Nuts Seeds Granola Recipes

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HONEY NUT GRANOLA



Honey Nut Granola image

Yummy, crunchy breakfast treat. Good on ice cream too.

Provided by KARENEMB

Categories     100+ Breakfast and Brunch Recipes     Cereals     Granola Recipes

Time 30m

Yield 20

Number Of Ingredients 8

4 cups rolled oats
1 cup sliced almonds
1 cup chopped pecans
1 cup raw sunflower seeds
⅓ cup canola oil
½ cup honey
1 teaspoon vanilla extract
1 tablespoon ground cinnamon

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.

Nutrition Facts : Calories 187.7 calories, Carbohydrate 19.9 g, Fat 11.1 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 1.4 mg, Sugar 7.5 g

HEALTHY GRANOLA



Healthy Granola image

This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey). It's made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings.

Provided by Cookie and Kate

Categories     Breakfast

Time 26m

Number Of Ingredients 9

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1 1/2 cup raw nuts and/or seeds (I used 1 cup pecans and 1/2 cup pepitas)
1 teaspoon fine-grain sea salt (if you're using standard table salt, scale back to 3/4 teaspoon)
1/2 teaspoon ground cinnamon
1/2 cup melted coconut oil or olive oil
1/2 cup maple syrup or honey
1 teaspoon vanilla extract
2/3 cup dried fruit, chopped if large (I used dried cranberries)
Totally optional additional mix-ins: 1/2 cup chocolate chips or coconut flakes*

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.

Nutrition Facts : ServingSize 1/2 cup, Calories 313 calories, Sugar 10.7 g, Sodium 143.2 mg, Fat 14.3 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 39.8 g, Fiber 5.3 g, Protein 7.6 g, Cholesterol 0 mg

SWEET NUT AND SEED GRANOLA



Sweet Nut and Seed Granola image

My regular Sunday morning activity: making this granola so I can fuel my week. Hyper-delicious + mega-nutrititious + not many dishes.

Provided by Joel Irish

Categories     100+ Breakfast and Brunch Recipes     Cereals     Granola Recipes

Time 3h

Yield 36

Number Of Ingredients 17

¾ cup almonds
⅓ cup walnuts
4 cups rolled oats
1 cup chopped dried apricots
1 cup dried cranberries
½ cup honey
½ cup olive oil
⅓ cup apricot preserves
⅓ cup wheat germ
⅓ cup unsalted sunflower seeds
⅓ cup chia seeds
⅓ cup milled flax seeds
¼ cup oat bran
¼ cup black sesame seeds
2 teaspoons ground cinnamon
1 ½ teaspoons vanilla extract
1 teaspoon ground nutmeg

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Spread almonds and walnuts on a rimmed baking sheet. Toast in the preheating oven until fragrant, 8 to 10 minutes.
  • Transfer almonds and walnuts to a very large bowl. Add oats, apricots, cranberries, honey, olive oil, apricot preserves, wheat germ, sunflower seeds, chia seeds, flax seeds, oat bran, black sesame seeds, cinnamon, vanilla extract, and nutmeg. Mix well with your hands.
  • Line the baking sheet with parchment paper. Spread granola mixture evenly across.
  • Bake in the preheated oven for 15 minutes. Stir the mixture; bake for 15 minutes more. Stir once again, then press the mixture down firmly. Return to the oven for 15 minutes more.
  • Let granola cool and dry for at least 2 hours. Crumble and transfer to an airtight container.

Nutrition Facts : Calories 143.1 calories, Carbohydrate 19.6 g, Fat 6.8 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 0.9 g, Sodium 3.1 mg, Sugar 9.5 g

HOMEMADE GRANOLA WITH NUTS, SEEDS AND DRIED FRUIT



Homemade Granola with Nuts, Seeds and Dried Fruit image

This is a delightful way to get healthy oats, nuts, seeds and dried fruit into the tummies of everyone in the family.

