Crankys Granola Recipes

CRUNCHY GRANOLA

Steps:

• In a small saucepan, combine the honey, oil and brown sugar; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. , In a large bowl, combine the oats, almonds, coconut, sesame seeds and sunflower kernels. Add honey mixture, stirring until evenly coated. Spread onto two ungreased baking pans. , Bake at 300° for 20 minutes, stirring frequently. Stir in raisins. Bake 10 minutes longer. Cool, stirring occasionally. Store in an airtight container.

CHUNKY HOMEMADE GRANOLA

Steps:

• Preheat oven to 350°F. Spray a large rimmed baking sheet with cooking spray and set aside.
• In a large bowl, stir together the old-fashioned oats, quick-cooking oats, whole wheat flour, flaxseed, cinnamon, salt, whole almonds, slivered almonds, sunflower seeds, walnut pieces, 1/2 cup coconut flakes, 1/2 cup dried cranberries.
• In a small pan over low heat, add the coconut oil, 1/2 cup honey, brown sugar and vanilla. Stir constantly until coconut oil is melted and mixture is smooth. Pour over dry ingredients and stir together with a wooden spoon or your hands until dry ingredients are mostly coated. Stir in water until granola mixture is wet and a little mushy.
• Press mixture evenly into prepared baking sheet. Drizzle with 1/4 cup honey. Bake for 30 minutes or until granola starts to toast and turn a golden brown. Remove from oven and let cool completely in pan on a wire rack.
• Once granola is cool, break it into large chunks and gently toss the chunks with a spatula so the sides that aren't golden brown are now on top. Drizzle with remaining 1/4 cup honey. Return to oven for 10-15 minutes or until granola is evenly toasted and golden brown.
• Remove from oven and sprinkle with remaining 1/4 cup coconut flakes and 1/2 cup dried cranberries. Let cool completely. Store in a jar or bag that's not completely sealed so granola stays crunchy.

HEALTHY CHUNKY GRANOLA RECIPE (VEGAN, GLUTEN FREE)

Steps:

• Preheat the oven to 300°F. Line a medium or large baking sheet with parchment paper or greased foil. Set aside for later.
• Add all ingredients except coconut oil and maple syrup to a large bowl. Stir until well mixed.
• Add coconut oil and maple syrup. Using a rubber spatula, stir and fold until well mixed.
• Pour mixture onto the prepared baking sheet. Using a rubber spatula, press down and pack the granola mixture together to create an even, flat, and very tightly-packed layer, about ½ inch thick. Your granola may not cover the entire baking sheet. Now, nudge the sheet of granola apart in the center (dividing the tightly-packed layer in half), to let air through.
• Bake for 20 minutes. Rotate baking sheet. Bake for 18-22 more minutes, until granola is a deep golden brown. Mine took 40 minutes total. Do not flip or move granola-it is fragile and needs to crisp up while cooling.
• Place baking sheet on a cooling rack. Allow to cool for about 30 minutes, or until completely cooled and firm. Break sheets of granola into clusters. Enjoy! Storing instructions below.

BASIC GRANOLA RECIPE

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the oats, light brown sugar, cinnamon and salt. Stir the honey, oil and vanilla extract into the dry ingredients. Use your hands if necessary to make sure it's well combined.
• Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes and then remove from the oven and stir; add the chopped almonds. Return to the oven and bake until everything is toasted and evenly browned, an additional 10 minutes.
• Allow the granola to cool on the baking sheet, then add the dried cranberries and toss to distribute. Store in an airtight container at room temperature for up to 2 weeks.

GRANDMA'S HOMEMADE GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
• Mix oats, pecans, almonds, and coconut flakes together in a large bowl. Set aside.
• Combine vegetable oil, brown sugar, honey, maple syrup, cinnamon, vanilla extract, and salt in a medium saucepan over medium heat. Stir gently until it begins to boil; remove from heat. Pour over oat mixture and fold together until dry ingredients are well coated. Spread granola onto the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Stir and continue to bake on the top rack until golden, about 5 minutes more.
• Remove from the oven and let cool, 20 to 30 minutes. Toss with cranberries. Store in an airtight container.

CRUNCHY GRANOLA

Steps:

• Heat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper.
• Combine brown sugar and water in a 4 cup microwave proof cup.
• Microwave on high 5 minutes until sugar is completely dissolved.
• Remove from microwave and stir in vanilla and salt.
• In large mixing bowl, mix oats, nuts, and brown sugar mixture.
• Mix thoroughly.
• Spread onto cookie sheets and bake 45 minutes-1 hour until golden brown.
• When granola has cooled completely, add fruits if you wish and store in airtight container.

CRUNCHY GRANOLA

Steps:

• Preheat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper and reserve.
• Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
• In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
• When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.

CLASSIC GRANOLA RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, mix together the oats, almonds, cinnamon, salt, coconut oil, vanilla extract, maple syrup, and honey until well combined.
• Transfer the mixture onto a the prepared baking sheet and spread into an even layer.
• Bake for 20 minutes.
• Carefully remove from the oven and allow to cool for 10 minutes.
• Break up the layer into chunks with your hands.
• Store in an airtight container for up to 1 month.
• Serve with Greek yogurt and fresh berries, if desired.
• Enjoy!