Honey Nutty Granola Recipes

HONEY NUT GRANOLA

Steps:

• Position 1 oven rack about 6 inches from top heating element in oven; place second oven rack about 6 inches from bottom heating element. Heat oven to 325°F. Lightly grease 2 (15x10-inch) pans with sides with shortening or cooking spray.
• In large bowl, stir together oats, pecans, coconut, wheat germ and sesame seed. In medium bowl, stir together butter, honey, brown sugar, vanilla and salt. Pour over oat mixture; stir until evenly coated. Divide mixture between pans. Place 1 pan on each oven rack.
• Bake 25 to 30 minutes or until toasted. Stir every 10 minutes and switch position of pans after first 15 minutes. Spread granola on waxed paper to cool completely. Add cranberries. Store in airtight container at room temperature up to 3 days, or freeze up to 6 months.

NUTTY GRANOLA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, and salt, together in a large bowl.
• Stir butter and honey together in a small saucepan over low heat until the butter is fully melted.
• Stir vanilla extract into the melted butter.
• Pour butter mixture over oats mixture; stir until evenly coated.
• Spread the mixture onto 2 large baking sheets into single, even layers.
• Bake in preheated oven 10 minutes. Remove from oven and gently turn the granola. Continue baking until golden brown, about 10 minutes more.
• Set granola aside to cool to room temperature; transfer to a large bowl.
• Gently fold cranberries into the granola.

HONEY NUT GRANOLA

Steps:

• Preheat oven to 350 degrees.
• In a large oven-proof bowl or pan, melt butter in oven.
• After butter is melted, add honey and cinnamon and mix well until cinnamon is dissolved into the honey and oil.
• Add the oats, nuts, and coconut if desired.
• Mix until the oats and nuts are well coated with honey and butter/oil.
• Place in the oven for 30 minutes or until oats and nuts are well toasted, stirring frequently.
• Allow to cool and add dried fruit and store in an airtight container. This stores for at least a month in the pantry and much longer in the refrigerator.
• I generally triple or quadruple this recipe. Cooking time is considerably longer. Just make sure you stir at least every fifteen minutes.
• Oil may be substituted for butter. Wheat germ can also be added but tends to make the texture grainy.

HONEY NUT GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large bowl, stir oats, nuts and sunflower kernels together. In a separate bowl, mix together oil, honey, vanilla and cinnamon. Add to dry ingredients; mix well. Spread mixture onto two ungreased baking sheets.
• Bake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing.

SLOW-COOKER HONEY NUT GRANOLA

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 8 ingredients. In a small bowl, whisk honey, water, oil, cinnamon, vanilla, nutmeg and salt until blended; stir into oat mixture. Cook, covered, on high 1-1/2 to 2 hours or until crisp, stirring well every 20 minutes., Stir in cranberries and raisins. Spread evenly onto waxed paper or baking sheets; cool completely. Store in airtight containers. If desired, serve with yogurt.