Pebble Beach Granola Recipes
PEACH COBBLER GRANOLA
We love the extra peachiness the fruit preserves add to this dessert granola. Sprinkle it over vanilla ice cream, or stir it into yogurt.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 4 cups
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, preserves, vanilla and salt in a large bowl. Add the oats and pecans, and toss until evenly coated. Spread out on a rimmed baking sheet.
- Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the dried peaches and chocolate chips. (The granola can be stored in an airtight container at room temperature for up to 5 days.)
PEBBLE BEACH GRANOLA
My friend's hubby goes to Pebble Beach to play golf once in a while. She really loved the granola the restaurant served and asked for the recipe. To her surprise, they sent her that recipe and it is really good. You could add dried cranberries or raisins if you wanted. This makes a lot of granola so I had to guess on the servings.
Provided by Laura123
Categories Breakfast
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F.
- In a very large bowl, mix wheat germ, oats, coconut, sesame seeds, sunflower kernels, almonds, brown sugar and granulated sugar.
- In seperate bowl whisk together oil, honey and vanilla and pour over dry mix.
- Toss to coat well.
- Spread a thin layer of granola in a 10" x 15" x 1" jelly roll type pan, lightly greased.
- Bake at 300 degrees F for approx 1 hour, tossing every 15 minutes. Remove from oven and let rest in the pan for 5 minutes.
- Break apart and allow to cool on waxed paper.
- Repeat with the rest of the mix if you can't get all of it in one pan.
- When completely cool, break apart to desired chunks and store in air tight container or bag.
Nutrition Facts : Calories 959.5, Fat 55.5, SaturatedFat 10.8, Sodium 60.2, Carbohydrate 100.5, Fiber 15, Sugar 49, Protein 25.5
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