Maple Almond Granola With Dried Berries Food

ALMOND MAPLE GRANOLA

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
• In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
• Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.

MAPLE-ALMOND GRANOLA WITH DRIED BERRIES

Steps:

• Arrange 1 rack in top third and 1 rack in bottom third of oven; preheat to 300°F. Line 2 rimmed baking sheets with parchment. Toss oats, almonds, and cinnamon in large bowl. Whisk oil, maple syrup, 1/2 cup hot water, both extracts, and sea salt in medium bowl. Drizzle over dry ingredients; toss to coat. Divide mixture between sheets, spreading in even layer.
• Bake granola 20 minutes. Stir granola; reverse sheets and bake until golden brown, 25 to 30 minutes longer. Transfer granola on sheets to racks. Sprinkle dried fruit over and cool completely, stirring occasionally. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

MAPLE PECAN GRANOLA WITH DRIED FRUIT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix oats, pecans, and almonds together in a bowl. Whisk oil, maple syrup, and water together in a measuring cup and pour over oat mixture; stir until evenly coated. Spread oat mixture onto 2 baking sheets.
• Bake in the preheated oven for 12 minutes; stir and continue baking for 12 minutes more. Stir and bake until granola is golden brown, about 12 minutes more. Cool to room temperature.
• Mix cinnamon and cardamom together in a container with a lid; add dates, raisins, and cranberries. Cover container and shake until fruit is coated. Stir dried fruit into cooled granola.

HONEY MAPLE GRANOLA

Steps:

• Preheat oven to 300 degrees.
• Line a baking sheet with parchment paper.
• Combine rolled oats, coconut, nuts, cinnamon, and salt.
• In a separate bowl stir together oil, maple syrup and honey.
• Pour liquid mixture over the dry ingredients and stir together.
• Spread onto the prepared baking sheet and bake for approx 20-25 minutes (stirring occasionally).
• The longer you bake it the crunchier the granola will be. It may still be sticky when it comes out of the oven, but it will become crisp and dry as it cools.
• Place baking sheet on a wire cooling rack.
• Once cooled, mix in the dried fruit and store in an airtight container or plastic bag in the refrigerator.
• It will keep for several weeks.

BLUEBERRY-ALMOND GRANOLA

Steps:

• Preheat oven to 350 degrees. On a large rimmed baking sheet, toss oats, coconut, and almonds. In a small bowl, stir together oil and honey. Pour over oat mixture and toss. Bake, tossing occasionally, until lightly toasted, 16 to 20 minutes.
• Place mixture in a large bowl and stir in blueberries.

MAPLE APRICOT GRANOLA

Steps:

• Preheat oven to 350°F.
• Finely grind flaxseeds in coffee/spice grinder, then stir together with oats, almonds, pumpkin seeds, sunflower seeds, salt, oil, and syrup in a large bowl.
• Spread mixture evenly in 2 large shallow baking pans (1 inch deep) and bake in upper and lower thirds of oven, stirring and switching position of pans halfway through baking, until golden brown, about 30 minutes total.
• Cool granola completely in pans on racks, then stir in ginger (if using) and apricots.