BANANA GRANOLA WITH CINNAMON, NUTMEG AND WALNUTS
This banana bread-inspired granola uses real mashed banana, coconut oil, cinnamon, nutmeg and toasted nuts. Keeping it simple allows the subtle banana flavor to shine through, but you can tweak the recipe by adding dried coconut flakes, sesame or pumpkin seeds, more spices, or even chocolate chips or dried fruit. Breaking the granola into large clusters halfway through baking ensures the granola cooks evenly. Allow the granola to sit for at least one hour on the counter to harden completely. Double the recipe if you'd like to stock up your freezer. It will keep at least three months there, at the ready for snacking, or can be served for breakfast, in bowls with milk and freshly sliced banana.
Provided by Jerrelle Guy
Categories breakfast, brunch, snack
Time 1h
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees and line a sheet pan with parchment paper.
- Add the mashed banana to a medium saucepan along with the brown sugar and coconut oil. Stir to combine. Cover and cook over medium heat for 2 to 3 minutes, or until the pot comes to a sputtering boil. (You'll hear it popping.) Cook for another 60 to 90 seconds, swirling the pan often so the mixture doesn't burn.
- Remove the pan from the heat, allow the sputtering to subside, then stir in the lemon juice, vanilla, cinnamon, nutmeg and salt. Fold in the oats and walnuts until combined.
- Spread the mixture out on the prepared sheet pan in an even layer. Using a spatula, press the oats down into a layer that is about 1/2-inch thick. Bake for 25 minutes, rotating halfway through, then remove the sheet pan from the oven and, using a butter knife, break the granola into large, 2- to 2 1/2-inch clusters on the baking sheet.
- Spread the clusters evenly around the pan and bake again until the clusters are a deep golden brown, another 15 to 20 minutes, rotating and tossing halfway through so they don't burn.
- Remove the pan from the oven and allow the granola to cool for at least 30 minutes on the counter to harden slightly. Once the granola has cooled, break it up with your hands into small or medium clusters, depending on preference. Allow to cool completely, at least one more hour.
- Transfer the granola to an airtight container and store at room temperature for up to a month (or in the freezer, where it'll stay crisp for at least 3 months).
ULTIMATE IRRESISTIBLE GRANOLA
This is THE BEST granola out there. Walnuts, pecans, coconut, sesame seeds and honey are just a few of the delectable ingredients that make this the most delicious and nutty granola out there, you won't be disappointed!
Provided by Veronica S
Categories Breakfast and Brunch Cereals Granola Recipes
Time 35m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.
- Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks, but I guarantee it won't be around that long!
Nutrition Facts : Calories 532.2 calories, Carbohydrate 55.7 g, Fat 33.6 g, Fiber 7.3 g, Protein 8.8 g, SaturatedFat 7.9 g, Sodium 8.8 mg, Sugar 31.2 g
BANANA GRANOLA
I don't like granola, I often find it bland, dry and boring. But I made this recipe based on another one I found, and I find it perfectly good! A delicious and easy way to add fiber and omega-3 to a diet. You can substitute some of the nuts/seeds/grains to suit your liking. Can be made vegan by substituting the honey with something else, like agave or maple syrup.
Provided by Elie de Combys
Categories Breakfast
Time 55m
Yield 5 cups, 5-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 300°F During that time, chop the almonds, bananas and dates.
- Put the oats (and/or other flakes) on a large rimmed baking sheet.
- Bake, stirring regularly, until lighly toasted, about 15-25 minutes.
- Add the nuts (including coconut) and seeds, and stir to combine.
- Bake 10 minutes.
- Meanwhile, heat the honey, oil and vanilla in a small saucepan, on low heat, stirring until blended. Also, sift together the flour, cinnamon and cardamom.
- Take the baking sheet out of the oven, let it cool a bit and pour the flake/nut mixture into a large bowl. (Leave the oven on).
- Add the flour/spices to the mixture and stir.
- Then, add the honey/oil to the dry ingredtients, stirring until they are well coated.
- Spread on the baking sheet again and bake 20 minutes more, stirring about every 4 minutes.
- When done, mix in the dried fruit.
