Best Crunchy Granola With Berries Cherries Recipes

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.

CRUNCHY GRANOLA WITH BERRIES & CHERRIES

Steps:

• Preheat the oven to 190C/Gas 5/fan oven 170C. Halve some of the pecans, leave some whole. Mix with peanuts, oats, sesame seeds, sunflower seeds and a pinch of salt in a large bowl. In a jug, measure the oil and pour into the mixture, then measure the honey - it will slide out easily. Stir together with a fork to break up any big clumps of oats.
• Pour on to a large baking tray with sides, preferably non-stick, in a thin layer. Bake for 20-25 minutes, stirring well at least twice and bringing the mixture in from the edges, until it is golden. Transfer to a large bowl and leave to cool.
• Mix in the berries and cherries and serve with plenty of chilled milk.
• Store for up to 1 month in airtight container.

TRIPLE BERRY PIE WITH GRANOLA CRUNCHY CRUMB TOPPING

Steps:

• Preheat the oven to 375 degrees F. Place a rack in the bottom third of the oven. Put the pie shell on a baking sheet lined with parchment paper.
• In a large bowl, combine the berries with the lemon zest and juice, the sugar and instant tapioca. Stir together to completely combine and set aside.
• In a medium bowl, mix together the flour and brown sugar. Using a fork or a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Mix in the granola.
• Pour the berry mixture into the pie crust and top with the granola crumb topping. Bake until the inside of the pie is bubbling and the top is golden brown, 45 to 50 minutes. (If the top browns too quickly, cover loosely with aluminum foil.) Remove from the oven and cool at least 1 hour on a wire cooling rack before serving.
• Combine the whipped topping and maple syrup and mix until well blended. Serve with the pie.

CRUNCHY AND DELICIOUS GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Line 2 baking sheets with parchment paper.
• Combine oatmeal, sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, wheat germ, chopped dried cherries, salt, and cinnamon in a large bowl.
• Mix applesauce, maple syrup, and vanilla in a separate bowl.
• Pour applesauce mixture over the oatmeal mixture; mix until evenly coated.
• Spread the mixture onto the prepared baking sheets; smooth into a single thin layer.
• Bake in preheated oven 20 minutes, stir gently to turn, and continue cooking until crisp and golden brown, another 15 to 20 minutes.

CRUNCHY GRANOLA

Steps:

• In a small saucepan, combine the honey, oil and brown sugar; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. , In a large bowl, combine the oats, almonds, coconut, sesame seeds and sunflower kernels. Add honey mixture, stirring until evenly coated. Spread onto two ungreased baking pans. , Bake at 300° for 20 minutes, stirring frequently. Stir in raisins. Bake 10 minutes longer. Cool, stirring occasionally. Store in an airtight container.