Honey Vanilla Granola Food

HONEY VANILLA GRANOLA

Steps:

• Preheat oven the oven to 275 degrees.
• Mix together the oats, seeds and nuts in a large bowl.
• Heat oil, vanilla, cinnamon, and honey together in a saucepan until blended.
• Add honey mixture to oat mixture and stir well.
• Spread out the granola on one or two baking sheets and bake for 50 minutes or until desired crispness. Stir occasionally to prevent mixture from clumping.
• leave to cool and store in zip lock baggies.

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 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.

VANILLA GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly spray large baking sheet with non-stick cooking spray.
• Mix oats, almonds, sweetener, salt, and cinnamon in a large bowl.
• Stir applesauce and sugar together in a small saucepan; bring to a simmer over medium heat and immediately remove from heat. Stir vanilla into the applesauce mixture; pour over the oats mixture and toss to coat. Spread the mixture onto the prepared baking dish.
• Bake until golden brown, stirring occasionally, 20 to 30 minutes. Place baking sheet on a cooling rack until granola is completely cooled.

BAKED HONEY GRANOLA

Steps:

• Preheat oven to 325 degrees.
• In a large bowl, combine oats, brown sugar, cinnamon, salt and almonds. In a glass measuring cup, warm honey in microwave for about 30 seconds. Add olive oil to the honey and stir.
• Drizzle the honey-oil over the dry ingredients and mix to combine. Spread the mixture on a baking sheet sprayed with Pam.
• Bake granola until golden and crunchy, stirring once, anywhere from 15 to 25 minutes, depending on your oven and pan.
• Pour onto a sheet of wax paper or parchment paper to cool. Stir in the dried fruit. When cool, store in a sealed container. If it clumps, just give it a toss.

20 MINUTE HONEY GRANOLA - EASY

Steps:

• Heat oven to 300 degrees.
• Combine oats, nuts, salt, cinnamon and flax in a large bowl and set aside.
• Combine oil, honey and vanilla in another, smaller bowl.
• Mix wet ingredients into dry - you may need to use your hands.
• Then spread the mixture onto two cookie sheets lined with foil or parchment.
• Bake 10 minutes. Then remove from oven and stir.
• Bake an additional 10 minutes or until slightly golden.
• Remove from oven and allow to cool completely.
• When cooled, transfer into an airtight container for storage.

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.

VANILLA GRANOLA

Steps:

• In a large bowl, toss the oats, walnuts, coconut and sesame seeds. In a large saucepan over medium heat, cook and stir the oil, brown sugar, honey, water and vanilla until sugar is dissolved (do not boil). Pour over oat mixture and stir to coat evenly. Pour into two greased 13-in. x 9-in. baking pans., Bake at 275° for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool, stirring occasionally. Store in an airtight container.

HONEY GRANOLA

Steps:

• Heat oven to 350°F
• In very large bowl, combine oat, coconut, seeds, and dry milk. Mix well.
• Combine honey, oil, and vanilla and pour over oat mixture; stir to coat.
• Divide mixture evenly into 2 ungreased 13x9-inch baking pans.
• Bake at 350°F for 20 to 30 minutes or until golden brown, stirring frequently.
• Let cool slightly, then stir to break into small pieces. Stir in raisins. Cool completly.
• Store in tightly covered container for up to 1 month, refrigerate for longer storage.

CHEWY HONEY GRANOLA BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. In a small bowl, combine honey, butter and vanilla; pour over oat mixture and mix well. (Mixture will be sticky.), Press into a 13x9-in. baking pan coated with cooking spray. Bake 14-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.

HONEY GRANOLA

Steps:

• In a 9-in. square baking pan, combine honey, butter, brown sugar and cinnamon. Stir in oats and bran. Bake at 350° for 25-30 minutes, stirring occasionally, until golden brown. Stir in raisins if desired. Cool. Store in covered container.

HONEY NUTTY GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine oats, almonds, macadamia nuts, and coconut in a large bowl. Heat olive oil, honey, butter, and brown sugar together in a separate microwave-safe bowl in the microwave until butter is melted, 30 seconds to 1 minute.
• Whisk butter mixture until brown sugar is dissolved; stir in salt, turmeric, and cinnamon. Pour butter mixture over oat mixture; toss to coat thoroughly. Spread granola evenly on a baking sheet.
• Bake granola in preheated oven until well-toasted and golden brown, about 30 minutes. Cool on the baking sheet to set, about 15 minutes. Transfer to a large bowl; stir in raisins.

VANILLA-SCENTED GRANOLA

Steps:

• Position rack in middle of oven and preheat to 300°F. Lightly spray large baking sheet with nonstick spray. Mix next 5 ingredients in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.
• Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)

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 GRANOLA

Steps:

• In a large mixing bowl, combine dry ingredients.
• Stir in honey, oil and vanilla. Mix thoroughly.
• Divide into 2 equal parts and bake each part in a 15 x 10 inch cookie sheet at 350 degrees for 20-25 minutes until golden brown stirring occasionally.
• Stir in ½ the apples into each part. Cool. Stir with a fork until crumbly.
• Store in a tightly covered container in the refrigerator.