BROWN BUTTER GRANOLA CLUSTERS
Provided by Ree Drummond : Food Network
Time 1h45m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the brown butter: Add the butter to a medium skillet over medium heat. Cook, swirling the skillet to keep the butter moving around, until it melts and bubbles up, 3 to 4 minutes. When the butter is a medium golden brown, remove the skillet from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter and any solids into a bowl and let cool completely, about 30 minutes.
- For the toasted oats: Preheat the oven to 350 degrees F.
- In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on the prepared baking sheets and bake, shaking the pans twice during the cooking time and making sure the oats don't burn, until toasted, about 12 minutes. Set aside to cool a bit. Reduce the oven temperature to 325 degrees F.
- For the clusters: In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract. Add the brown butter to the pan and stir.
- Toss together the toasted oats, rice cereal, wheat germ, cranberries, pecans, pumpkin seeds, almonds and flax seeds in a large bowl. Pour over the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
- Line a baking sheet with foil and thoroughly spray with coconut oil spray. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.
GRANOLA FUDGE CLUSTERS (SMALL BATCH)
The orgininal of this tasty treat was printed in the Taste of Home Comfort Food Diet Cookbook and had been submitted by Loraine Meyer. I scaled it down and changed it around a bit to suit my family's taste even more and this is the result. I hope youll enjoy it, too.
Provided by Lalaloula
Categories Candy
Time 5m
Yield 6 clusters
Number Of Ingredients 5
Steps:
- In a microwave safe bowl combine chocolate chips and butterscotch chips. Melt them and stir until smooth (in my microwave it took 1 1/2 minutes on high).
- Stir in granola, almonds and cinnamon until everything is well coated.
- Drop by tabelspoonfuls onto a paper-lined baking sheet. Allow to dry for about 1 1/2 hours or until set.
GRANOLA FUDGE CLUSTERS
Make and share this Granola Fudge Clusters recipe from Food.com.
Provided by looneytunesfan
Categories Candy
Time 10m
Yield 30 serving(s)
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, melt the chocolate and butterscotch chips; stir until smooth. Stir in granola and walnuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until firm.
GRANOLA CLUSTERS
This is a recipe that I came up with after just being tired of that granola flake stuff that you need a spoon to eat. I wanted something I could pick up when I was on the go, but still something with that wonderful granola crunch. So, this is it. ENJOY!
Provided by MizEmerilLagasse
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 325°F In a large bowl, stir together the first 5 ingredients; set aside.
- In a microwave-safe bowl, melt the butter and maple syrup together in the microwave on high.
- Stir the butter mixture into the dry ingredients and pour onto a lined baking sheet.
- Bake for 10 minutes, flip the granola over and bake for about 10 minutes.
- Remove from the oven and toss with the dried fruit while still hot.
- Serve when cool.
BIG-CLUSTER CHOCOLATY GRANOLA
This granola pairs the bittersweetness of a good chocolate bar with the crunch and nuttiness of classic granola. By not stirring and by letting it cool in the oven, the granola will break apart in big clusters - perfect for snacking on. Eat this granola with berries and yogurt for breakfast, by the handful for an afternoon pick-me-up, or with peanut butter ice cream after dinner. (And yes, if you eat it with milk like cereal, it makes chocolate milk!) If you like your granola on the sweet side, stir in milk chocolate chips or a chocolate cereal like Cocoa Puffs once the granola is cool. Alternatively, lean into its bitterness by adding cacao nibs or chocolate-covered espresso beans.
Provided by Ali Slagle
Categories breakfast, snack, finger foods
Time 1h
Yield 5 cups
Number Of Ingredients 8
Steps:
- Heat the oven to 300 degrees. In a large bowl, use a fork to stir together the maple syrup, oil, cocoa powder and salt until smooth. Add the oats, nuts and seeds, and stir until combined.
- Spread the mixture out on a parchment-lined sheet pan. Bake, without stirring, until fragrant and dry to the touch, 35 to 40 minutes.
- Sprinkle the dried fruit over the granola (if using), then turn off the oven. Leave the granola in the oven to cool completely, 30 minutes to an hour, then break into clumps. Store in an airtight container at room temperature for up to 2 weeks.
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HOW TO MAKE GRANOLA CLUSTERS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (11)Total Time 1 hr 45 minsCategory SnacksCalories 306 per serving
- In large bowl, toss together oats, almond flour, whole wheat flour, slivered almonds and salt. Pour canola oil evenly over the mixture and stir. Set aside.
- Combine maple syrup and dark brown sugar in a medium pot over medium heat. Stir until sugar dissolves. Remove from heat and add vanilla extract. Pour sugar/maple mixture over oat mixture and stir until everything begins to come together. Break up any lumps and make sure the wet ingredients are evenly coating the dry. The granola will be VERY sticky.
- Press into prepared baking pan, flattening the top so it is perfectly even. I used the bottom of a spatula (sprayed with nonstick spray) to flatten down the top.
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- Heat oven to 300°F (150°C). Line a half sheet pan (18 x 13 inches) with parchment paper and set aside.
- Combine the maple syrup, coconut oil, sea salt, cinnamon and vanilla extract in a small saucepan. Heat the mixture for 4-5 minutes over medium heat until warm (the coconut oil should be completely melted) but not simmering, whisking until evenly combined. Remove from heat.
- In a large mixing bowl, add the oats, almonds, coconut flakes, pecans and sunflower seeds. Drizzle the maple syrup mixture over the dry ingredients. Gently toss until evenly combined.
- Spread the granola out evenly on the sheet pan and then gently press it down with a spatula. Bake for 25 minutes, then without stirring, remove the pan and rotate it 180° (so that it will cook evenly from front to back). Bake for 15-20 more minutes until the granola is lightly golden on top. Transfer the pan to a wire baking rack and let it cool completely. If the granola seems a bit loose when it comes out of the oven, don’t worry, it will dry and harden as it cools.
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