Homemade Cinnamon Granola Food

CINNAMON GRANOLA RECIPE

Steps:

• Preheat oven to 250 degrees F. Line a big cookie sheet with parchment paper, and grease lightly.
• In a large bowl, combine your oats, wheat germ, coconut, flour, salt, and cinnamon.
• In a small bowl, whisk together your water, oil, honey, and vanilla.
• Pour the wet over the dry. Mix everything together, making sure there are no dry spots.
• Spread granola onto the prepared cookie sheet. The pan will be nice and full. Bake for about 1.5 hours total, stirring every 20 minutes to make sure everything bakes evenly. When you are stirring, don't get too crazy because you don't want to break up all of the clumps.
• When granola starts to turn a light golden color (about an hour into cooking), add your nuts and your dried fruit. Continue cooking, until everything is a nice golden color, taking care not to burn the nuts. The granola will still be slightly sticky when you take it out and will crisp up after it cools.
• Store in an airtight container.

CINNAMON CRUNCH GRANOLA RECIPE

Steps:

• 1. Preheat the oven to 300 degrees. Line a large baking tray with a silicone baking mat or parchment. Set aside.
• 2. Add the oats, brown sugar, salt, cinnamon, and pecans to a large mixing bowl. Gently toss to combine. Set aside.
• 3. Place the coconut oil and maple syrup in a medium measuring cup. Heat for 10 to 20 seconds, or until the oil has combined. Gently whisk the vanilla in with a fork.
• 4. Pour the liquid over your oat mixture. Gently toss to combine.
• 5. Whisk the egg white until foamy. Drizzle over the mixture and give it one last toss to coat.
• 6. Turn the granola onto your prepared pan. Spread into an even layer.
• 7. Bake 30 minutes, stirring once halfway through. Allow to cool completely before packaging.

HOMEMADE CINNAMON GRANOLA

Steps:

• Prehart oven to 325.
• Mix oats, nuts and seeds in a large bowl.
• Add salt and cinnamon.
• In a measuring cup, wisk together canola oil and syrup.
• Add to oat mixture and stir to combine.
• Spread out on baking sheet lined with parchment (or lightly greased).
• Bake for 20 minutes, stirring frequently to prevent burning (every 5 minutes or so).
• Remove from oven and cool completely before adding dried fruit.
• Store in airtight container for up to 3 weeks.

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.

CHERRY, ALMOND AND CINNAMON GRANOLA

Steps:

• Preheat the oven to 350 degrees F.
• Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
• Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.

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.

CINNAMON VANILLA GRANOLA

Steps:

• 1. Combine old fashioned oats, quick oats, pecans and wheat germ in a large bowl. 2. Combine maple syrup, oil, vanilla, cinnamon and nutmeg in a small bowl. Pour over oat mixture, stirring to coat. 3. Spread mixture evenly on greased baking sheet. 4. Bake at 300°F for 50 to 60 minutes, stirring every 15 minutes, until oats are toasted. 5. Remove from oven and stir in dried fruit. Cool in pan on wire rack. Store in airtight container.
• To make yogurt parfaits, layer 6 ounces vanilla yogurt, ½ cup mixed fresh or frozen fruit and ¼ cup granola.

HOMEMADE GRANOLA

Steps:

• Preheat oven to 360 degrees.
• Toast nuts in pan over stove until lightly brown.
• Mix the fruit juice, honey, maple syrup, oil, vanilla, and spices in a large bowl. It's okay to add more honey, maple syrup, cinnamon, or spices - just depends how you like your granola to taste.
• Add oats and nuts into honey mixture and combine together.
• Spread mixture on a baking sheet and bake 30 minutes until golden. Stir occasionally. Use your best judgement when baking. I like mine a little crunchy, so sometimes I bake it 40 minutes.
• Leave on pan to cool.
• If you are using dried fruit stir in once completely cooled.
• Store granola in container with lid (not in refrigerator). It will last about a week or a little longer. Add granola to vanilla yogurt, or with milk, or eat plain.

CINNAMON WALNUT GRANOLA

Steps:

• Preheat oven to 275°F In big bowl, combine oats, raisins, nuts and flaxseed.
• In microwavable bowl, blend together brown sugar, oil, honey and cinnamon.
• Cook on high in microwave until mixture starts bubbling. Remove, add vanilla and stir.
• Pour over oat mixture and mix well.
• Thinly spread on baking sheet(s). Bake for 15 minutes.
• Stir, return to oven for addt'l 15 minutes or until oats are toasted.
• Cool thoroughly. Store in airtight container.
• I keep in fridge if not eaten right away. You could also pack into a pretty container and give as a Christmas gift.

CINNAMON MAPLE GRANOLA

Steps:

• Combine oats, walnuts and coconut in a greased 13-in. 9-in. x 2-in. baking pan; set aside.
• In a saucepan over medium heat, combine syrups and cinnamon; bring to a boil. Cook and stir for 1 minute. Remove from the heat; stir in vanilla. Pour over oat mixture and toss to coat.
• Bake at 275 degrees F for 30-40 minutes or until golden brown, stirring every 10 minutes. Cool, stirring occasionally.
• Store in an airtight container.