Almond Maple Granola Recipes

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
• In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
• Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.

Steps:

• Preheat oven to 350°F.
• Combine dry ingredients in a large bowl; stir.
• Add oil and maple syrup. Stir well.
• Line a half sheet pan with a silpat or parchment.
• Spread granola evenly onto the prepared pan.
• Bake for 25 to 35 minutes, stirring after the first 15 minutes and again every 5 minutes or so thereafter.
• Let cool completely.

Steps:

• Preheat the oven to 350 degrees. Combine the whole-grain flakes with the almonds on a large rimmed baking sheet. Spread in an even layer and toast for about 10 minutes, stirring once, until light golden. Transfer the grain mixture to a large bowl. Leave the oven on. Coat the warm baking sheet with one teaspoon of the butter.
• In a small food processor, combine the remaining one tablespoon plus two teaspoons of butter with the flour, sugar and salt and pulse until the mixture resembles coarse crumbs. Add the crumbs to the grain mixture and toss.
• In a small pitcher, combine the maple syrup with the vanilla and almond extracts. Pour over the grain mixture and stir until the grains are evenly moistened.
• Spread the granola on the buttered baking sheet in an even layer and toast for 12 to 14 minutes, stirring once, until golden and dry. Let cool completely, then stir in raisins and cranberries.