HEALTHY GRANOLA
This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey). It's made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings.
Provided by Cookie and Kate
Categories Breakfast
Time 26m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
Nutrition Facts : ServingSize 1/2 cup, Calories 313 calories, Sugar 10.7 g, Sodium 143.2 mg, Fat 14.3 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 39.8 g, Fiber 5.3 g, Protein 7.6 g, Cholesterol 0 mg
MOLASSES MAPLE GRANOLA - BIG BATCH! (CAN BE REDUCED!)
Got a craving for blackstrap molasses...high in calcium, iron & potassium. Got to thinking about the molasses horsefeed we used to dig through to find lumps of oat & cracked corn covered molasses to knaw on ...MMMmmmmm...Therefore made this big batch up for self-serve breakfasts while travelling on contract (& to know DH will not be looking for the super saturated sugary cereals in my absence - LOL). After thoroughly cooled, I bag in gallon freezer bags & freeze until wanted - I fill bags about 1/2 full & express as much air as possible before freezing. Blackstrap is a robust taste & I am sure a lighter grade would work well but not be as nutritious. I would also increase salt to 1 teaspoon if using a lighter grade molasses. The nuts are purchased raw, not preroasted if possible. I like to use sultanas, raisins, currants, chopped dates & figs, dried blueberries or cherries, depending on what I have onhand.
Provided by Busters friend
Categories Breakfast
Time 2h10m
Yield 90 serving(s)
Number Of Ingredients 16
Steps:
- In a LARGE bowl, mix oats, flax, nuts & coconut.
- In a second bowl, mix all wet ingredients, including cinnamon, nutmeg, brown sugar & salt. Mix until blended with spatula or wooden spoon.
- Pour wet onto dry and stir thoroughly. Stir, stir & stir.
- Preheat oven to 300 degrees F.
- Line cookie sheets (the sided kind) with aluminum foil & layer granola onto prepared sheets about 1/2 inch thick. Multiple sheets allow cooking to go faster.
- Toast 30 minutes, stirring once.
- Remove from oven & cool (I use another cookie sheet & put 1/2 of toasted mix on it to speed cooling.
- Repeat until granola all toasted.
- When cooled, return to original BIG mixing bowl & add dried fruit of choice & mix thoroughly. Alternatively, leave fruit out & add at serving time (harder for me to remember).
- Bag in amounts that are workable for you & freeze until used. May recrisp 5 minutes in 300 degree oven if it softens with storage.
Nutrition Facts : Calories 215.1, Fat 11.9, SaturatedFat 2.9, Sodium 22.2, Carbohydrate 24.6, Fiber 3.5, Sugar 4.8, Protein 4.7
PECAN-MOLASSES GRANOLA
Serve this homemade granola on plain yogurt with fresh fruit for a sweet, healthy breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. In a large bowl, whisk together molasses, oil, cinnamon, and salt. Add oats, coconut, and pecans; stir gently with a rubber spatula until oats are completely coated. Transfer to a rimmed baking sheet and spread in an even layer. Bake, stirring occasionally, until oats are lightly browned, 25 to 30 minutes (watch carefully, as mixture burns easily). Let cool completely on sheet on a wire rack, 30 minutes.
Nutrition Facts : Calories 135 g, Fat 8 g, Fiber 2 g, Protein 3 g, SaturatedFat 2 g
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