Miami University Granola Recipes

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BASIC GRANOLA RECIPE



Basic Granola Recipe image

This basic granola recipe is pretty perfect as is, but feel free to swap out ingredients to customize it to your taste (see Cook's Notes below for sample substitutions).

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 9

3 cups rolled oats
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon (see Cook's Notes)
1/2 teaspoon kosher salt
1/3 cup honey (see Cook's Notes)
1/4 cup canola oil (see Cook's Notes)
1 teaspoon vanilla extract (see Cook's Notes)
1/2 cup coarsely chopped almonds (see Cook's Notes)
1/2 cup dried cranberries (see Cook's Notes)

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.

Nutrition Facts : Calories 376 calorie, Fat 16 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 95 milligrams, Carbohydrate 55 grams, Fiber 5 grams, Protein 7 grams, Sugar 27 grams

MOM'S HOMEMADE GRANOLA



Mom's Homemade Granola image

Provided by Marcela Valladolid

Time 35m

Yield 6 servings

Number Of Ingredients 12

Nonstick cooking spray
2 cups old-fashioned oats
1/2 cup dried cranberries
1 cup sliced almonds
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
1/4 cup lightly packed brown sugar
1/4 cup honey, plus more for serving
1 teaspoon pure vanilla extract
Mixed berries, for serving
1 (2-pound) container nonfat plain yogurt

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a 9-inch square baking sheet with foil, allowing the foil to extend over the sides. Spray with nonstick cooking spray.
  • Mix the oats, cranberries, almonds, cinnamon and salt in a medium bowl.
  • Combine the butter, sugar and honey in a medium saucepan over medium heat, stirring until the butter melts and the mixture begins to boil. Add the vanilla and stir. Remove from the heat.
  • Pour the butter over the oats, mixing until well coated. Transfer to the prepared pan and, using a spatula, press the oats evenly into the pan.
  • Bake until the top is crisp and golden brown, 15 to 20 minutes. Transfer to a rack and cool. Using the foil as aid, lift out of the pan and place on a work surface. Crumble into pieces. Serve with berries, plain yogurt and drizzle with additional honey.

MIMI'S GRANOLA BARS



Mimi's Granola Bars image

Provided by Guy Fieri

Time 1h15m

Yield 24 bars

Number Of Ingredients 19

3/4 cup all-purpose flour
1/2 cup whole-wheat flour
3/4 cup quick oats, organic preferred
1/4 cup ground flax seeds
1/4 cup wheat germ
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1 stick unsalted butter, at room temperature
1/2 cup coconut oil (found in health food stores, it's a solid)
1/2 cup brown sugar
1/3 cup honey
1/3 cup peanut butter
1 egg
1 3/4 cup granola, organic preferred
1 cup dried cherries
1/2 cup unsweetened shredded coconut
Nonstick cooking spray

Steps:

  • Position an oven rack in the middle of the oven and preheat to 350 degrees F.
  • In a large bowl, combine the flours, quick oats, flax seed, wheat germ, baking soda, cinnamon, salt and baking powder.
  • In a stand mixer, cream together the butter, coconut oil, brown sugar, honey and peanut butter until creamy and well mixed, about 4 minutes, scraping down the bowl halfway through. Add the egg and mix until incorporated. Add the flour mixture and mix just until incorporated. Fold in the granola, cherries and coconut.
  • In a 9 by 13-inch baking pan, place a piece of parchment across the bottom (it will extend over the long sides, but not the ends). Spray with nonstick spray. Add the dough to the pan and cover with plastic wrap. Using your hands, gently press the dough out into the pan until evenly spread. Place the pan on the middle rack and bake until the edges are starting to brown lightly and a toothpick comes out clean, 35 to 40 minutes. Remove from the oven and cool in the pan for 15 to 20 minutes. Then gently lift the parchment out onto a cooling rack and cool completely; it will firm up as it cools, but crumble if you move it too soon. Once completely cool, move to a cutting board and cut into bars with a bench scraper or large knife, about 3 by 1-inch each.

MEGAN'S GRANOLA



Megan's Granola image

My daughter and I came up with this recipe and it is absolutely wonderful. Several of my children who typically don't care for granola, loved it. I've tried many granola recipes and this tops them all. Enjoy!

Provided by annie9

Categories     100+ Breakfast and Brunch Recipes     Cereals     Granola Recipes

Time 40m

Yield 30

Number Of Ingredients 15

8 cups rolled oats
1 ½ cups wheat germ
1 ½ cups oat bran
1 cup sunflower seeds
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 ½ teaspoons salt
½ cup brown sugar
¼ cup maple syrup
¾ cup honey
1 cup vegetable oil
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
2 cups raisins or sweetened dried cranberries

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
  • Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
  • Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.

