Mixed Berry Granola Crunch Recipes

GRANOLA CRUNCH

Steps:

• In a very large bowl, combine the first eight ingredients. In a large saucepan over medium heat, cook the brown sugar, butter, honey, oil and molasses for 2-3 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla and salt. Pour over oat mixture and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 350° for 20-25 minutes or until golden brown, stirring twice. Cool, stirring occasionally. Stir in raisins. Store in airtight containers.

TRIPLE-BERRY GRANOLA CRISP

Steps:

• Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, mix frozen berries, sugar and flour until fruit is coated.
• Bake uncovered 20 minutes. Stir fruit mixture. Sprinkle with granola.
• Bake 15 to 20 minutes longer or until light golden brown and bubbly. Let stand 5 to 10 minutes before serving. Serve warm with ice cream.

MIXED BERRY CRISP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Mix together berries, 1/4 cup white sugar, 1/4 cup brown sugar, cornstarch, lemon juice, and 1/2 teaspoon ground cinnamon for the filling in a bowl until well combined. Pour into a separate, ungreased baking dish.
• Bake filling in the preheated oven until berries are hot, about 10 minutes.
• While berries are baking, mix together flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt for the crust in a bowl. Cut in 1/2 cup cold butter with a pastry blender until crumbly. Spread crust mixture into the bottom of the prepared 9x13-inch baking dish and pour hot berry filling on top.
• Mix together oats, 1 cup flour, 1 cup brown sugar, and 1 teaspoon ground cinnamon for the topping in a bowl. Cut in 1 1/2 cups cold butter with a pastry blender until crumbly. Sprinkle topping over the berry filling.
• Bake in the preheated oven until filling is bubbling and topping is golden brown, about 35 minutes.

TOASTED COCONUT AND BERRY GRAIN FREE GRANOLA {VEGAN, PALEO}

Steps:

• Preheat your oven to 325F and Line a baking sheet with parchment paper
• In a blender or food processor combine your nuts/almonds. Pulse about 5-8 times until nuts are chopped but not ground.
• Transfer to a large bowl and add in your pumpkin seeds, mix together.
• In another bowl, combine your coconut oil, extract, and maple syrup. Pour this over the nuts and mix. Then add in your spices and mix again till evenly coated.
• Spread nut mixture evenly onto the baking sheet and sprinkle a little sea salt on top. Maybe 1/4 tsp or so.
• Place in oven and bake for 15 minutes.
• Remove from oven and toss the nuts/seeds on the tray so they flip sides. Place back in oven and bake again for another 15 minutes.
• Remove from oven one last time, toss nuts/seeds, then add in your coconut. You can add the coconut to the nut/syrup baking tray or on a separate baking tray. Just make sure it's spread evenly onto the tray.
• Bake for another 5-8 minutes or until coconut is toasted.
• Remove and let cool.
• Once cooled, place coconut/nut granola in a bowl and mix it up a little more. Add in your dried berries and toss all together.
• Add any additional spices and optional chia seed to finish.
• Store in a seal tight container or in gift jars.

MIXED-BERRY GRANOLA CRUNCH

Steps:

• In ungreased 8-inch square (2-quart) glass baking dish, place blueberries, raspberries and lemon juice. Microwave uncovered on High 4 to 6 minutes, stirring once, until thawed.
• In small bowl, mix sugar and cornstarch. Pour sugar mixture over berries; stir to coat berries. Microwave berries uncovered on High 10 to 12 minutes or until fruit is bubbling all over and mixture is thickened.
• In medium bowl, mix cereal and cinnamon. Stir in butter until well mixed. Sprinkle over berries. Serve warm or at room temperature with ice cream.

TRIPLE BERRY PIE WITH GRANOLA CRUNCHY CRUMB TOPPING

Steps:

• Preheat the oven to 375 degrees F. Place a rack in the bottom third of the oven. Put the pie shell on a baking sheet lined with parchment paper.
• In a large bowl, combine the berries with the lemon zest and juice, the sugar and instant tapioca. Stir together to completely combine and set aside.
• In a medium bowl, mix together the flour and brown sugar. Using a fork or a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Mix in the granola.
• Pour the berry mixture into the pie crust and top with the granola crumb topping. Bake until the inside of the pie is bubbling and the top is golden brown, 45 to 50 minutes. (If the top browns too quickly, cover loosely with aluminum foil.) Remove from the oven and cool at least 1 hour on a wire cooling rack before serving.
• Combine the whipped topping and maple syrup and mix until well blended. Serve with the pie.