Provided by Maureen Shaw

Categories     Breakfast

Time 45m

Yield 24

Number Of Ingredients 17

8 cups rolled oats (not the quick kind)
1 cup sunflower seeds
½ cup pepitas
1 cup pecans roughly chopped
½ cup flaked almonds
1 cup walnuts roughly chopped
1 cup unsalted cashews (I left mine whole)
½ cup coconut flakes (or any kind of coconut that you like)
½ cup dried cranberries
½ cup sultanas (or raisins)
½ cup dried apricots, chopped
2 teaspoons vanilla extract (the good stuff)
1 cup oil (I used macadamia nut oil but anything will work)
¾ cup honey
¼ cup maple syrup
1½ teaspoons salt
½ cup brown sugar

Steps:

  • Preheat oven to 165C/325F
  • In the largest bowl you have, add the oats, sunflower seeds, pepitas, pecans, almonds, coconut, walnuts and cashews and set aside.
  • In a large pot, add the maple syrup, honey, oil, sugar, vanilla and brown sugar and bring to the boil. Boil for 5 minutes and the mixture will thicken slightly.
  • Pour the hot mixture over the oats, seeds and nuts and stir to coat.
  • Place on baking sheets lined with foil or baking paper (I used foil) and bake for 20 minutes. About halfway through baking, stir the granola to ensure all the granola gets toasted.
  • When the granola is light brown, remove from the oven and mix in the sultanas, cranberries, apricots (or other dried fruit).
  • When completely cool place your granola in an air tight container and it should last two weeks. (Mine won't be around longer than a week)

HOMEMADE GRANOLA WITHOUT NUTS



Homemade Granola Without Nuts image

Granola is so expensive in the store and with two kids with tree nut allergies it is always a concern finding granola without traces of tree nuts. This is a tasty and easy granola recipe. I have added honey or cinnamon to mine. The recipe is very flexible depending on your preference.

Provided by MommaWeb5ter

Categories     Breakfast

Time 1h10m

Yield 16 1/4 cup servings, 16 serving(s)

Number Of Ingredients 5

1 cup brown sugar
1/3 cup water
4 cups oatmeal (not instant or quick)
2 teaspoons honey
1 -2 tablespoon cinnamon

Steps:

  • Place brown sugar and water in a large microwavable bowl and dissolve the sugar in the water for 2-3 minutes (I stir after each minute to check on the progress).
  • Add the oatmeal and mix until well coated. Add honey or cinnamon or any other ingrediens you desire. Mix well.
  • Line a couple cookie sheets with parchment paper. (Cookie sheets wih sides will make it easier to stir.) Place the oatmeal mixture in a thin layer onto sheets.
  • Bake at 275 for one hour, stirring every 15 minutes.
  • Let cool and place into air tight container. Will keep for about 2 weeks.

SUPER SEEDY GRANOLA BARS



Super Seedy Granola Bars image

9-ingredient vegan and gluten-free granola bars loaded with 4 kinds of seeds: hemp, sunflower, flax, and chia! So healthy, naturally sweetened, and perfect as an on-the-go snack.

Provided by Minimalist Baker

Categories     Breakfast     Snack

Time 30m

Number Of Ingredients 10

1 1/2 cups rolled oats ((gluten-free for GF eaters))
1/2 cup raw almonds, walnuts, or pecans ((roughly chopped))
1 heaping (seriously) packed cup dates ((pitted // deglet noor or medjool)*)
2 Tbsp chia seeds* ((see note))
2 Tbsp sunflower seeds ((roasted or raw))
2 Tbsp flax seeds ((ground or whole))
2 Tbsp hemp seeds
1/4 cup agave nectar or maple syrup ((or honey if not vegan))
1/4 cup creamy salted natural peanut butter or almond butter
Chocolate chips, dried fruit, other nuts, banana chips, etc.

Steps:

  • Toast your oats and almonds in a 350-degree F (176 C) oven for 13-15 minutes or until slightly golden brown.
  • Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency (mine rolled into a ball).
  • Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
  • Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
  • Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13 // as original recipe is written // adjust if altering batch size)
  • Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
  • Remove bars from dish and chop into 10 even bars (as original recipe is written // adjust if altering batch size). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

Nutrition Facts : ServingSize 1 bars, Calories 238 kcal, Carbohydrate 33.8 g, Protein 6.8 g, Fat 9 g, SaturatedFat 1.2 g, Sodium 18 mg, Fiber 6.2 g, Sugar 19 g

NUT-AND-SEED GRANOLA



Nut-and-Seed Granola image

We left the oats out of this low-carb, low-sugar granola. Our taste testers were split on the level of toastiness: Some liked the granola golden brown, while others liked a deeper, more robust version. Just follow the recipe's visual cues (and your nose) for your preferred doneness.

Provided by Food Network Kitchen

Time 1h20m

Yield 7 servings (1/3 cup per serving)

Number Of Ingredients 9

1/4 cup pure maple syrup
2 tablespoons extra-virgin olive oil
1 cup sliced skin-on almonds
1/2 cup pecans, roughly chopped
1/4 cup unsweetened shredded coconut
3 tablespoons sunflower seeds
1 tablespoon sesame seeds
1 tablespoon ground flaxseed
1/4 teaspoon kosher salt

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.)

