Chewy Coconut Granola Recipes

Steps:

• Preheat the oven to 300 degrees F. Line 2 rimmed baking sheets with parchment paper. Toss the oats, coconut, pistachios, pepitas and salt in a large bowl. Warm the brown sugar, maple syrup and olive oil in a small saucepan over low heat, stirring, until the sugar dissolves. Fold the sugar mixture into the oat mixture to evenly coat.
• Spread the granola on the prepared baking sheets and bake, stirring often, until dry and lightly golden, 20 to 25 minutes. Remove from the oven and toss with the dried sour cherries. Let cool to room temperature. Store in an airtight container for up to 1 week or freeze for up to 1 month.

Steps:

• Preheat oven to 275.
• In a very large bowl mix together oats, wheat bran, sesame seeds, pumpkin seeds, sunflower seeds, and flax seeds.
• Combine in a sauce pan olive oil,honey, vanilla, brown sugar, and salt.
• Heat on medium heat until all are dissolved and form a "syrup".
• Pour the "syrup" into the bowl of dry ingredients and mix very well, try to ensure every piece is evenly coated, stir, smash, stir.
• When all is mixed well stir in coconut and raisins.
• Put half of mixture into a glass 9x13 baking dish and spread evenly without packing down.
• If you have two glass dishes you can bake both at once.
• Bake at 275 for 40 minutes, then leaving pans in oven, turn up oven to 325 and bake for another 12-15 minutes.
• Stir granola just once when it comes out and leave it alone to cool, if there are clumps do not break them up.
• Allow to COOL COMPLETELY before removing from pan or serving.
• Store in an airtight container or gallon size freezer bags.
• Serve with milk or soy milk or rice milk as you would breakfast cereal.

Steps:

• Pre-heat oven to 250.
• Coat a 9X13 metal baking pan with cooking spray.
• Dust with the 2 tsp all purpose white flour.
• Measure the 2/3 c white flour and the whole wheat flour into a bowl with the baking powdeer and salt.
• Combine sugar and next 3 ingredients (through eggs) into a large bowl and beat with mixer on high speed until smooth.
• Add flour mixture beating at low speed until blended.
• Fold in granola and chopped fruit.
• Spoon batter into prepared pan and sprinkle with coconut.
• Bake at 350 for 20 minutes or until golden.
• Cool completely in pan on a wire rack then cut into bars.

Steps:

• Line a 9x13-inch baking pan with a piece of parchment paper that is large enough to go up all sides of the pan.
• Combine oats, rice cereal, coconut, almonds, and cherries in a large mixing bowl and set aside.
• Combine honey, peanut butter, brown sugar, coconut oil, vanilla extract, and salt in a small saucepan. Heat over medium heat until brown sugar is melted; continue to simmer for 1 minute more. Pour heated mixture into the dry ingredients and stir to fully combine. Stir in chocolate chips.
• Pour granola into the prepared baking pan and press firmly with a nonstick spatula or lightly oiled hands to tightly compact and distribute evenly throughout.
• Refrigerate for 2 hours.
• Remove from the refrigerator and slice into 20 equal portions. Tightly wrap individually in plastic wrap or serve immediately.