GINGERBREAD GRANOLA BARS
These granola bars are the perfect way to get your gingerbread fix first thing in the morning without actually eating a cookie. They get the signature gingerbread flavor from molasses in the syrup, lots of ground holiday spices and, my favorite, a couple tablespoons of candied ginger. This recipe can easily be doubled and baked in a 13-by-18-inch baking sheet; I like to do this and freeze half for later.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 14 granola bars
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch rimmed baking sheet with parchment and grease well with nonstick cooking spray.
- Combine the brown sugar with the oil, honey and molasses in a medium saucepan. Bring to a boil over medium heat, stirring often. Remove from the heat and set aside.
- Toss together the oats, nuts, pepitas, dried cranberries, candied ginger, spices, wheat flour, wheat germ and 1 teaspoon salt in a large bowl. Pour the honey mixture on top and toss to coat. Transfer to the prepared pan and spread evenly. Spray the bottom of a second baking sheet with nonstick cooking spray and use it to press the granola down into the pan evenly. Sprinkle the holiday sprinkles on top.
- Bake until golden brown, 25 to 30 minutes. Let cool completely, then remove from the baking sheet and cut into fourteen 1 1/2-by-4-inch bars. Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.
GRANOLA WITH APRICOTS AND GINGER
Steps:
- In a large bowl, combine the first seven ingredients; set aside. In a small saucepan, combine oil and honey. Cook and stir over medium heat for 2-3 minutes or until heated through. Remove from the heat; stir in vanilla. Pour over oat mixture and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake at 300° for 40-45 minutes or until golden brown, stirring every 10 minutes. Cool on a wire rack. Add apricots and ginger. Store in an airtight container.
Nutrition Facts :
GRANOLA WITH CANDIED GINGER
Lots of nuts for your morning protein. There's no sugar, other than the candied ginger. If you don't like ginger, leave it out and use sweetened coconut instead of regular. This granola is nice because you can toast it on the stovetop instead of baking it.
Provided by flynnie
Categories Breakfast
Time 15m
Yield 6-8 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Toast oats, almonds and walnuts in a wok or deep skillet for about 5 min over low heat. Stir often.
- Add raisins and coconut. Toast 3 min, stirring.
- Add flax seeds, wheat germ, candied ginger and powdered ginger. Stir constantly to prevent burning.
- It's done! Serve with fresh fruit and yogurt or milk.
Nutrition Facts : Calories 592.5, Fat 27, SaturatedFat 6.5, Sodium 48.4, Carbohydrate 72.7, Fiber 15.3, Sugar 8.7, Protein 21.3
GINGERBREAD GRANOLA
Irresistible spiced granola with the flavors of gingerbread, including molasses, ginger and cinnamon. Sweetened with maple syrup and dried cranberries, this granola is gluten free as long as you use gluten-free oats. Recipe yields 8 cups granola.
Provided by Cookie and Kate
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir to combine.
- Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 10 minutes, then remove from the oven and top with coconut flakes (if using). Stir up the mixture to make sure the granola cooks evenly.
- Return the pan to the oven for 8 to 11 more minutes, or until the granola is lightly golden on top. It will continue to crisp up as it cools.
- Top the granola with the chopped cranberries and candied ginger. Let the granola cool before breaking it into pieces and enjoying.
- Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life.
Nutrition Facts : ServingSize 1/2 cup, Calories 310 calories, Sugar 15.9 g, Sodium 145.7 mg, Fat 12.7 g, SaturatedFat 7.4 g, TransFat 0 g, Carbohydrate 44 g, Fiber 5.2 g, Protein 7 g, Cholesterol 0 mg
HOMEMADE GRANOLA
My husband found this recipe in a mountain bike magazine that we changed just a bit. This granola is really easy to make and very good. You can use oats, but I like to use multi-grain hot cereal that includes oats, barley, rye, and wheat. Enjoy!
