Honey Almond Granola Recipes

HONEY ALMOND GRANOLA

Honey Almond Granola image

Provided by Melissa Roberts

Categories Breakfast Brunch Bake Christmas Vegetarian Kid-Friendly Quick & Easy Mother's Day New Year's Day Almond Oat Honey Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield Makes about 6 cups

Number Of Ingredients 9

Ingredients

3 cups old-fashioned oats (9 ounces)
1 cup sliced almonds with skin (1/4 pound)
1/4 cup sesame seeds
6 tablespoons vegetable oil
6 tablespoons mild honey
1 teaspoon ground cardamom
1/2 cup dried apricots, finely chopped
1/2 cup dried pears, finely chopped
Accompaniments: Greek-style yogurt

Steps:

Preheat oven to 350°F with rack in middle. Oil a 4-sided sheet pan or line with parchment paper.
Stir together oats, almonds, and sesame seeds in a large bowl. Heat oil, honey, cardamom, and 1/2 teaspoon salt in a small saucepan over low heat (or in a microwave) until heated through. Stir into oat mixture.
Spread evenly in sheet pan and bake, stirring once, until golden, 20 to 25 minutes.
Cool granola completely in pan (it will crisp as it cools), then stir in fruit.

HONEY-ALMOND GRANOLA WITH CRANBERRIES

Honey-Almond Granola With Cranberries image

Add this granola to Berry and Pear Breakfast Parfaits. Or put some in an airtight glass jar and add a ribbon for an easy, instant gift.

Provided by ElizabethKnicely

Categories Breakfast

Time 40m

Yield 10 cups, 20 serving(s)

Number Of Ingredients 6

Ingredients

6 1/2 cups rolled oats
1 1/2 cups slivered almonds
1 1/2 cups sliced almonds
3/4 cup orange blossom honey
3/4 cup canola oil
1 1/2 cups dried cranberries

Steps:

Preheat the oven to 400°F Combine the oats, almonds, honey and oil in a large bowl until well blended. Spread in an even layer in a large roasting pan and place in oven. Using a large spatula, turn and stir the granola every 5 minutes to ensure even browning and to prevent the edges from burning. Bake until golden brown, about 20 to 25 minutes.
Meanwhile, cover a square of your counter (about twice the size of the roasting pan) with aluminum foil. Remove the granola from the oven, stir in the dried cranberries, and carefully scoop the mixture onto the foil. Let cool completely, then break into chunks of desired size. Store two to three weeks in an airtight container.
Makes about 10 cups, or about 20 servings.
VARIATIONS:.
Not only is this delicious for breakfast, but you can also try it sprinkled over ice cream for dessert.

Nutrition Facts : Calories 300.4, Fat 17.3, SaturatedFat 1.4, Sodium 2.4, Carbohydrate 32.5, Fiber 4.9, Sugar 11.6, Protein 6.7

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