TOASTED-COCONUT GRANOLA
This delicious granola recipe is courtesy of Nekisia Davis of Early Bird Foods.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes about 7 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.
- Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.
MOM'S COCONUT GRANOLA
Provided by Marcela Valladolid
Time 30m
Yield About 5 cups
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Line a 9-inch square baking sheet with foil, allowing the foil to extend over the sides of the pan. Spray with nonstick cooking spray.
- Mix the oats, almonds, coconut, cranberries, cinnamon and salt in a medium bowl until combined.
- Combine butter, honey and sugar in a medium saucepan over medium heat, stirring until the butter melts and the mixture begins to boil. Remove the pan from heat and stir in the vanilla.
- Pour the butter mixture over the dry ingredients, stirring with a rubber spatula until well coated. Transfer the oat mixture to the prepared pan, and using the spatula, press the oats evenly into pan.
- Bake until the top is golden brown, 20 to 25 minutes. Transfer to a rack to cool. Using the foil, lift the granola out of pan and place it on work surface. Crumble the granola into pieces and store in an airtight container for up to 1 week.
CHOCOLATE-COCONUT GRANOLA
This recipe is based on Bobby's favorite candy bar, the decadent and very fattening Fran's Coconut Gold Bar.
Provided by Bobby Flay
Time 1h55m
Yield Ten 1/2-cup servings
Number Of Ingredients 12
Steps:
- Adjust the baking rack in the oven to the middle rack. Preheat the oven to 275 degrees F. Brush a half sheet pan with 1 tablespoon of the coconut oil.
- Heat the remaining 1/4 cup coconut oil over medium heat in a small saucepan. Whisk in the cocoa powder, honey, sugar and salt and bring to a simmer. Cook, whisking constantly until smooth and the sugar is completely melted. Stir in the coconut and vanilla extracts. Keep warm.
- Combine the oats, almonds and coconut chips in a bowl. Add the cocoa mixture and mix with a rubber spatula until the oat mixture is completely coated with the cocoa mixture. Transfer the mixture to the prepared sheet pan and press into an even layer. Bake for 50 minutes. Turn off the oven and let sit in the warm oven for 30 minutes longer. Remove to a baking rack and let cool.
- In a large bowl, break into pieces and toss together with the bittersweet and white chocolate chips.
CRUNCHY PEANUT BUTTER, CHOCOLATE, COCONUT GRANOLA
If you're at movie night with your family, or just hungry for a sweet and salty snack, you will always be wanting to make 2 times the recipe! If you don't want the chocolate to melt, put them in after the rest of the granola cools and settles. Serve right away or store in fridge up to 1 week. Enjoy!
Provided by kellie1000
Categories Breakfast and Brunch Cereals Granola Recipes
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking sheet with aluminum foil; coat with cooking spray.
- Combine honey and peanut butter in a microwave-safe bowl; microwave on high until melted, about 20 seconds. Stir well.
- Place the rolled oats in a large bowl. Drizzle honey-peanut butter mixture over oats; toss to coat. Mix in sunflower seeds, chocolate chips, coconut, brown sugar, vanilla extract, and cinnamon until evenly combined. Spread mixture onto the prepared baking sheet.
- Bake in the preheated oven until lightly browned, about 22 minutes. Let cool for 20 minutes.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 29.8 g, Fat 13 g, Fiber 4 g, Protein 5.7 g, SaturatedFat 4.7 g, Sodium 20.8 mg, Sugar 15.3 g
SALTED COCONUT GRANOLA
Coconut oil adds an extra punch of coconut flavor, while an egg white adds extra crunch to this addictive granola.
Provided by Anna Stockwell
Categories Granola Coconut Oat Pecan Vegetarian Seed Cinnamon Kid-Friendly Healthy Low Fat Low Cal Small Plates
Yield 12 servings
Number Of Ingredients 10
Steps:
- Place racks in upper and lower thirds of oven; preheat to 300°F. Whisk agave and oil in a large bowl. Stir in oats, coconut flakes, pecans, rice cereal, sesame seeds, salt, and cinnamon until combined.
