Crunchy Granola Muesli Recipes Recipe For Hand

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 (MUESLI)

Steps:

• Preheat oven to 350 degrees.
• Combine all the dry ingredients in the baking pan (first six items). Add raisins (or other dried fruits) after cooking.
• Heat the butter, honey, milk and salt in a small saucepan until all the butter melts.
• Dribble honey-butter mixture over dry ingredients, and mix well to moisten all the dry ingredients.
• Bake for 20-30 minutes (depending on how hot your oven runs), stirring frequently.
• This can easily over-brown (burn), so keep an eye on it.
• Remove from oven and stir in the raisins or other dried fruit.
• When cool, store in an airtight container. It keeps very well.

CRUNCHY, GOOD-FOR-YOU GRANOLA BARS

Steps:

• 1. Preheat oven to 325 degrees F. Line and 8- or 9-inch square pan with a long sheet of parchment paper (so ends extend over edges of pan).
• 2. Mix the puffed kamut, oats, Grape-Nuts, dried fruit, sunflower seeds, pumpkin seeds and cinnamon in a large bowl.
• 3. In a small saucepan over low heat, warm the almond butter, brown rice syrup, honey, brown sugar and vanilla until sugar has melted and the almond butter has thinned.
• 4. Pour the liquid mixture on top of the dry ingredients, mixing well. When everything is equally coated, spread the mixture into the pan. Press the mixture down with the bottom of a measuring cup or the back of a wooden spoon. Bake for about 25 minutes, or until golden brown.
• 5. When you remove the pan from the oven, again use the back of a wooden spoon to press the bars flat. Allow to cool completely before touching them again.
• 6. When totally cooled and hard, lift the ends of the parchment and put onto a cutting board and cut into bars or squares. I wrapped the individual bars in foil and stored them in a ziploc bag at room temperature.