Fat Elvis Granola Recipes

HEALTHY GRANOLA

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
• Toss together the oats, millet, almonds, coconut flakes, pumpkin seeds, sunflower seeds and sesame seeds in a large bowl.
• Whisk together the olive oil, brown sugar, maple syrup, vanilla and 3/4 teaspoon salt together in a small bowl.
• Pour the olive oil mixture into the oat mixture and toss until evenly coated. Spread out on a rimmed baking sheet and bake until golden and toasted, tossing the mixture around about halfway through, 30 to 40 minutes. Let cool completely on the baking sheet, then store at room temperature in an airtight container for up to 1 week.

FAT ELVIS GRANOLA

Steps:

• Combine all dry ingredients in a large bowl. I used homemade banana chips, so I cut them into fourths as they are rather thick and chewy, but you can use your own digression depending on the type of bananas you use. The cinnamon is to taste, so add more or less depending on your preferences. Additionally, another half cup of old fashioned oats could be used if you don't have buckwheat groats.
• Combine the peanut butter and honey in a microwave safe bowl or a small saucepan and cook until melted. Watch VERY carefully as to avoid burning the mixture, if you overheat the honey it will crystallize and ruin the batch.
• Add the vanilla to the peanut butter mix and stir well. Combine the melted peanut butter with the dry ingredients, add in the water 1 tablespoon at a time, while continuing to stir, until the entire mixture is moistened.
• Transfer the mixture onto a parchment-lined cookie sheet. Bake at 325F for 10 minutes, stir well and return to the oven for another 10 minutes.

BAKED HOMEMADE GRANOLA (LOWER FAT)

Steps:

• Set oven to 300 degrees.
• Place oven rack to center position.
• Lightly oil two large baking sheets.
• In a large bowl stir together oats with nuts, seeds and spices.
• In a small bowl stir together the warm water with maple syrup and vanilla.
• Slowly pour the syrup mixture over the nut mixture; stir with a wooden spoon to combine.
• Spread out on the greased baking sheet/s.
• Bake (center oven rack) for about 30 minutes, stirring every 10 minutes to prevent burning, until granola is crumbly and golden.
• Remove from oven and immediately stir in the raisins and apricots.
• When the mixture is cool, store in an airtight container for up to 5 days or refrigerate for 1 month.
• Delicious!