Granola With Honey And Coconut Oil Food

OUR FAVORITE COCONUT OIL GRANOLA

Steps:

• Preheat the oven to 250 degrees. Mix all the dry ingredients together (except the raisins - set aside for later). Whisk the wet ingredients until smooth. Combine the wet and the dry ingredients in a large bowl until the mixture is moistened.
• Spread the mixture on the baking sheet in a thin layer (use two pans if necessary - I just use one 10×15 jelly roll pan).
• Bake for one hour, stirring every 20 minutes. During the last 20 minutes of baking, stir in the golden raisins. When you remove the granola from the oven at the end, don't stir it right away - the granola will form crunchy clusters as it cools. Yum!

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.

NUT-AND-HONEY COCONUT GRANOLA

Steps:

• Preheat oven to 340 degrees F (171 C).
• Mix the oats, coconut, cinnamon, sugar, cocoa powder, salt, and nuts together in a large bowl.
• In a small saucepan over medium low heat, warm the coconut oil, honey and vanilla extract and pour over the dry ingredients and mix well.
• Spread the mixture evenly onto a baking sheet (may take two batches- or more if increasing batch size) and bake for 20-25 minutes, stirring a bit near the halfway point. The coconut oil will help this granola crisp up nicely but be sure to watch it carefully as it browns quickly.
• Add the craisins to the baking sheet in the last few minutes of cooking, so they don't get hard.
• Once the granola is visibly browned (about 23 minutes for me), remove from the oven and scoop into a bowl to let it cool. Place in a container that has an air-tight seal and it should keep for a few weeks.

GRANOLA, HONEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread oats and coconut flakes onto a rimmed baking sheet.
• Bake in the preheated oven for 8 minutes; stir oats and coconut and rotate baking sheet. Continue baking until oats and coconut are toasted, about 8 more minutes.
• Whisk honey, coconut oil, vanilla extract, and cinnamon together in a bowl until smooth. Add oat mixture to honey mixture and stir until evenly coated.
• Line the baking sheet with a silicone liner or parchment paper. Spread oat mixture evenly onto baking sheet.
• Bake in the oven until granola is toasted, 8 to 15 minutes. Stir granola and transfer liner and granola to a wire rack to cool completely.

HONEY-NUT COCONUT GRANOLA

Steps:

• Preheat oven to 275°. In a large bowl, combine oats, wheat germ, cereal and coconut. Pour into 2 greased 13x9-in. baking pans. , Bake 20 minutes, stirring once. Heat honey in a saucepan until thin, about 5 minutes. Pour half into each pan; stir to coat evenly. , Return to the oven for 20-30 minutes or until golden, stirring every 10 minutes. Stir in walnuts and apricots. Cool, stirring occasionally. Store in an airtight container.

COCONUT GRANOLA