Vanilla Granola Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly spray large baking sheet with non-stick cooking spray.
• Mix oats, almonds, sweetener, salt, and cinnamon in a large bowl.
• Stir applesauce and sugar together in a small saucepan; bring to a simmer over medium heat and immediately remove from heat. Stir vanilla into the applesauce mixture; pour over the oats mixture and toss to coat. Spread the mixture onto the prepared baking dish.
• Bake until golden brown, stirring occasionally, 20 to 30 minutes. Place baking sheet on a cooling rack until granola is completely cooled.

Steps:

• Position rack to middle of oven and preheat to 300*.
• Lightly spray large baking sheet with nonstick spray.
• Mix next 5 ingredients in large bowl.
• combine oil, honey and sugar in small saucepan; bring to simmer over medium heat.
• Remove from heat; stir in vanilla.
• Pour hot liquid over oat mixture; stir well.
• Using hands, toss mixture until thoroughly mixed.
• Spread granola on prepared baking sheet.
• Bake until golden brown, stirring occasionaly, about 30 minutes (but check after 20).
• Transfer sheet to rack; cool granola completely.
• (Can be made two weeks ahead. Store in airtight container at room temperature.) Makes about 8 cups.

Steps:

• Set rack to middle position and preheat oven to 300°F.
• Lightly spray large baking sheet.
• Mix first five ingredients.
• Over medium heat, combine butter, apple sauce and maple syrup and bring to simmer.
• Remove from heat, stir in vanilla extract.
• Pour over dry mixture, toss well with hands until thoroughly mixed.
• Spread on prepared baking sheet.
• Bake 25 minutes, rotating pan after 10 minutes.
• Transfer sheet to cooling rack and cool completely before breaking into small pieces.
• Store in airtight container at room temperature.

Steps:

• 1. Combine old fashioned oats, quick oats, pecans and wheat germ in a large bowl. 2. Combine maple syrup, oil, vanilla, cinnamon and nutmeg in a small bowl. Pour over oat mixture, stirring to coat. 3. Spread mixture evenly on greased baking sheet. 4. Bake at 300°F for 50 to 60 minutes, stirring every 15 minutes, until oats are toasted. 5. Remove from oven and stir in dried fruit. Cool in pan on wire rack. Store in airtight container.
• To make yogurt parfaits, layer 6 ounces vanilla yogurt, ½ cup mixed fresh or frozen fruit and ¼ cup granola.

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 to 300.
• Lightly spray large baking sheet with nonstick spray.
• Combine first 5 ingredients in large bowl.
• Mix applesauce and sugar in small saucepan; bring to simmer over medium heat.
• Remove from heat and carefully stir in vanilla.
• carefully our hot liquid over oat mixture and stir well.
• With hands, toss mixture until thoroughly mixed.
• Spread granola on prepared baking sheet.
• Bake until golden brown, stirring occasionally, for about 30 minutes IMPORTANT-check after 20 min!
• Transfer sheet to rack and allow granola to cool completely.

Steps:

• Position rack in middle of oven and preheat to 300°F. Lightly spray large baking sheet with nonstick spray. Mix next 5 ingredients in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.
• Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)

Steps:

• Preheat oven the oven to 275 degrees.
• Mix together the oats, seeds and nuts in a large bowl.
• Heat oil, vanilla, cinnamon, and honey together in a saucepan until blended.
• Add honey mixture to oat mixture and stir well.
• Spread out the granola on one or two baking sheets and bake for 50 minutes or until desired crispness. Stir occasionally to prevent mixture from clumping.
• leave to cool and store in zip lock baggies.

Steps:

• Heat oven to 200 degrees F. Line a large, rimmed cookie sheet with parchment paper.
• In a large bowl mix together the oats and almonds.
• In a small saucepan over medium heat, stir the sugar and salt into the water. Cook and stir until sugar is dissolved. Remove from heat. Stir in canola oil and vanilla. Pour into the oat and almond mixture and stir until thoroughly combined.
• Spread mixture out on the lined cookie sheet and bake for 2 hours, or until dry to the touch. Do not stir! Remove from oven and let cool before breaking apart into chunks. Store in an air-tight container.

Steps:

• In a large bowl, toss the oats, walnuts, coconut and sesame seeds. In a large saucepan over medium heat, cook and stir the oil, brown sugar, honey, water and vanilla until sugar is dissolved (do not boil). Pour over oat mixture and stir to coat evenly. Pour into two greased 13-in. x 9-in. baking pans., Bake at 275° for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool, stirring occasionally. Store in an airtight container.