FIG AND GINGER GRANOLA
This granola recipe makes a versatile base for the two variations that follow, using just a few simple swaps.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h15m
Yield Makes 7 1/2 to 8 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Mix together oats, coconut, both nuts, maple syrup, oil, brown sugar, pepitas, and 1 teaspoon salt (or to taste). Spread mixture in an even layer on a rimmed baking sheet. Bake until darkened, 50 to 60 minutes, stirring every 15 minutes for the first 30 minutes and then every 5 to 10 minutes after that. Let cool completely.
HOLIDAY GRANOLA WITH HOMEMADE CANDIED GINGER
Make and share this Holiday Granola With Homemade Candied Ginger recipe from Food.com.
Provided by Alyssia Mind Over
Categories Breakfast
Time 1h25m
Yield 3 1/2 cups
Number Of Ingredients 15
Steps:
- To make candied ginger, start by peeling ginger and slice into pieces 1/8" thick using a mandolin.
- Place in a large pot and cover with water. Add pinch of salt.
- Bring to boil and simmer for 30 minutes.
- Remove 1/2 cup of the ginger water and strain the ginger of the rest of the water.
- Place the strained ginger in a pot with sugar and the reserved ginger water.
- Bring to a boil. Reduce heat to medium and simmer uncovered until the sugar syrup looks dry, has almost evaporated, and begins to crystallize (about 45 minutes). Transfer to a cooling rack and spread out and separate individual pieces.
- Allow to cool completely. Stores up to 2 weeks in airtight container.
- To make holiday granola, start by preheating oven to 300ºF.
- Mix dry ingredients together. Add coconut oil and maple syrup and mix until well combined.
- Spread onto a baking sheet lined with parchment paper.
- Bake 20 minutes, rotate the pan, and then bake another 20 minutes until golden brown.
- Allow to cool for 30 minutes before breaking into pieces.
- Store in an airtight container at room temperature.
Nutrition Facts : Calories 1075.9, Fat 35.4, SaturatedFat 20.8, Sodium 103.5, Carbohydrate 178.2, Fiber 19.5, Sugar 82.4, Protein 23.2
HAZELNUT-PISTACHIO GRANOLA WITH DRIED CHERRIES AND CANDIED GINGER
Tart cherries, hazelnuts, salty pistachios, and zingly little bits of candied ginger make this crunchy, easy granola sing. Put it in mason jars and give it away as Christmas gifts! Or keep it all for yourself. Either way, it's all good.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- To a small saucepan over medium-low heat, add the maple syrup, vegetable oil, butter, and cinnamon. Stir occasionally until butter is melted and ingredients are combined. Stir in the cinnamon
- In a large bowl, toss together the rolled oats, pistachios, hazelnuts, and coconut.
- Pour the maple syrup mixture over the oats and nuts, and with a wooden spoon, toss until evenly coated.
- Line a large rimmed cookie sheet with parchment paper or a silicone mat.
- Spread granola on cookie sheets and bake for 30-40 minutes, stirring every 10 minutes, until the granola turns golden brown.
- Let cool, then mix in the dried fruit.
- Store in an airtight container (it should keep for up to a month at room temperature).
GRANOLA WITH CANDIED GINGER
Lots of nuts for your morning protein. There's no sugar, other than the candied ginger. If you don't like ginger, leave it out and use sweetened coconut instead of regular. This granola is nice because you can toast it on the stovetop instead of baking it.
Provided by flynnie
Categories Breakfast
Time 15m
Yield 6-8 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Toast oats, almonds and walnuts in a wok or deep skillet for about 5 min over low heat. Stir often.
- Add raisins and coconut. Toast 3 min, stirring.
- Add flax seeds, wheat germ, candied ginger and powdered ginger. Stir constantly to prevent burning.
- It's done! Serve with fresh fruit and yogurt or milk.
Nutrition Facts : Calories 592.5, Fat 27, SaturatedFat 6.5, Sodium 48.4, Carbohydrate 72.7, Fiber 15.3, Sugar 8.7, Protein 21.3
HOMEMADE GRANOLA WITH GINGER
This delicious homemade granola has loads of nuts for protein and is made with maple syrup.
Provided by Jennifer Rash
Time 2h20m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix rolled and quick-cooking oats, pecans, walnuts, almonds, and pepitas together and spread out on a sheet pan.
- Bake in the preheated oven for 10 minutes. Remove from the oven and transfer to a large mixing bowl. Reduce oven temperature to 225 degrees F (110 degrees C).
- Mix maple syrup, coconut oil, crystallized ginger, turmeric, ground ginger, cinnamon, salt, cardamom, and pepper together in a smaller bowl and pour over the oats and nuts. Mix thoroughly, then pour mixture back onto the baking sheet.
- Bake in the oven for 30 minutes. Turn oven off and leave granola in for 1 hour.
- Remove from the oven and let cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 23.2 g, Fat 9 g, Fiber 2.8 g, Protein 4 g, SaturatedFat 3.6 g, Sodium 112.6 mg, Sugar 6.8 g
YOGURT PARFAIT WITH GRANOLA, RASPBERRIES, AND CANDIED GINGER
Not only is this picture-perfect parfait delicious, it's also a refreshingly light way to start the morning. Try our recipe for Homemade Granola.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Mix together granola, cherries, and candied ginger. Place yogurt in a large resealable bag, and snip off end. Pipe a 1-inch-thick layer of yogurt into the bottom of a 4-quart trifle dish (7 1/2 inches in diameter, 5 inches deep). Scatter 1 1/2 cups raspberries over yogurt, and drizzle with honey. Sprinkle with 3 cups granola mixture. Repeat layering once, and top with a layer of yogurt. Mound 1 cup raspberries in center. Garnish with thinly sliced candied ginger (optional), and drizzle with honey. Serve immediately.
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- Position a rack in the center of the oven and preheat to 300º. Line a rimmed baking sheet with parchment paper, and have a second rimmed baking sheet and piece of parchment paper at the ready.
- In a small saucepan, combine the butter, maple syrup and salt. Melt over medium heat until the oil is liquified; simmer for 1 minute, stirring occasionally. Remove from the heat, and stir in the vanilla. Pour this mixture over the oat mixture, making sure to scrape out the salt that likes to stick to the bottom of the pot. Stir the granola well to coat it with the oil and to distribute the salt evenly.
- Scrape the granola onto the lined baking sheet and spread it into a very even layer with the edges a touch thicker than the center; this will ensure even baking. Top the granola with the other sheet of parchment paper, then the other rimmed baking sheet, right-side-up, making a granola sandwich.
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