 minutes. Let it cool completely. The granola will scrape off the parchment in oat clusters.
• Notes.
• To toast the oats, preheat the oven to 350°F. Scatter the oats evenly across the bottom of a 9 X 13 pan, and let them toast in the oven, stirring at least once, for about 15 minutes.