Extreme Granola Recipe Epicuriouscom
GRANOLA
Provided by George Weld
Categories Breakfast Kid-Friendly Quick & Easy High Fiber Wheat/Gluten-Free Almond Healthy Vegan Seed Granola Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher Small Plates
Yield Yields 5 cups
Number Of Ingredients 12
Steps:
- Heat oven to 300°F.
- Combine all dry ingredients in a large bowl and mix well. add the canola oil, honey, and molasses (if you measure the oil in your measuring cup first, the honey and molasses will pour more easily). Stir until well combined and all the dry ingredients are coated.
- Spread the granola on a baking sheet with a spatula-if you like your granola with clusters, make sure it's packed together tightly.
- Bake for 10 minutes before stirring. If you want to preserve clusters, just be sure you don't stir it too thoroughly.
- Continue baking and stirring every 10 minutes until the granola is golden brown-about 30-35 minutes. Remove the pan from the oven and add dried fruit. Allow the granola to cool completely (it will get crunchy as it cools). Store in an airtight container for up to 2 weeks.
GRANOLA
Categories Breakfast Bake Quick & Easy Coconut Almond Honey Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 10 cups
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Line a large shallow baking pan with foil and oil foil.
- Toss together oats, almonds, coconut, and salt in a large bowl. Whisk together oil and honey, then stir into oat mixture until well coated. Spread mixture in baking pan and bake, stirring occasionally, until golden brown, 25 to 30 minutes. Stir in cranberries and raisins, then cool completely in pan on a rack.
A BETTER GRANOLA
Using an egg white adds crunch without calories.
Provided by Jenny Rosenstrach
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. Combine 1 large beaten egg white, 3 cups old-fashioned oats, 1 1/2 cups chopped nuts (such as almonds, pistachios, pecans, or walnuts), 1 1/2 cups coconut shavings, 1/2 cup agave syrup, 1/4 cup olive oil or warmed coconut oil, 1/4 cup sesame seeds, 2 tablespoons (packed) light brown sugar, 1 1/2 teaspoons kosher salt, and 1/2 teaspoons ground cinnamon in a large bowl; toss to combine. Spread out on a rimmed baking sheet.
- Bake granola, stirring every 10 minutes, until golden brown and dry, 40-45 minutes. Let cool on baking sheet (it will crisp as it cools).
- Mix in 1 cup dried cherries or cranberries.
- DO AHEAD: Granola can be made 2 weeks ahead. Store airtight at room temperature.
GRANOLA
Chock-full of grains, nuts, seeds, fruits, and natural sweeteners, granola is easy to prepare, and, when it's homemade, it's much lower in sugar and fat than store-bought varieties. This basic recipe can be easily adapted to create many different versions, including the three variations that follow. You can omit the nuts or the dried fruit, as desired. For a vegan option, simply omit the egg whites; the granola won't be as crunchy but will still be delicious. Freeze granola in an airtight container for up to three months (it thaws quickly), or store at room temperature for up to two weeks.
Yield Makes 12 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. In a bowl, combine oats, nuts (if using), pumpkin seeds, flaxseed, and cinnamon. In another bowl, whisk together egg whites and salt until frothy. Add honey and oil, and whisk to combine. Stir into oat mixture until combined.
- Spread mixture in even layers on two rimmed baking sheets. Bake 20 minutes; remove from oven, and use a spatula to gently flip the granola and move it from outer edges to center (to brown evenly). Return to oven, and continue to cook until golden brown, about 10 minutes more. Cool completely on sheets, then transfer to a bowl; stir in dried fruit.
- Pistachios, Sunflower Seeds, Sour Cherries, and Toasted Coconut
- Use 1 1/4 cups chopped pistachios and 1/4 cup sunflower seeds in the base. After granola has been baked, stir in 1 cup dried sour cherries and 1/2 cup toasted unsweetened coconut.
- Almonds, Pumpkin Seeds, Currants, and Puffed Brown Rice
- Use 1 1/4 cups sliced almonds and 1/4 cup pumpkin seeds in the base. After granola has been baked, stir in 1 cup dried currants and 1/2 cup puffed brown rice cereal.
- Macadamia Nuts with Crystallized Ginger and Pineapple
- Use 1 1/4 cups chopped macadamia nuts, and molasses as the sweetener in the base. Add 3/4 teaspoon ground ginger to the oat mixture. After granola has been baked, stir in 3/4 cup chopped dried pineapple, 1/4 cup chopped crystallized ginger, and 1/2 cup toasted unsweetened coconut.
- (Per 1/2-cup Serving)
- Calories: 207g
- Saturated: 7g
- Unsaturated Fat: 55g
- Cholesterol: 0mg
- Carbohydrates: 30g
- Protein: 6g
- Sodium: 68mg
- Fiber: 3.8g
EVERYDAY GRANOLA
Provided by Molly Wizenberg
Categories Breakfast Brunch Bake Vegetarian Low Cal High Fiber Mother's Day Back to School Dried Fruit Coconut Pecan Oat Healthy Edible Gift Honey Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. DO AHEAD: Can be made 1 week ahead. Store airtight.
- * Available at specialty foods stores and natural foods stores.
EXTREME GRANOLA WITH DRIED FRUIT
Steps:
- Preheat the oven to 375°F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool, and chop the nuts. Set aside.
- Reduce the oven temperature to 300°F. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt, and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer. Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool; the mixture will crisp as it cools.
- Add the dates, dried fruit, and reserved nuts to the oats and toss. Store the granola in covered glass jars at room temperature for up to 1 month.
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