Maple Granola Recipes

Steps:

• Preheat oven to 300 degrees. Mix together oats, coconut, nuts, syrup, oil, sugar, sesame seeds, salt, and nutmeg. Spread granola in an even layer on a rimmed baking sheet. Bake, stirring every 10 minutes, for 40 minutes. Add raisins, and bake until granola is toasted, about 10 minutes more. Let cool completely.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix maple syrup and coconut oil together in a bowl; add oats, pecans, and almond flour and mix until evenly coated. Spread onto a baking sheet.
• Bake in the preheated oven until lightly browned, about 40 minutes.

Steps:

• Preheat oven to 225 degrees F.
• In a small saucepan, combine the oil and syrup and heat, stirring, over low heat. Remove from the heat and add the vanilla extract.
• In a large bowl, toss together the wheat germ, sesame seeds, coconut, oats, pumpkin seeds, cashews, and almonds. Add the syrup mixture and stir to coat evenly. Spread the granola mixture out on a baking sheet. Bake until golden brown, about an 1 hour and 30 minutes. Stir the mixture occasionally while baking so it toasts evenly.
• Transfer the warm toasted granola to a large bowl and stir in the dried fruits and let cool. Store in a tightly sealed container a room temperature for 2 weeks or freeze for up to 2 months.

Steps:

• Preheat the oven to 225 degrees F. Toss the oats, almonds, pecans, pumpkin seeds, wheat germ and sesame seeds in a large bowl.
• Melt the butter with 2 tablespoons maple syrup in a small saucepan over medium-low heat. Remove from the heat and stir in the vanilla. Pour the syrup mixture over the oat mixture and stir to coat evenly.
• Spread the mixture on a baking sheet. Bake until golden brown, stirring occasionally, about 1 1/2 hours. Remove the mixture from the oven, but leave the oven on.
• Transfer the granola to a large bowl. Stir in the remaining maple syrup, the dried fruit and egg whites. Spray twelve 1/2-cup nonstick muffin cups with nonstick cooking spray and firmly press about 1/3 cup of the mixture into each. Bake until set, about 45 minutes.
• Transfer the muffin tin to a rack and cool 15 minutes before unmolding. Store cooled granola up to 1 month at room temperature in a tightly sealed container.
• From Food Network Kitchen

Steps:

• Preheat oven to 225 degrees F.
• In a small saucepan, combine the oil and syrup and heat, stirring, over low heat. Remove from the heat and add the vanilla extract.
• In a large bowl, toss together the wheat germ, sesame seeds, coconut, oats, pumpkin seeds, cashews, and almonds.
• Add the syrup mixture and stir to coat evenly.
• Spread the granola mixture out on a baking sheet.
• Bake until golden brown, about an 1 hour and 30 minutes.
• Stir the mixture occasionally while baking so it toasts evenly.
• Transfer the warm toasted granola to a large bowl and stir in the dried fruits and let cool.
• Store in a tightly sealed container a room temperature for 2 weeks or freeze for up to 2 months.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Line a baking sheet with parchment paper.
• Mix oats, pecans, walnuts, flax seed, and cinnamon in a large bowl.
• Stir canola oil, maple syrup, maple flavoring, and salt together in a small bowl; pour over the oat mixture and stir to coat evenly.
• Spread the resulting mixture evenly onto the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 40 minutes.
• Set granola aside to cool completely before breaking into chunks. Store in an air-tight container.

Steps:

• In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. Mix well.
• In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla. Pour over the dry mixture in the bowl, stirring and tossing till everything is very well combined; a spoonula or large stirring spoon work well here.
• Spread granola on a couple of large lightly greased baking sheets; a half-sheet pan is ideal. Bake in a preheated 250°F oven for 2 hours, stirring the mixture with a heatproof spatula, spoonula, or turner every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. When the granola is a light golden brown, remove it from the oven and cool completely on the pans.
• Transfer the granola to a large bowl, and mix in the raisins and any additional dried fruit desired-dates, figs, currants, cranberries, cherries, apricots, blueberries, etc.
• Store in a tightly closed container at room temperature for several weeks; freeze for extended storage.

Steps:

• Heat oven to 160C/140C fan/gas 3. Line two large roasting tins (or one and cook in batches) with baking parchment. Put the porridge mix and all the flakes, nuts and seeds in a bowl and mix them together.
• Put the maple syrup and oil in a big heavy-bottomed saucepan and gently heat. Add the grain mixture and stir until all the dry ingredients are coated - you are not cooking the mixture, just coating it. Spread the cereal over the parchment (it shouldn't lie in big clumps) and bake for about 20 mins.
• Remove the tins from the oven, turn the temperature up to 180C/160C fan/gas 4, then return to the oven, swapping the tins over. Cook for another 10 mins, but keep an eye on things. You want a golden toasted mixture - you may even start to smell some caramelisation - but don't take it too far.
• Take the tins out of the oven and leave to cool. Break the granola up into small chunks with your hands and add the dried fruit. Will keep well in an airtight container for two weeks. You can 'refresh' it by putting it all in the oven again (at 160C/140C/gas 3) for 15 mins. Eat with milk or yogurt and fresh fruit.