Homemadegranola Recipes

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:

• Preheat the oven to 300 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Melt the butter in a small saucepan over low heat. Add the sugar, honey, vanilla, cinnamon and salt and stir to combine. Let cook until the sugar has dissolved, 1 to 2 minutes. Remove from the heat.
• Combine the oats and almonds in a large bowl. Add the butter mixture and toss well to coat. Spread the mixture on the prepared baking sheets in a single layer.
• Bake for 15 minutes, then stir in the raisins. Bake until crisp and golden brown all over, another 10 to 15 minutes. Transfer to a bowl. The granola will keep in an airtight container at room temperature for up to 2 weeks.

Steps:

• Preheat the oven to 350 degrees F.
• Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
• Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix oats, brown sugar, coconut, wheat germ, cinnamon, and nutmeg together in a large bowl. Stir water, oil, and vanilla extract into the oat mixture; spread onto a baking sheet.
• Bake in preheated oven, stirring every 15 minutes, until golden brown and crunchy, about 1 hour; transfer to a bowl. Stir raisins and almonds through the granola.

Steps:

• Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with nonstick cooking spray.
• Combine the oats, almonds, coconut chips and salt in a large bowl and stir to combine.
• Combine the brown sugar, syrup and oil in a medium saucepan over medium-high heat and cook, stirring often, until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the vanilla extract.
• Pour the sugar mixture over the oats and stir until well combined, then spread the granola mixture in an even layer on the prepared baking sheet. Bake, stirring occasionally (see Cook's Note) until toasted and golden brown, 60 to 70 minutes. Remove to a wire rack to cool completely and store in an airtight container for up to 1 week.

Steps:

• Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
• Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
• Mix oats, pecans, almonds, and coconut flakes together in a large bowl. Set aside.
• Combine vegetable oil, brown sugar, honey, maple syrup, cinnamon, vanilla extract, and salt in a medium saucepan over medium heat. Stir gently until it begins to boil; remove from heat. Pour over oat mixture and fold together until dry ingredients are well coated. Spread granola onto the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Stir and continue to bake on the top rack until golden, about 5 minutes more.
• Remove from the oven and let cool, 20 to 30 minutes. Toss with cranberries. Store in an airtight container.

Steps:

• In a large bowl, combine the oats, Grape-Nuts and almonds. Spread onto a greased, foil-lined 15x10x1-in. baking pan. Coat mixture with cooking spray. Bake, uncovered, at 300° for 20 minutes, stirring once. , Meanwhile, in a small saucepan, combine the honey, oil and brown sugar. Cook and stir over low heat until heated through. Remove from the heat; stir in vanilla and cinnamon. , Stir cereal and wheat germ into oat mixture. Drizzle with honey mixture; stir to coat. Bake 5-10 minutes longer or until golden brown. Cool on a wire rack. , Break granola into pieces. Sprinkle with apricots and cranberries and mix well. Store in an airtight container. Serve with yogurt if desired.

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!

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, toss the oats with the cinnamon and salt.
• In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.
• Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.
• Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.
• Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.
• Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.
• Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola and use your hands to transfer it to an airtight container.

Steps:

• In a large bowl, combine oats and almonds. In a small saucepan, combine the apple juice, syrup, oil, cinnamon and salt. Cook and stir for 3-4 minutes over medium heat until heated through. Remove from the heat. Pour over oat mixture; stir to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until crisp, stirring every 10 minutes. Cool completely on a wire rack. Stir in coconut and raisins. Store in an airtight container. Serve with milk if desired.

Steps:

• Preheat oven to 300 degrees. Whisk together maple syrup, sugar, oil, salt, and cinnamon in a large bowl. Add oats, pecans, and coconut, and toss well to coat.
• Spread granola mixture on a parchment-lined rimmed baking sheet. Bake, stirring every 20 minutes, until golden brown, 50 to 55 minutes. Let cool completely on sheet.

Steps:

• Heat the oven to 300 degrees.
• In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon and salt.
• Make a well in the dry ingredients and add the oil, honey and water.
• Toss until well combined.
• Spread the mixture evenly on a cookie sheet.
• Bake for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking.
• Let it cool, then stir in the fruit.
• Store in an airtight container.
• Makes about 7 cups.