COCONUT ALMOND CLUSTER GRANOLA
As terrific as homemade granola tastes, its texture often lacks the thick, crunchy clusters found in store-bought versions. This recipe is an exception, filled with crisp, sweet clumps of oats, coconut flakes and seeds. The secret is grinding a portion of the oats and coconut into flour, which helps bind the ingredients together. Feel free to mix up the spices, nuts and seeds to taste, and to add dried fruit or chocolate chips after it cools if you like. Granola is adaptable, so make it the way you like it. You can also cut the brown sugar in half. The granola will be less sweet and less cluster-packed but still quite satisfying.
Provided by Melissa Clark
Categories breakfast, brunch
Time 1h
Yield 8 1/2 cups
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
- In a saucepan over medium heat, combine coconut oil, olive oil, maple syrup, sugar, coconut milk and salt and bring to a simmer. When sugar has dissolved, stir in vanilla extract and let cool slightly.
- In a food processor, grind 1 1/4 cups/105 grams of the oats and 1/4 cup/12 grams of the coconut into a flour. Transfer to a large bowl and stir in remaining oats and coconut, the spices, the nuts and the seeds. Pour maple syrup mixture over and stir to combine. Let sit 10 minutes.
- Using your hands, drop oat mixture onto prepared baking sheets in one layer, and pinch together into clumps with your fingers.
- Bake 40 to 50 minutes, flipping the mixture (taking care not to break up the clumps) every 15 minutes. The mixture is done when it's golden brown all over and starting to crisp. It will continue to crisp up after as it cools. Transfer pans to wire racks and let cool. Store in an airtight container at room temperature for up to 1 month.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 181 milligrams, Sugar 17 grams, TransFat 0 grams
5-MINUTE GRANOLA
Provided by Ree Drummond Bio & Top Recipes
Time 10m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Add the oats, almonds and coconut to a dry nonstick skillet over medium-high heat. Toast in the skillet, stirring, until they are golden brown, about 2 minutes. Stir in the wheat germ, then pour onto a plate.
- Reduce the heat to medium and add the butter. When the butter has melted, add the honey, brown sugar, maple syrup, vanilla and salt. Bring to a boil and let cook, stirring, until it combines into a thin syrup, about 1 minute.
- Add the toasted dry ingredients back to the skillet and stir quickly, keeping the granola from clumping too much, but ensuring the dry ingredients are all coated in the syrup, about 1 minute. Serve warm, or allow to cool for 30 minutes, at which point the granola will become crispier.
- Sprinkle the granola over the cold yogurt and garnish with blueberries.
HOMEMADE GRANOLA MIKE'S COCONUT AMOND MIX
I recently discovered the joy of making homemade granola. Not a big cereal lover and would never purchase store bought granola after tasting homemade. The following recipe was developed for my father incorporating several ingredients he loves and limiting refined sugars. Be careful to use unsweetened coconut flakes or shaved (may be available from a health food store in the bulk section). I use raw almonds, do not use already roasted almonds as you are going to roast them!
Provided by Shaunacity
Categories Breakfast
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a 1 cup pyrex measuring cup combine first 6 ingredients. In a large bowl combine remaining ingredients except dried cherries (those go in after cooking). Stir to evenly distribute nuts and granola. Drizzle honey mixture overs this and stir with a rubber spatula. Mix for about 5 minutes or until oats and nuts are evenly coated and "wet". Spread out onto cooking sheet. Bake for about 90 minutes at 250 degrees. Granola will still be soft when you remove it. Spread out cherries over the top. Cool for minimum 30 minutes. Granola crips up as it cools so this cooling time is essential. Break up and transfer into airtight containers or gallon ziploc bag. Be prepared to enjoy the most heavenly smell in your house all day long. I enjoy granola with milk or in a yogurt parfait with plain Greek yogurt and fresh or frozen defrosted berries.
Nutrition Facts : Calories 519.8, Fat 30.5, SaturatedFat 2.5, Sodium 117.5, Carbohydrate 54, Fiber 8.1, Sugar 26.4, Protein 13.2
ALMOND COCONUT GRANOLA
Categories Nut Breakfast Dessert Bake Christmas Picnic Vegetarian Winter Seed Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.
- In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature 2 weeks.
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- In a bowl, mix the old-fashioned oats, almonds, coconut, cashews, chia seeds, salt, cinnamon, and mix well.
- In another bowl, mix the maple syrup with almond butter and oil until well combined. If your almond butter is too cold and hard you can microwave the mixture for a few seconds to help them combine, or let it sit at room temperature, and mix again after 5-10 minutes.
- Add the coconut sugar and the maple almond butter mixture into the granola mixture, and mix well. Press and mix to coat all of the granola. If the granola feels a little dry, add in a sprinkle of maple syrup, a tsp at a time, and mix well.
- Transfer this mixture to a lined baking sheet or baking pan. I prefer to use a ceramic baking pan for evenly cooking the granola, as well as reducing the chances of burning.
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- Add oats, coconut, almonds, pecans, coconut sugar, and salt to a large mixing bowl and stir to combine.
- To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation. Add vanilla, whisk once more.
- Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a parchment-lined large baking sheet and spread into an even layer.
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- Then add melted coconut oil, maple syrup, and vanilla. Mix until all dry ingredients are well-coated.
- Pour the mixture onto your prepared baking tray. If you like chunkier granola, press the granola down before placing in the oven.
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