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.
COCONUT MAPLE GRANOLA WITH MIXED NUTS AND DRIED FRUIT
Provided by Geoffrey Zakarian
Time 2h10m
Yield 3 quarts
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F and line 2 sheet trays with parchment paper.
- In a large bowl, combine the oats, almonds, coconut, pecans, pistachios, maple syrup, coconut oil and brown sugar. Divide between the lined sheet trays.
- Bake the granola for 1 hour, stirring every 15 minutes. Remove the granola to a large mixing bowl and allow to cool slightly, about 5 minutes. Add the dried apricots, dried cherries and golden raisins and stir to combine. Allow to cool completely, then store in an airtight container for up to two weeks.
NUT-AND-SEED GRANOLA
We left the oats out of this low-carb, low-sugar granola. Our taste testers were split on the level of toastiness: Some liked the granola golden brown, while others liked a deeper, more robust version. Just follow the recipe's visual cues (and your nose) for your preferred doneness.
Provided by Food Network Kitchen
Time 1h20m
Yield 7 servings (1/3 cup per serving)
Number Of Ingredients 9
Steps:
- Position an oven rack at the bottom of the oven, and preheat to 325 degrees F.
- Whisk the maple syrup and oil together in a large bowl. Add the almonds, pecans, coconut, sunflower seeds, sesame seeds, flaxseed and salt, and toss to coat.
- Spread the mixture out on a baking sheet, and bake for 20 minutes. Remove it from the oven, and scrape and toss the mixture around. Continue to bake until golden and still slightly sticky, 10 to 12 minutes more. Or, for a deeper, toasted version, bake until deeply golden (you may start to smell the toasted nuts), 13 to 15 minutes more. Let cool. (The granola can be stored in an airtight container at room temperature for up to 5 days.)
Nutrition Facts : Calories 150 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 45 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 3 grams, Sugar 5 grams
MAPLE GRANOLA
Yum.
Provided by Luanda
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 50m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 35.5 g, Fat 21.1 g, Fiber 5.1 g, Protein 6.7 g, SaturatedFat 7.6 g, Sodium 3.4 mg, Sugar 10.4 g
MAPLE-NUT GRANOLA
This granola has less oil than most, plus healthy fatfrom nuts. Serve it with low-fat yogurt and fruit.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. In a large bowl, toss together oats, pecans, almonds, salt, vegetable oil, maple syrup, and vanilla extract.
- Spread oat mixture on a rimmed baking sheet. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through. Let cool completely.
Nutrition Facts : Calories 241 g, Fat 9 g, Fiber 4 g, Protein 7 g
MAPLE-NUT GRANOLA
Provided by Food Network
Time 1h15m
Yield 10 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 275degreesF.
- Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a large bowl. Combine syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined. Spread the mixture into a large (12-by-15-inch) roasting pan or large rimmed baking sheet.
- Bake for 45 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries and raisins. Let cool completely before storing.
NUTTY GRANOLA
Provided by Ellie Krieger
Time 1h10m
Yield 9 (1/2 cup) servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Spray a large baking sheet with cooking spray.
- In a medium bowl combine the oats, nuts, maple syrup, salt, cinnamon and the raisins, if using. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes. Transfer the sheet to a cooling rack and let cool completely. Store in the refrigerator in an airtight container.
MAPLE GRANOLA
Provided by Food Network Kitchen
Time 2h
Yield 8 cups
Number Of Ingredients 11
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.
MAPLE-BAKED GRANOLA
This is a good 'blueprint granola' - follow the basic premise then add nuts and dried fruits of your choosing. Will store in an airtight container for two weeks
Provided by Diana Henry
Categories Breakfast, Brunch
Time 50m
Yield Makes about 1kg
Number Of Ingredients 11
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.
Nutrition Facts : Calories 121 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
MAPLE NUT GRANOLA
(adapted from the Granola recipe in Moosewood Restaurant Cooking for Health) Yields about 8 cups, or two large mason-jar-fulls (32 1/4 cup servings) This nutty granola is not too-sweet and is a great topper for thick plain yogurt, or mixed in with another cereal and some soymilk.
Provided by Paprika Girl
Categories Breakfast
Time 1h
Yield 32 1/4 cup, 32 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F. Set out an un-oiled baking sheet.
