My Favorite Granola 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 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.

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:

• Preheat oven to 300*.
• Spray or oil large baking sheet.
• Mix oats, almonds, brown sugar, salt, and cinnamon in large bowl.
• In small saucepan, combine oil, honey, and sugar; bring to boil over medium heat.
• Remove from heat and add vanilla.
• Pour hot liquid over oats mixture, stirring/tossing with rubber scraper to mix well.
• Spread granola on prepared baking pan.
• Bake until golden brown, approximately 30 minutes, checking frequently after 20 minutes.
• Optional: Remove from oven and stir oat mixture every 5-10 minutes of baking. (I don't stir at all -- makes for chunkier granola!).
• Remove from oven to cooling rack and cool completely. I do not stir the granola after taking it out of the oven. The granola will clump (stick together) as it cools.
• Store up to two weeks in airtight container at room temperature.
• Makes 8 cups.