Maple Oatmeal With Dried Fruit And Granola Recipes

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 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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix oats, pecans, and almonds together in a bowl. Whisk oil, maple syrup, and water together in a measuring cup and pour over oat mixture; stir until evenly coated. Spread oat mixture onto 2 baking sheets.
• Bake in the preheated oven for 12 minutes; stir and continue baking for 12 minutes more. Stir and bake until granola is golden brown, about 12 minutes more. Cool to room temperature.
• Mix cinnamon and cardamom together in a container with a lid; add dates, raisins, and cranberries. Cover container and shake until fruit is coated. Stir dried fruit into cooled granola.

Steps:

• In a large bowl, combine the oats, almonds, sunflower kernels and flax. In a small saucepan, combine the brown sugar, maple syrup, honey, oil, salt and cinnamon. Cook and stir over medium heat for 2-3 minutes or until brown sugar is dissolved and mixture is heated through. Remove from the heat; stir in vanilla. Pour over oat mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until golden brown, stirring every 8 minutes. Cool completely on a wire rack. Stir in dried fruits. Store in an airtight container.

Steps:

• Preheat oven to 300 degrees.
• Line a baking sheet with parchment paper.
• Combine rolled oats, coconut, nuts, cinnamon, and salt.
• In a separate bowl stir together oil, maple syrup and honey.
• Pour liquid mixture over the dry ingredients and stir together.
• Spread onto the prepared baking sheet and bake for approx 20-25 minutes (stirring occasionally).
• The longer you bake it the crunchier the granola will be. It may still be sticky when it comes out of the oven, but it will become crisp and dry as it cools.
• Place baking sheet on a wire cooling rack.
• Once cooled, mix in the dried fruit and store in an airtight container or plastic bag in the refrigerator.
• It will keep for several weeks.

Steps:

• Arrange 1 rack in top third and 1 rack in bottom third of oven; preheat to 300°F. Line 2 rimmed baking sheets with parchment. Toss oats, almonds, and cinnamon in large bowl. Whisk oil, maple syrup, 1/2 cup hot water, both extracts, and sea salt in medium bowl. Drizzle over dry ingredients; toss to coat. Divide mixture between sheets, spreading in even layer.
• Bake granola 20 minutes. Stir granola; reverse sheets and bake until golden brown, 25 to 30 minutes longer. Transfer granola on sheets to racks. Sprinkle dried fruit over and cool completely, stirring occasionally. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

Steps:

• On a sheet pan lined with parchment paper, toast the oats for 15 minutes on 350.
• While the oats are baking, heat the coconut oil, cinnamon, vanilla, honey, maple syrup, and brown sugar in a saucepan until it comes to a boil and stir it until it's well mixed.
• Place all the seeds and fruits, and toasted oats in a large bowl and pour the syrup mixture over it. Mix everything up until it's all evenly covered with the syrup.
• Then pack it down (firmly) to desired thickness on a sheet pan covered with parchment paper (same one you used to toast the granola). Bake on 350 for 20 minutes Remove from the oven and cut desired size bars before it cools and hardens. Then place in the refrigerator for at least an hour to allow it to set properly!

Steps:

• Preheat the oven to 375°F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool, and chop the nuts. Set aside.
• Reduce the oven temperature to 300°F. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt, and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer. Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool; the mixture will crisp as it cools.
• Add the dates, dried fruit, and reserved nuts to the oats and toss. Store the granola in covered glass jars at room temperature for up to 1 month.

Steps:

• Preheat oven to 300°F.
• In a large bowl, combine all ingredients except the dried fruit and toss well.
• Spread on large cookie sheet and bake 35-45 minutes, stirring occasionally, until lightly browned.
• Stir in dried fruit.
• Makes 6 servings (approx 5/8 cups each.).