Cinnamon Granola For One Microwave Recipes

Steps:

• mix all ingredients together.
• heat in microwave for about 2 mins.
• allow to cool.

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the oats, light brown sugar, cinnamon and salt. Stir the honey, oil and vanilla extract into the dry ingredients. Use your hands if necessary to make sure it's well combined.
• Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes and then remove from the oven and stir; add the chopped almonds. Return to the oven and bake until everything is toasted and evenly browned, an additional 10 minutes.
• Allow the granola to cool on the baking sheet, then add the dried cranberries and toss to distribute. Store in an airtight container at room temperature for up to 2 weeks.

Steps:

• Prehart oven to 325.
• Mix oats, nuts and seeds in a large bowl.
• Add salt and cinnamon.
• In a measuring cup, wisk together canola oil and syrup.
• Add to oat mixture and stir to combine.
• Spread out on baking sheet lined with parchment (or lightly greased).
• Bake for 20 minutes, stirring frequently to prevent burning (every 5 minutes or so).
• Remove from oven and cool completely before adding dried fruit.
• Store in airtight container for up to 3 weeks.

Steps:

• Preheat oven to 300 F.
• Combine oats through salt in a large bowl, mixing well. Melt butter and stir into honey in a small bowl. Pour honey/butter mixture over oat mixture and stir until evenly moistened. (You need a big sturdy wooden spoon or your hands.).
• Pour the granola onto two large baking sheets lined w/parchment paper and bake until cereal is evenly toasted, about 30-40 min total. Halfway through, give granola a good stir and return to oven until sufficiently golden brown.
• Once granola has cooled, stir in dried fruit. Store in an airtight container at room temperature.

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).

Steps:

• Pour oatmeal into a glass microwaveable dish and cook for two minutes; stirring once. (YES microwave the oats! I'm not sure why, but this is how I learned to do it in my 7th grade Home Economics class and it has worked for me every time). Combine all other ingredients (except raisins or fruit) into a bowl. Add in oatmeal and stir until well blended. To finish, pour mixture into a glass dish and microwave on high for 4-5 minutes or until golden brown. Stir once every minute. Cool on parchment paper. When cool, break apart big pieces into bite size pieces. Add raisins or fruit. Store in tightly covered container.

Steps:

• Heat the olive oil in a large stockpot over medium heat. Combine the oats and cinnamon and add them to the pot. Cook and stir until lightly toasted, stirring constantly, 3 to 4 minutes. Pour the oats out onto a large baking sheet and add the butter to the pot. When the butter has melted, stir in the honey, molasses and brown sugar. When the mixture starts to simmer, return the oats to the pot and continue to cook and stir until coated and hot.
• Remove from the heat and stir in the almonds and cherries. Pour onto a large cookie sheet and allow to cool. The granola will harden as it cools. When cool, transfer to an airtight container and store at room temperature.

Steps:

• Combine the 2 TB sugar, flour, cinnamon and lemon rind; toss with pears. Pour pear mixture into 8-inch square microwavable dish. Cover with wax paper.
• Microwave at HIGH power for 4 to 5 minutes.
• Blend cheese, 1/4 cup sugar, egg, milk and lemon juice until smooth. Pour evenly over pears. Sprinkle top with granola. Cover with wax paper.
• Microwave at MEDIUM-HIGH power for 3 to 4 minutes or until pears are tender, rotating 1/4 turn after 2 minutes.

Steps:

• Mix oats, cinnamon, coconut, quinoa, flax seeds, sunflower seeds, and corn meal in a large bowl.
• Mix brown sugar and water in a small saucepan. Heat to boiling on medium heat. Reduce heat to low and stir for one minute longer.
• Remove syrup from heat, add oil and vanilla. Pour mixture over dry ingredients and mix thoroughly.
• Grease 2 10x15" jelly roll pans and pour half the granola onto each pan. Spread evenly, but do not press down!
• Bake at 275 for 60-70 minutes, until lightly browned.
• Cool pans on wire racks for 10 minutes. Flip granola in large chunks. Store in airtight containers when completely cooled.

Steps:

• In a large bowl, combine the first 10 ingredients. In a saucepan over medium heat, cook honey and oil for 4-5 minutes. Remove from the heat; stir in vanilla and salt. Pour over oat mixture and toss to coat. , Transfer to a greased 15x10x1-in. baking pan. Bake at 275° for 45-50 minutes or until golden brown, stirring every 15 minutes. Cool, stirring occasionally. Stir in raisins. Store in an airtight container.