Mixed Grain Granola Food

FLAX AND MIXED GRAINS GRANOLA

Flax and Mixed Grains Granola image

I use toasted flaxseeds for this nutty, not-too-sweet granola. Because the seeds are already toasted, it's important to bake the mixture at a low temperature so they don't burn.

Provided by Martha Rose Shulman

Categories breakfast, easy, project

Time 1h

Yield About 2 1/2 quarts

Number Of Ingredients 11

Ingredients

5 cups flaked or rolled oats, or a mixture of flaked or rolled oats and other grains, such as rye and wheat
1 cup oat bran
1 cup coarsely ground toasted flaxseeds
1 cup chopped nuts (I recommend almonds and pecans)
1/2 to 1 teaspoon freshly grated nutmeg (to taste)
2 to 3 teaspoons ground cinnamon (to taste)
1/2 teaspoon salt (optional)
1/3 cup canola oil
1/2 cup mild honey, like clover honey, or agave syrup
1 tablespoon vanilla
1 to 2 cups raisins (optional)

Steps:

Preheat the oven to 300 degrees. Line two baking sheets with parchment. Toss together all of the dry ingredients except the raisins in a very large bowl. Combine the oil, honey and vanilla in a saucepan or measuring cup. Warm over low heat, or heat at 50 percent power in a microwave. Do not let the mixture come to a simmer. Stir into the dry ingredients. Stir to coat evenly.
Spread the granola mixture on the sheet pans, and bake for 45 minutes to 1 hour until golden, stirring every 10 to 15 minutes and switching the pans from lower to middle racks. Remove from the heat, stir in the raisins if using, and allow to cool on the pans. Store in well sealed jars, bags or containers.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 21 grams, Carbohydrate 51 grams, Fat 25 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 9 milligrams, Sugar 9 grams, TransFat 0 grams

MIXED-GRAIN GRANOLA

Mixed-Grain Granola image

No packaged granola can match this easy-to-make, lightly honeyed version. To add variety, seek out store-bought muesli and hot and cold cereals made from ancient grains.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 5 cups

Number Of Ingredients 9

Ingredients

1 cup barley flakes
1 cup spelt flakes
1 cup old-fashioned oats
2 tablespoons light-brown sugar
1 teaspoon pure vanilla extract
1/4 cup honey
1/2 teaspoon coarse salt
1 tablespoon safflower oil
1 cup sliced almonds

Steps:

Preheat oven to 325 degrees. Mix flakes and oats in a medium bowl. Spread mixture on a rimmed baking sheet, and bake, stirring every 10 minutes, until light gold, 35 to 40 minutes.
Transfer to a large bowl, add the remaining ingredients, and toss to coat. Return to sheet, and spread in an even layer. Bake, stirring halfway through, until golden brown, for 20 minutes. Let cool. Granola can be stored for up to 3 weeks.

WHOLE GRAIN GRANOLA

Whole Grain Granola image

This recipe for a not-too-sweet, olive-oil and honey-enriched granola can be used as a template. Vary the types and amounts of puffed and rolled (also called flaked) grains, coconut and nuts to suit your taste, as long as you use eight cups altogether. And feel free to add chopped dried fruit at the end, stirring it into the granola mix while it's still warm. If you want to add spices, stir a mix of ground cinnamon, ginger, and cardamom into the honey mixture before baking. It's easy to make this recipe your own.

Provided by Melissa Clark

Categories breakfast, main course

Time 1h

Yield About 8 cups

Number Of Ingredients 9

Ingredients

2 1/2 cups puffed kamut (or use other puffed whole grains, such as barley or wheat)
2 cups rolled barley (or use rolled oats, rolled spelt, rolled triticale or rolled rye)
1 1/2 cups raw (untoasted) nuts, such as whole almonds, walnuts or pecans, or a combination
1 cup unsweetened coconut chips or shredded coconut
1 cup raw pepitas (pumpkin seeds)
2/3 cup honey
1/2 cup extra-virgin olive oil
1/3 cup dark brown sugar
1 1/2 teaspoons kosher salt

Steps:

Heat oven to 300 degrees. Mix all ingredients together and spread out on two baking sheets lined with parchment paper.
Bake until golden brown all over, about 35 to 50 minutes. Stir the granola as it bakes at least 2 or 3 times, making sure to stir around the edges. Cool completely before storing airtight.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 15 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 144 milligrams, Sugar 16 grams, TransFat 0 grams

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