Seedy Granola Recipes

NUT-AND-SEED GRANOLA

Nut-and-Seed Granola image

We left the oats out of this low-carb, low-sugar granola. Our taste testers were split on the level of toastiness: Some liked the granola golden brown, while others liked a deeper, more robust version. Just follow the recipe's visual cues (and your nose) for your preferred doneness.

Provided by Food Network Kitchen

Time 1h20m

Yield 7 servings (1/3 cup per serving)

Number Of Ingredients 9

Ingredients

1/4 cup pure maple syrup
2 tablespoons extra-virgin olive oil
1 cup sliced skin-on almonds
1/2 cup pecans, roughly chopped
1/4 cup unsweetened shredded coconut
3 tablespoons sunflower seeds
1 tablespoon sesame seeds
1 tablespoon ground flaxseed
1/4 teaspoon kosher salt

Steps:

Position an oven rack at the bottom of the oven, and preheat to 325 degrees F.
Whisk the maple syrup and oil together in a large bowl. Add the almonds, pecans, coconut, sunflower seeds, sesame seeds, flaxseed and salt, and toss to coat.
Spread the mixture out on a baking sheet, and bake for 20 minutes. Remove it from the oven, and scrape and toss the mixture around. Continue to bake until golden and still slightly sticky, 10 to 12 minutes more. Or, for a deeper, toasted version, bake until deeply golden (you may start to smell the toasted nuts), 13 to 15 minutes more. Let cool. (The granola can be stored in an airtight container at room temperature for up to 5 days.)

Nutrition Facts : Calories 150 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 45 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 3 grams, Sugar 5 grams

SEEDED PECAN GRANOLA

Seeded Pecan Granola image

Maple-glazed pecans, coconut oil and a hint of spice bring big flavor to this crunchy, cluster-packed granola, adapted from the restaurant Jon & Vinny's in Los Angeles. If you don't have flaky sea salt, kosher salt is fine; just use slightly less (about 3/4 teaspoon, give or take).

Provided by The New York Times

Categories breakfast, brunch, easy

Time 1h15m

Yield 8 cups

Number Of Ingredients 11

Ingredients

1 1/2 cups/160 grams raw pecans, broken into rough halves and quarters
1/2 cup plus 2 tablespoons/145 milliliters maple syrup
3 2/3 cups/340 grams old-fashioned rolled oats
3/4 cup/100 grams raw pepitas (pumpkin seeds)
3/4 cup/100 grams raw sunflower seeds
1/4 cup/55 grams sugar
1 teaspoon flaky sea salt
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground ginger
1/2 cup/120 milliliters unrefined coconut oil, melted (or use sunflower oil, or a combination)

Steps:

Heat oven to 375 degrees (or 350 degrees if you are using convection). Line rimmed baking sheet with parchment paper.
In a small mixing bowl, toss pecans with 1/4 cup maple syrup. Set aside.
In a separate medium-size bowl, combine oats, pepitas, sunflower seeds, sugar, salt, cinnamon, nutmeg, ginger and oil with the remaining 1/4 cup plus 2 tablespoons maple syrup. Spread oat mixture on the prepared baking sheet. Bake for 7 to 10 minutes or until the edges are just starting to turn golden. Remove pan from oven and use a fork to gently rake the edges in toward the center and the center out toward the edges. Return to oven and bake for 7 to 10 more minutes or until edges are golden, then repeat raking process.
Sprinkle the maple-coated pecans over the top of the granola and bake for a final 7 to 10 minutes, or until the granola is evenly golden. Remove pan from oven, rake once more, and let cool completely. Store airtight at room temperature for up to 2 weeks.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 109 milligrams, Sugar 16 grams, TransFat 0 grams

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