Homemade Granola Pioneer Woman Recipes

HOW TO MAKE MAGNIFICENT GRANOLA

Steps:

• Preheat oven to 300ºF.In a large bowl, stir to combine rolled oats, dried cranberries, pumpkin seeds, and coconut flakes. In a separate bowl, stir to combine maple syrup, brown sugar, oil, and salt. Pour wet ingredients over the oats, and mix well. Pour the granola onto a rimmed sheet pan and spread it out evenly with a spatula. Bake for 45 minutes, stirring halfway through the baking process. Let the granola cool completely, then store in an airtight container at room temperature for up to 2 weeks.

HOMEMADE GRANOLA

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.
• Reduce the oven temperature to 325 degrees F.
• In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.
• Toss together the toasted oats, rice cereal, wheat germ, pecans, sunflower seeds, almonds and flax seeds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
• Thoroughly grease a baking sheet or line it with greased foil. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.

HOMEMADE GRANOLA PIONEER WOMAN

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Lay parchment paper or silicone baking mats on a baking sheet.
• In a large bowl, combine the oats, coconut, and almonds.
• Combine the honey, brown sugar, oil, cinnamon, and salt in a small bowl.
• Microwave for 30 seconds on high heat. Stir to combine.
• Mix the honey mixture with oats and stir to combine. You may have to use your hands to distribute evenly.
• Spread the mixture evenly on the baking sheet and bake for 20 to 25 minutes or until golden brown, stirring every 7 to 8 minutes.
• Allow the granola to cool completely, stirring occasionally.Add the dried cranberries.
• Store your Pioneer Woman Homemade Granola in an airtight container for up to 2 weeks.

5-MINUTE GRANOLA

Steps:

• Add the oats, almonds and coconut to a dry nonstick skillet over medium-high heat. Toast in the skillet, stirring, until they are golden brown, about 2 minutes. Stir in the wheat germ, then pour onto a plate.
• Reduce the heat to medium and add the butter. When the butter has melted, add the honey, brown sugar, maple syrup, vanilla and salt. Bring to a boil and let cook, stirring, until it combines into a thin syrup, about 1 minute.
• Add the toasted dry ingredients back to the skillet and stir quickly, keeping the granola from clumping too much, but ensuring the dry ingredients are all coated in the syrup, about 1 minute. Serve warm, or allow to cool for 30 minutes, at which point the granola will become crispier.
• Sprinkle the granola over the cold yogurt and garnish with blueberries.

HOMEMADE GRANOLA - PIONEER WOMAN RECIPE

Steps:

• Preheat the oven to 350 degrees F. In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit. Reduce the oven temperature to 325 degrees F. In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract. Toss together the toasted oats, rice cereal, wheat germ, pecans, sunflower seeds, almonds and flax seeds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky! Thoroughly grease a baking sheet or line it with greased foil. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.