- Let cool, then store in a tightly sealed container at room temperature for up to 5 days, or in the refrigerator for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 951.7, Fat 50.1, SaturatedFat 16.8, Sodium 61.6, Carbohydrate 109.1, Fiber 19.5, Sugar 30.8, Protein 27.2
CINNAMON APPLE AND BANANA "GRANOLAMEAL"
Healthy fresh fruit, granola, and cinnamon combine for a breakfast that looks and tastes like old-fashioned, homemade oatmeal ... with a twist! This dish pairs nicely with a piping hot cup of dark roast coffee.
Provided by BW559
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Place apple, bananas, granola, cinnamon, sugar, and cocoa powder in a container with a lid. Cover and shake until combined.
- Melt butter in a skillet over medium-high heat. Add apple mixture; increase heat slightly and cook, stirring constantly, until cinnamon starts to darken and turn into a paste, 2 to 3 minutes. Stir in milk.
- Reduce heat to medium; cook, covered, until flavors combine, about 1 minute. Uncover and stir. Cover and simmer for 1 minute more. Remove from heat and stir.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 70.4 g, Cholesterol 5.4 mg, Fat 10.3 g, Fiber 17.6 g, Protein 7 g, SaturatedFat 2.8 g, Sodium 30.9 mg, Sugar 30.4 g
GRANOLA
This somewhat clumpy granola isn't too sweet, so you can feel a little virtuous when you snack on it. It is best to eat it soon after baking, while the clumps still hold; they will eventually fall apart once you put the granola in a jar, but there are enough right after you bake it to qualify it as snacking food in addition to breakfast. Don't stir it when you bake it and when it is done let it cool completely on the baking sheet; that is the trick to clumping. The technique of leaving a "donut hole" in the middle when you spread the granola on the baking sheet comes from www.brighteyedbaker.com. It helps the granola bake evenly.
Provided by Martha Rose Shulman
Categories easy, appetizer
Time 1h
Yield Makes about 8 cups
Number Of Ingredients 11
Steps:
- Heat the oven to 300 degrees. Line two baking sheets with parchment. Toss together all of the dry ingredients in a very large bowl.
- Combine the oil, honey, and vanilla in a saucepan and warm over low heat, stirring, just until the mixture is fluid. Do not let it come to a simmer. Remove from the heat and stir into the dry ingredients. Mix until evenly coated.
- Spread the granola mixture on the sheet pans in an even layer, leaving a donut hole in the center (for even baking) and bake on the middle and lower racks, without stirring, for 30 to 40 minutes or until golden, rotating the baking pans front to back and top to bottom halfway through. Remove from the heat and allow to cool before breaking up into clumps. Store in well sealed jars, bags or containers.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 4 milligrams, Sugar 8 grams, TransFat 0 grams
CINNAMON WALNUT GRANOLA
Got this from a nutritionist friend of mine. It has flax seed, and walnuts are good for you - the only nut that has omega 3's. Sometimes I'll also add a cup of sunflower seeds. My daughter loves it and a 8 yo friend was over and tried it. His comment: "This is tasty!" I gave the recipe to his mom and she made it for a school function and it was a hit! I use rolled oats, but you could use quick oats too. I use this on top of fruit and yogurt for a healthy breakfast.
Provided by WI Cheesehead
Categories Breakfast
Time 35m
Yield 1/2 cup, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 275°F In big bowl, combine oats, raisins, nuts and flaxseed.
- In microwavable bowl, blend together brown sugar, oil, honey and cinnamon.
- Cook on high in microwave until mixture starts bubbling. Remove, add vanilla and stir.
- Pour over oat mixture and mix well.
- Thinly spread on baking sheet(s). Bake for 15 minutes.
- Stir, return to oven for addt'l 15 minutes or until oats are toasted.
- Cool thoroughly. Store in airtight container.
- I keep in fridge if not eaten right away. You could also pack into a pretty container and give as a Christmas gift.
Nutrition Facts : Calories 287, Fat 12.4, SaturatedFat 1.6, Sodium 5.7, Carbohydrate 40.6, Fiber 4.6, Sugar 17.2, Protein 5.7
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