Granola Nut Snack Mix Recipes

HONEY NUT GRANOLA

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.

GRANOLA TRAIL MIX

Steps:

• Place all ingredients in a large bowl; toss to combine. Store in airtight containers.

HEALTHY GRANOLA

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

GRANOLA SNACK MIX

Steps:

• In a large bowl, combine all ingredients. Store in an airtight container.

NUT-AND-SEED GRANOLA

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.)

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.

HEALTHY GRANOLA SNACK BARS

Steps:

• 1. Line a 8 by 5 inch loaf tin with a parchment paper. Keep it hanging from the sides and set aside. It will be easy to take the out after they cool down. Preheat your oven to 300°F(149°C).2. Melt peanut butter in a double boiler or microwave. 15 seconds should do the trick. Mix in honey, vanilla, salt, walnuts, hazelnuts and 1 tbsp of the chocolate chips. Save the rest to press them for decoration.3. Also add in 2 tbsp of slivered almonds(slightly crushed with hands) saving the rest to spread for decoration, before baking.4. Quickly mix in oats and add rice krispies cereal then. Stir everything and press into the lined tin. Take your time and press the mixture down with firm hands. You may press them in with the back of a spatula(applying some butter to it), if you find the mixture a bit to sticky to be handled by hands.5. Spread and lightly press down the rest of slivered almonds and the remaining chocolate chips. Bake the bars for 15 minutes.6. Cool the tin down completely ( about 45 minutes). Then keep it in the fridge to cool down further for not less than an hour. If that sounds a lot of time, stick the tin into your freezer for half an hour. You may cut them bars straight away then.8. Pull out the uncut granola bars lifting the parchment paper the Cut into 8 bars with a sharp knife.

GRANOLA WITH MIXED NUTS AND COCONUT

Steps:

• Preheat oven to 325°F. Spread coconut on small rimmed baking sheet. Toast until light brown, stirring occasionally, about 8 minutes. Cool. Maintain oven temperature.
• Spray large rimmed baking sheet with nonstick spray. Mix oats and next 4 ingredients in large bowl. Spread on sheet. Bake until oats are golden, stirring occasionally, about 45 minutes. Cool.
• Melt butter in large skillet over medium-low heat. Add nuts and pumpkin seeds. Cook until nuts are golden, stirring often, about 14 minutes. Sprinkle coarse salt and 1/4 teaspoon freshly ground black pepper over; toss. Cool.
• Mix coconut, oats, nuts, and seeds in another large bowl. DO AHEAD: Can be made 1 week ahead. Store airtight.
• Serve granola with yogurt and bananas.