ALMOND RAISIN GRANOLA
The title more or less says it all...I got tired of my other granola so I decided to switch up a few things, and I definitely like this modified version better.
Provided by Liwl7755
Categories Breakfast
Time 55m
Yield 7 cups, 7 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- In a large bowl, toss the almonds, oats, bran, and cinnamon.
- In a small saucepan, combine the honey, molasses, oil, and syrup over medium heat.
- Warm and stir until the mixture begins to foam, then QUICKLY remove from heat.
- Pour mixture over the nuts and grains and mix thoroughly.
- Pour the granola into a large, rimmed baking sheet in an even layer.
- Bake for 40 minutes, stirring every 10, until everything is nice and toasted.
- Allow the mixture to cool before adding in the raisins.
- Once throroughly cooled, this granola can be stored in an airtight container for up to a month-- but it will probably disappear long before then!
CRANBERRY-ALMOND GRANOLA
Provided by Food Network
Time 30m
Yield 36 servings
Number Of Ingredients 11
Steps:
- To Make Ahead: Store granola in airtight containers for up to 2 months.
- If you've never made your own granola, you'll be amazed at the difference in freshness and flavor-and at how easy it is. Use this recipe as a starting point for your own creativity: substitute dried blueberries or chopped dried apricots for the cranberries, or walnuts or hazelnuts for the almonds.
- Position racks in the top and bottom thirds of the oven; preheat to 325degreesF. Coat 2 large baking sheets with sides with cooking spray.
- Whisk apple juice concentrate, maple syrup, oil and brown sugar in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Remove from heat; stir in cinnamon and salt.
- Mix oats, wheat germ, almonds and sunflower seeds in a large bowl. Stir in the juice mixture; toss to coat. Spread the granola evenly on the prepared baking sheets.
- Bake the granola for 15 minutes, stirring once or twice. Reverse sheets top to bottom and back to front. Continue baking until lightly browned and aromatic, stirring frequently, about 15 minutes more. Transfer the baking sheets to wire racks; stir 1/2 cup dried cranberries into the granola on each sheet. Let cool completely.
- Prep Time: 30 minutes
- Per serving: 262 calories; 11 g fat (1 g saturated fat, 6 g mono unsaturated fat); 0 mg cholesterol; 37 g carbohydrates; 7 g protein; 5 g fiber; 67 mg sodium; 229 mg potassium
- Nutrtion Bonus: Magnesium & Fiber (20% daily value).
- 2 1/2 Carbohydrate Servings
- Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 1/2 fat
- Cook Time: 30 minutes.
ALMOND MAPLE GRANOLA
This granola is good and crunchy with lots of sweet flavor, thanks to the pure maple syrup and dark brown sugar. It uses a lot less oil than some granola recipes. Can be made 1 week ahead.
Provided by jlscharp
Categories Breakfast and Brunch Cereals Granola Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 422.1 calories, Carbohydrate 57.9 g, Fat 19.9 g, Fiber 6.9 g, Protein 6.6 g, SaturatedFat 9.9 g, Sodium 196.9 mg, Sugar 33.2 g
ALMOND-RAISIN GRANOLA
Categories Breakfast Brunch Bake Raisin Almond Winter Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 Servings
Number Of Ingredients 11
Steps:
- Preheat oven to 250°F. Lightly spray rimmed baking sheet with nonstick spray. Toss oats and next 3 ingredients in large bowl. Whisk syrup, brown sugar, oil, 2 tablespoons warm water and salt in small bowl to blend. Pour syrup mixture over oat mixture and stir to combine. Transfer to prepared baking sheet. Bake until evenly browned, stirring occasionally, about 1 hour 15 minutes. Cool. Transfer to large bowl. Mix in raisins. (Can be made 1 week ahead. Store in airtight container.)
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