Nutrition Facts : Calories 150 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 45 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 3 grams, Sugar 5 grams

NUTS & SEEDS GRANOLA



Nuts & seeds granola image

Start your day with homemade granola for breakfast, full of nuts, seeds, oats and dried fruit. Enjoy with milk or yogurt, and fresh seasonal fruit

Provided by Good Food team

Categories     Breakfast

Time 35m

Yield Serves 10 (makes about 550g)

Number Of Ingredients 10

150g rolled oats
150g mixed nuts (we used whole hazelnuts, flaked almonds and whole pecans)
50g mixed seeds (we used a mixed bag containing sunflower, pumpkin, hemp and golden linseed)
50g raisins
1 tsp ground cinnamon
¼ tsp sea salt
1 tsp almond extract (vanilla works well too, if you prefer)
50ml vegetable oil
100ml maple syrup
milk or yogurt, and fruit (optional), to serve

Steps:

  • Heat the oven to 180C/160C fan gas 4. Line a large baking sheet with baking parchment to prevent the granola from sticking. Put all of the dry ingredients in a large mixing bowl. Whisk together the almond extract, vegetable oil and maple syrup in a jug, then pour into the bowl with the dry ingredients.
  • Mix together well, making sure that all the dry ingredients are well coated and that there are no dry bits. Tip the mixture onto the lined baking sheet and spread out in an even layer. Cook for about 25-30 mins until golden. You will need to give the mixture a few turns every 8-10 mins to make sure it dries out evenly and doesn't clump together too much. Keep an eye on it as nuts can burn easily.
  • Remove from the oven and leave to cool completely on the tray. Break up any large clumps of granola with a wooden spoon. Will keep for up to one month in an airtight container. Serve with milk or yogurt, and fresh seasonal fruit, if you like.

Nutrition Facts : Calories 277 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

OAT AND NUT GRANOLA WITH SUNFLOWER SEEDS



Oat and Nut Granola with Sunflower Seeds image

Categories     Breakfast     Bake     Almond     Walnut     Oat     Seed     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 13

3 cups old-fashioned oats
1 1/4 cups whole wheat flour
1/2 cup (packed) golden brown sugar
1/2 cup sliced almonds
1/2 cup chopped walnuts
1/2 cup dry nonfat milk powder
1/4 cup shelled unsalted sunflower seeds
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup water
1/4 cup honey
3/4 teaspoon vanilla extract
3/4 teaspoon maple extract

Steps:

  • Preheat oven to 300°F. Combine old-fashioned oats, flour, golden brown sugar, almonds, walnuts, milk powder, sunflower seeds and salt in 13x9x2-inch metal baking pan. Whisk vegetable oil, 1/2 cup water, honey, vanilla extract and maple extract in medium bowl to blend. Add to dry ingredients in pan and stir to coat well. Bake until granola is golden and crunchy, stirring frequently, about 45 minutes. Cool completely. (Granola can be prepared up to 2 weeks ahead. Store in airtight container at room temperature.)

EASY HOMEMADE GRANOLA



Easy Homemade Granola image

Homemade Granola has crunchy nuts & seeds, chewy berries, and a touch of sweetness!

Provided by Holly Nilsson

Categories     Breakfast     Snack

Time 45m

Number Of Ingredients 11

3 cups rolled oats
1 ¼ cup coconut
1 ¼ cup chopped nuts (cashews, pecans, walnuts or almonds)
⅓ cup seeds (pumpkin or sunflower)
¼ cup ground flax seed (optional)
½ cup maple syrup (or honey)
½ teaspoon salt
⅓ cup vegetable oil
1 ½ teaspoons cinnamon
½ teaspoon pumpkin pie spice (or apple pie spice)
1 cup raisins (or dried cranberries or blueberries)

Steps:

  • Preheat oven to 300°F. Line a large pan with parchment paper.
  • Combine all ingredients except raisins/cranberries in a large bowl. Mix well.
  • Spread onto prepared pan and bake 30-40 minutes or until golden.
  • Remove from the oven and stir in raisins. Cool completely on the pan.

Nutrition Facts : ServingSize 0.33 cup, Calories 235 kcal, Carbohydrate 24 g, Protein 4 g, Fat 14 g, SaturatedFat 6 g, Sodium 6 mg, Fiber 4 g, Sugar 6 g

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