Jerseys Fruit And Nuts Granola Recipes

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.)

Steps:

• 1. Preheat the oven to 325 degrees F. In a medium bowl combine the oats, wheat germ, Truvia™ natural sweetener, pumpkin pie spice and salt. Add both oils and toss well to coat. Spread in a single layer on a parchment lined baking sheet. Bake until toasted, about 10 minutes. Stir in almonds and continue to bake until the nuts are toasted and the granola is dry, about 10 more minutes.
• 2. Remove from the oven, stir in the apricots, dates, and figs or raisins. Cool on the baking sheet. Serve over yogurt as desired. Store granola in a sealed container for up to 2 weeks.
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Steps:

• Preheat the oven to 300 degrees F. Spray baking sheets with nonstick cooking spray.
• In a large bowl or bucket, combine the rolled oats, wheat germ, walnuts, almonds, sunflower seeds, pecans, cranberries, blueberries, cherries, raisins, coconut, salt, and cinnamon. Place a metal mixing bowl on top of a stockpot with some hot water and select medium heat. Place the butter and honey in a mixing bowl and allow the butter to melt.
• Remove the butter from the heat and stir in the vanilla. Combine the wet ingredients with the dry and stir to coat thoroughly. If the mixture appears too wet, add more rolled oats, 1/2 cup at a time. Spread the mixture out onto the prepared baking sheets.
• Bake for 30 to 40 minutes, stirring every 10 minutes to cook evenly. Do not allow the granola to burn, turning down the temperature if necessary. Remove from the oven and let the pans sit until the granola is completely cooled. It will become crunchy as is cools down. Break apart any pieces that are stuck together.

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the jumbo oats with the cinnamon, mixed nuts and a pinch of salt in an oven tray. Stir through the melted unsalted butter or coconut oil and the maple syrup. Put in the oven for 35-40 mins or until golden brown, stirring halfway. Allow to cool down completely, then stir through the mixed dried fruit before storing (see tip, below). Serve with milk, yogurt or sprinkled on porridge.

Steps:

• Heat oven to 160C/fan 140C/gas 3. Heat the oil, honey and maple syrup together in a pan. Mix the oats, almonds, pine nuts, puffed rice and sesame seeds in a large mixing bowl. Pour over the honey mix, stir well to coat, then tip onto a large baking tray. Bake for 15 mins until everything is golden and crisp.
• Take the tray from the oven, leave to cool, then break up any big clumps. Mix together with the dried fruit and coconut shavings. Serve with Greek yogurt and fresh raspberries. The rest of the granola can be stored in a sealed jar and enjoyed over the next 2 weeks.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large baking sheet.
• Pour the oats into a large bowl. Add almonds, cinnamon, cocoa powder, salt, brown sugar, and dried fruit into the oats respectively, stirring each into the mixture before adding the next.
• Mix maple syrup and vanilla extract together in a small bowl. With a rubber spatula, add the maple syrup-vanilla mixture to your dry ingredients. Fold the two together until mixed and all dry ingredients are well coated.
• Bake in preheated oven for about 20 minutes, stir, and continue baking until golden brown, about 25 minutes more. Set aside to cool slightly, about 20 minutes.
• Gently fold chocolate chips into the granola mixture, allowing the chocolate to coat the granola as it melts slightly. Cool completely before storing.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the oats and nuts in a large bowl. In a separate mixing bowl, combine the sugar, oil, vanilla, salt and 1/4 cup water. Pour the liquid mixture over the oat mixture and stir until combined. Pour onto two baking sheets and spread evenly. Bake until golden brown, 25 to 30 minutes, stirring halfway through.
• Pour the cooked oat mixture into a bowl and stir in the raisins and cherries. Let cool. The granola will keep in an airtight container at room temperature in a cool, dry place for up to 3 weeks.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Toss the rolled oats, spelt flour, brown sugar, cinnamon, ginger, canola oil, applesauce, maple syrup, dried apricots, pecans and ground flax seed together in a bowl, and mix well. Spread the granola mixture on the lined baking sheet.
• Bake for 20 minutes, stir the granola, then bake for another 15 minutes until dry. Cool completely before serving.