Roasted Hazelnut Granola Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
• Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container.

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Put the oats and hazelnuts in a large bowl. Heat the honey and coconut oil in a medium saucepan over medium heat until melted. Add the cinnamon, ginger, nutmeg and salt and whisk to incorporate. Remove from the heat and pour over the oat mixture. Stir until all the oats and nuts are coated well.
• Spread the oat mixture on the prepared baking sheet. Bake until the oats are dried and the hazelnuts are lightly toasted, about 30 minutes. Let cool completely, and then mix in the apricots. The granola will keep in a tightly sealed container at room temperature for up to 2 weeks.