Best Maple Granola Brittle Recipe Epicuriouscom Recipes

Maple-Almond Granola with Dried Berries image

Provided by Tori Ritchie

Yield Makes 8 cups

Number Of Ingredients 10

5 cups old-fashioned oats
2 cups slivered almonds
2 teaspoons ground cinnamon
1/2 cup canola oil
1/2 cup pure maple syrup (preferably Grade B)
1/2 cup hot water
1 tablespoon vanilla extract
2 teaspoons almond extract
1/2 teaspoon fine sea salt
1 1/4 cups dried blueberries or cranberries (about 6 ounces)

Steps:

Arrange 1 rack in top third and 1 rack in bottom third of oven; preheat to 300°F. Line 2 rimmed baking sheets with parchment. Toss oats, almonds, and cinnamon in large bowl. Whisk oil, maple syrup, 1/2 cup hot water, both extracts, and sea salt in medium bowl. Drizzle over dry ingredients; toss to coat. Divide mixture between sheets, spreading in even layer.
Bake granola 20 minutes. Stir granola; reverse sheets and bake until golden brown, 25 to 30 minutes longer. Transfer granola on sheets to racks. Sprinkle dried fruit over and cool completely, stirring occasionally. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

Everyday Granola image

Provided by Molly Wizenberg

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.