Earthbound Farms Famous Maple Almond Granola Recipes

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EARTHBOUND FARMS FAMOUS MAPLE ALMOND GRANOLA



EARTHBOUND FARMS FAMOUS MAPLE ALMOND GRANOLA image

Categories     Breakfast     Bake     Vegetarian     Kid-Friendly     Quick & Easy     Healthy     Vegan

Yield 8 cups

Number Of Ingredients 7

4 1/2 cups old fashioned rolled oats (not instant)
3/4 cup (3 ounces) shelled, raw, unsalted sunflower seeds
1 1/2 cups slivered or coarsely chopped raw almonds
2 Tbs ground cinnamon
1 1/4 cups pure maple syrup, preferrably grade A
1/3 cup camola oil
1 cup raisins

Steps:

  • 1. Position a rack in the center of the oven and preheat the oven to 325 degrees F. 2. Place the oats, sunflower seeds, almonds, and cinnamon in a large bowl and stir to combine. Add the maple syrup and oil, and stir together until all the dry ingredients are moistened. 3. Spread the granola on a roughly 12 x 17 inch rimmed baking sheet. Bake the granols until it begins to brown, about 25 minutes ( I tend to check it every 10 minutes), then stir it with a flat spatula. Let the granola continue to bake until it is a light golden brown, dry and fragrant, 15 to 20 minutes longer. Stir the granola at least once more as it bakes, and watch it carefully during the final minutes because it can burn very quickly. 4. Place the baking sheet on a cooling rack, add the raisons and stir to combine. Let the granola cool completely. Transfer the granola to an airtight container. It can be stored for up to one month or frozen for up to 6 months. You can serve the granola straight from the freezer. It doesn't get hard and it thaws almost immediately - just pour on some milk. Makes about 8 cups.

ALMOND MAPLE GRANOLA



Almond Maple Granola image

This granola is good and crunchy with lots of sweet flavor, thanks to the pure maple syrup and dark brown sugar. It uses a lot less oil than some granola recipes. Can be made 1 week ahead.

Provided by jlscharp

Categories     Breakfast and Brunch     Cereals     Granola Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

3 cups rolled oats
1 cup blanched slivered almonds
¼ cup wheat germ
1 (14 ounce) package flaked coconut
⅓ cup unsalted sunflower seeds
6 tablespoons pure maple syrup
6 tablespoons packed dark brown sugar
¼ cup vegetable oil
2 tablespoons warm water
½ teaspoon salt
1 cup raisins

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
  • In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
  • Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.

Nutrition Facts : Calories 422.1 calories, Carbohydrate 57.9 g, Fat 19.9 g, Fiber 6.9 g, Protein 6.6 g, SaturatedFat 9.9 g, Sodium 196.9 mg, Sugar 33.2 g

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