Whole Lotta Nuts Granola Recipes

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WHOLE LOTTA NUTS GRANOLA

Couldn't tell you where I got this recipe, but it's a nice crunchy and nutty granola. Perfect for breakfast or snack.

Provided by C in PA

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13



Whole Lotta Nuts Granola image

Steps:

  • Preheat oven to 325 degrees.
  • Stir oats through salt together.
  • In pan, melt butter with honey.
  • Add vanilla, pour into bowl.
  • Toss with oats and spread on baking sheet.
  • Bake, stirring every 5 minutes for 20 minutes.
  • Cool.
  • Stir in fruit.
  • Store in airtight bag.

Nutrition Facts : Calories 548.7, Fat 31.6, SaturatedFat 11.1, Cholesterol 20.4, Sodium 256.2, Carbohydrate 60.2, Fiber 8.9, Sugar 25.1, Protein 13

3 cups rolled oats
1/2 cup coconut
1/2 cup slivered almonds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup crushed pecans or 1/2 cup walnuts
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 tablespoons butter
1/3 cup honey
1/2 teaspoon vanilla
1/2 cup raisins or 1/2 cup dates
1/2 cup dried cranberries

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



Nuts & seeds granola image

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

150g rolled oats
150g mixed nuts (we used whole hazelnuts, flaked almonds and whole pecans)
50g mixed seeds (we used a mixed bag containing sunflower, pumpkin, hemp and golden linseed)
50g raisins
1 tsp ground cinnamon
¼ tsp sea salt
1 tsp almond extract (vanilla works well too, if you prefer)
50ml vegetable oil
100ml maple syrup
milk or yogurt, and fruit (optional), to serve

WHOLE GRAIN GRANOLA

This recipe for a not-too-sweet, olive-oil and honey-enriched granola can be used as a template. Vary the types and amounts of puffed and rolled (also called flaked) grains, coconut and nuts to suit your taste, as long as you use eight cups altogether. And feel free to add chopped dried fruit at the end, stirring it into the granola mix while it's still warm. If you want to add spices, stir a mix of ground cinnamon, ginger, and cardamom into the honey mixture before baking. It's easy to make this recipe your own.

Provided by Melissa Clark

Categories     breakfast, main course

Time 1h

Yield About 8 cups

Number Of Ingredients 9



Whole Grain Granola image

Steps:

  • Heat oven to 300 degrees. Mix all ingredients together and spread out on two baking sheets lined with parchment paper.
  • Bake until golden brown all over, about 35 to 50 minutes. Stir the granola as it bakes at least 2 or 3 times, making sure to stir around the edges. Cool completely before storing airtight.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 15 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 144 milligrams, Sugar 16 grams, TransFat 0 grams

2 1/2 cups puffed kamut (or use other puffed whole grains, such as barley or wheat)
2 cups rolled barley (or use rolled oats, rolled spelt, rolled triticale or rolled rye)
1 1/2 cups raw (untoasted) nuts, such as whole almonds, walnuts or pecans, or a combination
1 cup unsweetened coconut chips or shredded coconut
1 cup raw pepitas (pumpkin seeds)
2/3 cup honey
1/2 cup extra-virgin olive oil
1/3 cup dark brown sugar
1 1/2 teaspoons kosher salt

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



Nut-and-Seed Granola image

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

1/4 cup pure maple syrup
2 tablespoons extra-virgin olive oil
1 cup sliced skin-on almonds
1/2 cup pecans, roughly chopped
1/4 cup unsweetened shredded coconut
3 tablespoons sunflower seeds
1 tablespoon sesame seeds
1 tablespoon ground flaxseed
1/4 teaspoon kosher salt

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