Mole Scented Granola Recipes

GRANDMA'S HOMEMADE GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
• Mix oats, pecans, almonds, and coconut flakes together in a large bowl. Set aside.
• Combine vegetable oil, brown sugar, honey, maple syrup, cinnamon, vanilla extract, and salt in a medium saucepan over medium heat. Stir gently until it begins to boil; remove from heat. Pour over oat mixture and fold together until dry ingredients are well coated. Spread granola onto the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Stir and continue to bake on the top rack until golden, about 5 minutes more.
• Remove from the oven and let cool, 20 to 30 minutes. Toss with cranberries. Store in an airtight container.

VANILLA-SCENTED GRANOLA

Steps:

• Position rack to middle of oven and preheat to 300*.
• Lightly spray large baking sheet with nonstick spray.
• Mix next 5 ingredients in large bowl.
• combine oil, honey and sugar in small saucepan; bring to simmer over medium heat.
• Remove from heat; stir in vanilla.
• Pour hot liquid over oat mixture; stir well.
• Using hands, toss mixture until thoroughly mixed.
• Spread granola on prepared baking sheet.
• Bake until golden brown, stirring occasionaly, about 30 minutes (but check after 20).
• Transfer sheet to rack; cool granola completely.
• (Can be made two weeks ahead. Store in airtight container at room temperature.) Makes about 8 cups.

MOLE-SCENTED GRANOLA

Steps:

• Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick spray.
• Heat the oil in a large saucepan or Dutch oven over medium heat until it melts and begins to shimmer. Add the spice rub and salt and cook, stirring constantly, until fragrant and slightly darkened and the raw flavor has cooked out slightly, about 2 minutes. Whisk in the maple syrup and honey and bring to a simmer. Remove from the heat and let steep for at least 10 minutes and up to 30 minutes.
• Combine the oats, almonds and pumpkin seeds in a large bowl. Pour in the maple mixture and stir well to combine.
• Spread the mixture evenly onto the prepared baking sheet. Bake until lightly golden, 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). Do not look for the granola to become crispy in the oven--it will crisp up as it cools.
• Remove from the oven and let the granola cool completely, about 30 minutes. Top with the dried cherries and chocolate. 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. Serve or store in jars with tight-fitting lids for up to 1 week.
• Whisk together the chile powders, salt, cocoa, sugar, cinnamon, chile de arbol, allspice, cloves and black pepper in a small bowl. Store in an airtight container or small jars with tight-fitting lids for up to 6 months.
• Combine the yogurt, ricotta, honey, zest and a pinch of salt in a medium bowl and whisk until smooth. Layer in 4 parfait glasses with the citrus and the mole-scented granola then repeat the layers once more, finishing with the granola. Serve immediately. Alternatively, layer the parfait in mason jars, cover tightly and refrigerate for up to 24 hours.