Oat And Nut Granola With Sunflower Seeds Recipes

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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

ULTIMATE IRRESISTIBLE GRANOLA



Ultimate Irresistible Granola image

This is THE BEST granola out there. Walnuts, pecans, coconut, sesame seeds and honey are just a few of the delectable ingredients that make this the most delicious and nutty granola out there, you won't be disappointed!

Provided by Veronica S

Categories     Breakfast and Brunch     Cereals     Granola Recipes

Time 35m

Yield 20

Number Of Ingredients 12

5 cups rolled oats
1 cup blanched slivered almonds
1 cup chopped walnuts
1 cup chopped pecans
1 cup sesame seeds
1 cup wheat germ
2 cups shredded coconut
1 cup unsalted sunflower seeds
1 cup canola oil
1 ½ cups honey
1 cup raisins
1 cup dried cranberries

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.
  • Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks, but I guarantee it won't be around that long!

Nutrition Facts : Calories 532.2 calories, Carbohydrate 55.7 g, Fat 33.6 g, Fiber 7.3 g, Protein 8.8 g, SaturatedFat 7.9 g, Sodium 8.8 mg, Sugar 31.2 g

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.)

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-THE LODGE AT RED RIVER



Oat and Nut Granola With Sunflower Seeds-The Lodge at Red River image

From The Lodge at Red River Ranch, Bicknell, UT. Published in Bon Appetit, November 2000. This granola makes a great breakfast served with milk, or a good snack eaten plain. I add raisins, dried cranberries or dried cherries. I also use pecans in place of the walnuts. You could add coconut or other dried fruits. Sometimes I add a little cinnamon. The milk powder and flour help to create nice 1"-1.5" chunks of granola. It can be made up to two weeks ahead.

Provided by swissms

Categories     Breakfast

Time 55m

Yield 4 cups, 6-8 serving(s)

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 dry 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.
  • In medium bowl, whisk vegetable oil, 1/2 cup water, honey, vanilla extract and maple extract 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.).

Nutrition Facts : Calories 670.7, Fat 34.5, SaturatedFat 4.1, Cholesterol 2, Sodium 256.4, Carbohydrate 78.3, Fiber 9.2, Sugar 30.3, Protein 18.1

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