Almond Sunflower Seed Granola Recipes

ULTIMATE IRRESISTIBLE GRANOLA

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!

ALMOND COCONUT GRANOLA

Steps:

• Preheat oven to 325°F.
• In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.
• In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature 2 weeks.

OAT AND NUT GRANOLA WITH SUNFLOWER SEEDS

Steps:

• Preheat oven to 300°F. Combine old-fashioned oats, flour, golden brown sugar, almonds, walnuts, milk powder, sunflower seeds and salt in 13x9x2-inch metal baking pan. Whisk vegetable oil, 1/2 cup water, honey, vanilla extract and maple extract in medium bowl to blend. Add to dry ingredients in pan and stir to coat well. Bake until granola is golden and crunchy, stirring frequently, about 45 minutes. Cool completely. (Granola can be prepared up to 2 weeks ahead. Store in airtight container at room temperature.)

GINGER CASHEW SUNFLOWER SEED GRANOLA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Stir honey, coconut oil, and maple syrup together in a saucepan over low heat until completely melted and combined, 3 to 5 minutes.
• Combine cereal, oats, sunflower kernels, cashews, ginger, cardamom, and cinnamon together in a large bowl. Pour honey mixture over cereal mixture and stir until completely coated. Pour cereal mixture in a layer on prepared baking sheet.
• Bake in the preheated oven until golden brown, about 40 minutes.

ALMOND HONEY GRANOLA

Steps:

• Preheat oven to 300°F.
• Heat first three ingredients together in a big pot; stir in next three ingredients one at a time.
• Spread onto a cookie sheet and bake for 15 minutes; stir and continue to bake for an additional 5 or 10 minutes until granola barely begins to turn golden (take care not to overbake).
• Cool; add dried fruit.
• Store in a tightly covered jar.

PALEO GRANOLA WITH COCONUT AND ALMONDS

Steps:

• Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
• Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, if using, salt, cinnamon, and cardamom in a large bowl.
• Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes.
• Do Ahead
• Granola can be made 1 week ahead; store tightly covered at room temperature.

ALMOND-SUNFLOWER SEED GRANOLA

Steps:

• Preheat oven to 350 degrees F. In large bowl, toss together rolled oats, wheat germ, almonds, sunflower seeds, cinnamon, nutmeg, salt, and raisins.
• In a small bowl, combine the oil, syrup, and extracts and then add to dry ingredients. Mix thoroughly until well coated.
• Divide mixture between two sheet pans and spread. Bake until golden, for about 30 minutes, stirring after 15 minutes so that it browns evenly. Cool completely and then store in a tightly covered jar.