- In a small saucepan over low heat, warm the oil, syrup, and salt. Stir in the vanilla.
- Place the nuts, oats, and seeds in a large bowl and stir together. While stirring, slowing pour in the warm syrup mixture and thoroughly combine.
- Spread mixture in an even, thin layer out on your baking sheet. Bake for about 20 minute Keep a close eye on things--if anything start to burn, mix it up and spread it out again in the pan (stuff on the edges can sometimes cook too fast).
- Remove from oven. If you like your granola clumpy, squeeze it into clumps and let cool on pans. If you like it without clumps, stir frequently while it cools.
- The granola will keep well for several weeks in an airtight jar at room temperature. It is nice with thick plain yogurt and a few blueberries and stirred with a tablespoon of almond butter.
Nutrition Facts : Calories 152.9, Fat 8, SaturatedFat 1.3, Sodium 128.7, Carbohydrate 17, Fiber 2, Sugar 3.8, Protein 4.3
More about "maple nut granola recipes"
THE BEST HOMEMADE MAPLE GRANOLA - BLUE BOWL
From bluebowlrecipes.com
5/5 (30)Total Time 35 minsCategory BreakfastCalories 228 per serving
- In a medium mixing bowl, add the oats, cinnamon, nutmeg, salt, shredded coconut, and pecans. Stir to combine. Pour in the olive oil, maple syrup, and vanilla and stir to combine. Add the almond butter last, and stir to combine. If it clumps in some areas that's fine - clumps in granola are the best!
- Spread the granola out so that it's mostly flat onto your lined baking sheet. Bake for 12 minutes. After the initial 12 minutes, stir the granola on the pan, making sure to move the bits on the edges to the inside of the pan, so they don't burn. Bake for 11-15 more minutes, or until golden brown and crisp.
- Let it cool completely before putting into a storage container. Stirring the granola around when it's done baking but before it cools can ruin any clumps that have formed. Store at room temp in an airtight container for up to 2 weeks.
HEALTHY GRANOLA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 Calories 313 per servingCategory Breakfast
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
MAPLE PECAN GRANOLA (EASY HOMEMADE RECIPE) - THE …
From thechunkychef.com
MAPLE QUINOA GRANOLA RECIPE - PINCH OF YUM
From pinchofyum.com
SUPERWOMAN NUT & SEED GRANOLA | AMBITIOUS KITCHEN
From ambitiouskitchen.com
HOW TO MAKE THE BEST HOMEMADE GRANOLA WITH MAPLE …
From thespeckledpalate.com
5/5 (3)Total Time 1 hr 5 minsCategory Breakfast & BrunchCalories 117 per serving
- In a smaller bowl or a liquid measuring cup, pour the warm water and maple syrup together. Stir until combined.
MAPLE GRANOLA RECIPE - CELEBRATING SWEETS
From celebratingsweets.com
FROZEN GRANOLA YOGURT BARS WITH BERRIES - A FULL LIVING
From afullliving.com
HOMEMADE GRANOLA RECIPE - BBC FOOD
From bbc.co.uk
MAPLE GRANOLA - EATINGWELL
From eatingwell.com
30 RECIPES WITH STEEL CUT OATS YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
FRUIT & NUT GRANOLA
From sac.coop
THE BEST HOMEMADE CRUNCHY MAPLE NUT-FREE GRANOLA - COOK EAT …
From cookeatlivelove.com
31 VEGAN BREAKFAST IDEAS TO MAKE YOU A POWER PLAYER
From bonappetit.com
COTTAGE CHEESE ICE CREAM {3-FLAVORS} - FEELGOODFOODIE
From feelgoodfoodie.net
RECIPE: CRUNCHY GRANOLA BY FARGO CHEF SUMMER PETERSON
From news.prairiepublic.org
EDIBLE GIFTS: CRUNCHY MAPLE-NUT GRANOLA - CHATELAINE
From chatelaine.com
COZY MAPLE SEA SALT NUT-FREE GRANOLA RECIPE - THE FIT PEACH
From thefitpeach.com
OAT-FREE GRANOLA RECIPE (NO OIL, DAIRY, GLUTEN, OR REFINED SUGAR!)
From godairyfree.org
You'll also love