Best Extreme Granola Recipe Epicuriouscom Recipes

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GRANOLA



Granola image

Categories     Breakfast     Bake     Quick & Easy     Coconut     Almond     Honey     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 10 cups

Number Of Ingredients 8

4 cups old-fashioned rolled oats
2 1/2 cups sliced almonds (1/2 lb)
1 1/2 cups sweetened flaked coconut
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup honey
1 cup dried cranberries (5 oz)
1 cup golden raisins (5 1/2 oz)

Steps:

  • Put oven rack in middle position and preheat oven to 375°F. Line a large shallow baking pan with foil and oil foil.
  • Toss together oats, almonds, coconut, and salt in a large bowl. Whisk together oil and honey, then stir into oat mixture until well coated. Spread mixture in baking pan and bake, stirring occasionally, until golden brown, 25 to 30 minutes. Stir in cranberries and raisins, then cool completely in pan on a rack.

A BETTER GRANOLA



A Better Granola image

Using an egg white adds crunch without calories.

Provided by Jenny Rosenstrach

Yield Makes 12 servings

Number Of Ingredients 12

1 large egg white
3 cups old-fashioned oats
1 1/2 cups chopped nuts (such as almonds, pistachios, pecans, or walnuts)
1 1/2 cups coconut shavings
1/2 cup agave syrup
1/4 cup olive oil or warmed coconut oil
1/4 cup sesame seeds
2 tablespoons (packed) light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoons ground cinnamon
1 cup dried cherries or cranberries
Ingredient info: Coconut shavings (chips) are strips of unsweetened coconut and are available at many natural foods stores and some supermarkets.

Steps:

  • Preheat oven to 300°F. Combine 1 large beaten egg white, 3 cups old-fashioned oats, 1 1/2 cups chopped nuts (such as almonds, pistachios, pecans, or walnuts), 1 1/2 cups coconut shavings, 1/2 cup agave syrup, 1/4 cup olive oil or warmed coconut oil, 1/4 cup sesame seeds, 2 tablespoons (packed) light brown sugar, 1 1/2 teaspoons kosher salt, and 1/2 teaspoons ground cinnamon in a large bowl; toss to combine. Spread out on a rimmed baking sheet.
  • Bake granola, stirring every 10 minutes, until golden brown and dry, 40-45 minutes. Let cool on baking sheet (it will crisp as it cools).
  • Mix in 1 cup dried cherries or cranberries.
  • DO AHEAD: Granola can be made 2 weeks ahead. Store airtight at room temperature.

GRANOLA



Granola image

Provided by George Weld

Categories     Breakfast     Kid-Friendly     Quick & Easy     High Fiber     Wheat/Gluten-Free     Almond     Healthy     Vegan     Seed     Granola     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Yields 5 cups

Number Of Ingredients 12

2 1/2 cups rolled oats
1/2 cup raw wheat germ
1/2 cup flax seed
1/2 cup sesame seeds
1 cup blanched almonds, chopped
1 scant tsp cinnamon
1/8 tsp kosher salt
1/8 tsp black pepper
1/4 cup + 2 tbsp (3 oz) canola oil
3 tbsp honey
3 tbsp molasses
1/4 cup dried fruit

Steps:

  • Heat oven to 300°F.
  • Combine all dry ingredients in a large bowl and mix well. add the canola oil, honey, and molasses (if you measure the oil in your measuring cup first, the honey and molasses will pour more easily). Stir until well combined and all the dry ingredients are coated.
  • Spread the granola on a baking sheet with a spatula-if you like your granola with clusters, make sure it's packed together tightly.
  • Bake for 10 minutes before stirring. If you want to preserve clusters, just be sure you don't stir it too thoroughly.
  • Continue baking and stirring every 10 minutes until the granola is golden brown-about 30-35 minutes. Remove the pan from the oven and add dried fruit. Allow the granola to cool completely (it will get crunchy as it cools). Store in an airtight container for up to 2 weeks.

EVERYDAY GRANOLA



Everyday Granola image

Provided by Molly Wizenberg

Categories     Breakfast     Brunch     Bake     Vegetarian     Low Cal     High Fiber     Mother's Day     Back to School     Dried Fruit     Coconut     Pecan     Oat     Healthy     Edible Gift     Honey     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 10

3 cups old-fashioned oats
1 cup coarsely chopped pecans
1/2 cup unsweetened shredded coconut*
3 tablespoons (packed) brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons vegetable oil
1 cup assorted dried fruit

Steps:

  • Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. DO AHEAD: Can be made 1 week ahead. Store airtight.
  • * Available at specialty foods stores and natural foods stores.

EXTREME GRANOLA WITH DRIED FRUIT



Extreme Granola with Dried Fruit image

Categories     Fruit     Breakfast     Bake     Roast     Healthy     Granola

Yield makes about 7 cups

Number Of Ingredients 9

3/4 cup pecans
1/2 cup natural almonds
4 cups old-fashioned rolled oats
1/4 cup sesame seeds (optional)
1 stick (8 tablespoons) unsalted butter
1/3 cup pure maple syrup, cane syrup, or honey, at room temperature
1/4 teaspoon fine salt
3/4 cup chopped pitted dates
1/2 cup dried blueberries, raisins, and/or cranberries

Steps:

  • Preheat the oven to 375°F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool, and chop the nuts. Set aside.
  • Reduce the oven temperature to 300°F. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt, and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer. Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool; the mixture will crisp as it cools.
  • Add the dates, dried fruit, and reserved nuts to the oats and toss. Store the granola in covered glass jars at room temperature for up to 1 month.

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