Chunky Granola Recipes

Steps:

• Preheat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper and reserve.
• Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
• In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
• When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.

Steps:

• preheat oven to 325.
• combine juices, spices, zest, and oil in a small saucepan, bring to a boil, simmer and reduce by half (about 20 mins).
• while that simmers combine the next 5 ingredients in a large bowl.
• cool juice mixture 5 minutes then add honey and vanilla.
• combine wet with dry ingredients and spread on 2 greased baking sheets in a thin, even layer (everything in but the dried fruit).
• bake 30 minutes until golden and crunchy, stirring once
• cool slightly and stir in dried fruit.
• store in an airtight container.

Steps:

• Preheat the oven to 300F and position a rack in the center.
• Line a large rimmed baking sheet with parchment paper; spray the paper with vegetable oil spray.
• In a small saucepan, combine the brown sugar, oil and honey. Cook over low heat until just warmed through.
• In a large bowl, stir the honey mixture into the rest of the ingredients until evenly distributed.
• Spread the mixture on the prepared baking sheet and bake until golden, about 45 minutes.
• Transfer the baking sheet to a rack and let the granola cool.
• Invert the baking sheet onto a work sur­face and tap out the brittle. Peel off the parchment paper. Break the granola into chunks.
• Return it to the pan and cool on a wire rack. Serve with the yogurt.
• The granola can be stored in an airtight container for up to 4 days.

Steps:

• Heat oven to 300°F. In very large bowl, mix oats, sunflower nuts, almonds, flour, brown sugar and salt. In small bowl, beat oil, honey and water with wire whisk until well blended. Add liquid ingredients to dry ingredients, stirring until dry ingredients are moistened.
• Spread on 2 ungreased large cookie sheets with sides. Place both cookie sheets in oven on 2 separate oven racks, one below the other.
• Bake 20 minutes, stirring after 10 minutes. Reverse position of cookie sheets in oven; bake 10 to 20 minutes longer, stirring every 10 minutes, until golden brown. Cool completely on cookie sheets, about 30 minutes.
• Stir mixture to break apart. Stir in dried fruit. Store in tightly covered container.