Cinnamon Stove Top Granola Recipes

STOVETOP GRANOLA

Steps:

• Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.
• Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.
• Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.

QUICK STOVETOP GRANOLA

Steps:

• In a large nonstick skillet, toast oats over medium heat until golden brown. Remove and set aside. In the same skillet, cook and stir the brown sugar, honey and butter over medium-low heat until bubbly, 1-2 minutes. , Stir in the almonds, raisins, coconut and oats until coated. Cool. Store in an airtight container.

CINNAMON VANILLA GRANOLA

Steps:

• 1. Combine old fashioned oats, quick oats, pecans and wheat germ in a large bowl. 2. Combine maple syrup, oil, vanilla, cinnamon and nutmeg in a small bowl. Pour over oat mixture, stirring to coat. 3. Spread mixture evenly on greased baking sheet. 4. Bake at 300°F for 50 to 60 minutes, stirring every 15 minutes, until oats are toasted. 5. Remove from oven and stir in dried fruit. Cool in pan on wire rack. Store in airtight container.
• To make yogurt parfaits, layer 6 ounces vanilla yogurt, ½ cup mixed fresh or frozen fruit and ¼ cup granola.

CINNAMON GRANOLA

Steps:

• In a large bowl, combine the first 10 ingredients. In a saucepan over medium heat, cook honey and oil for 4-5 minutes. Remove from the heat; stir in vanilla and salt. Pour over oat mixture and toss to coat. , Transfer to a greased 15x10x1-in. baking pan. Bake at 275° for 45-50 minutes or until golden brown, stirring every 15 minutes. Cool, stirring occasionally. Stir in raisins. Store in an airtight container.

HOMEMADE CINNAMON GRANOLA

Steps:

• Prehart oven to 325.
• Mix oats, nuts and seeds in a large bowl.
• Add salt and cinnamon.
• In a measuring cup, wisk together canola oil and syrup.
• Add to oat mixture and stir to combine.
• Spread out on baking sheet lined with parchment (or lightly greased).
• Bake for 20 minutes, stirring frequently to prevent burning (every 5 minutes or so).
• Remove from oven and cool completely before adding dried fruit.
• Store in airtight container for up to 3 weeks.

CINNAMON STOVE TOP GRANOLA

Steps:

• Heat the olive oil in a large stockpot over medium heat. Combine the oats and cinnamon and add them to the pot. Cook and stir until lightly toasted, stirring constantly, 3 to 4 minutes. Pour the oats out onto a large baking sheet and add the butter to the pot. When the butter has melted, stir in the honey, molasses and brown sugar. When the mixture starts to simmer, return the oats to the pot and continue to cook and stir until coated and hot.
• Remove from the heat and stir in the almonds and cherries. Pour onto a large cookie sheet and allow to cool. The granola will harden as it cools. When cool, transfer to an airtight container and store at room temperature.