Best My Favorite Granola Recipes

LAURENT TOURONDEL'S FAVORITE GRANOLA

Steps:

• Heat oven to 325 degrees. In a large bowl, combine rolled oats, cornflakes, steel-cut oats, almonds, salt and cinnamon. Mix until well combined.
• In a small saucepan, combine honey, maple syrup, canola oil, orange zest and split vanilla beans and their pulp. Place over medium heat and boil for 1 minute. Discard vanilla beans, and pour hot liquid over dry ingredients. Using a rubber spatula, mix until well combined.
• Line a large rimmed baking sheet with parchment paper, and spread evenly with the granola. Bake until golden brown and evenly toasted, tossing about halfway through, 10 to 20 minutes. Remove baking sheet from oven and place on a rack to cool; mixture will be soft and sticky while hot, but will dry and become crisp as it cools.
• When granola is completely cool and dry, break into bite-size pieces. Store in an airtight container for up to 1 week.

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.

MY FAVORITE GRANOLA

Steps:

• In a large bowl, combine the first six ingredients; set aside. In a small saucepan, combine the water, oil, brown sugar and honey. Cook and stir over medium heat for 2-3 minutes or until heated through. Pour over oat mixture and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake at 300° for 30-40 minutes or until golden brown, stirring once. Cool on a wire rack. Store in an airtight container.

MY FAVORITE GRANOLA

Steps:

• Preheat oven to 300*.
• Spray or oil large baking sheet.
• Mix oats, almonds, brown sugar, salt, and cinnamon in large bowl.
• In small saucepan, combine oil, honey, and sugar; bring to boil over medium heat.
• Remove from heat and add vanilla.
• Pour hot liquid over oats mixture, stirring/tossing with rubber scraper to mix well.
• Spread granola on prepared baking pan.
• Bake until golden brown, approximately 30 minutes, checking frequently after 20 minutes.
• Optional: Remove from oven and stir oat mixture every 5-10 minutes of baking. (I don't stir at all -- makes for chunkier granola!).
• Remove from oven to cooling rack and cool completely. I do not stir the granola after taking it out of the oven. The granola will clump (stick together) as it cools.
• Store up to two weeks in airtight container at room temperature.
• Makes 8 cups.

MY FAVORITE GRANOLA

Steps:

• In a large bowl, mix together all of the dry ingredients. In a separate bowl, mix liquid ingredients. Make a well in the oat mixture and add the liquids. Mix well, until all is moistened.
• Bake in batches on cookie sheets for 15-20 minutes at 330 degrees. Let cool before storing in an airtight container.