Best Classic Granola Recipes

Classic Granola Recipe by Tasty image

Provided by Kahnita Wilkerson

Yield 8 servings

Number Of Ingredients 10

2 cups rolled oats
½ cup almond, sliced
½ teaspoon cinnamon
¼ teaspoon salt
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
¼ cup maple syrup
2 tablespoons honey
greek yogurt, to serve
assorted berry, to serve

Steps:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, mix together the oats, almonds, cinnamon, salt, coconut oil, vanilla extract, maple syrup, and honey until well combined.
Transfer the mixture onto a the prepared baking sheet and spread into an even layer.
Bake for 20 minutes.
Carefully remove from the oven and allow to cool for 10 minutes.
Break up the layer into chunks with your hands.
Store in an airtight container for up to 1 month.
Serve with Greek yogurt and fresh berries, if desired.
Enjoy!

Nutrition Facts : Calories 263 calories, Carbohydrate 36 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, Sugar 10 grams

Classic Granola image

Provided by Valerie Bertinelli

Time 40m

Yield 4 cups

Number Of Ingredients 9

4 tablespoons unsalted butter
1/3 cup light brown sugar
2 tablespoons honey
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 1/2 cups old-fashioned rolled oats
1 cup sliced almonds
1/2 cup golden raisins

Steps:

Preheat the oven to 300 degrees F. Line 2 rimmed baking sheets with parchment paper.
Melt the butter in a small saucepan over low heat. Add the sugar, honey, vanilla, cinnamon and salt and stir to combine. Let cook until the sugar has dissolved, 1 to 2 minutes. Remove from the heat.
Combine the oats and almonds in a large bowl. Add the butter mixture and toss well to coat. Spread the mixture on the prepared baking sheets in a single layer.
Bake for 15 minutes, then stir in the raisins. Bake until crisp and golden brown all over, another 10 to 15 minutes. Transfer to a bowl. The granola will keep in an airtight container at room temperature for up to 2 weeks.