Big Clusters Maple Cinnamon Chocolate Chip Granola Recipes
'SMITTEN KITCHEN'S BIG CLUSTER MAPLE GRANOLA RECIPE
"Nothing glues like protein." Indeed, this granola was the most well-clustered I've ever produced in my kitchen. The toasted wheat germ adds a boost of nuttiness (and nutrition) while also helping the oats bind together.
Provided by Kate Williams
Categories Breakfast Snack Brunch Breakfast and Brunch
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat your oven to 300 degrees. Combine all ingredients but the egg white and dried fruit in a large bowl, tossing to coat evenly. Whisk the egg white in a small bowl until frothy. Stir into the granola mixture, distributing it throughout. Spread it in a single layer on a parchment-lined baking sheet.
- Bake for 45 to 55 minutes. About halfway through the baking time, use a large spatula to turn over sections of the granola carefully, breaking them up as little as possible. Rotate the pan if granola is baking unevenly. When it is evenly browned and feels dry to the touch, transfer the pan from the oven to the cooling rack. Cool completely. Once it's completely cool, break up granola into whatever size clusters delight you. Sprinkle in dried fruit.
- The granola keeps at room temperature in an airtight container for 2 weeks. It keeps even longer in the freezer, if you're the stockpiling type.
Nutrition Facts : Calories 238 kcal, Carbohydrate 35 g, Cholesterol 13 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 103 mg, Sugar 19 g, Fat 9 g, ServingSize makes about 7 cups, UnsaturatedFat 0 g
BIG CLUSTERS MAPLE CINNAMON CHOCOLATE CHIP GRANOLA
My favorite kind of granola is the kind with big clusters and lots of textures and flavors. The granola is a cinch to make, vegan, gluten-free, and highly adaptable based on personal preferences. Swap out the type of oil, nuts, or dried fruit based on taste preference. Reduce the cinnamon and use certified gluten-free oats, if desired. The maple flavor really shines and there's a pleasant pop of cinnamon without being overdone. Breakfast or snacks are always better when there's chocolate involved. Don't stir the granola in order to create big clusters, and the longer it's exposed to air to cool, the crispier it gets. This granola is on the chewy and sticky side rather than crispy, hard, dry, or overly crunchy.
Provided by Averie Sunshine
Categories Granola Bars & Granola
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F, line a baking sheet with a Silpat or line with parchment paper. This granola is messy, sticky, and I recommend either a Silpat or parchment rather than just spraying a baking sheet with cooking spray.
- In a large mixing bowl, whisk together first 9 ingredients, through optional salt.
- Add oats, almonds, and toss to coat evenly.
- Turn mixture out onto prepared baking sheet, keeping mixture lightly piled. Smoothing lightly with a spatula is okay, but don't pack down too much. You want air to be able to flow without it being tightly packed.
- Bake for about 25 minutes, or until the sauce that pools slightly at the edge of the baking sheet begins to barely caramelize. Watch your granola closely to make sure it's not burning since ingredients and ovens vary. Remove baking sheet from oven and don't stir.
- Evenly sprinkle with dried fruit.
- Evenly sprinkle with chocolate chips.
- Do not stir granola and allow it to cool, for at least 1 hour, overnight if possible. The longer it's exposed to air, the crispier and crunchier it becomes.
- Break granola apart and store in airtight containers with lids or in Ziplocks. Granola will keep airtight for at least 2 weeks.
Nutrition Facts : Calories 1081 calories, Carbohydrate 160 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 26 grams fat, Fiber 12 grams fiber, Protein 10 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 201 grams sodium, Sugar 125 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
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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EASY GRANOLA CLUSTERS - GIMME SOME OVEN
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5/5 (6)Total Time 55 minsServings 6
- Heat oven to 300°F (150°C). Line a half sheet pan (18 x 13 inches) with parchment paper and set aside.
- Combine the maple syrup, coconut oil, sea salt, cinnamon and vanilla extract in a small saucepan. Heat the mixture for 4-5 minutes over medium heat until warm (the coconut oil should be completely melted) but not simmering, whisking until evenly combined. Remove from heat.
- In a large mixing bowl, add the oats, almonds, coconut flakes, pecans and sunflower seeds. Drizzle the maple syrup mixture over the dry ingredients. Gently toss until evenly combined.
- Spread the granola out evenly on the sheet pan and then gently press it down with a spatula. Bake for 25 minutes, then without stirring, remove the pan and rotate it 180° (so that it will cook evenly from front to back). Bake for 15-20 more minutes until the granola is lightly golden on top. Transfer the pan to a wire baking rack and let it cool completely. If the granola seems a bit loose when it comes out of the oven, don’t worry, it will dry and harden as it cools.
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