Oatmeal Raisin Cookie Granola Food

OATMEAL RAISIN COOKIES

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.

OATMEAL COOKIE GRANOLA

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.

OATMEAL RAISIN COOKIE BAKED GRANOLA (OIL FREE)

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!