Favorite Granola Recipes

MY FAVORITE GRANOLA

Steps:

• In a large bowl, combine the first six ingredients; set aside. In a small saucepan, combine the water, oil, brown sugar and honey. Cook and stir over medium heat for 2-3 minutes or until heated through. Pour over oat mixture and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake at 300° for 30-40 minutes or until golden brown, stirring once. Cool on a wire rack. Store in an airtight container.

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.

GRANOLA

Steps:

• Preheat oven to 250 degrees F.
• In a large bowl, combine the oats, nuts, coconut, and brown sugar.
• In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
• Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

LAURENT TOURONDEL'S FAVORITE GRANOLA

Steps:

• Heat oven to 325 degrees. In a large bowl, combine rolled oats, cornflakes, steel-cut oats, almonds, salt and cinnamon. Mix until well combined.
• In a small saucepan, combine honey, maple syrup, canola oil, orange zest and split vanilla beans and their pulp. Place over medium heat and boil for 1 minute. Discard vanilla beans, and pour hot liquid over dry ingredients. Using a rubber spatula, mix until well combined.
• Line a large rimmed baking sheet with parchment paper, and spread evenly with the granola. Bake until golden brown and evenly toasted, tossing about halfway through, 10 to 20 minutes. Remove baking sheet from oven and place on a rack to cool; mixture will be soft and sticky while hot, but will dry and become crisp as it cools.
• When granola is completely cool and dry, break into bite-size pieces. Store in an airtight container for up to 1 week.

MOM'S BEST GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, stir together the oats, wheat germ, coconut, sunflower seeds and almonds. In a separate bowl, mix together the oil, honey, boiling water, brown sugar, salt and vanilla. Pour the liquid ingredients into the dry ingredients, and stir until evenly coated. Spread in a thin layer on a large baking sheet.
• Bake for 60 to 90 minutes in the preheated oven. Stir every 30 minutes, until lightly toasted and fragrant. Granola will crisp up more when cooled.

KETO GRANOLA

Steps:

• Preheat oven to 375°. In a large bowl, mix all ingredients until well coated. Spread evenly into a rimmed baking sheet lined with parchment. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack. Store in an airtight container.