BASIC LARGE CHUNK GRANOLA RECIPE
Steps:
- Preheat oven to 325 degrees F. Line a (11x17 inch) baking sheet with parchment paper.
- Add the oil, honey, brown sugar, vanilla, and salt to a large bowl. Whisk until sugar is dissolved and oil is well incorporated.
- Add the oats and your chosen granola flavors. Stir well.
- Pour the oat mixture onto the baking sheet and spread it out into an even layer. Firmly pack the oat mixture into the baking sheet.
- Bake for 30 minutes, rotating the pan half way through cooking.
- Let the granola cool at room temperature for one hour.
- Use a small spoon to scoop up the granola off of the baking sheet. Use the spoon and your hands to break the granola into large chunks.
- Store at room temperature in a sealed container or zip top bag.
Nutrition Facts : ServingSize 1 /2 cup, Calories 166 kcal, Carbohydrate 24.4 g, Protein 2.5 g, Fat 7.1 g, SaturatedFat 1.1 g, Fiber 2 g
BIG-CLUSTER CHOCOLATY GRANOLA
This granola pairs the bittersweetness of a good chocolate bar with the crunch and nuttiness of classic granola. By not stirring and by letting it cool in the oven, the granola will break apart in big clusters - perfect for snacking on. Eat this granola with berries and yogurt for breakfast, by the handful for an afternoon pick-me-up, or with peanut butter ice cream after dinner. (And yes, if you eat it with milk like cereal, it makes chocolate milk!) If you like your granola on the sweet side, stir in milk chocolate chips or a chocolate cereal like Cocoa Puffs once the granola is cool. Alternatively, lean into its bitterness by adding cacao nibs or chocolate-covered espresso beans.
Provided by Ali Slagle
Categories breakfast, snack, finger foods
Time 1h
Yield 5 cups
Number Of Ingredients 8
Steps:
- Heat the oven to 300 degrees. In a large bowl, use a fork to stir together the maple syrup, oil, cocoa powder and salt until smooth. Add the oats, nuts and seeds, and stir until combined.
- Spread the mixture out on a parchment-lined sheet pan. Bake, without stirring, until fragrant and dry to the touch, 35 to 40 minutes.
- Sprinkle the dried fruit over the granola (if using), then turn off the oven. Leave the granola in the oven to cool completely, 30 minutes to an hour, then break into clumps. Store in an airtight container at room temperature for up to 2 weeks.
BIG CLUSTER MAPLE GRANOLA
This fabulous granola is from the Smitten Kitchen cookbook. Best granola I've ever eaten and super clean!
Provided by Chef Lindsay
Categories Breakfast
Time 1h5m
Yield 7 Cups
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees.
- Combine all ingredients but the egg whites in a large bowl, tossing to coat evenly.
- Whisk egg white in a small bowl until frothy. Stir into granola mixture, distributing it throughout.
- Spread in a single layer on a parchment-lined baking sheet. Bake for 45-55 minutes or until browned and dry to the touch.
- Halfway through baking, use a large spatula to turn over sections of the granola. Rotate the pan if granola bakes unevenly.
- Once finished baking, cool completely and then break into desired sized clusters.
- Enjoy!
Nutrition Facts : Calories 489.4, Fat 22.5, SaturatedFat 6.1, Sodium 215.1, Carbohydrate 69.3, Fiber 6.2, Sugar 40.2, Protein 7.9
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