Almond Raisin Granola Recipes
ALMOND RAISIN GRANOLA
The title more or less says it all...I got tired of my other granola so I decided to switch up a few things, and I definitely like this modified version better.
Provided by Liwl7755
Categories Breakfast
Time 55m
Yield 7 cups, 7 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- In a large bowl, toss the almonds, oats, bran, and cinnamon.
- In a small saucepan, combine the honey, molasses, oil, and syrup over medium heat.
- Warm and stir until the mixture begins to foam, then QUICKLY remove from heat.
- Pour mixture over the nuts and grains and mix thoroughly.
- Pour the granola into a large, rimmed baking sheet in an even layer.
- Bake for 40 minutes, stirring every 10, until everything is nice and toasted.
- Allow the mixture to cool before adding in the raisins.
- Once throroughly cooled, this granola can be stored in an airtight container for up to a month-- but it will probably disappear long before then!
ALMOND-RAISIN GRANOLA
Categories Breakfast Brunch Bake Raisin Almond Winter Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 Servings
Number Of Ingredients 11
Steps:
- Preheat oven to 250°F. Lightly spray rimmed baking sheet with nonstick spray. Toss oats and next 3 ingredients in large bowl. Whisk syrup, brown sugar, oil, 2 tablespoons warm water and salt in small bowl to blend. Pour syrup mixture over oat mixture and stir to combine. Transfer to prepared baking sheet. Bake until evenly browned, stirring occasionally, about 1 hour 15 minutes. Cool. Transfer to large bowl. Mix in raisins. (Can be made 1 week ahead. Store in airtight container.)
ALMOND MAPLE GRANOLA
This granola is good and crunchy with lots of sweet flavor, thanks to the pure maple syrup and dark brown sugar. It uses a lot less oil than some granola recipes. Can be made 1 week ahead.
Provided by jlscharp
Categories Breakfast and Brunch Cereals Granola Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
- In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
- Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.
Nutrition Facts : Calories 422.1 calories, Carbohydrate 57.9 g, Fat 19.9 g, Fiber 6.9 g, Protein 6.6 g, SaturatedFat 9.9 g, Sodium 196.9 mg, Sugar 33.2 g
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