Best Michelles Great Granola Recipes

GREAT GRANOLA

Great Granola image

Granola goes glam when stowed in a see-through container decked out with tinsel. Nuts, dried fruit and more make a crunchy mix for topping oatmeal or eating by the handful. Tie on mini holiday bulbs fancied up with a metallic paint. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 7 cups.

Number Of Ingredients 15

Ingredients

2 cups old-fashioned oats
1/2 cup chopped almonds
1/2 cup salted pumpkin seeds or pepitas
1/2 cup chopped walnuts
1/4 cup chopped pecans
1/4 cup sesame seeds
1/4 cup sunflower kernels
1/3 cup honey
1/4 cup packed brown sugar
1/4 cup maple syrup
2 tablespoons toasted wheat germ
2 tablespoons canola oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
7 ounces mixed dried fruit (about 1-1/3 cups)

Steps:

In a large bowl, combine the first 7 ingredients; set aside., In a small saucepan, combine the honey, brown sugar, syrup, wheat germ, oil and cinnamon. Cook and stir over medium heat until smooth, 4-5 minutes. Remove from the heat; stir in vanilla. Pour over the oat mixture and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° until golden brown, stirring occasionally, 22-27 minutes. Cool completely on a wire rack. Stir in dried fruit. Store in an airtight container.

Nutrition Facts : Calories 290 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 4g fiber), Protein 6g protein.

MICHELLES GREAT GRANOLA

MICHELLES GREAT GRANOLA image

Categories Nut Breakfast Bake Vegetarian Quick & Easy Wheat/Gluten-Free Spring Summer Winter Vegan

Yield 12 1/2 cup bowls

Number Of Ingredients 11

Ingredients

6 cups regular oats(I use gluten free)
1 cup millet
1 cup unsweetened med shredded dried coconut
1/2 cup packed brown sugar
1 cup raw unsalted nuts(hazel, almonds or pecans are good choices)
1/2 cup honey(I have substituted Blue Agave for a lower glycemic index value)
1/2 cup coconut oil
1/3 cup water
1 1/2 tsp vanilla
1 1/2 tsp salt
2 tsp cinnamon

Steps:

Take the first 5 ingredients and mix them together in a large wide bowl. Warm the coconut oil in a small pan and add all the rest of the ingredients and mix well. Pour the coconut oil mixture slowly over the dry ingredients in the bowl to mix well stirring with a large wooden spoon. Pour the mixed ingredients onto a large flat cookie tray and put in an oven warmed to 350 degrees and toast for about 30 minutes stirring well every 10 minutes or so to evenly toast. Set aside to cool before storing in air-tight jars or container.