- Whisk egg white and 1 Tbsp. water in a small bowl. Add to oat mixture and toss to evenly coat.
- Divide oat mixture between 2 parchment-lined rimmed baking sheets. Bake granola, rotating sheets top to bottom and back to front and gently stirring halfway through, until golden brown, 25-30 minutes. Transfer sheets to wire racks. Let granola cool before transferring to airtight containers.
- Do ahead
- Granola can be made 1 week ahead; store tightly covered at room temperature.
COCOA-COCONUT GRANOLA BARS
Crisp, chewy, and chocolate-y granola bars straight from your own oven! Why buy mediocre-tasting packaged ones full of junk and unknown ingredients? These contain my two favorite ingredients, chocolate and coconut. This recipe is easy to customize and swap out for your favorite ingredients.
Provided by Jessica
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Spread rolled oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds onto a baking sheet.
- Toast oats mixture in preheated oven, stirring every 5 minutes, until lightly toasted, about 15 minutes.
- Reduce oven heat to 300 degrees F (150 degrees C).
- Combine honey, brown sugar, coconut oil, vanilla extract, coconut extract, ground cinnamon, and salt together in a saucepan over medium-low heat; cook and stir until the sugar is completely dissolved, about 3 minutes. Stir cocoa powder into the honey mixture until dissolved.
- Mix toasted oat mixture and the honey mixture in a large bowl and stir until the dry ingredients are coated; spread into the prepared baking dish and press into an even layer.
- Bake in preheated oven until golden brown, 18 to 20 minutes.
- Cool bars in pan for 10 minutes, immediately cut into squares, and remove from pan.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 30.8 g, Fat 10.8 g, Fiber 5.5 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 103.4 mg, Sugar 16.7 g
SLOW-COOKER COCONUT GRANOLA
Steps:
- Combine oats, almonds, coconut, cinnamon, ginger and salt in a 3-qt. slow cooker. In small bowl, whisk together oil and maple syrup. Pour into slow cooker; stir to combine. Cook, covered, on low, stirring occasionally, 3-1/2 to 4 hours. Stir in cherries. , Transfer mixture to a baking sheet; let stand until cool.
Nutrition Facts : Calories 343 calories, Fat 19g fat (12g saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 41g carbohydrate (18g sugars, Fiber 5g fiber), Protein 6g protein.
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TRIPLE COCONUT GRANOLA RECIPE - COOKIE AND KATE
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5/5 (24)Total Time 30 minsCategory BreakfastCalories 417 per serving
- Preheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, almonds, cinnamon, salt and ground ginger. Using a silicone or rubber spatula, stir to combine.
- Add the coconut oil, maple syrup and vanilla (we’re going to add the coconut later, so keep it nearby). Stir until every oat is lightly and evenly coated. Using your spatula, scrape the contents of the bowl onto your prepared pan, making sure to get every last bit of liquid. Spread the granola into an even layer.
- Bake for 15 minutes, then remove the pan from the oven, add both the coconut flakes and shredded coconut, and stir it all together. Place the pan back into the oven until the coconut is lightly golden, about 5 to 10 minutes. Let the granola cool completely on the pan. It will further crisp up as it cools.
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- Preheat the oven to 300 degrees F. Line a large baking sheet with a Slipat or parchment paper. Set aside.
- In a large bowl, combine oats, coconut, almonds, pepitas, cinnamon, and salt. In a small bowl, whisk together coconut oil, maple syrup, vanilla, and coconut extract. Pour liquid mixture over dry ingredients. Stir until dry ingredients are well-coated.
- Pour the granola mixture onto the prepared baking sheet. Spread granola into an even layer. Bake for 30 minutes or until granola is golden brown, stirring every 10 minutes. Let granola cool completely. Store in an air-tight container for up to 1 month.
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- Add oats, coconut, almonds, pecans, coconut sugar, and salt to a large mixing bowl and stir to combine.
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