Honey Lime Granola With Almonds Recipes

Steps:

• Preheat oven to 350°F with rack in middle. Oil a 4-sided sheet pan or line with parchment paper.
• Stir together oats, almonds, and sesame seeds in a large bowl. Heat oil, honey, cardamom, and 1/2 teaspoon salt in a small saucepan over low heat (or in a microwave) until heated through. Stir into oat mixture.
• Spread evenly in sheet pan and bake, stirring once, until golden, 20 to 25 minutes.
• Cool granola completely in pan (it will crisp as it cools), then stir in fruit.

Steps:

• Position racks in the upper and lower thirds of the oven and heat oven to 325°.
• Spray two baking sheets with vegetable oil spray.
• In a large bowl mix the oats, bran, and almonds.
• In a smaller bowl, whisk the oil, honey vanilla, almond extract, dry milk powder, and salt.
• Pour the mixture (it will be gloppy) over the oats and stir, with your hands or a spoon, until well combined.
• Divide the mixture between the two oiled baking sheets and spread in an even layer.
• Bake for twenty minutes, stir the granola and switch the positions of the pans.
• Bake until the the oats are golden brown and almonds look well toasted another 10 to 20 minutes; don't overcook.
• Let cool completely in the pans.
• The oats may feel soft but will get crisp as they cool.
• When completely cool, stir in raisins.

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Lightly grease a foiled-lined baking sheet.
• Mix oats, almonds, wheat germ, coconut, oat bran, and flax seeds together in a large bowl. Whisk together honey, vegetable oil, limeade concentrate, salt, vanilla, lime zest, and lime juice in a separate bowl. Pour lime mixture into the oat mixture and stir well. Spread oats on to the prepared pan.
• Bake in the preheated oven until golden brown and lightly crispy, about 1 hour and 30 minutes, stirring every 15 minutes. Remove from the oven and allow to cool. Store in an airtight container at room temperature.

Steps:

• Preheat the oven to 400°F Combine the oats, almonds, honey and oil in a large bowl until well blended. Spread in an even layer in a large roasting pan and place in oven. Using a large spatula, turn and stir the granola every 5 minutes to ensure even browning and to prevent the edges from burning. Bake until golden brown, about 20 to 25 minutes.
• Meanwhile, cover a square of your counter (about twice the size of the roasting pan) with aluminum foil. Remove the granola from the oven, stir in the dried cranberries, and carefully scoop the mixture onto the foil. Let cool completely, then break into chunks of desired size. Store two to three weeks in an airtight container.
• Makes about 10 cups, or about 20 servings.
• VARIATIONS:.
• Not only is this delicious for breakfast, but you can also try it sprinkled over ice cream for dessert.

Steps:

• Heat oven to 180C/160C fan/gas 4. In a large pan, heat the honey and oil together until bubbling, then tip in the oats, almonds and cinnamon. Stir well until the oats are well coated, then tip onto 1-2 large baking sheets, spreading the mixture out. Bake for 20-25 mins, stirring halfway, until golden.
• Remove from the oven and, while still hot, stir in the apricots. Spread out again and press down with a spatula to cool - this will help it to clump together. Once cool, serve with yogurt or milk, and fruit, if you like. Will keep in an airtight container for 3 weeks. See 'Goes well with' for recipes using your granola.