ALMOND-COCONUT GRANOLA
You can use this granola as a topping for the Blueberry Bonanza Bars or enjoy it on its own.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 325-degrees. Melt together butter and honey in a small saucepan over low heat. Add sugar; stir until sugar has dissolved, about 2 minutes. Remove from heat. Stir in 2 tablespoons water. Stir together oats, almonds, and coconut in a large bowl. Pour butter mixture over oat mixture; stir until combined.
- Evenly spread out granola on a large rimmed baking sheet. Bake, stirring frequently, until golden brown, 25 to 30 minutes. Let cool completely on sheet on a wire rack. Store in airtight container at room temperature up to 2 weeks.
COCONUT ALMOND GRANOLA
Steps:
- In an ungreased 1-1/2-qt. baking dish, combine the oil, honey and extract. Stir in the oats, coconut and milk powder. , Bake at 350° for 15-20 minutes or until golden brown, stirring occasionally. Stir in the almonds. Cool. Store in a covered container.
Nutrition Facts : Calories 487 calories, Fat 23g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 58mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 6g fiber), Protein 13g protein.
CHERRY, ALMOND AND CINNAMON GRANOLA
Steps:
- Preheat the oven to 350 degrees F.
- Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
- Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.
ALMOND/WALNUT-COCONUT GRANOLA
This is my version of a granola recipe I saw on Sarah's Secrets one day. I did make a few changes to suit our taste, but the recipe is basically the same. This is wonderful eaten dry or with milk.
Provided by Jellyqueen
Categories Breakfast
Time 30m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- In a large bowl, stir together oats, nuts, coconut, sunflower seeds and salt.
- In a small saucepan melt butter with honey over low heat, stirring constantly.
- Pour butter mixture over oat mixture and stir until well combined.
- In a large jelly-roll pan that has been sprayed with Pam, spread granola evenly.
- Bake in middle of oven, stirring halfway through backing- approximately.
- 20 minutes.
- Cool granola in pan on a rack and stir in dried fruit.
- Can be kept in an airtight container at cool room temperature up to 2 weeks.
COCONUT ALMOND CLUSTER GRANOLA
As terrific as homemade granola tastes, its texture often lacks the thick, crunchy clusters found in store-bought versions. This recipe is an exception, filled with crisp, sweet clumps of oats, coconut flakes and seeds. The secret is grinding a portion of the oats and coconut into flour, which helps bind the ingredients together. Feel free to mix up the spices, nuts and seeds to taste, and to add dried fruit or chocolate chips after it cools if you like. Granola is adaptable, so make it the way you like it. You can also cut the brown sugar in half. The granola will be less sweet and less cluster-packed but still quite satisfying.
Provided by Melissa Clark
Categories breakfast, brunch
Time 1h
Yield 8 1/2 cups
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
- In a saucepan over medium heat, combine coconut oil, olive oil, maple syrup, sugar, coconut milk and salt and bring to a simmer. When sugar has dissolved, stir in vanilla extract and let cool slightly.
- In a food processor, grind 1 1/4 cups/105 grams of the oats and 1/4 cup/12 grams of the coconut into a flour. Transfer to a large bowl and stir in remaining oats and coconut, the spices, the nuts and the seeds. Pour maple syrup mixture over and stir to combine. Let sit 10 minutes.
- Using your hands, drop oat mixture onto prepared baking sheets in one layer, and pinch together into clumps with your fingers.
- Bake 40 to 50 minutes, flipping the mixture (taking care not to break up the clumps) every 15 minutes. The mixture is done when it's golden brown all over and starting to crisp. It will continue to crisp up after as it cools. Transfer pans to wire racks and let cool. Store in an airtight container at room temperature for up to 1 month.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 181 milligrams, Sugar 17 grams, TransFat 0 grams
ALMOND MAPLE GRANOLA
This granola is good and crunchy with lots of sweet flavor, thanks to the pure maple syrup and dark brown sugar. It uses a lot less oil than some granola recipes. Can be made 1 week ahead.
Provided by jlscharp
Categories Breakfast and Brunch Cereals Granola Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
- In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
- Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.
Nutrition Facts : Calories 422.1 calories, Carbohydrate 57.9 g, Fat 19.9 g, Fiber 6.9 g, Protein 6.6 g, SaturatedFat 9.9 g, Sodium 196.9 mg, Sugar 33.2 g
CHOCOLATE ALMOND GRANOLA
Provided by Food Network
Time 30m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Roughly chop the dates and add into a blender along with the boiling water. Cover and set aside to soak for 20 minutes.
- Preheat your oven to 300 degrees F (150 degrees C) and lightly grease a large, rimmed baking sheet with cooking spray.
- Add the almond butter, cocoa powder, maple syrup to taste, oil, vanilla and salt to the blender and blitz until smooth (a few bits of dates is totally fine).
- Stir the oats and almonds together in a large bowl and add the cocoa mixture. Mix very well until evenly combined, then transfer to the prepared baking sheet. Spread the mixture into an even layer and bake until crisp and crumbly, stirring about halfway through, 50 minutes to 1 hour.
- Cool the granola to room temperature, then break any large chunks up and transfer to a resealable container and store at room temperature for up to 1 month. Serve with milk, on yogurt or enjoy out of hand.
ALMOND COCONUT GRANOLA
Categories Nut Breakfast Dessert Bake Christmas Picnic Vegetarian Winter Seed Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.
- In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature 2 weeks.
PALEO GRANOLA WITH COCONUT AND ALMONDS
Whether you're following a grain-free diet or not, this oatless, coconut, almond, and mixed seed "granola" is so good you'll never miss the oats.
Provided by Anna Stockwell
Categories Paleo Coconut Granola Breakfast Seed Sesame Almond Wheat/Gluten-Free Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield About 5 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
- Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, if using, salt, cinnamon, and cardamom in a large bowl.
- Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes.
- Do Ahead
- Granola can be made 1 week ahead; store tightly covered at room temperature.
CASHEW, ALMOND, COCONUT GRANOLA!
This is so great...why buy someone else's granola when you can bake up this tasty dish...and it is really easy to put together. I like chopped dates for the fruit, but raisins or dried cranberries would also be tasty!
Provided by CaliforniaJan
Categories Breakfast
Time 1h25m
Yield 7 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut and brown sugar.
- In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt.
- Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Bake in one or two large rimmed baking sheets, spreading out into an even layer on each sheet.
- Bake for 1 hour and 15 minutes, stirring occasionally, until golden.
- Remove from the oven and transfer into a large bowl, breaking up the clumps. Add the dried fruit and mix until evenly distributed.
- Store in an airtight container.
Nutrition Facts : Calories 358.6, Fat 19.1, SaturatedFat 5.2, Sodium 227.7, Carbohydrate 43.9, Fiber 5.7, Sugar 12.7, Protein 7.1
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