Honey Peanut Granola Food

HONEY PEANUT GRANOLA

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a baking sheet.
• In a large bowl, combine oats, peanuts, and wheat germ.
• In a separate bowl, combine honey, brown sugar, vegetable oil, water, salt, and vanilla. Stir well; then pour into the oat mixture, and stir. Spread out on a cookie sheet.
• Bake for 1 hour, stirring every 15 minutes. Remove from oven, and cool before serving.

HONEY NUT GRANOLA

Steps:

• Position 1 oven rack about 6 inches from top heating element in oven; place second oven rack about 6 inches from bottom heating element. Heat oven to 325°F. Lightly grease 2 (15x10-inch) pans with sides with shortening or cooking spray.
• In large bowl, stir together oats, pecans, coconut, wheat germ and sesame seed. In medium bowl, stir together butter, honey, brown sugar, vanilla and salt. Pour over oat mixture; stir until evenly coated. Divide mixture between pans. Place 1 pan on each oven rack.
• Bake 25 to 30 minutes or until toasted. Stir every 10 minutes and switch position of pans after first 15 minutes. Spread granola on waxed paper to cool completely. Add cranberries. Store in airtight container at room temperature up to 3 days, or freeze up to 6 months.

HONEY NUT GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large bowl, stir oats, nuts and sunflower kernels together. In a separate bowl, mix together oil, honey, vanilla and cinnamon. Add to dry ingredients; mix well. Spread mixture onto two ungreased baking sheets.
• Bake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing.

PEANUT BUTTER GRANOLA

Steps:

• Melt together margarine, peanut butter and honey.
• Add vanilla and salt.
• Add oatmeal and toss to coat completely.
• Spread on baking sheet.
• Bake at 375 about 10 minutes. Stir after 5 minutes.
• Store at room temperature in sealed container.
• Note.watch it closely while it bakes -- it burns easily, especially around the edges where it's spread thinner on the pan.
• Also note -- I omit the salt without noticing any change in flavour.

HONEY NUT GRANOLA

Steps:

• Preheat oven to 350 degrees.
• In a large oven-proof bowl or pan, melt butter in oven.
• After butter is melted, add honey and cinnamon and mix well until cinnamon is dissolved into the honey and oil.
• Add the oats, nuts, and coconut if desired.
• Mix until the oats and nuts are well coated with honey and butter/oil.
• Place in the oven for 30 minutes or until oats and nuts are well toasted, stirring frequently.
• Allow to cool and add dried fruit and store in an airtight container. This stores for at least a month in the pantry and much longer in the refrigerator.
• I generally triple or quadruple this recipe. Cooking time is considerably longer. Just make sure you stir at least every fifteen minutes.
• Oil may be substituted for butter. Wheat germ can also be added but tends to make the texture grainy.

PEANUT BUTTER AND HONEY CHEWY GRANOLA BARS

Steps:

• To toast almonds, spread out evenly on a baking sheet. Bake at 350 degrees for 8 - 10 minutes, stirring occasionally. You should be able to smell a nutty aroma when they are done.
• Add peanut butter, honey and vanilla in a large saucepan and heat until the peanut butter melts.
• Remove from heat and stir in the remaining ingredients.
• Press into an 8x8 dish and let sit until firm.
• Cut into bars and wrap in plastic wrap.

HONEY-PEANUT GRANOLA WITH COCONUT AND DRIED CHERRIES

Steps:

• Preheat oven to 300°F. On a rimmed baking sheet, stir together oats, peanuts, coconut, honey, oil, sugar, salt, and egg white until thoroughly combined. Spread in an even layer to edges of sheet. Bake, stirring every 15 minutes, until golden brown, 40 to 45 minutes.
• Stir in cherries, and bake 5 minutes more. Let cool completely before serving or storing.