GRANOLA
Homemade granola couldn't be easier with Alton Brown's recipe from Good Eats on Food Network. Maple syrup sweetens this healthy melange of oats and nuts.
Provided by Alton Brown
Time 1h25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F.
- In a large bowl, combine the oats, nuts, coconut, and brown sugar.
- In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
- Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
CHUNKY GRANOLA
Make and share this Chunky Granola recipe from Food.com.
Provided by Vino Girl
Categories Breakfast
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 431.9, Fat 23.9, SaturatedFat 2.2, Sodium 9.8, Carbohydrate 50.1, Fiber 6.1, Sugar 29.1, Protein 8.6
CRUNCHY GRANOLA
This granola makes a GREAT, filling snack. Good dry or with milk. It is very addictive, but it's good for you, so enjoy!
Provided by ciao4293
Categories Breakfast
Time 55m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 275 degrees F.
- Line 2 cookie sheets with parchment paper.
- Combine brown sugar and water in a 4 cup microwave proof cup.
- Microwave on high 5 minutes until sugar is completely dissolved.
- Remove from microwave and stir in vanilla and salt.
- In large mixing bowl, mix oats, nuts, and brown sugar mixture.
- Mix thoroughly.
- Spread onto cookie sheets and bake 45 minutes-1 hour until golden brown.
- When granola has cooled completely, add fruits if you wish and store in airtight container.
Nutrition Facts : Calories 533.3, Fat 19.2, SaturatedFat 1.9, Sodium 293, Carbohydrate 80.9, Fiber 9.1, Sugar 34, Protein 12.5
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- Preheat the oven to 300° 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.
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- Combine all the dry ingredients in a large mixing bowl. In a small sauce pan, melt the cashew butter and coconut oil; mixing occasionally. Once melted, add the maple syrup. Pour this mixture over the dry ingredients. Using a spatula work the wet ingredients into the dry. It may not seem like it will all come together, but keep mixing. Pour the mixture on to the baking tray. Flatten out evenly, making it really compact, like you are pressing down granola bars; about 1/2 inch thick.
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- In a large mixing bowl, combine the oats, almonds, puffed rice, chickpea flour, pumpkin seeds, sunflower seeds, cinnamon, ginger, nutmeg, and salt. Whisk to blend. In a smaller bowl or liquid measuring cup, whisk together the maple syrup and coconut oil until combined. Pour the wet mixture into the dry, and mix well.
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- Bake for 35 to 40 minutes, rotating the pan halfway through, until golden and fragrant. Let the pan cool completely to keep the clumps intact. Gently break up the granola into clumps and store in an airtight container at room temperature for up to 2 weeks (or several months in the freezer).
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