Eight Grain Granola Recipes

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WHOLE GRAIN GRANOLA



Whole Grain Granola image

This recipe for a not-too-sweet, olive-oil and honey-enriched granola can be used as a template. Vary the types and amounts of puffed and rolled (also called flaked) grains, coconut and nuts to suit your taste, as long as you use eight cups altogether. And feel free to add chopped dried fruit at the end, stirring it into the granola mix while it's still warm. If you want to add spices, stir a mix of ground cinnamon, ginger, and cardamom into the honey mixture before baking. It's easy to make this recipe your own.

Provided by Melissa Clark

Categories     breakfast, main course

Time 1h

Yield About 8 cups

Number Of Ingredients 9

2 1/2 cups puffed kamut (or use other puffed whole grains, such as barley or wheat)
2 cups rolled barley (or use rolled oats, rolled spelt, rolled triticale or rolled rye)
1 1/2 cups raw (untoasted) nuts, such as whole almonds, walnuts or pecans, or a combination
1 cup unsweetened coconut chips or shredded coconut
1 cup raw pepitas (pumpkin seeds)
2/3 cup honey
1/2 cup extra-virgin olive oil
1/3 cup dark brown sugar
1 1/2 teaspoons kosher salt

Steps:

  • Heat oven to 300 degrees. Mix all ingredients together and spread out on two baking sheets lined with parchment paper.
  • Bake until golden brown all over, about 35 to 50 minutes. Stir the granola as it bakes at least 2 or 3 times, making sure to stir around the edges. Cool completely before storing airtight.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 15 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 144 milligrams, Sugar 16 grams, TransFat 0 grams

EIGHT-GRAIN GRANOLA



Eight-Grain Granola image

Here is a granola recipe, adapted from the chef Anup Joshi, that is packed with protein and texture. It combines rolled oats, spelt, teff, amaranth and other grains into a healthy power punch. You may need to explore the bulk-food section of your grocery to gather these ingredients, but the extra shopping time will result in a sweet, salty crunch, laden with dried fruit.

Provided by Jeff Gordinier

Categories     breakfast, weekday, main course

Time 1h15m

Yield About 6 cups (6 servings)

Number Of Ingredients 17

2 cups old-fashioned rolled oats
1 cup kamut flakes or kamut puffs
1 cup spelt flakes
2 tablespoons black quinoa
2 tablespoons millet
2 tablespoons buckwheat groats
1 tablespoon teff (an African cereal grain)
1 tablespoon amaranth
3/4 cup honey
1/2 cup granulated raw sugar
2 teaspoons sea salt
3/4 cup canola oil
1/4 cup Marcona almonds
1/4 cup seedless raisins
1/4 cup dried apricots, coarsely chopped
1/4 cup dried currants
1/4 cup dried cranberries

Steps:

  • Heat oven to 250 degrees. Line a large baking sheet with parchment paper, and set aside.
  • In a large bowl, combine oats, kamut, spelt, quinoa, millet, buckwheat, teff and amaranth. In a separate bowl, whisk together honey, sugar, salt, oil and almonds. Add to the bowl of grains and mix until well combined.
  • Spread mixture evenly across baking sheet. Bake for 45 minutes to 1 hour, stirring every 15 minutes, until golden brown; the mixture will still be soft and wet, but will become firm and crisp as it cools. Remove from heat and mix in raisins, apricots, currants and cranberries, then cool completely. If necessary, break up clumps into smaller pieces. Store in an airtight container for up to 1 week.

Nutrition Facts : @context http, Calories 773, UnsaturatedFat 30 grams, Carbohydrate 116 grams, Fat 34 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 426 milligrams, Sugar 63 grams, TransFat 0 grams

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