Maple Nutty Granola Recipes

COCONUT MAPLE GRANOLA WITH MIXED NUTS AND DRIED FRUIT

Steps:

• Preheat the oven to 300 degrees F and line 2 sheet trays with parchment paper.
• In a large bowl, combine the oats, almonds, coconut, pecans, pistachios, maple syrup, coconut oil and brown sugar. Divide between the lined sheet trays.
• Bake the granola for 1 hour, stirring every 15 minutes. Remove the granola to a large mixing bowl and allow to cool slightly, about 5 minutes. Add the dried apricots, dried cherries and golden raisins and stir to combine. Allow to cool completely, then store in an airtight container for up to two weeks.

MAPLE NUT GRANOLA COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.
• Blend flour, baking powder, ginger, and baking soda together in a small bowl. Set aside.
• Mix brown sugar and butter in another bowl to form a smooth paste. Add eggs; beat with an electric mixer on medium speed until creamy. Add flour mixture; beat until a smooth dough forms. Stir in granola, coconut, and chocolate chips.
• Drop teaspoonfuls of dough 2 inches apart onto the cookie sheet.
• Bake until lightly browned on top, about 10 minutes. Transfer to a wire rack to cool completely.

MAPLE-NUT GRANOLA

Steps:

• Preheat oven to 325 degrees. In a large bowl, toss together oats, pecans, almonds, salt, vegetable oil, maple syrup, and vanilla extract.
• Spread oat mixture on a rimmed baking sheet. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through. Let cool completely.

MAPLE-NUT GRANOLA

Steps:

• Preheat oven to 275degreesF.
• Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a large bowl. Combine syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined. Spread the mixture into a large (12-by-15-inch) roasting pan or large rimmed baking sheet.
• Bake for 45 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries and raisins. Let cool completely before storing.

MAPLE GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix maple syrup and coconut oil together in a bowl; add oats, pecans, and almond flour and mix until evenly coated. Spread onto a baking sheet.
• Bake in the preheated oven until lightly browned, about 40 minutes.

NUTTY GRANOLA

Steps:

• Preheat the oven to 300 degrees F. Spray a large baking sheet with cooking spray.
• In a medium bowl combine the oats, nuts, maple syrup, salt, cinnamon and the raisins, if using. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes. Transfer the sheet to a cooling rack and let cool completely. Store in the refrigerator in an airtight container.

MAPLE NUT GRANOLA

Steps:

• Preheat oven to 325 degrees F. Set out an un-oiled baking sheet.
• In a small saucepan over low heat, warm the oil, syrup, and salt. Stir in the vanilla.
• Place the nuts, oats, and seeds in a large bowl and stir together. While stirring, slowing pour in the warm syrup mixture and thoroughly combine.
• Spread mixture in an even, thin layer out on your baking sheet. Bake for about 20 minute Keep a close eye on things--if anything start to burn, mix it up and spread it out again in the pan (stuff on the edges can sometimes cook too fast).
• Remove from oven. If you like your granola clumpy, squeeze it into clumps and let cool on pans. If you like it without clumps, stir frequently while it cools.
• The granola will keep well for several weeks in an airtight jar at room temperature. It is nice with thick plain yogurt and a few blueberries and stirred with a tablespoon of almond butter.