Tims Favorite Granola Recipes

MY FAVORITE GRANOLA

Steps:

• In a large bowl, combine the first six ingredients; set aside. In a small saucepan, combine the water, oil, brown sugar and honey. Cook and stir over medium heat for 2-3 minutes or until heated through. Pour over oat mixture and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake at 300° for 30-40 minutes or until golden brown, stirring once. Cool on a wire rack. Store in an airtight container.

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.

TIM'S FAVORITE GRANOLA

Steps:

• Preheat oven to 325.
• In a LARGE bowl stir together oats, rolled wheat, wheat flour, sesame seeds, and sunflower seeds, set aside.
• In a sauce pan on stovetop heat liquids together and add salt and brown sugar.
• Stir until hot and dissolved.
• Pour hot liquids into the oat mixture and mix well with a big spoon and your hands.
• Add nuts and raisins.
• Mix a little more.
• Spread in a low, flat pan.
• Bake for 20 minutes.
• Cool completely before storing in an airtight container.