HEALTHY GRANOLA
This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey). It's made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings.
Provided by Cookie and Kate
Categories Breakfast
Time 26m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
Nutrition Facts : ServingSize 1/2 cup, Calories 313 calories, Sugar 10.7 g, Sodium 143.2 mg, Fat 14.3 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 39.8 g, Fiber 5.3 g, Protein 7.6 g, Cholesterol 0 mg
GINGERBREAD GRANOLA
10-ingredient, 30-minute gingerbread granola sweetened with molasses and tossed with cinnamon, ginger, and cloves for that perfect gingerbread flavor.
Provided by Minimalist Baker
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (162 C).
- Mix the dry ingredients together in a large bowl.
- In a small saucepan over medium low heat, warm the coconut oil, maple syrup, molasses and vanilla extract. Pour over the dry ingredients and mix well.
- Spread the mixture evenly onto a a large baking sheet and bake for 18-22 minutes, stirring near the halfway point to ensure even cooking. The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
- Once the granola is visibly browned (about 19 minutes for me), remove from the oven and let cool completely on the pan before storing.
- Keep in a container that has an air-tight seal and it should keep for a few weeks.
Nutrition Facts : ServingSize 1 half-cup servings, Calories 296 kcal, Carbohydrate 35 g, Protein 7 g, Fat 15 g, SaturatedFat 5.6 g, Sodium 51 mg, Fiber 5 g, Sugar 13 g
GINGERBREAD GRANOLA
Irresistible spiced granola with the flavors of gingerbread, including molasses, ginger and cinnamon. Sweetened with maple syrup and dried cranberries, this granola is gluten free as long as you use gluten-free oats. Recipe yields 8 cups granola.
Provided by Cookie and Kate
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir to combine.
- Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 10 minutes, then remove from the oven and top with coconut flakes (if using). Stir up the mixture to make sure the granola cooks evenly.
- Return the pan to the oven for 8 to 11 more minutes, or until the granola is lightly golden on top. It will continue to crisp up as it cools.
- Top the granola with the chopped cranberries and candied ginger. Let the granola cool before breaking it into pieces and enjoying.
- Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life.
Nutrition Facts : ServingSize 1/2 cup, Calories 310 calories, Sugar 15.9 g, Sodium 145.7 mg, Fat 12.7 g, SaturatedFat 7.4 g, TransFat 0 g, Carbohydrate 44 g, Fiber 5.2 g, Protein 7 g, Cholesterol 0 mg
GINGERBREAD GRANOLA BARS
These granola bars are the perfect way to get your gingerbread fix first thing in the morning without actually eating a cookie. They get the signature gingerbread flavor from molasses in the syrup, lots of ground holiday spices and, my favorite, a couple tablespoons of candied ginger. This recipe can easily be doubled and baked in a 13-by-18-inch baking sheet; I like to do this and freeze half for later.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 14 granola bars
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch rimmed baking sheet with parchment and grease well with nonstick cooking spray.
- Combine the brown sugar with the oil, honey and molasses in a medium saucepan. Bring to a boil over medium heat, stirring often. Remove from the heat and set aside.
- Toss together the oats, nuts, pepitas, dried cranberries, candied ginger, spices, wheat flour, wheat germ and 1 teaspoon salt in a large bowl. Pour the honey mixture on top and toss to coat. Transfer to the prepared pan and spread evenly. Spray the bottom of a second baking sheet with nonstick cooking spray and use it to press the granola down into the pan evenly. Sprinkle the holiday sprinkles on top.
- Bake until golden brown, 25 to 30 minutes. Let cool completely, then remove from the baking sheet and cut into fourteen 1 1/2-by-4-inch bars. Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.
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