Best Lindas Golden Granola Cafe Pasquals Recipes

Crunchy Golden Tropical Granola image

Provided by Food Network

Time 1h55m

Yield 7 cups

Number Of Ingredients 14

2 cups dried banana chips (6 ounces), broken by hand or chopped into small pieces
2 cups instant rolled oats (6.5 ounces)
2 ounces dried pineapple, roughly chopped into 1/4-inch pieces (1/2 cup)
2 ounces dried mango slices, roughly chopped into 1/4-inch pieces (1/2 cup)
2.5 ounces roasted unsalted macadamia nuts, roughly chopped into 1/4-inch pieces (1/2 cup)
1/2 cup unsweetened coconut chips (1 ounce)
1/4 cup toasted sesame seeds
1/2 cup unrefined coconut oil
1/2 cup pure maple syrup
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon kosher salt
Milk, yogurt, parfaits, smoothie bowls, ice cream or fruit salad

Steps:

Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
Put half of the broken banana chips in a food processor. Process until finely ground to the consistency of breadcrumbs. Alternatively, crush the chips in a resealable plastic bag with a rolling pin. Set aside.
Combine the remaining broken banana chips with the oats, dried pineapple and mango, macadamia nuts, coconut chips and sesame seeds in a large heatproof bowl. Set aside.
Stir to combine the coconut oil with the maple syrup, vanilla extract, cinnamon, ground ginger and salt in a small saucepan. Cook over medium heat until just warm, about 2 minutes. Pour into the large bowl and stir to combine, ensuring everything is evenly coated. Sprinkle with the ground banana chips and stir again to evenly coat the granola.
Spread the granola on the prepared baking sheet in an even layer. Bake until evenly golden brown, 35 to 40 minutes, stirring 3 times (about every 10 minutes), to ensure it toasts evenly. Remove from the oven and let cool completely before storing.
Enjoy the granola as is, in milk or as a topping for yogurt, parfaits, smoothie bowls, ice cream or fruit salad.

Linda's Golden Granola--Cafe Pasqual's image

Provided by Little Suzy Homemak

Categories Breakfast

Time 2h

Yield 12 cups, 24 serving(s)

Number Of Ingredients 15

1/2 cup vegetable oil
1/2 cup honey
1/2 cup pure maple syrup
1/2 cup creamy peanut butter
1/2 cup apple juice
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
4 cups rolled oats (not instant)
2 cups natural bran
1/2 cup chopped pecans
1/2 cup pecan halves
1 cup almond halve (with skin)
1/4 cup whole cashews
3/4 cup shredded coconut, unsweetened

Steps:

Preheat the oven to 300 degrees F. In the container of a blender, put in the oil, honey, syrup, peanut butter, apple juice, cinnamon, ginger and cloves. Mix well. Remove the mixture to a large mixing bowl and add the oats, bran, both types of pecans, almonds and cashews. Mix thoroughly.
Spread the coconut on a jelly-roll pan and bake in the oven for 20 minutes. Stir once halfway through the cooking time. Let cool and reserve. Use two metal baking pans that measure 19"x12"x1 3/4" and line each with a piece of parchment paper. Divide the granola equally between the pans and toast for 1 hours, stirring occasionally, until the granola has an allover golden color. Remove from the oven and add the toasted coconut. When the granola has cooled completely, store it in an airtight container for future use.

Nutrition Facts : Calories 266, Fat 16.2, SaturatedFat 2.9, Sodium 55.3, Carbohydrate 28.6, Fiber 4.5, Sugar 13.6, Protein 6.2