Honey Lime Granola With Almonds Food

HONEY ALMOND GRANOLA

Steps:

• Preheat oven to 350°F with rack in middle. Oil a 4-sided sheet pan or line with parchment paper.
• Stir together oats, almonds, and sesame seeds in a large bowl. Heat oil, honey, cardamom, and 1/2 teaspoon salt in a small saucepan over low heat (or in a microwave) until heated through. Stir into oat mixture.
• Spread evenly in sheet pan and bake, stirring once, until golden, 20 to 25 minutes.
• Cool granola completely in pan (it will crisp as it cools), then stir in fruit.

HONEY GRANOLA

Steps:

• Combine oats, raisins and coconut in a large bowl; mix well and set aside.
• Combine honey, butter, cinnamon, vanilla and salt in a microwave proof bowl and cook in microwave until butter and honey are melted.
• Stir together then pour over oat mixture and toss until well blended.
• Spread on a lightly greased cookie sheet.
• Bake at 350 degrees for 20 minutes or until lightly golden.
• It will darken a little when it cools.
• Stir half way through.
• Remove and let cool.

HONEY-LIME GRANOLA WITH ALMONDS

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Lightly grease a foiled-lined baking sheet.
• Mix oats, almonds, wheat germ, coconut, oat bran, and flax seeds together in a large bowl. Whisk together honey, vegetable oil, limeade concentrate, salt, vanilla, lime zest, and lime juice in a separate bowl. Pour lime mixture into the oat mixture and stir well. Spread oats on to the prepared pan.
• Bake in the preheated oven until golden brown and lightly crispy, about 1 hour and 30 minutes, stirring every 15 minutes. Remove from the oven and allow to cool. Store in an airtight container at room temperature.

HONEY CRUNCH GRANOLA WITH ALMONDS & APRICOTS

Steps:

• Heat oven to 180C/160C fan/gas 4. In a large pan, heat the honey and oil together until bubbling, then tip in the oats, almonds and cinnamon. Stir well until the oats are well coated, then tip onto 1-2 large baking sheets, spreading the mixture out. Bake for 20-25 mins, stirring halfway, until golden.
• Remove from the oven and, while still hot, stir in the apricots. Spread out again and press down with a spatula to cool - this will help it to clump together. Once cool, serve with yogurt or milk, and fruit, if you like. Will keep in an airtight container for 3 weeks. See 'Goes well with' for recipes using your granola.

HONEY ALMOND GRANOLA

Steps:

• Position racks in the upper and lower thirds of the oven and heat oven to 325°.
• Spray two baking sheets with vegetable oil spray.
• In a large bowl mix the oats, bran, and almonds.
• In a smaller bowl, whisk the oil, honey vanilla, almond extract, dry milk powder, and salt.
• Pour the mixture (it will be gloppy) over the oats and stir, with your hands or a spoon, until well combined.
• Divide the mixture between the two oiled baking sheets and spread in an even layer.
• Bake for twenty minutes, stir the granola and switch the positions of the pans.
• Bake until the the oats are golden brown and almonds look well toasted another 10 to 20 minutes; don't overcook.
• Let cool completely in the pans.
• The oats may feel soft but will get crisp as they cool.
• When completely cool, stir in raisins.

HONEY-LIME GRANOLA WITH ALMONDS

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Lightly grease a foiled-lined baking sheet.
• Mix oats, almonds, wheat germ, coconut, oat bran, and flax seeds together in a large bowl. Whisk together honey, vegetable oil, limeade concentrate, salt, vanilla, lime zest, and lime juice in a separate bowl. Pour lime mixture into the oat mixture and stir well. Spread oats on to the prepared pan.
• Bake in the preheated oven until golden brown and lightly crispy, about 1 hour and 30 minutes, stirring every 15 minutes. Remove from the oven and allow to cool. Store in an airtight container at room temperature.