Sesame Orange Granola Recipes

SESAME ORANGE GRANOLA

Steps:

• Position racks in the center and upper third of the oven and preheat to 375°F.
• Spread the coconut on a baking sheet. Bake on the center rack, stirring often, until lightly toasted, about 10 minutes. Transfer to a large bowl.
• Bring the oil, maple syrup, and orange zest to a boil over medium heat in a medium saucepan. Place the oats, almonds, cashews, honey, cinnamon, nutmeg, and sesame seeds in the bowl of a heavy-duty mixer and mix on low speed with the paddle attachment until well-combined, about 1 minute (or mix well with your hands in a large bowl). Add the syrup mixture and mix (or toss with 2 large spoons) until well coated. Spread in 1/2-inch layers on 2 large baking sheets.
• Bake, stirring often, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, until the granola is golden brown, about 15 minutes.
• Remove from the oven and let cool. Stir into the bowl of coconut along with the dried fruit. (The granola can be stored at room temperature in airtight containers for up to 1 month.).

LAURENT TOURONDEL'S FAVORITE GRANOLA

Steps:

• Heat oven to 325 degrees. In a large bowl, combine rolled oats, cornflakes, steel-cut oats, almonds, salt and cinnamon. Mix until well combined.
• In a small saucepan, combine honey, maple syrup, canola oil, orange zest and split vanilla beans and their pulp. Place over medium heat and boil for 1 minute. Discard vanilla beans, and pour hot liquid over dry ingredients. Using a rubber spatula, mix until well combined.
• Line a large rimmed baking sheet with parchment paper, and spread evenly with the granola. Bake until golden brown and evenly toasted, tossing about halfway through, 10 to 20 minutes. Remove baking sheet from oven and place on a rack to cool; mixture will be soft and sticky while hot, but will dry and become crisp as it cools.
• When granola is completely cool and dry, break into bite-size pieces. Store in an airtight container for up to 1 week.

ULTIMATE IRRESISTIBLE GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.
• Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks, but I guarantee it won't be around that long!

CINNAMON ORANGE GRANOLA

Steps:

• preheat oven to 300 degrees.
• In a large bowl, mix the oats and nuts(the first 4 ingredients).
• in a medium bowl, mix the remaining 8 ingredients.
• pour the contents of the medium bowl over the oat/nut mixture.
• I usually start out mixing with a spoon, and then once the majority of the moisture has been absorbed, I start mixing with my hands.
• once this is thoroughly mixed, spread out on to 2 large cookie sheets, place in the hot oven, turning the temperature down to 225 degrees for 30 minutes. (this first 30 minutes crisps and browns the granola).
• at the end of the first 30 minutes, gently stir granola and leave in 225 degree oven for another 30 minutes.
• after the second 30 minutes is over, repeat gentle stirring and leave in 225 degree oven for another 30 minutes.
• after the 3rd 30 minutes, turn off the oven and let the granola cool inside the closed oven.
• this oven time at a low temperature is a drying process. make sure that your granola is dry before placing it in storage containers. this can be frozen for several months, if you can keep it around that long!