Vanilla Nut Granola Food

VANILLA GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly spray large baking sheet with non-stick cooking spray.
• Mix oats, almonds, sweetener, salt, and cinnamon in a large bowl.
• Stir applesauce and sugar together in a small saucepan; bring to a simmer over medium heat and immediately remove from heat. Stir vanilla into the applesauce mixture; pour over the oats mixture and toss to coat. Spread the mixture onto the prepared baking dish.
• Bake until golden brown, stirring occasionally, 20 to 30 minutes. Place baking sheet on a cooling rack until granola is completely cooled.

VANILLA NUT GRANOLA

Steps:

• Set rack to middle position and preheat oven to 300°F.
• Lightly spray large baking sheet.
• Mix first five ingredients.
• Over medium heat, combine butter, apple sauce and maple syrup and bring to simmer.
• Remove from heat, stir in vanilla extract.
• Pour over dry mixture, toss well with hands until thoroughly mixed.
• Spread on prepared baking sheet.
• Bake 25 minutes, rotating pan after 10 minutes.
• Transfer sheet to cooling rack and cool completely before breaking into small pieces.
• Store in airtight container at room temperature.

HONEY VANILLA GRANOLA

Steps:

• Preheat oven the oven to 275 degrees.
• Mix together the oats, seeds and nuts in a large bowl.
• Heat oil, vanilla, cinnamon, and honey together in a saucepan until blended.
• Add honey mixture to oat mixture and stir well.
• Spread out the granola on one or two baking sheets and bake for 50 minutes or until desired crispness. Stir occasionally to prevent mixture from clumping.
• leave to cool and store in zip lock baggies.

HONEY NUT GRANOLA

Steps:

• Preheat oven to 350 degrees.
• In a large oven-proof bowl or pan, melt butter in oven.
• After butter is melted, add honey and cinnamon and mix well until cinnamon is dissolved into the honey and oil.
• Add the oats, nuts, and coconut if desired.
• Mix until the oats and nuts are well coated with honey and butter/oil.
• Place in the oven for 30 minutes or until oats and nuts are well toasted, stirring frequently.
• Allow to cool and add dried fruit and store in an airtight container. This stores for at least a month in the pantry and much longer in the refrigerator.
• I generally triple or quadruple this recipe. Cooking time is considerably longer. Just make sure you stir at least every fifteen minutes.
• Oil may be substituted for butter. Wheat germ can also be added but tends to make the texture grainy.

VANILLA-SCENTED GRANOLA

Steps:

• Position rack to middle of oven and preheat to 300*.
• Lightly spray large baking sheet with nonstick spray.
• Mix next 5 ingredients in large bowl.
• combine oil, honey and sugar in small saucepan; bring to simmer over medium heat.
• Remove from heat; stir in vanilla.
• Pour hot liquid over oat mixture; stir well.
• Using hands, toss mixture until thoroughly mixed.
• Spread granola on prepared baking sheet.
• Bake until golden brown, stirring occasionaly, about 30 minutes (but check after 20).
• Transfer sheet to rack; cool granola completely.
• (Can be made two weeks ahead. Store in airtight container at room temperature.) Makes about 8 cups.

VANILLA-SCENTED GRANOLA

Steps:

• Position rack in middle of oven and preheat to 300°F. Lightly spray large baking sheet with nonstick spray. Mix next 5 ingredients in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.
• Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)

ROSE'S LIGHT NUT AND DRIED FRUIT GRANOLA

Steps:

• Preheat oven to 300°F Line a baking sheet with aluminum foil and spray with vegetable spray.
• Combine the oats, flour, sugar, cinnamon, ginger, oil, orange juice, maple syrup and nuts in a mixing bowl. Place on the prepared baking sheet and bake for 35 minutes, tossing once to prevent burning. Add the dried fruit.
• Store in airtight containers for up to 1 month.

BANANA NUT GRANOLA

Steps:

• Bring water and dates to a boil in a covered saucepan.
• Remove from heat.
• Let stand 5 minutes, then blend in blender with all but oats and seeds or coconut.
• Stir all ingredients together.
• Spread on two cookie sheets.
• Bake at 225 degrees for 2 hours, stirring.
• Put in a air tight container until ready to use.