OATMEAL RAISIN COOKIE GRANOLA
Our tasters all agreed: This dessert granola tastes exactly like the cookie. Sprinkle it over vanilla or butter pecan ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 4 cups
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla, cinnamon, salt and nutmeg in a large bowl. Add the oats, and toss until evenly coated. Spread out on a rimmed baking sheet.
- Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in both kinds of raisins. (The granola can be stored in an airtight container at room temperature for up to 5 days.)
OATMEAL RAISIN COOKIE BAKED GRANOLA (OIL FREE)
Making your own no refined sugar, baked granola with just a few pantry staples has never been easier, tastier or healthier! This classic flavor combo continues to be our family favorite for cereal, snacking or parfaits. Feel free to change the nuts, spices and dried fruits to your liking - mini chocolate chips and shredded coconut are tasty additions too!
Provided by TheNibbleNook
Categories Breakfast
Time 45m
Yield 10 1/2 cup servings
Number Of Ingredients 10
Steps:
- NOTE: If you only have rolled oats, you can make them instant by pulsing them in a food processor or blender until coarsely chopped.
- Pre-heat oven to 325ºF. Place a rack in the middle of the oven. Line a 12" x 17" metal cookie sheet with parchment. Not recommended for glass bakeware.
- In a large bowl, mix together instant oats, flax meal, chopped nuts, salt and spices.
- In a small bowl, stir together egg whites, maple syrup and extract. The raisins will be added after the granola has baked. **We prefer a less sweet granola, so 1/2 cup of maple syrup is just sweet enough. You can go up to 2/3 cup of maple syrup if you prefer a slightly sweeter granola.
- Add the egg white mix to the oat/nut/spices and stir until well combined and all the oats have been coated. Place the mixture onto the parchment lined baking sheet in an even layer.
- Bake for 30-35 minutes stirring at least once mid bake. Remove when the granola is toasty brown.
- When the granola is done, remove the pan to cooling rack. Let the granola completely cool on the pan. When cooled, mix in the raisins. Store in an airtight container.
- The granola will continue to harden and intensify in flavor over the next 8 hours. Don't worry that the granola doesn't taste too sweet or crunchy right out of the oven or immediately after cooling.
- HINT: If you find your raisins are on the hard side, you can give them a perk by soaking them in very hot water for a quick minute or two. Pat them dry before using in the granola.
- Enjoy!
Nutrition Facts : Calories 236.1, Fat 6.8, SaturatedFat 0.7, Sodium 133.1, Carbohydrate 40.5, Fiber 4.5, Sugar 18.8, Protein 5.4
EASY OATMEAL RAISIN GRANOLA BARS
These are very easy to make, and most of the ingredients are things you keep in the house on a regular basis!
Provided by carlyandlee
Categories Lunch/Snacks
Time 32m
Yield 18 bars, 18 serving(s)
Number Of Ingredients 9
Steps:
- Mix well and press into a greased 9 x 13 pan.
- Bake at 325 for 18-22 minutes
- Use the bottom of a glass cup to press down again after they are done cooking.
- Slice and keep in the freezer or fridge to stay fresh.
- Makes 18 bars. Enjoy!
Nutrition Facts : Calories 318.4, Fat 11.4, SaturatedFat 5.9, Cholesterol 22.6, Sodium 134.4, Carbohydrate 48.8, Fiber 5.3, Sugar 16.5, Protein 7.9
SKINNY OATMEAL-RAISIN COOKIES
37% less fat • 33% less sat fat • 25% fewer calories than the original recipe. Nature's sweetness shines through in a cookie updated with whole wheat flour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Lightly grease or spray cookie sheets. In large bowl, beat vegetable oil spread and sugars with electric mixer on low speed until creamy. Beat in buttermilk, egg whites and vanilla until well mixed.
- On low speed, beat in flour, cinnamon, baking soda and salt until well mixed. Stir in oats, raisins and pecans. Drop dough by rounded tablespoonfuls onto cookie sheets 2 inches apart. Slightly flatten each.
- Bake 11 to 13 minutes or until set and very light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store in tightly covered container.
Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 10 g, TransFat 0 g
OATMEAL COOKIE GRANOLA
This smells so good while cooking! Makes a great cereal or snack, and of course tastes like a great oatmeal cookie. The directions call for cooking on a greased cookie sheet but I used a silpat mat and it worked great.
Provided by Hoddevik
Categories Breakfast
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Combine oats, flax, brown sugar, salt, cinnamon, and nutmeg in a large bowl.
- In a small saucepan, melt butter and add honey.
- Once it starts to simmer, remove from heat and quickly stir in extract. Mix well, and pour over dry mixture. Mix to coat thoroughly, and place on a greased cookie sheet.
- Place into the oven and bake for 20-25 minutes, until done.
- Allow to cool completely, break into large pieces and store in an airtight container.
- *Note - granola nuggets form better if you stir the granola as little as possible while baking, and don't stir it at all while it's cooling.
Nutrition Facts : Calories 455.9, Fat 11.2, SaturatedFat 4.6, Cholesterol 15.3, Sodium 129.5, Carbohydrate 77.2, Fiber 8.3, Sugar 25.2, Protein 13.3
OATMEAL RAISIN COOKIES
Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking
Provided by Good Food team
Categories Treat
Time 30m
Yield Makes 25
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
- Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
- Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 166 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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