TOASTED OAT AND NUT GRANOLA
Steps:
- Preheat the oven to 325 degrees F (160 degrees C).
- In a large bowl, combine the oats, nuts, coconut and brown sugar.
- In a liquid measuring cup, combine the maple syrup, oil, water and salt; stir with a fork until incorporated. Pour into the oat mixture and stir until coated.
- Divide the mixture among 2 rimmed baking sheets and bake until the granola is golden brown all over, 45 to 55 minutes, stirring every 20 minutes.
- Remove from the oven and let cool completely on wire racks. Serve or store in an airtight container for up to 2 months.
NUT-AND-SEED GRANOLA
We left the oats out of this low-carb, low-sugar granola. Our taste testers were split on the level of toastiness: Some liked the granola golden brown, while others liked a deeper, more robust version. Just follow the recipe's visual cues (and your nose) for your preferred doneness.
Provided by Food Network Kitchen
Time 1h20m
Yield 7 servings (1/3 cup per serving)
Number Of Ingredients 9
Steps:
- Position an oven rack at the bottom of the oven, and preheat to 325 degrees F.
- Whisk the maple syrup and oil together in a large bowl. Add the almonds, pecans, coconut, sunflower seeds, sesame seeds, flaxseed and salt, and toss to coat.
- Spread the mixture out on a baking sheet, and bake for 20 minutes. Remove it from the oven, and scrape and toss the mixture around. Continue to bake until golden and still slightly sticky, 10 to 12 minutes more. Or, for a deeper, toasted version, bake until deeply golden (you may start to smell the toasted nuts), 13 to 15 minutes more. Let cool. (The granola can be stored in an airtight container at room temperature for up to 5 days.)
Nutrition Facts : Calories 150 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 45 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 3 grams, Sugar 5 grams
OAT AND NUT GRANOLA WITH SUNFLOWER SEEDS
Steps:
- Preheat oven to 300°F. Combine old-fashioned oats, flour, golden brown sugar, almonds, walnuts, milk powder, sunflower seeds and salt in 13x9x2-inch metal baking pan. Whisk vegetable oil, 1/2 cup water, honey, vanilla extract and maple extract in medium bowl to blend. Add to dry ingredients in pan and stir to coat well. Bake until granola is golden and crunchy, stirring frequently, about 45 minutes. Cool completely. (Granola can be prepared up to 2 weeks ahead. Store in airtight container at room temperature.)
NUTS & SEEDS GRANOLA
Start your day with homemade granola for breakfast, full of nuts, seeds, oats and dried fruit. Enjoy with milk or yogurt, and fresh seasonal fruit
Provided by Good Food team
Categories Breakfast
Time 35m
Yield Serves 10 (makes about 550g)
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan gas 4. Line a large baking sheet with baking parchment to prevent the granola from sticking. Put all of the dry ingredients in a large mixing bowl. Whisk together the almond extract, vegetable oil and maple syrup in a jug, then pour into the bowl with the dry ingredients.
- Mix together well, making sure that all the dry ingredients are well coated and that there are no dry bits. Tip the mixture onto the lined baking sheet and spread out in an even layer. Cook for about 25-30 mins until golden. You will need to give the mixture a few turns every 8-10 mins to make sure it dries out evenly and doesn't clump together too much. Keep an eye on it as nuts can burn easily.
- Remove from the oven and leave to cool completely on the tray. Break up any large clumps of granola with a wooden spoon. Will keep for up to one month in an airtight container. Serve with milk or yogurt, and fresh seasonal fruit, if you like.
Nutrition Facts : Calories 277 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
SUNFLOWER GRANOLA BARS
Filled to the brim with sunflower seeds, pistachios (or your favorite nut), peanut butter, and flaxseed meal, they pack a punch full of texture, heart healthy fats, and fiber. Plus, they're delicious and incredibly satisfying. Easy to make and loaded with flavor, you can customize these granola bars to include your favorite ingredients. For example, you can substitute any kind of chopped nuts for the sunflower seeds or peanuts, or swap out a different kind of nut butter in place of the peanut butter. It is important that you use ground flaxseeds, available at natural food stores. If you buy whole flaxseeds, you can grind them at home in your spice grinder. If you're gluten-sensitive, be sure your oats are gluten-free. For soy-free, use a soy-free vegan butter. From Robin Roberson's new book Nut Butter Universe and posted on The Vegan Chickpea. I love Robin's recipes!
Provided by Sharon123
Categories Bar Cookie
Time 35m
Yield 12 bars
Number Of Ingredients 13
Steps:
- Preheat the oven to 325*F. Lightly grease a 8" square baking pan.
- In a large mixing bowl, combine the oats, sunflower seeds, flaxseeds, pistachios, raisins, and coconut in a large bowl. Set aside.
- In a saucepan, combine maple syrup, peanut butter, butter, and sugar. Cook over medium heat, stirring constantly, until the sugar is desolved and the mixture is smooth. Stir in the apple juice, vanilla, and baking soda, and remove from heat.
- Pour into the oats mixture and stir until well combined. Transfer the mixture into the prepared pan. Place a piece of plastic wrap on top and top with another pan or a book that will fit inside the baking pan to weigh it down. Use your hands to press down on the weight firmly and evenly so that the mixture spreads evenly in the pan. Remove the weight and the plastic wrap and bake for 20 minutes. Cool to room temperature, then cover and refrigerate until firm. Use a sharp knife to cut into 12 bars and store them in the refrigerator for up to two weeks.
Nutrition Facts : Calories 412.6, Fat 23.2, SaturatedFat 4.1, Sodium 189.1, Carbohydrate 44.9, Fiber 7.3, Sugar 23.3, Protein 11.4
HONEY NUT GRANOLA
Yummy, crunchy breakfast treat. Good on ice cream too.
Provided by KARENEMB
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 30m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a large bowl, stir oats, nuts and sunflower kernels together. In a separate bowl, mix together oil, honey, vanilla and cinnamon. Add to dry ingredients; mix well. Spread mixture onto two ungreased baking sheets.
- Bake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing.
Nutrition Facts : Calories 187.7 calories, Carbohydrate 19.9 g, Fat 11.1 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 1.4 mg, Sugar 7.5 g
OAT AND NUT GRANOLA WITH SUNFLOWER SEEDS-THE LODGE AT RED RIVER
From The Lodge at Red River Ranch, Bicknell, UT. Published in Bon Appetit, November 2000. This granola makes a great breakfast served with milk, or a good snack eaten plain. I add raisins, dried cranberries or dried cherries. I also use pecans in place of the walnuts. You could add coconut or other dried fruits. Sometimes I add a little cinnamon. The milk powder and flour help to create nice 1"-1.5" chunks of granola. It can be made up to two weeks ahead.
Provided by swissms
Categories Breakfast
Time 55m
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F
- Combine old-fashioned oats, flour, golden brown sugar, almonds, walnuts, milk powder, sunflower seeds and salt in 13x9x2-inch metal baking pan.
- In medium bowl, whisk vegetable oil, 1/2 cup water, honey, vanilla extract and maple extract to blend.
- Add to dry ingredients in pan and stir to coat well.
- Bake until granola is golden and crunchy, stirring frequently, about 45 minutes.
- Cool completely. (Granola can be prepared up to 2 weeks ahead. Store in airtight container at room temperature.).
Nutrition Facts : Calories 670.7, Fat 34.5, SaturatedFat 4.1, Cholesterol 2, Sodium 256.4, Carbohydrate 78.3, Fiber 9.2, Sugar 30.3, Protein 18.1
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