Granolas

Granola Straight Up Food

No oil   (makes 3.5 cups)

Ingredients

• ½ cup water
• 3 ounces dates, pitted and quartered (about 6 medjool or 12 deglet)
• 1½ teaspoons vanilla
• 1¼ teaspoons cinnamon
• ½ teaspoon nutmeg
• 2 cups old fashioned rolled oats
• ½ cup raisins
• ½ cup sliced almonds (optional)

Instructions

1. Place the water, dates, vanilla, cinnamon, and nutmeg into a blender and set aside for at least 15 minutes (so the dates can soften). Preheat oven to 250°F. Line a large baking sheet with parchment paper (see photos below) or a silicone mat.
2. In a medium bowl, combine the rolled oats, raisins, and nuts.
3. Blend the dates, water, vanilla, cinnamon, and nutmeg until smooth. Pour into the bowl of oats, raisins, and nuts, and mix with a fork.
4. Spread the granola evenly on the baking sheet, breaking up any big clumps. Cook on the center rack for 30 minutes. Remove the pan from the oven, and using a spatula, shuffle the granola around a bit. Return to the oven for an additional 25 to 30 minutes. It should be a light to medium brown when done. For full crunchiness, completely cool the granola first. Store in an airtight container in the refrigerator to preserve freshness.

Healthy Granola- Cookie and Kate

This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey). It’s made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings.

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1 1/2 cup raw nuts and/or seeds (I used 1 cup pecans and 1/2 cup pepitas)
• 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 3/4 teaspoon)
• 1/2 teaspoon ground cinnamon
• 1/2 cup melted coconut oil or olive oil
• 1/2 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 2/3 cup dried fruit, chopped if large (I used dried cranberries)
• Totally optional additional mix-ins: 1/2 cup chocolate chips or coconut flakes*

1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. 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.
4. 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.
5. 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.
6. 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.

Homemade Oil-free Granola- Karen Loveless Mumford

*I usually just make the BASIC recipe (with no mix-ins) for our everyday use.  But if I’m making granola for a special occasion, or to give as a gift, I’ll choose two or three mix-ins to add at the end of baking.

4 c. rolled oats (NOT quick oats)

½ c. brown sugar, packed

¼ c. honey

2 Tbsp water

1 ½ tsp cinnamon

½ tsp salt

1 tsp vanilla

¼ tsp baking soda

Preheat oven to 300 degrees.  Line baking sheet with parchment paper.  Place the 4 cups of oats in a large mixing bowl and set aside. 

In a medium saucepan, combine brown sugar, honey, water, cinnamon, and salt.  Bring mixture to a boil while stirring frequently.  Once mixture reaches a boil, allow to boil for 1 minute, whisking constantly.  Remove from heat and stir in vanilla and baking soda and mix until foamy.

Carefully pour hot sugar mixture over oat mixture and stir well until it’s all coated.  Spread mixture evenly on baking sheet.  (It is essential to have parchment paper or to oil your pan or granola will stick).

Bake for 25-30 minutes until light golden brown, removing from oven and stirring half way through.

Once granola is browned, toss in any optional mix-ins into the warm granola and allow everything to cool on the baking sheet completely.  Once cool, break granola into large or small clusters.  Store in airtight container.

Optional mix-ins:

1 c. raisins, craisins, or dried fruit

1 c. shredded coconut, toasted

1 c. chopped nuts or seeds

½ c. vegan mini chocolate chips

¼ c. whole flax seeds

¼ c. crystalized ginger, diced

This can be party food served with yogurt or Acai frozen whip, fresh berries, etc.

Brenmama's Granola (pictured first)
Mix in a bowl:
3 c. rolled oats (used to be 2)
1/2 c. coconut
1/2 c. sunflower seeds
1/2 c. slivered almonds
1/2 c. chopped walnuts or pecans

Heat until smooth in texture in microwave:
1/2 c. honey
1/3 c. vegetable oil
1/4 tsp salt

Pour honey and vegetable oil mixture over dry ingredients. Stir until well blended and there are no dry spots. Spread mixture evenly onto a greased 15x10x1 cookie sheet. Bake in a 300 degree oven for 20 minutes or until lightly toasted.

Let granola cool, but stir with a spatula every 10 minutes, scraping up the bottom so it doesn't stick, until cool. Stir in mini M&M's or chocolate chips if desired for school lunch treat. Store in an air-tight container for up to 2 weeks on the shelf, or up to 6 weeks in the fridge.