Kathleen Daelemans Crunch Granola Modified Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.
• Reduce the oven temperature to 325 degrees F.
• In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.
• Toss together the toasted oats, rice cereal, wheat germ, pecans, sunflower seeds, almonds and flax seeds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
• Thoroughly grease a baking sheet or line it with greased foil. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.

Steps:

• In a small saucepan, combine the honey, oil and brown sugar; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. , In a large bowl, combine the oats, almonds, coconut, sesame seeds and sunflower kernels. Add honey mixture, stirring until evenly coated. Spread onto two ungreased baking pans. , Bake at 300° for 20 minutes, stirring frequently. Stir in raisins. Bake 10 minutes longer. Cool, stirring occasionally. Store in an airtight container.

Steps:

• Preheat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper and reserve.
• Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
• In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
• When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.

Steps:

• Pre-heat oven to 275 degrees.
• Line 2 large sheet pans with parchment paper or non-stick foil.
• In a large microwave safe bowl mix sugar, water and salt until sugar dissolves. Microwave if needed until all dissolved. Add salt and vanilla.
• In a large bowl, mix oats, quinoa, chia seeds, cornmeal, cinnamon and nutmegs. Add sugar/water to bowl stir until well mixed.
• Spread onto pans and bake 45 minutes to 1 hour. Stir and rotate pans half way through. Add dried fruit last 5 minutes.
• Cool completely and store in airtight containers.

Steps:

• In a very large bowl, combine the first eight ingredients. In a large saucepan over medium heat, cook the brown sugar, butter, honey, oil and molasses for 2-3 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla and salt. Pour over oat mixture and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 350° for 20-25 minutes or until golden brown, stirring twice. Cool, stirring occasionally. Stir in raisins. Store in airtight containers.

Steps:

• Preheat oven to 275 degrees F. Line 2 cookie sheets with parchment paper and reserve. Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt. In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy. When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container. Nutritional Analysis per 1/2 cup serving: Calories 294 . Fat 10 g Saturated Fat 1 g Carbohydrates 45 g Fiber 4.6 g , protein 7.3 g