Maple Nutty Granola Food

MAPLE-NUT GRANOLA

Steps:

• Preheat oven to 325 degrees. In a large bowl, toss together oats, pecans, almonds, salt, vegetable oil, maple syrup, and vanilla extract.
• Spread oat mixture on a rimmed baking sheet. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through. Let cool completely.

NUT-AND-SEED GRANOLA

Steps:

• Position an oven rack at the bottom of the oven, and preheat to 325 degrees F.
• Whisk the maple syrup and oil together in a large bowl. Add the almonds, pecans, coconut, sunflower seeds, sesame seeds, flaxseed and salt, and toss to coat.
• Spread the mixture out on a baking sheet, and bake for 20 minutes. Remove it from the oven, and scrape and toss the mixture around. Continue to bake until golden and still slightly sticky, 10 to 12 minutes more. Or, for a deeper, toasted version, bake until deeply golden (you may start to smell the toasted nuts), 13 to 15 minutes more. Let cool. (The granola can be stored in an airtight container at room temperature for up to 5 days.)

MAPLE GRANOLA

Steps:

• Preheat oven to 225 degrees F.
• In a small saucepan, combine the oil and syrup and heat, stirring, over low heat. Remove from the heat and add the vanilla extract.
• In a large bowl, toss together the wheat germ, sesame seeds, coconut, oats, pumpkin seeds, cashews, and almonds. Add the syrup mixture and stir to coat evenly. Spread the granola mixture out on a baking sheet. Bake until golden brown, about an 1 hour and 30 minutes. Stir the mixture occasionally while baking so it toasts evenly.
• Transfer the warm toasted granola to a large bowl and stir in the dried fruits and let cool. Store in a tightly sealed container a room temperature for 2 weeks or freeze for up to 2 months.

NUTTY GRANOLA

Steps:

• Preheat the oven to 300 degrees F. Spray a large baking sheet with cooking spray.
• In a medium bowl combine the oats, nuts, maple syrup, salt, cinnamon and the raisins, if using. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes. Transfer the sheet to a cooling rack and let cool completely. Store in the refrigerator in an airtight container.

MAPLE NUTTY GRANOLA

Steps:

• Preheat oven to 300 degrees.
• Spray a large baking sheet with cooking spray.
• Combine oats, nuts, maple syrup, salt, cinnamon and the raisins, if using.
• Spread mixture onto baking sheet and bake until golden brown, stirring occasionally for about 30 minutes total.
• Cool completely, then store in refrigerator in an airtight container.
• *Serving size is 1/2 cup.

MAPLE-NUT GRANOLA

Steps:

• Preheat oven to 275degreesF.
• Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a large bowl. Combine syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined. Spread the mixture into a large (12-by-15-inch) roasting pan or large rimmed baking sheet.
• Bake for 45 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries and raisins. Let cool completely before storing.

COCONUT MAPLE GRANOLA WITH MIXED NUTS AND DRIED FRUIT

Steps:

• Preheat the oven to 300 degrees F and line 2 sheet trays with parchment paper.
• In a large bowl, combine the oats, almonds, coconut, pecans, pistachios, maple syrup, coconut oil and brown sugar. Divide between the lined sheet trays.
• Bake the granola for 1 hour, stirring every 15 minutes. Remove the granola to a large mixing bowl and allow to cool slightly, about 5 minutes. Add the dried apricots, dried cherries and golden raisins and stir to combine. Allow to cool completely, then store in an airtight container for up to two weeks.

MAPLE-WALNUT GRANOLA

Steps:

• Heat oven to 325 degrees.
• Combine oats, walnuts, cinnamon, nutmeg, and salt together in a large bowl.
• In a separate bowl,mix maple syrup, vanilla, and oil.
• Pour syrup mixture over oat mixture and combine until all ingredients are well incorporated.
• Spread mixture onto parchment paper lined baking sheet and bake 15 minutes.
• Stir and return to the oven 10 minutes longer.
• Remove from oven and allow to cool completely.
• Granola may be stored up to 2 weeks in an airtight container.

MAPLE NUT GRANOLA

Steps:

• Preheat oven to 325 degrees F. Set out an un-oiled baking sheet.
• In a small saucepan over low heat, warm the oil, syrup, and salt. Stir in the vanilla.
• Place the nuts, oats, and seeds in a large bowl and stir together. While stirring, slowing pour in the warm syrup mixture and thoroughly combine.
• Spread mixture in an even, thin layer out on your baking sheet. Bake for about 20 minute Keep a close eye on things--if anything start to burn, mix it up and spread it out again in the pan (stuff on the edges can sometimes cook too fast).
• Remove from oven. If you like your granola clumpy, squeeze it into clumps and let cool on pans. If you like it without clumps, stir frequently while it cools.
• The granola will keep well for several weeks in an airtight jar at room temperature. It is nice with thick plain yogurt and a few blueberries and stirred with a tablespoon of almond butter.

MAPLE OATMEAL NUT GRANOLA BARS

Steps:

• On a sheet pan lined with parchment paper, toast the oats for 15 minutes on 350.
• While the oats are baking, heat the coconut oil, cinnamon, vanilla, honey, maple syrup, and brown sugar in a saucepan until it comes to a boil and stir it until it's well mixed.
• Place all the seeds and fruits, and toasted oats in a large bowl and pour the syrup mixture over it. Mix everything up until it's all evenly covered with the syrup.
• Then pack it down (firmly) to desired thickness on a sheet pan covered with parchment paper (same one you used to toast the granola). Bake on 350 for 20 minutes Remove from the oven and cut desired size bars before it cools and hardens. Then place in the refrigerator for at least an hour to allow it to set properly!

NUTTY GRANOLA

Steps:

• Preheat oven to 225°F.
• Mix first six ingredients together and spread evenly on a couple of cookie sheets.
• Bake for 15 minutes, then remove and stir. Bake another 15 minutes. While it bakes, assemble the other ingredients. (coat the 1/4 cup measure with oil before using it for maple syrup).
• Immediately transfer oat mixture to a large bowl and stir in the dried fruit and cinnamon. Slowly, pour in the maple syrup and stir to mix well.
• Let it cool and store in an airtight container where, my guess is, it'll keep up to a month. Like it'll last that long :-).