HOMEMADE GRANOLA
Provided by Patrick and Gina Neely : Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Arrange the racks in the center of the oven and preheat the oven to 325 degrees F.
- Toss the oats, coconut chips, apricots and pecans in a large bowl. Whisk together the brown sugar, canola oil, maple syrup, vanilla, and 1/4 teaspoon salt in a second bowl and drizzle over the oat mixture. Stir well so everything is evenly coated. Use your hands to toss and make sure every piece of oat is covered.
- Spread the mixture in an even layer on a rimmed baking sheet. Bake until golden and brown, 15 minutes, rotating the baking sheet tray halfway through baking and stirring the granola with a spoon so it will cook evenly. Remove from the oven and add to a large bowl so it will stop cooking. Let cool before serving.
- Serve over a bowl of Quick Fix Honey Yogurt and top with berries.
- Combine the yogurt, honey, and cinnamon in a bowl.
BASIC GRANOLA RECIPE
This basic granola recipe is pretty perfect as is, but feel free to swap out ingredients to customize it to your taste (see Cook's Notes below for sample substitutions).
Provided by Food Network
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the oats, light brown sugar, cinnamon and salt. Stir the honey, oil and vanilla extract into the dry ingredients. Use your hands if necessary to make sure it's well combined.
- Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes and then remove from the oven and stir; add the chopped almonds. Return to the oven and bake until everything is toasted and evenly browned, an additional 10 minutes.
- Allow the granola to cool on the baking sheet, then add the dried cranberries and toss to distribute. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts : Calories 376 calorie, Fat 16 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 95 milligrams, Carbohydrate 55 grams, Fiber 5 grams, Protein 7 grams, Sugar 27 grams
PALEO GRANOLA WITH COCONUT AND ALMONDS
Whether you're following a grain-free diet or not, this oatless, coconut, almond, and mixed seed "granola" is so good you'll never miss the oats.
Provided by Anna Stockwell
Categories Paleo Coconut Granola Breakfast Seed Sesame Almond Wheat/Gluten-Free Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield About 5 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
- Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, if using, salt, cinnamon, and cardamom in a large bowl.
- Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes.
- Do Ahead
- Granola can be made 1 week ahead; store tightly covered at room temperature.
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