California Almond Granola With Golden Raisins Recipes

CLASSIC GRANOLA

Steps:

• Preheat the oven to 300 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Melt the butter in a small saucepan over low heat. Add the sugar, honey, vanilla, cinnamon and salt and stir to combine. Let cook until the sugar has dissolved, 1 to 2 minutes. Remove from the heat.
• Combine the oats and almonds in a large bowl. Add the butter mixture and toss well to coat. Spread the mixture on the prepared baking sheets in a single layer.
• Bake for 15 minutes, then stir in the raisins. Bake until crisp and golden brown all over, another 10 to 15 minutes. Transfer to a bowl. The granola will keep in an airtight container at room temperature for up to 2 weeks.

ALMOND RAISIN GRANOLA

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

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.)