Nutty Baked Granola Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, and salt, together in a large bowl.
• Stir butter and honey together in a small saucepan over low heat until the butter is fully melted.
• Stir vanilla extract into the melted butter.
• Pour butter mixture over oats mixture; stir until evenly coated.
• Spread the mixture onto 2 large baking sheets into single, even layers.
• Bake in preheated oven 10 minutes. Remove from oven and gently turn the granola. Continue baking until golden brown, about 10 minutes more.
• Set granola aside to cool to room temperature; transfer to a large bowl.
• Gently fold cranberries into the granola.

Steps:

• Preheat oven to 300 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside. In a large bowl combine oats, coarsely chopped nuts, seeds, apple pie spice and salt; set aside.
• In a small saucepan combine coconut oil and honey until coconut butter melts. Stir in Carnation Breakfast Essentials® Rich Milk Chocolate Powdered Drink Mix. Drizzle over the oats mixture; toss to coat. Spread evenly in the prepared pan.
• Bake about 20 minutes or until light brown, stirring after 10 minutes. Remove from oven. Stir in dried fruit.
• Spread granola on a large piece of foil to cool. Store at room temperature in an airtight container for up to 5 days. (Or place in freezer bags and freeze up to 2 months.

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.

Steps:

• Preheat oven to 225°F.
• Mix first six ingredients together and spread evenly on a couple of cookie sheets.
• Bake for 15 minutes, then remove and stir. Bake another 15 minutes. While it bakes, assemble the other ingredients. (coat the 1/4 cup measure with oil before using it for maple syrup).
• Immediately transfer oat mixture to a large bowl and stir in the dried fruit and cinnamon. Slowly, pour in the maple syrup and stir to mix well.
• Let it cool and store in an airtight container where, my guess is, it'll keep up to a month. Like it'll last that long :-).

Steps:

• Heat oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment. Mix all the ingredients together except the maple syrup. Spread the granola out on the trays and drizzle over the maple syrup.
• Bake in the oven for 20 mins, stirring the granola well halfway through so that it cooks evenly. Leave to cool before storing in a Kilner jar or airtight container. Best eaten within 1 month.

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• Combine the oats, coconut, nuts, cranberries, raisins, candied ginger, egg white, olive oil, honey, maple syrup, fennel seeds, salt, cinnamon, ginger and nutmeg in a large bowl. Spread out on the prepared baking sheet.
• Bake until toasted, 40 to 45 minutes, removing the tray from the oven every 10 minutes to stir the granola for even toasting.
• Serve with Greek yogurt, citrus slices, a drizzle of honey, fresh mint and flaky sea salt. Enjoy.

Steps:

• Preheat oven to 275F/135°C.
• In a large bowl toss oatmeal, coconut, nuts, and sunflower seeds together.
• In a separate bowl whisk together oil, honey, cinnamon, and vanilla.
• Pour liquid mixture over oats and stir until everything is coated.
• Pour mixture into a large rimmed baking sheet. I also cover the baking sheet with baking paper but it's not necessary if you have a non-stick pan.
• Bake for approximately 20-25 minutes, stirring once or twice. Keep an eye on it so it doesn't burn.
• Let it cool completely. Blend in cornflakes if using.
• Store in an airtight container.