Nutrition Facts : Calories 368.6 calories, Carbohydrate 45 g, Fat 20 g, Fiber 5.8 g, Protein 8.3 g, SaturatedFat 2.4 g, Sodium 121.9 mg, Sugar 19.5 g

HOMEMADE GRANOLA



Homemade Granola image

This is a great recipe for homemade granola. I make it weekly! Any dried fruit can be substituted for the raisins. I use dried cranberries in mine and it's fantastic!

Provided by JAIME15

Categories     100+ Breakfast and Brunch Recipes     Cereals     Granola Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

5 cups old-fashioned oats
1 cup brown sugar
1 cup flaked coconut
1 cup wheat germ
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ cup water
½ cup vegetable oil
1 tablespoon vanilla extract
½ cup raisins
½ cup sliced almonds

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix oats, brown sugar, coconut, wheat germ, cinnamon, and nutmeg together in a large bowl. Stir water, oil, and vanilla extract into the oat mixture; spread onto a baking sheet.
  • Bake in preheated oven, stirring every 15 minutes, until golden brown and crunchy, about 1 hour; transfer to a bowl. Stir raisins and almonds through the granola.

Nutrition Facts : Calories 366.8 calories, Carbohydrate 49.8 g, Fat 16.2 g, Fiber 6.4 g, Protein 8 g, SaturatedFat 3.6 g, Sodium 25.4 mg, Sugar 18.8 g

ELEVEN MADISON PARK GRANOLA



Eleven Madison Park Granola image

At the end of every meal at the restaurant Eleven Madison Park, in Manhattan, guests are presented with a small gift: a jar of granola for tomorrow's breakfast. It is classic Alpine fare, taken straight from the chef Daniel Humm's childhood in Zurich. The rolled oats are golden with brown sugar and a hint of maple, with salt and a wisp of olive oil for depth. Coconut chips and shelled pistachios provide a hint of whimsy, pumpkin seeds a leathery crunch. Dried sour cherries peek out from here and there, bits of softness to complete the whole. Best of all, the recipe is simple and bulletproof for anyone with a rimmed baking sheet and an oven, at least if you're careful with the kosher salt. Opinions vary greatly over the amount we call for: a whole tablespoon. For some, that is many teaspoons too many. (For many others it is absolutely perfect.) Season to taste.

Provided by Sam Sifton

Categories     breakfast, easy, main course

Time 40m

Yield 6 cups

Number Of Ingredients 9

2 3/4 cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkin seeds
1 tablespoon kosher salt
1/2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3/4 cup dried sour cherries

Steps:

  • Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.
  • In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
  • Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
  • Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 16 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 139 milligrams, Sugar 12 grams, TransFat 0 grams

GRANOLA



Granola image

This somewhat clumpy granola isn't too sweet, so you can feel a little virtuous when you snack on it. It is best to eat it soon after baking, while the clumps still hold; they will eventually fall apart once you put the granola in a jar, but there are enough right after you bake it to qualify it as snacking food in addition to breakfast. Don't stir it when you bake it and when it is done let it cool completely on the baking sheet; that is the trick to clumping. The technique of leaving a "donut hole" in the middle when you spread the granola on the baking sheet comes from www.brighteyedbaker.com. It helps the granola bake evenly.

Provided by Martha Rose Shulman

Categories     easy, appetizer

Time 1h

Yield Makes about 8 cups

Number Of Ingredients 11

4 cups flaked or rolled oats
1 cup oat bran
1 cup coconut chips
1 cup chopped or slivered nuts (almonds, pecans, cashews)
1/2 to 1 teaspoon freshly grated nutmeg (to taste)
1 to 2 cups raisins or other chopped dried fruit (optional)
1 tablespoon ground cinnamon
1/2 teaspoon salt (optional)
6 tablespoons canola oil, grape seed oil or rice bran oil
6 tablespoons mild honey, such as clover (add a tablespoon or 2 more if you want it sweeter)
1 tablespoon pure vanilla extract

Steps:

  • Heat the oven to 300 degrees. Line two baking sheets with parchment. Toss together all of the dry ingredients in a very large bowl.
  • Combine the oil, honey, and vanilla in a saucepan and warm over low heat, stirring, just until the mixture is fluid. Do not let it come to a simmer. Remove from the heat and stir into the dry ingredients. Mix until evenly coated.
  • Spread the granola mixture on the sheet pans in an even layer, leaving a donut hole in the center (for even baking) and bake on the middle and lower racks, without stirring, for 30 to 40 minutes or until golden, rotating the baking pans front to back and top to bottom halfway through. Remove from the heat and allow to cool before breaking up into clumps. Store in well sealed jars, bags or containers.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 4 milligrams, Sugar 8 grams, TransFat 0 grams

5-MINUTE GRANOLA



5-Minute Granola image

Provided by Ree Drummond Bio & Top Recipes

Time 10m

Yield 3 cups

Number Of Ingredients 11

2 cups rolled oats
1/3 cup sliced almonds
1/3 cup flaked coconut
1/3 cup wheat germ
3 tablespoons salted butter
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon maple syrup
Splash vanilla extract
Pinch kosher salt
Strawberry yogurt and fresh blueberries, for serving

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.

