Granola Kathleen Daelemans Show Cooking Thin Recipes

KATHLEEN DAELEMANS CRUNCH GRANOLA MODIFIED

Steps:

• Pre-heat oven to 275 degrees.
• Line 2 large sheet pans with parchment paper or non-stick foil.
• In a large microwave safe bowl mix sugar, water and salt until sugar dissolves. Microwave if needed until all dissolved. Add salt and vanilla.
• In a large bowl, mix oats, quinoa, chia seeds, cornmeal, cinnamon and nutmegs. Add sugar/water to bowl stir until well mixed.
• Spread onto pans and bake 45 minutes to 1 hour. Stir and rotate pans half way through. Add dried fruit last 5 minutes.
• Cool completely and store in airtight containers.

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.

CRUNCHY GRANOLA

Steps:

• Preheat oven to 275 degrees. Combine brown sugar and water in microwave safe bowl. Place in microwave on high for 5 minutes and cook until sugar is dissolved. Remove and add vanilla and salt and desired amount of cinnamon. Stir.
• In a large mixing bowl combine oats, nuts, and syrup. Stir until well coated. Spread on cookie sheet or sheets and bake 45 minutes to one hour or until golden and crunchy.
• Pour can of sweetened condensed milk over evenly and stir. Bake an additional 45-60 minutes at 300 dgrees stirring every 15 minutes. Allow to cool. Store in an airtight container.
• May add dried fruits after baking and cooled or substitue other nuts such as almonds or walnuts for the pecans.

GRANOLA KATHLEEN DAELEMANS , SHOW: COOKING THIN

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. Nutritional Analysis per 1/2 cup serving: Calories 294 . Fat 10 g Saturated Fat 1 g Carbohydrates 45 g Fiber 4.6 g , protein 7.3 g