Hazelnut Pistachio Granola With Dried Cherries And Candied Ginger Recipes

HAZELNUT-PISTACHIO GRANOLA WITH DRIED CHERRIES AND CANDIED GINGER

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• To a small saucepan over medium-low heat, add the maple syrup, vegetable oil, butter, and cinnamon. Stir occasionally until butter is melted and ingredients are combined. Stir in the cinnamon
• In a large bowl, toss together the rolled oats, pistachios, hazelnuts, and coconut.
• Pour the maple syrup mixture over the oats and nuts, and with a wooden spoon, toss until evenly coated.
• Line a large rimmed cookie sheet with parchment paper or a silicone mat.
• Spread granola on cookie sheets and bake for 30-40 minutes, stirring every 10 minutes, until the granola turns golden brown.
• Let cool, then mix in the dried fruit.
• Store in an airtight container (it should keep for up to a month at room temperature).

ROASTED HAZELNUT GRANOLA

Steps:

• Preheat the oven to 350 degrees.
• To make the granola, toss the hazelnuts, cashews, oatmeal, almonds, coconut, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a metal spatula, until the mixture turns an even golden brown, about 20 minutes.
• Remove the granola from the oven, scrape the pan with the spatula to loosen the granola, and allow to cool, stirring once.

HONEY AND HAZELNUT GRANOLA

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Put the oats and hazelnuts in a large bowl. Heat the honey and coconut oil in a medium saucepan over medium heat until melted. Add the cinnamon, ginger, nutmeg and salt and whisk to incorporate. Remove from the heat and pour over the oat mixture. Stir until all the oats and nuts are coated well.
• Spread the oat mixture on the prepared baking sheet. Bake until the oats are dried and the hazelnuts are lightly toasted, about 30 minutes. Let cool completely, and then mix in the apricots. The granola will keep in a tightly sealed container at room temperature for up to 2 weeks.

HAZELNUT GRANOLA

Steps:

• Preheat oven to 350°F. Toss oats, hazelnuts, almonds, sunflower seeds, coconut, honey, oil, and salt in a large bowl. Spread out on a parchment-lined rimmed baking sheet and bake, tossing occasionally, until crisp and golden brown, 20-25 minutes. Let cool. Serve with dried fruit and yogurt.
• DO AHEAD: Granola can be made 1 week ahead. Store airtight at room temperature.

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.

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.

GRANOLA WITH CANDIED GINGER

Steps:

• Toast oats, almonds and walnuts in a wok or deep skillet for about 5 min over low heat. Stir often.
• Add raisins and coconut. Toast 3 min, stirring.
• Add flax seeds, wheat germ, candied ginger and powdered ginger. Stir constantly to prevent burning.
• It's done! Serve with fresh fruit and yogurt or milk.