OAT AND NUT GRANOLA WITH SUNFLOWER SEEDS
Steps:
- Preheat oven to 300°F. Combine old-fashioned oats, flour, golden brown sugar, almonds, walnuts, milk powder, sunflower seeds and salt in 13x9x2-inch metal baking pan. Whisk vegetable oil, 1/2 cup water, honey, vanilla extract and maple extract in medium bowl to blend. Add to dry ingredients in pan and stir to coat well. Bake until granola is golden and crunchy, stirring frequently, about 45 minutes. Cool completely. (Granola can be prepared up to 2 weeks ahead. Store in airtight container at room temperature.)
NUT-AND-SEED GRANOLA
We left the oats out of this low-carb, low-sugar granola. Our taste testers were split on the level of toastiness: Some liked the granola golden brown, while others liked a deeper, more robust version. Just follow the recipe's visual cues (and your nose) for your preferred doneness.
Provided by Food Network Kitchen
Time 1h20m
Yield 7 servings (1/3 cup per serving)
Number Of Ingredients 9
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.)
Nutrition Facts : Calories 150 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 45 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 3 grams, Sugar 5 grams
ULTIMATE IRRESISTIBLE GRANOLA
This is THE BEST granola out there. Walnuts, pecans, coconut, sesame seeds and honey are just a few of the delectable ingredients that make this the most delicious and nutty granola out there, you won't be disappointed!
Provided by Veronica S
Categories Breakfast and Brunch Cereals Granola Recipes
Time 35m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.
- Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks, but I guarantee it won't be around that long!
Nutrition Facts : Calories 532.2 calories, Carbohydrate 55.7 g, Fat 33.6 g, Fiber 7.3 g, Protein 8.8 g, SaturatedFat 7.9 g, Sodium 8.8 mg, Sugar 31.2 g
CHEWY BLUEBERRY SUNFLOWER SEED GRANOLA BARS
These nourishing nut-free granola bars are chewy, salty-sweet, and downright addicting. Everyone from toddlers to adults goes crazy for 'em.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line an 8″ x 8″ pan with parchment paper, allowing it to go up the opposing sides (see first photo in blog post for reference). Coat the parchment paper with non-stick spray or lightly grease with butter or oil.
- In a large bowl, stir together the oats, brown sugar, oat flour, salt, sunflower seeds, coconut, and blueberries.
- In a small microwave-safe bowl, heat the sunflower seed butter and butter at 50% power until melted, about 30-40 seconds. Remove from microwave and stir in the maple syrup, light corn syrup, water, and vanilla extract.
- Pour wet ingredients over dry and toss until well-incorporated and evenly crumbly.
- Pour into baking dish and press very firmly and evenly with clean hands so that the bars mold to the shape of the pan.
- Bake for 30 - 40 minutes until set and golden-brown on top.
- Remove from oven and allow to cool for 20 minutes. Place in refrigerator for an additional 30 minutes to help make sure the bars set. Remove from refrigerator and, using the parchment paper "handles," lift bars from baking dish and place onto a cutting board. Peel sides of parchment paper down and, using a sharp serrated knife, cut into 16 squares.
- Bars keep for 3 - 4 days at room temperature stacked in an airtight container.
OAT AND NUT GRANOLA WITH SUNFLOWER SEEDS-THE LODGE AT RED RIVER
From The Lodge at Red River Ranch, Bicknell, UT. Published in Bon Appetit, November 2000. This granola makes a great breakfast served with milk, or a good snack eaten plain. I add raisins, dried cranberries or dried cherries. I also use pecans in place of the walnuts. You could add coconut or other dried fruits. Sometimes I add a little cinnamon. The milk powder and flour help to create nice 1"-1.5" chunks of granola. It can be made up to two weeks ahead.
Provided by swissms
Categories Breakfast
Time 55m
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F
- Combine old-fashioned oats, flour, golden brown sugar, almonds, walnuts, milk powder, sunflower seeds and salt in 13x9x2-inch metal baking pan.
- In medium bowl, whisk vegetable oil, 1/2 cup water, honey, vanilla extract and maple extract to blend.
- Add to dry ingredients in pan and stir to coat well.
- Bake until granola is golden and crunchy, stirring frequently, about 45 minutes.
- Cool completely. (Granola can be prepared up to 2 weeks ahead. Store in airtight container at room temperature.).
Nutrition Facts : Calories 670.7, Fat 34.5, SaturatedFat 4.1, Cholesterol 2, Sodium 256.4, Carbohydrate 78.3, Fiber 9.2, Sugar 30.3, Protein 18.1
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