Moms Best Granola Recipes

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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

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.

MOM'S COCONUT GRANOLA



Mom's Coconut Granola image

Provided by Marcela Valladolid

Time 30m

Yield About 5 cups

Number Of Ingredients 11

Nonstick cooking spray
2 cups old-fashioned oats
1 cup sliced almonds
1 cup shredded sweetened coconut
1/2 cup dried cranberries
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter
1/4 cup honey
1/4 cup lightly packed light brown sugar
1 teaspoon pure vanilla extract

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 of the pan. Spray with nonstick cooking spray.
  • Mix the oats, almonds, coconut, cranberries, cinnamon and salt in a medium bowl until combined.
  • Combine butter, honey and sugar in a medium saucepan over medium heat, stirring until the butter melts and the mixture begins to boil. Remove the pan from heat and stir in the vanilla.
  • Pour the butter mixture over the dry ingredients, stirring with a rubber spatula until well coated. Transfer the oat mixture to the prepared pan, and using the spatula, press the oats evenly into pan.
  • Bake until the top is golden brown, 20 to 25 minutes. Transfer to a rack to cool. Using the foil, lift the granola out of pan and place it on work surface. Crumble the granola into pieces and store in an airtight container for up to 1 week.

MOM'S GRANOLA



Mom's Granola image

From The Kind Diet by Alicia Silverstone. Great with any kind of nondairy milk, as a snack, or on top of a dessert. It will also last for weeks or even months stored in a glass container.

Provided by allona519

Categories     Breakfast

Time 30m

Yield 8 1 cup, 8 serving(s)

Number Of Ingredients 9

6 cups quick-cooking oats
1/2 cup brown sugar (or maple sugar)
3/4 cup wheat germ
1/2 cup shredded coconut
1/2 cup sunflower seeds (or sesame seeds)
1 cup nuts, chopped (or raisins)
1/2 cup safflower oil
1/3 cup maple syrup, sweetest version (or brown rice syrup, slightly milder version)
1 1/2 teaspoons vanilla

Steps:

  • Preheat the oven to 350 degrees.
  • Spread the oats on a rimmed baking pan, and bake for 10 minutes. Transfer the oats to a large mixing bowl, and add the sugar, wheat germ, coconut, seeds, and nuts or raisins. Stir to mix well, then add the oil, syrup,and vanilla extract. Mix until everything is moistened.
  • Spread half of the mixture on each of 2 rimmed baking sheets (or bake in 2 batches), and bake for 10 minutes. Stir after 5 minutes to brown evenly.
  • Let the baked granola cool on the pans, then transfer it to a bowl and stir until crumbly. Store in an airtight container.

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     Granola

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

MOM'S BEST GRANOLA YET



Mom's Best Granola yet image

This originally (in the '70's) came from Betty Matthaei, owner of a health food store, Betty's Grocery. She gave the recipe to my grandmother. I've changed some ingredients, and cook it for a longer time at a lower temperature, so I can attend it casually and not worry about it burning. My family of five loves this granola for breakfast, and one recipe lasts us about a week.

Provided by Mary in Issaquah

Categories     Breakfast

Time 1h20m

Yield 3 1/2 lbs., 12 serving(s)

Number Of Ingredients 7

2 cups walnuts or 2 cups other nuts
2 cups wheat germ
5 -6 cups rolled oats
1 cup sunflower seeds
1 cup sesame seeds
1 cup canola oil
1 cup honey

Steps:

  • Preheat oven to 250 degrees.
  • I mix the ingredients using a stand mixer, but you could use a very large bowl.
  • Mix the honey and oil in the stand mixer using the wire whisk.
  • Mix all the dry ingredients in a large bowl.
  • Add the dry ingredients to the stand mixer work bowl, then mix them with the oil/honey mixture using the paddle attachment on very low speed.
  • Spread onto several non-stick baking sheets with rims.
  • Bake for about an hour, stirring about every fifteen minutes and changing the position of the baking sheets within the oven.
  • It is done when it turns color a little, to golden.
  • If you wish to cook this more quickly, it can be baked at 325 and stirred very often.
  • It will be done in less than half an hour this way, but more likely to get too brown.
  • Once done, put the granola into a container before it completely cools, to prevent it from sticking to the baking sheet.
  • You can add raisins now if you like.

Nutrition Facts : Calories 723.5, Fat 47.7, SaturatedFat 4.5, Sodium 6.5, Carbohydrate 64.6, Fiber 10.8, Sugar 25, Protein 18.1

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