Pebble Beach Granola Recipes

HEALTHY GRANOLA

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.

PEACH COBBLER GRANOLA

Steps:

• Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, preserves, vanilla and salt in a large bowl. Add the oats and pecans, and toss until evenly coated. Spread out on a rimmed baking sheet.
• Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the dried peaches and chocolate chips. (The granola can be stored in an airtight container at room temperature for up to 5 days.)

PEBBLE BEACH GRANOLA

Steps:

• Preheat oven to 300 degrees F.
• In a very large bowl, mix wheat germ, oats, coconut, sesame seeds, sunflower kernels, almonds, brown sugar and granulated sugar.
• In seperate bowl whisk together oil, honey and vanilla and pour over dry mix.
• Toss to coat well.
• Spread a thin layer of granola in a 10" x 15" x 1" jelly roll type pan, lightly greased.
• Bake at 300 degrees F for approx 1 hour, tossing every 15 minutes. Remove from oven and let rest in the pan for 5 minutes.
• Break apart and allow to cool on waxed paper.
• Repeat with the rest of the mix if you can't get all of it in one pan.
• When completely cool, break apart to desired chunks and store in air tight container or bag.

GRANOLA WITH PECANS AND DRIED FRUIT

Steps:

• Preheat oven to 300 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. In a large bowl, combine oil, sugar, honey, vanilla extract, cinnamon, and salt. Add oats and pecans; stir to combine. Divide mixture between sheets. Bake 15 minutes, stirring occasionally. Add 1/2 cup coconut to each sheet; bake until mixture is golden brown, 15 minutes. Let cool completely on sheets. Stir in dried fruit and chocolate chips, if desired.