Best Cinnamon Maple Granola With Coconut Recipes

CINNAMON CRUNCH GRANOLA RECIPE

Steps:

• 1. Preheat the oven to 300 degrees. Line a large baking tray with a silicone baking mat or parchment. Set aside.
• 2. Add the oats, brown sugar, salt, cinnamon, and pecans to a large mixing bowl. Gently toss to combine. Set aside.
• 3. Place the coconut oil and maple syrup in a medium measuring cup. Heat for 10 to 20 seconds, or until the oil has combined. Gently whisk the vanilla in with a fork.
• 4. Pour the liquid over your oat mixture. Gently toss to combine.
• 5. Whisk the egg white until foamy. Drizzle over the mixture and give it one last toss to coat.
• 6. Turn the granola onto your prepared pan. Spread into an even layer.
• 7. Bake 30 minutes, stirring once halfway through. Allow to cool completely before packaging.

COCONUT MAPLE GRANOLA WITH MIXED NUTS AND DRIED FRUIT

Steps:

• Preheat the oven to 300 degrees F and line 2 sheet trays with parchment paper.
• In a large bowl, combine the oats, almonds, coconut, pecans, pistachios, maple syrup, coconut oil and brown sugar. Divide between the lined sheet trays.
• Bake the granola for 1 hour, stirring every 15 minutes. Remove the granola to a large mixing bowl and allow to cool slightly, about 5 minutes. Add the dried apricots, dried cherries and golden raisins and stir to combine. Allow to cool completely, then store in an airtight container for up to two weeks.

HEALTHY GRANOLA

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

MAPLE CINNAMON GRANOLA

Steps:

• Preheat the oven to 300℉.
• Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a medium bowl, combine oats, coconut, almonds, and pecans.
• In a small saucepan over low heat, melt coconut oil. When the oil is melted, stir in maple syrup, cinnamon, and salt. Remove from heat. Add vanilla and chia seeds.
• Pour maple syrup mixture over oat mixture and stir well to combine.
• Spread granola evenly over the bottom of the baking sheet and bake 20-25 minutes, stirring every 10 minutes or so, until the granola is lightly browned.
• Remove from the oven and allow granola to cool completely in the pan before adding dried figs and raisins.
• Store granola in an airtight container in the pantry for up to 3 weeks.

COCONUT GRANOLA