Granola With Pepitos Recipes

HEALTHY GRANOLA

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

BAKED BRIE WITH PEPITA GRANOLA

Steps:

• Preheat the oven to 350˚ F. Combine the coconut oil, agave, 1 tablespoon red pepper jelly, the lime juice, cayenne and a pinch of salt in a small saucepan over medium heat. Cook, stirring, until melted and combined, 1 to 2 minutes.
• Combine the pepitas and sunflower seeds in a medium bowl; pour the coconut oil mixture over the seeds. Stir to combine. Line a baking sheet with parchment paper, then coat with cooking spray. Spread the seeds on the baking sheet and bake, stirring halfway through, until golden brown, about 10 minutes. Remove from the oven, sprinkle with the lime zest and toss to combine. Let cool, then break into smaller pieces.
• Meanwhile, put the brie on a separate baking sheet and bake until hot and melted in the center, 7 to 10 minutes. Transfer to a serving dish; top with the remaining 1/4 cup red pepper jelly, the pepita granola and chopped cilantro. Serve with plantain chips.

SEEDED PECAN GRANOLA

Steps:

• Heat oven to 375 degrees (or 350 degrees if you are using convection). Line rimmed baking sheet with parchment paper.
• In a small mixing bowl, toss pecans with 1/4 cup maple syrup. Set aside.
• In a separate medium-size bowl, combine oats, pepitas, sunflower seeds, sugar, salt, cinnamon, nutmeg, ginger and oil with the remaining 1/4 cup plus 2 tablespoons maple syrup. Spread oat mixture on the prepared baking sheet. Bake for 7 to 10 minutes or until the edges are just starting to turn golden. Remove pan from oven and use a fork to gently rake the edges in toward the center and the center out toward the edges. Return to oven and bake for 7 to 10 more minutes or until edges are golden, then repeat raking process.
• Sprinkle the maple-coated pecans over the top of the granola and bake for a final 7 to 10 minutes, or until the granola is evenly golden. Remove pan from oven, rake once more, and let cool completely. Store airtight at room temperature for up to 2 weeks.

ULTIMATE IRRESISTIBLE GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.
• Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks, but I guarantee it won't be around that long!

GRANOLA WITH PEPITOS

Steps:

• Preheat oven to 300 degrees and lightly grease bottom of pan.
• Break-up the jaggery or brown sugar lumps.
• In a large shallow pan combine all ingredients EXCEPT the coconut flakes and raisins.
• Bake for about an hour stirring every 10-minutes.
• Add the coconut flakes and continue baking.
• When coconut is nicely browned, granola is done; remove pan from oven.
• Add raisins and stir until combined. Taste to adjust salt, sugar and cinnamon.
• When cool, store in a jar with a tight fitting lid.

THE BEST GRANOLA

Steps:

• Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with nonstick cooking spray.
• Combine the oats, almonds, coconut chips and salt in a large bowl and stir to combine.
• Combine the brown sugar, syrup and oil in a medium saucepan over medium-high heat and cook, stirring often, until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the vanilla extract.
• Pour the sugar mixture over the oats and stir until well combined, then spread the granola mixture in an even layer on the prepared baking sheet. Bake, stirring occasionally (see Cook's Note) until toasted and golden brown, 60 to 70 minutes. Remove to a wire rack to cool completely and store in an airtight container for up to 1 week.

NO-BAKE PEANUT BUTTER GRANOLA BARS WITH DRIED CRANBERRIES & PEPITAS

Steps:

• Line an 8-inch by 8-inch baking dish with parchment paper. I like to use a long piece with the sides sticking out so I can use them as "handles" to lift out the bars later on.
• In a large bowl, mix together the oats, pepitas, cranberries, and chia seeds.
• In a medium bowl, mix together the peanut butter and 1/2 cup brown rice syrup.
• Pour the wet ingredients over the dry and mix well with a wooden spoon. If the ingredients aren't quite sticking together, add a little more brown rice syrup, stirring after each addition, until they do.
• Pour into the baking dish and press flat with your hands. The more firmly you can press, the less likely they are to be crumbly!
• Refrigerate for at least 4 hours, until firm. Lift from baking dish and cut with a sharp chef's knife. Store, refrigerated, in an airtight container for up to two weeks.

HOMEMADE GRANOLA WITH GINGER

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix rolled and quick-cooking oats, pecans, walnuts, almonds, and pepitas together and spread out on a sheet pan.
• Bake in the preheated oven for 10 minutes. Remove from the oven and transfer to a large mixing bowl. Reduce oven temperature to 225 degrees F (110 degrees C).
• Mix maple syrup, coconut oil, crystallized ginger, turmeric, ground ginger, cinnamon, salt, cardamom, and pepper together in a smaller bowl and pour over the oats and nuts. Mix thoroughly, then pour mixture back onto the baking sheet.
• Bake in the oven for 30 minutes. Turn oven off and leave granola in for 1 hour.
• Remove from the oven and let cool to room temperature, about 30 minutes.

PISTACHIO GRANOLA

Steps:

• In a large cast-iron or other heavy skillet, toast oats over medium heat until golden brown. Remove and set aside. In the same skillet, cook and stir brown sugar and apple cider over medium-low heat until brown sugar is dissolved, 1-2 minutes. Add cinnamon and salt; stir to combine., Stir in the cereal, pistachios, fruits, sunflower kernels and toasted oats until coated. Cool. Store in an airtight container.

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.