MOM'S BEST GRANOLA



Mom's Best Granola image

A crunchy, nutty granola that never fails to get compliments from breakfast guests.

Provided by IAMJENNIE

Categories     Breakfast and Brunch     Cereals     Granola Recipes

Time 1h15m

Yield 14

Number Of Ingredients 12

7 cups rolled oats
1 cup wheat germ
1 cup unsweetened flaked coconut
½ cup unsalted sunflower seeds
½ cup sesame seeds
1 cup chopped almonds
½ cup vegetable oil
½ cup honey
½ cup boiling water
¼ cup brown sugar
½ teaspoon salt
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 431.4 calories, Carbohydrate 49 g, Fat 23.2 g, Fiber 8.1 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 90.8 mg, Sugar 13.9 g

CHEF JOHN'S GRANOLA



Chef John's Granola image

There's no better way to enjoy sweet, juicy, late-summer fruit than a parfait with yogurt and crunchy, homemade granola.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Cereals     Granola Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

¼ cup packed brown sugar
3 tablespoons maple syrup
2 tablespoons vegetable oil
½ teaspoon salt
1 ½ cups rolled oats
½ cup chopped almonds
½ cup raw pumpkin seeds
⅓ cup shredded coconut
½ cup dried currants

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner.
  • Combine brown sugar, maple syrup, oil, and salt in a bowl. Add oats, almonds, pumpkin seeds, and coconut. Mix well, making sure all ingredients are coated evenly.
  • Pour onto prepared baking sheet and distribute in an even layer.
  • Bake in the preheated oven for 1 hour, stirring every 10 to 15 minutes lightly with the tines of a fork so mixture toasts evenly and granola is golden brown.
  • Pour into a bowl and, while mixture is still hot, mix in currants. Cool. Store in an airtight container until ready to use.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 44 g, Fat 16.4 g, Fiber 4.7 g, Protein 7.8 g, SaturatedFat 3.2 g, Sodium 213.3 mg, Sugar 25.1 g

TOASTED-COCONUT GRANOLA



Toasted-Coconut Granola image

This delicious granola recipe is courtesy of Nekisia Davis of Early Bird Foods.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Yield Makes about 7 cups

Number Of Ingredients 9

3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup coconut flakes
1 1/4 cup raw pecans, coarsely chopped
3/4 cup pure maple syrup, preferably Grade A
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt

Steps:

  • Preheat oven to 300 degrees.
  • Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.
  • Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.

MIAMI UNIVERSITY GRANOLA



Miami University Granola image

This is the granola that is always made during a church's youth-group camping trip. I have never made it my self, but it is sooo good. I think it makes 11-12 cups, so the amount of servings is just an estimate.

Provided by fresh fanatic

Categories     Breakfast

Time 50m

Yield 11-12 cups, 20-30 serving(s)

Number Of Ingredients 13

6 cups rolled oats
1 cup coconut
1 cup Grape-nuts cereal
3/4 cup walnuts
1/4 cup sesame seeds
1/4 cup sunflower seeds
1 1/2 teaspoons vanilla
1/4 cup brown sugar
1/2 cup canola oil
1/2 cup honey
1/3 cup water
1 1/2 teaspoons salt
1 cup raisins

Steps:

  • Combine all dry ingredients. (Oats to seeds).
  • Combine wet ingredients and salt. (Don't add raisins yet). Pour over cereal mixture. Mix to coat well.
  • Spread on greased baking sheets. Bake, stirring frequently for 30 minutes at 300 degrees F. Cool.
  • Store in airtight conatiner.
  • Add raisins at serving time.

Nutrition Facts : Calories 298.4, Fat 14.5, SaturatedFat 3.6, Sodium 215, Carbohydrate 38.8, Fiber 4.6, Sugar 15.5, Protein 6.5

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-large-groups     #granola-and-porridge     #breakfast     #lunch     #snacks     #fruit     #vegetarian     #nuts     #grains     #dietary     #egg-free     #free-of-something     #coconut     #pasta-rice-and-grains     #number-of-servings

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