My Favorite Granola Recipes
LAURENT TOURONDEL'S FAVORITE GRANOLA
This recipe came to The Times from the chef Laurent Tourondel. The focus is on texture: rolled oats, corn flakes, steel-cut oats and sliced almonds combine for a hefty crunch, while honey, vanilla, cinnamon and orange zest give it a golden warmth. The granola comes together quickly and will bake in 20 minutes or less. Store in an airtight container for a week, but you'll probably run out before then.
Provided by Jeff Gordinier
Categories breakfast, easy, quick, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. In a large bowl, combine rolled oats, cornflakes, steel-cut oats, almonds, salt and cinnamon. Mix until well combined.
- In a small saucepan, combine honey, maple syrup, canola oil, orange zest and split vanilla beans and their pulp. Place over medium heat and boil for 1 minute. Discard vanilla beans, and pour hot liquid over dry ingredients. Using a rubber spatula, mix until well combined.
- Line a large rimmed baking sheet with parchment paper, and spread evenly with the granola. Bake until golden brown and evenly toasted, tossing about halfway through, 10 to 20 minutes. Remove baking sheet from oven and place on a rack to cool; mixture will be soft and sticky while hot, but will dry and become crisp as it cools.
- When granola is completely cool and dry, break into bite-size pieces. Store in an airtight container for up to 1 week.
Nutrition Facts : @context http, Calories 531, UnsaturatedFat 17 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 405 milligrams, Sugar 45 grams, TransFat 0 grams
MY FAVORITE GRANOLA
"I first made this granola when I was just 17 years old, but I have never since found a granola I like as much. I may add fresh fruit to it, but it's delicious just as it is." Sarah Wilson - Republic, WA
Provided by Taste of Home
Time 40m
Yield 4 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients; set aside. In a small saucepan, combine the water, oil, brown sugar and honey. Cook and stir over medium heat for 2-3 minutes or until heated through. Pour over oat mixture and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake at 300° for 30-40 minutes or until golden brown, stirring once. Cool on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 311 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 115mg sodium, Carbohydrate 32g carbohydrate (12g sugars, Fiber 4g fiber), Protein 7g protein.
MY FAVORITE GRANOLA
This is my version of Bev's delicious Recipe #23108, which is outstanding. As I've "matured," I find that I prefer things that are less sweet and have tweaked Bev's recipe to suit myself. I'm posting it because, this way, I can print out my version and not have to make all the changes to it from my notes each time. :) I've used golden brown sugar, dark brown sugar, and Splenda brown sugar but prefer the Splenda brown sugar. I've used whatever nuts I've had on hand as well. I regularly use canola oil but have used extra virgin olive oil. I quadrupled the cinnamon and reduced the vanilla... which made the granola smell wonderful but didn't seem to improve the flavor. One-cup of this granola makes the perfect breakfast for me and easily tides me over until lunch. I also like a little sprinkled over non-fat Greek yogurt and sliced strawberries for dessert.
Provided by Impera_Magna
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300*.
- Spray or oil large baking sheet.
- Mix oats, almonds, brown sugar, salt, and cinnamon in large bowl.
- In small saucepan, combine oil, honey, and sugar; bring to boil over medium heat.
- Remove from heat and add vanilla.
- Pour hot liquid over oats mixture, stirring/tossing with rubber scraper to mix well.
- Spread granola on prepared baking pan.
- Bake until golden brown, approximately 30 minutes, checking frequently after 20 minutes.
- Optional: Remove from oven and stir oat mixture every 5-10 minutes of baking. (I don't stir at all -- makes for chunkier granola!).
- Remove from oven to cooling rack and cool completely. I do not stir the granola after taking it out of the oven. The granola will clump (stick together) as it cools.
- Store up to two weeks in airtight container at room temperature.
- Makes 8 cups.
Nutrition Facts : Calories 322, Fat 15.1, SaturatedFat 1.8, Sodium 75.8, Carbohydrate 40.6, Fiber 5.7, Sugar 11.3, Protein 7.8
MY FAVORITE GRANOLA
I got this recipe from a friend 30 years ago and have been making it ever since! You can add dried fruit when it's finished- dried cherries are especially good!
Provided by harbaught
Categories Breakfast
Time 20m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix together all of the dry ingredients. In a separate bowl, mix liquid ingredients. Make a well in the oat mixture and add the liquids. Mix well, until all is moistened.
- Bake in batches on cookie sheets for 15-20 minutes at 330 degrees. Let cool before storing in an airtight container.
Nutrition Facts : Calories 737.6, Fat 46.9, SaturatedFat 12.9, Sodium 179.1, Carbohydrate 66.7, Fiber 13.4, Sugar 12.6, Protein 19.6
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