CINNAMON VANILLA GRANOLA
Delicious as a snack, sprinkled over fresh fruit or yogurt. Or use as an easy topping for a fruit crisp.
Provided by Food Network
Time 1h10m
Yield 2 Quarts
Number Of Ingredients 10
Steps:
- 1. Combine old fashioned oats, quick oats, pecans and wheat germ in a large bowl. 2. Combine maple syrup, oil, vanilla, cinnamon and nutmeg in a small bowl. Pour over oat mixture, stirring to coat. 3. Spread mixture evenly on greased baking sheet. 4. Bake at 300°F for 50 to 60 minutes, stirring every 15 minutes, until oats are toasted. 5. Remove from oven and stir in dried fruit. Cool in pan on wire rack. Store in airtight container.
- To make yogurt parfaits, layer 6 ounces vanilla yogurt, ½ cup mixed fresh or frozen fruit and ¼ cup granola.
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
WHEAT & WALNUT GRANOLA
Eat this crunchy cereal for breakfast and get your essential fats and protein, both which help keep your hunger at bay during a busy day! Feel free to add additional dried fruits. From the California Walnut folks.
Provided by Sharon123
Categories Breakfast
Time 40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
- Spray a large, shallow baking pan with no-stick cooking spray.
- In a large bowl toss together shredded wheat and walnuts; set aside.
- In a small bowl stir together honey, vanilla, cinnamon, and salt, if using.
- Pour over the dry ingredients and toss thoroughly to combine.
- Spread evenly in the prepared baking pan and bake for 25-30 minutes, stirring two or three times, until the mixture is lightly toasted. If it seems damp, it will crisp as it cools.
- Cool completely, then add the dried fruit.
- Store in an airtight container.
Nutrition Facts : Calories 358.8, Fat 15.7, SaturatedFat 1.5, Sodium 5, Carbohydrate 55.4, Fiber 6.4, Sugar 21.6, Protein 7.5
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
CRUNCHY CINNAMON GRANOLA
Got this recipe from a coworker-and it is seriously some of the best cinnamon granola I've ever had. All store brands seem to do something funky to their cinnamon that makes the end-product taste not so great and not so cinnamon-ny. Not a problem here!
Provided by ronf89
Categories Breakfast
Time 35m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300.
- Mix oats, walnuts and coconut together in a large mixing bowl.
- Mix brown sugar, honey, canola oil, and cinnamon in a small bowl.
- Drizzle liquid mixture over the dry ingredients.
- Spread over a large baking pan.
- Bake 30-35 minutes, stirring every 10-15 minutes, until golden brown.
Nutrition Facts : Calories 336.6, Fat 17.2, SaturatedFat 3.6, Sodium 27.2, Carbohydrate 42.2, Fiber 4.9, Sugar 19, Protein 6.5
CINNAMON-RAISIN GRANOLA
Steps:
- In a large bowl, combine oats and coconut; set aside. In a saucepan, combine the brown sugar, oil, honey and cinnamon; bring to a boil. Remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan. , Bake at 350° for 15-20 minutes, stirring occasionally. Cool. Add raisins. Store in an airtight container.
Nutrition Facts : Calories 254 calories, Fat 9g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 42g carbohydrate (21g sugars, Fiber 3g fiber), Protein 5g protein.
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).
MAPLE-WALNUT GRANOLA
A friend brought this out for our kids to snack on while we chatted but I could not stop eating it by handfuls myself. I like the simplicity of it.
Provided by Kitchen Witch Steph
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees.
- Combine oats, walnuts, cinnamon, nutmeg, and salt together in a large bowl.
- In a separate bowl,mix maple syrup, vanilla, and oil.
- Pour syrup mixture over oat mixture and combine until all ingredients are well incorporated.
- Spread mixture onto parchment paper lined baking sheet and bake 15 minutes.
- Stir and return to the oven 10 minutes longer.
- Remove from oven and allow to cool completely.
- Granola may be stored up to 2 weeks in an airtight container.
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