Ultimate Skinny Granola Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.
• Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks, but I guarantee it won't be around that long!

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
• Toss together the oats, millet, almonds, coconut flakes, pumpkin seeds, sunflower seeds and sesame seeds in a large bowl.
• Whisk together the olive oil, brown sugar, maple syrup, vanilla and 3/4 teaspoon salt together in a small bowl.
• Pour the olive oil mixture into the oat mixture and toss until evenly coated. Spread out on a rimmed baking sheet and bake until golden and toasted, tossing the mixture around about halfway through, 30 to 40 minutes. Let cool completely on the baking sheet, then store at room temperature in an airtight container for up to 1 week.

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:

• 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:

• Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
• Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.

Steps:

• Put all the nuts & seeds in a breakfast bowl. If using unsweetened milk, you could optionally add a teaspoon of pure liquid stevia and stir it well in. Add the berries and milk. If using frozen berries, wait for 2-3 minutes for them to get warmer. The berries will now release some color into the milk, making it look really interesting. Enjoy!

Steps:

• Preheat oven to 150°C.
• Rinse the quinoa and dry with a paper towel. Place on cookie sheet together with the rolled oats and toast in oven for 10 minutes.
• Meanwhile, measure out all the dry ingredients into a medium/large bowl.
• Measure out wet ingredients and spices in another bowl and mix well.
• Take your oats & quinoa out of the oven and add them to the bowl with the dry ingredients. Turn oven down to 125°C Toss/stir to mix evenly.
• Add the wet ingredients and stir to evenly coat the mixture.
• Spread out on the cookie sheet and bake for 20 minutes, or until golden.