The Best 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.

GRANOLA

Steps:

• Preheat oven to 250 degrees F.
• In a large bowl, combine the oats, nuts, coconut, and brown sugar.
• In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
• Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

THE BEST HOMEMADE GRANOLA RECIPE EVER

Steps:

• Preheat oven to 325F.
• In a small bowl, whisk together the oil and maple syrup.
• In a large bowl, stir together the oats and nuts, salt, and cinnamon (leave the dried fruit out for now).
• Pour the oil and maple syrup mixture over the dry ingredients and toss to thoroughly coat.
• Spread granola onto a parchment-lined baking sheet. Spreading it thinly will result in a toastier taste, spreading it thickly will result in bigger clumps.
• Bake at 325F for 20 mins or until nuts smell toasted.
• Remove from oven and spread the dried fruit on top of granola and leave to cool.
• Break into pieces.
• Keep in an airtight container (I use a large Ziploc freezer bag).

THE BEST GRANOLA

Steps:

• Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with nonstick cooking spray.
• Combine the oats, almonds, coconut chips and salt in a large bowl and stir to combine.
• Combine the brown sugar, syrup and oil in a medium saucepan over medium-high heat and cook, stirring often, until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the vanilla extract.
• Pour the sugar mixture over the oats and stir until well combined, then spread the granola mixture in an even layer on the prepared baking sheet. Bake, stirring occasionally (see Cook's Note) until toasted and golden brown, 60 to 70 minutes. Remove to a wire rack to cool completely and store in an airtight container for up to 1 week.

THE BEST GRANOLA EVER

Steps:

• Preheat oven to 325°F.
• Spray heavy large rimmed baking sheet with nonstick spray. Combine oats, almonds, coconut, and pecans in large bowl.
• Combine cranberry juice concentrate, brown sugar, oil, cinnamon, and allspice in medium saucepan.
• Bring to boil, whisking until sugar dissolves. Pour hot syrup over oat mixture; stir to coat evenly.
• Spread mixture out on prepared sheet.
• Bake until golden brown at edges, about 20 minutes. Add cranberries; using metal spatula, stir to blend.
• Bake until granola is golden and beginning to dry, stirring occasionally, about 12 minutes longer. Cool completely on baking sheet. (Store airtight at room temperature up to 1 week.).