Cranberry Pecan Golden Raisin Granola Recipes

EASY GRANOLA RECIPE WITH PECANS AND CRANBERRIES

Steps:

• Preheat oven to 300°F. Spray a sheet pan (rimmed baking sheet) with nonstick cooking spray.
• In a large mixing bowl, combine oats, sunflower seeds, walnuts, pecans, almonds, coconut, flaxseed, wheat germ, ground cinnamon and salt. Stir to combine.
• In a 2 cup microwave-safe measuring cup (or small bowl), mix oil, honey, brown sugar, and vanilla. Heat in microwave for 45 seconds on 50% power. Stir to combine. If using coconut oil, continue to heat in 30 second increments until coconut oil is completely melted. Pour over dry ingredients and stir until everything is coated. Spread into an even layer on prepared baking sheet.
• Place in preheated oven and bake for 15 minutes. Remove from oven, stir, and continue to bake for 15-20 minutes or until golden brown. If you like big chunks, press down with spatula and let cool completely on pan. If you prefer not to have large chunks, stir 3-4 times as granola cools. Stir in cranberries once cooled.

CRANBERRY-ALMOND GRANOLA

Steps:

• To Make Ahead: Store granola in airtight containers for up to 2 months.
• If you've never made your own granola, you'll be amazed at the difference in freshness and flavor-and at how easy it is. Use this recipe as a starting point for your own creativity: substitute dried blueberries or chopped dried apricots for the cranberries, or walnuts or hazelnuts for the almonds.
• Position racks in the top and bottom thirds of the oven; preheat to 325degreesF. Coat 2 large baking sheets with sides with cooking spray.
• Whisk apple juice concentrate, maple syrup, oil and brown sugar in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Remove from heat; stir in cinnamon and salt.
• Mix oats, wheat germ, almonds and sunflower seeds in a large bowl. Stir in the juice mixture; toss to coat. Spread the granola evenly on the prepared baking sheets.
• Bake the granola for 15 minutes, stirring once or twice. Reverse sheets top to bottom and back to front. Continue baking until lightly browned and aromatic, stirring frequently, about 15 minutes more. Transfer the baking sheets to wire racks; stir 1/2 cup dried cranberries into the granola on each sheet. Let cool completely.
• Prep Time: 30 minutes
• Per serving: 262 calories; 11 g fat (1 g saturated fat, 6 g mono unsaturated fat); 0 mg cholesterol; 37 g carbohydrates; 7 g protein; 5 g fiber; 67 mg sodium; 229 mg potassium
• Nutrtion Bonus: Magnesium & Fiber (20% daily value).
• 2 1/2 Carbohydrate Servings
• Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 1/2 fat
• Cook Time: 30 minutes.

CRANBERRY-PECAN GRANOLA

Steps:

• Heat oven to 325°F. In large bowl, mix oats and pecans.
• In small bowl, mix juice concentrate, syrup, cinnamon and oil until well blended. Drizzle over oat mixture; toss well to coat evenly. Stir in cereal. Spread on 2 large cookie sheets or 2 (15x10x1-inch) pans.
• Bake 20 to 25 minutes, stirring granola frequently and changing positions of cookie sheets once halfway through baking, until light golden brown. Stir half of cranberries into each half of granola.

CRANBERRY, PECAN & GOLDEN RAISIN GRANOLA

Steps:

• Preheat oven to 300 degrees, I use a large turkey roaster for this recipe, you will need to have plenty of room to mix well.
• In a large GLASS mixing bowl pour in orange juice then the orange peel, stir & set aside.
• Put in the first 9 ingredients into the lg. roaster, I use my hands to mix, you want to separate all the fruit & rubbing with the flour keeps them from sticking back together, but more importantly it will allow the wet ingredients to fully coat all the fruit & nuts.
• Returning to the lg. glass bowl, add the remaining ingredients. Using a wire whisk beat until emulsified. They will start to take on a cloudy appearance. Pour over the dry ingredients in the roaster. using a large metal spoon stir together very well, I will usually spend at least 5 minutes or more on this, it does make a difference.
• Using glass (5-6 pcs)or metal baking pans with sides (4-5 pcs) pour mix into required pans to keep mix less than an inch in the height of the pans. Bake in center position for a hour, mixing bottom to top every 15 minute. Remove from oven & stir once more, leave in pans to cool. Do not over bake, it will continue to crisp as it cools.
• Will keep in air tight containers for 2 weeks or in freezer for 4 weeks.

ALMOND RAISIN GRANOLA

Steps:

• Preheat the oven to 275 degrees F.
• In a large bowl, toss the almonds, oats, bran, and cinnamon.
• In a small saucepan, combine the honey, molasses, oil, and syrup over medium heat.
• Warm and stir until the mixture begins to foam, then QUICKLY remove from heat.
• Pour mixture over the nuts and grains and mix thoroughly.
• Pour the granola into a large, rimmed baking sheet in an even layer.
• Bake for 40 minutes, stirring every 10, until everything is nice and toasted.
• Allow the mixture to cool before adding in the raisins.
• Once throroughly cooled, this granola can be stored in an airtight container for up to a month-- but it will probably disappear long before then!

MAPLE-RAISIN GRANOLA

Steps:

• Preheat oven to 250 degrees F.
• In a large bowl, combine the oats, nuts, coconut, and brown sugar.
• In a separate bowl, combine maple syrup, oil, and salt.
• Combine both mixtures and pour onto 2 sheet pans.
• Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
• Remove from oven and transfer into a large bowl.
• Add raisins and mix until evenly distributed.

CRANBERRY PECAN OATMEAL COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, cinnamon, salt, baking powder and baking soda; gradually beat into creamed mixture. Stir in remaining ingredients., Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until light golden brown, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.