French Vanilla Granola Trail Mix Recipes
GRANOLA TRAIL MIX
My family has always enjoyed this crunchy four-ingredient snack. When we go camping, each person includes one additional ingredient like mini marshmallows, corn chips or cookie pieces. The taste is never the same, and we're often surprised by the combinations. -Shelley Riddlespurger, Amarillo, Texas
Provided by Taste of Home
Categories Snacks
Time 5m
Yield 11 cups.
Number Of Ingredients 4
Steps:
- Place all ingredients in a large bowl; toss to combine. Store in airtight containers.
Nutrition Facts : Calories 331 calories, Fat 15g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 73mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 7g protein.
FRENCH VANILLA GRANOLA TRAIL MIX
Categories Fruit
Number Of Ingredients 9
Steps:
- Put a piece of aluminum foil about 12 inches square on a platter or baking sheet. Lightly spray with cooking spray. Set aside.
- In a small nonstick skillet, dry-roast the almonds over medium heat for 2 to 3 minutes, or until lightly golden brown, stirring occasionally.
- Stir in the brown sugar, water, cinnamon, and nutmeg. Cook for 1 to 2 minutes, or until the liquid has evaporated and the almonds are coated with the mixture, stirring constantly. Transfer to the foil. Let cool completely, 15 to 20 minutes.
- Meanwhile, in a medium bowl, stir together the remaining ingredients.
- Add the cooled almonds to the granola mixture, stirring to combine. Store in an airtight container for up to 7 days.
- Enjoy this seasonal trail mix!
FRENCH VANILLA ALMOND GRANOLA
My husband loves the french vanilla almond granola found in the bulk bins at the grocery store. It is so expensive, I decided to come up with my own recipe. Slow baking and lots of vanilla make this granola crunchy and delicious. I have found that when I increase the recipe, it requires more baking time. When I double the recipe, I have to bake it for 3 hours or more. Just keep baking until dry to the touch.
Provided by DeliciousAsItLooks
Categories Breakfast
Time 2h10m
Yield 12 1/2 cup servings, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 200 degrees F. Line a large, rimmed cookie sheet with parchment paper.
- In a large bowl mix together the oats and almonds.
- In a small saucepan over medium heat, stir the sugar and salt into the water. Cook and stir until sugar is dissolved. Remove from heat. Stir in canola oil and vanilla. Pour into the oat and almond mixture and stir until thoroughly combined.
- Spread mixture out on the lined cookie sheet and bake for 2 hours, or until dry to the touch. Do not stir! Remove from oven and let cool before breaking apart into chunks. Store in an air-tight container.
Nutrition Facts : Calories 187.1, Fat 8, SaturatedFat 0.7, Sodium 50.4, Carbohydrate 25.3, Fiber 2.9, Sugar 8.8, Protein 3.9
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