Melissa Hoteks Granola Recipes

SIMPLE HOMEMADE GRANOLA

Steps:

• Preheat the oven to 300 degrees F.
• In a large bowl, whisk together the cinnamon, ginger, 1/4 teaspoon salt, honey, oil, maple syrup, water, and vanilla together. Add in the oats, pecans, rice cereal, and wheat germ. Toss to coat completely.
• Spread the granola out on a baking sheet lined with parchment and bake until dry and crisp, but not yet browned, 30 to 35 minutes, stirring once or twice. Allow to cool completely before storing in an airtight container.

GRANOLA

Steps:

• Heat the oven to 300 degrees. Line two baking sheets with parchment. Toss together all of the dry ingredients in a very large bowl.
• Combine the oil, honey, and vanilla in a saucepan and warm over low heat, stirring, just until the mixture is fluid. Do not let it come to a simmer. Remove from the heat and stir into the dry ingredients. Mix until evenly coated.
• Spread the granola mixture on the sheet pans in an even layer, leaving a donut hole in the center (for even baking) and bake on the middle and lower racks, without stirring, for 30 to 40 minutes or until golden, rotating the baking pans front to back and top to bottom halfway through. Remove from the heat and allow to cool before breaking up into clumps. Store in well sealed jars, bags or containers.

ELEVEN MADISON PARK GRANOLA

Steps:

• Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.
• In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
• Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
• Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

GRAIN-FREE GRANOLA

Steps:

• Pre-heat the oven to 300ºF/150ºC. Line 2 rimmed baking sheets with parchment paper.
• Roughly chop the almonds and hazelnuts in food processor or blender or Magic Bullet.
• In a large mixing bowl, add the chopped nuts, pumpkin seeds, sunflower seeds, hemp seeds, coconut flakes, coconut sugar, cinnamon and sea salt. Mix thoroughly.
• In another bowl, add the melted coconut oil. Stir in the maple syrup and vanilla extract.
• Pour the oil syrup mixture into the granola bowl. Stir thoroughly until everything is coated as evenly as possible.
• Distribute the granola mixture onto the 2 baking sheets. Spread around evenly.
• Place the baking sheets onto the middle rack in the oven.
• Bake for 30 minutes. After 20 minutes, stir or mix the granola around the sheets.
• Remove from the oven and let cool. The granola should harden as it cools.
• Once cool, mix in the chopped dried cranberries, if using.
• Place into airtight jars or containers.