California Orange Granola Make Ahead Recipes

CALIFORNIA GRANOLA (MICROWAVE OR OVEN)

Steps:

• Heat oven to 325°F Combine all ingredients except raisins; mix well. Bake in ungreased 15x10-inch baking pan 45 to 50 minutes or until golden brown, stirring occasionally. Stir in raisins. Cool and store in refrigerator.
• MICROWAVE DIRECTIONS: In 4-quart microwaveable bowl combine all ingredients except raisins. Microwave at HIGH 8 to 9 minutes stirring every 2 minutes. Stir in raisins. Cool and store in refrigerator.

CINNAMON ORANGE GRANOLA

Steps:

• preheat oven to 300 degrees.
• In a large bowl, mix the oats and nuts(the first 4 ingredients).
• in a medium bowl, mix the remaining 8 ingredients.
• pour the contents of the medium bowl over the oat/nut mixture.
• I usually start out mixing with a spoon, and then once the majority of the moisture has been absorbed, I start mixing with my hands.
• once this is thoroughly mixed, spread out on to 2 large cookie sheets, place in the hot oven, turning the temperature down to 225 degrees for 30 minutes. (this first 30 minutes crisps and browns the granola).
• at the end of the first 30 minutes, gently stir granola and leave in 225 degree oven for another 30 minutes.
• after the second 30 minutes is over, repeat gentle stirring and leave in 225 degree oven for another 30 minutes.
• after the 3rd 30 minutes, turn off the oven and let the granola cool inside the closed oven.
• this oven time at a low temperature is a drying process. make sure that your granola is dry before placing it in storage containers. this can be frozen for several months, if you can keep it around that long!

ORANGE GRANOLA

Steps:

• In a large mixing bowl stir together the oats, wheat germ, and hazelnuts or almonds.
• In a small saucepan stir together the honey, orange peel and juice, and cinnamon.
• Heat just until boiling; remove from heat.
• Add honey mixture to oat mixture, tossing gently until coated.
• Coat a baking pan with the non-stick cooking spray.
• Spread oat mixture evenly in pan.
• Bake in a 325 degree F oven for 15 minutes.
• Add coconut to oat mixture and stir.
• Bake for 15 to 20 minutes more or until light brown, stirring once.
• Remove from oven and immediately turn out onto a large piece of foil; cool.
• Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.
• Serving size is 1/2 cup.

SESAME ORANGE GRANOLA

Steps:

• Position racks in the center and upper third of the oven and preheat to 375°F.
• Spread the coconut on a baking sheet. Bake on the center rack, stirring often, until lightly toasted, about 10 minutes. Transfer to a large bowl.
• Bring the oil, maple syrup, and orange zest to a boil over medium heat in a medium saucepan. Place the oats, almonds, cashews, honey, cinnamon, nutmeg, and sesame seeds in the bowl of a heavy-duty mixer and mix on low speed with the paddle attachment until well-combined, about 1 minute (or mix well with your hands in a large bowl). Add the syrup mixture and mix (or toss with 2 large spoons) until well coated. Spread in 1/2-inch layers on 2 large baking sheets.
• Bake, stirring often, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, until the granola is golden brown, about 15 minutes.
• Remove from the oven and let cool. Stir into the bowl of coconut along with the dried fruit. (The granola can be stored at room temperature in airtight containers for up to 1 month.).