Provided by Lisa Clarice
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 214.5, Fat 13.9, SaturatedFat 1.9, Sodium 3.4, Carbohydrate 19.6, Fiber 1.9, Sugar 15.6, Protein 4.1
GINGER ALMOND GRANOLA
This granola is really good with fresh fruit for breakfast. Or try it in yogurt, over ice cream...yum! It is the easiest method I've ever come across, because you don't have to combine the wet ingredients separately: just stir everything together in the pan, and you're good to go!
Provided by A Messy Cook
Categories Breakfast
Time 50m
Yield 2 quarts
Number Of Ingredients 15
Steps:
- Preheat oven to 350 F and grease 9x13 baking dish.
- Combine rolled oats, sunflower seeds, and wheat germ in dish; bake 10 minutes and remove from oven.
- Add remaining dry ingredients (almonds through salt) to dish and stir to combine; add wet ingredients (oil through almond extract) and stir until completely combined.
- Bake 18-20 minutes, stirring halfway through, until uniformly golden; granola will not be chunky yet, but will "harden up" as it cools.
- Remove dish to rack and cool, stirring occasionally to prevent sticking to pan; store in airtight container.
HOLIDAY GRANOLA WITH HOMEMADE CANDIED GINGER
Make and share this Holiday Granola With Homemade Candied Ginger recipe from Food.com.
Provided by Alyssia Mind Over
Categories Breakfast
Time 1h25m
Yield 3 1/2 cups
Number Of Ingredients 15
Steps:
- To make candied ginger, start by peeling ginger and slice into pieces 1/8" thick using a mandolin.
- Place in a large pot and cover with water. Add pinch of salt.
- Bring to boil and simmer for 30 minutes.
- Remove 1/2 cup of the ginger water and strain the ginger of the rest of the water.
- Place the strained ginger in a pot with sugar and the reserved ginger water.
- Bring to a boil. Reduce heat to medium and simmer uncovered until the sugar syrup looks dry, has almost evaporated, and begins to crystallize (about 45 minutes). Transfer to a cooling rack and spread out and separate individual pieces.
- Allow to cool completely. Stores up to 2 weeks in airtight container.
- To make holiday granola, start by preheating oven to 300ºF.
- Mix dry ingredients together. Add coconut oil and maple syrup and mix until well combined.
- Spread onto a baking sheet lined with parchment paper.
- Bake 20 minutes, rotate the pan, and then bake another 20 minutes until golden brown.
- Allow to cool for 30 minutes before breaking into pieces.
- Store in an airtight container at room temperature.
Nutrition Facts : Calories 1075.9, Fat 35.4, SaturatedFat 20.8, Sodium 103.5, Carbohydrate 178.2, Fiber 19.5, Sugar 82.4, Protein 23.2
GINGER SPICE CRUNCHY GRANOLA
Deliciously seasonally spiced crunchy granola, excellent served with vanilla yogurt, perfect for autumn and winter potluck brunches; your whole house will smell yummy! Inspired by "Crunchy Granola" (Recipe #31235).
Provided by Something to Chu On
Categories Breakfast
Time 1h
Yield 10 cups, 20 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 275 degrees F.
- Line 2 cookie sheets with parchment paper.
- Combine brown sugar, orange juice, and molasses in a large pot; stir frequently until sugar is completely dissolved.
- Remove from heat and stir in vanilla and salt.
- Add oats, nuts, and spices to brown sugar mixture.
- Mix thoroughly until all oats are coated.
- Spread onto cookie sheets and bake 40-50 minutes, stirring once, until golden brown.
- When granola has cooled completely, add fruits if you wish and store in airtight container.
Nutrition Facts : Calories 278.8, Fat 9.7, SaturatedFat 1, Sodium 147.5, Carbohydrate 43.7, Fiber 4.8, Sugar 19.2, Protein 6.3
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EASY GINGER SPICED GRANOLA WITH ANCIENT GRAINS
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Reviews 57Estimated Reading Time 6 minsCategory Breakfast, Gluten Free, Vegan
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