Seedy Granola Recipes
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
NUTS & SEEDS GRANOLA
Start your day with homemade granola for breakfast, full of nuts, seeds, oats and dried fruit. Enjoy with milk or yogurt, and fresh seasonal fruit
Provided by Good Food team
Categories Breakfast
Time 35m
Yield Serves 10 (makes about 550g)
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan gas 4. Line a large baking sheet with baking parchment to prevent the granola from sticking. Put all of the dry ingredients in a large mixing bowl. Whisk together the almond extract, vegetable oil and maple syrup in a jug, then pour into the bowl with the dry ingredients.
- Mix together well, making sure that all the dry ingredients are well coated and that there are no dry bits. Tip the mixture onto the lined baking sheet and spread out in an even layer. Cook for about 25-30 mins until golden. You will need to give the mixture a few turns every 8-10 mins to make sure it dries out evenly and doesn't clump together too much. Keep an eye on it as nuts can burn easily.
- Remove from the oven and leave to cool completely on the tray. Break up any large clumps of granola with a wooden spoon. Will keep for up to one month in an airtight container. Serve with milk or yogurt, and fresh seasonal fruit, if you like.
Nutrition Facts : Calories 277 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
SEEDY GRANOLA
A tasty, crunchy, vegan granola great to top yogurt with, mixed in cereal or just eaten as is! For some unknown reason I was determined to use the number 2 in all my ingredient quantities, and it worked out great for this recipe!
Provided by Ravenhood
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Soak the raisins for 5 minutes. Stir the dry ingredients together. In another bowl, mix the wet ingredients together (adding the raisins last), then combine the mixture until well mixed.
- Pour and spread out the granola on a greased cookie sheet and bake at 350F for 10 minutes. Scramble the granola and break it into some smaller pieces, then bake for another 10 minutes. Scramble the granola around once again and turn off the oven - Keep the granola inside the oven for about another 10 minutes.
- Store in an air-tight container in the fridge.
Nutrition Facts : Calories 439.3, Fat 11.8, SaturatedFat 2, Sodium 373.7, Carbohydrate 78.8, Fiber 7.8, Sugar 38, Protein 8.8
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