Pebble Beach Granola Recipes

3-INGREDIENT PEACH CRISP WITH GRANOLA TOPPING

Steps:

• Preheat oven to 375°F. Slice peaches, leaving skin on, into 1/3" wedges; discard pits (you should have about 6 cups sliced fruit).
• Toss fruit, brown sugar, and salt in baking dish. Bake fruit until juices are bubbling and most of the liquid is evaporated, 35-40 minutes.
• Meanwhile, toss granola with oil in a medium bowl.
• Sprinkle granola over fruit, then continue to bake until warmed through and golden brown, 7-10 minutes. Let cool 5 minutes before serving.

PEACH COBBLER GRANOLA

Steps:

• Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, preserves, vanilla and salt in a large bowl. Add the oats and pecans, and toss until evenly coated. Spread out on a rimmed baking sheet.
• Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the dried peaches and chocolate chips. (The granola can be stored in an airtight container at room temperature for up to 5 days.)

BASIC GRANOLA RECIPE

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.

EASIEST PEANUT BUTTER GRANOLA EVER

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with waxed paper.
• Mix oats, raisins, and cinnamon together in a bowl. Mix peanut butter with the oats mixture using your hands until ingredients are coated in peanut butter; add egg white and honey and continue mixing with hands until evenly mixed. Spread the mixture onto the baking sheet.
• Bake in preheated oven for 10 minutes, stir, and continue baking until beginning to brown, 5 to 10 minutes more.
• Let granola cool until it begins to harden, at least 30 minutes.

DARK HONEY PECAN GRANOLA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 13x17-inch baking dish with parchment paper.
• Combine oats, pecan halves, coconut flakes, and flax seeds in the prepared baking dish; mix well.
• Combine honey, white sugar, coconut oil, and salt in a large microwave-safe bowl. Microwave on high until mixture starts to bubble, 2 to 3 minutes. Whisk until honey and coconut oil are well-combined. Stir in vanilla extract.
• Pour honey mixture over oat mixture in the baking dish; stir until evenly distributed.
• Bake in the preheated oven, stirring every 15 minutes, until oats are a deep golden brown, about 1 hour 15 minutes. Allow to cool, about 1 hour. Break oat clusters apart before serving.

PEBBLE BEACH GRANOLA

Steps:

• Preheat oven to 300 degrees F.
• In a very large bowl, mix wheat germ, oats, coconut, sesame seeds, sunflower kernels, almonds, brown sugar and granulated sugar.
• In seperate bowl whisk together oil, honey and vanilla and pour over dry mix.
• Toss to coat well.
• Spread a thin layer of granola in a 10" x 15" x 1" jelly roll type pan, lightly greased.
• Bake at 300 degrees F for approx 1 hour, tossing every 15 minutes. Remove from oven and let rest in the pan for 5 minutes.
• Break apart and allow to cool on waxed paper.
• Repeat with the rest of the mix if you can't get all of it in one pan.
• When completely cool, break apart to desired chunks and store in air tight container or bag.