Granola

Crunchy Breakfast Cereal

This is a recipe I got from an old Taste of Home Cookbook

6 cups old-fashioned oats
2 cups whole wheat flour
2 cups packed brown sugar
2 cups flaked coconut
1-1/2 cups chopped pecans
1 cup toasted wheat germ
1 cup all-bran cereal
3/4 cup vegetable oil
3/4 cup water
2 tablespoons vanilla extract
1 teaspoon salt
1 cup raisins
Directions: In a large bowl, combine oats, flour, brown sugar, coconut, pecans, wheat germ and cereal. In another bowl, mix oil, water, vanilla and salt. Pour over oat mixture; toss to coat. Pour into two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 275° for 1 hour, stirring every 10 minutes. Add raisins. Store in airtight container. Yield: 16

The next two I got off of epicurious.com

Molasses-Peanut Granola

In addition to being great with milk at breakfast time, this is nice sprinkled over yogurt, fruit or ice cream, or baked into your favorite granola cookies or bars.
Servings: Makes about 7 cups.

3 cups old-fashioned oats
1 1/2 cups lightly salted dry-roasted peanuts
1/2 cup sweetened flaked coconut
1/2 cup mild-flavored (light) molasses
1/2 cup (packed) golden brown sugar
1/4 cup water
3 tablespoons vegetable oil
1 cup golden raisins
Position rack in center of oven and preheat to 325°F. Spray large roasting pan with nonstick vegetable oil spray. Mix oats, peanuts and coconut in prepared roasting pan. Combine molasses, brown sugar, 1/4 cup water and oil in heavy small saucepan. Bring to boil, stirring occasionally. Pour hot molasses mixture over oat mixture; toss to coat well.
Bake granola 20 minutes. Stir raisins into granola. Bake until granola is deep golden, stirring frequently, about 15 minutes longer. Transfer pan to rack. Using metal spatula, scrape bottom of pan to loosen granola. Cool completely in pan, occasionally scraping bottom of pan with spatula to prevent granola from sticking.
(Can be made 1 week ahead. Store in airtight container at room temperature.)

Vanilla-Scented Granola

4 cups old-fashioned oats
1 cup sliced almonds
1/2 cup (packed) brown sugar
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/3 cup vegetable oil
1/4 cup honey
2 tablespoons sugar
4 teaspoons vanilla extract

Position rack in middle of oven and preheat to 300°F. Lightly spray large baking sheet with nonstick spray. Mix next 5 ingredients in large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.
Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)

Lynn's Kitchen Adventures

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  1. [...] is a great quick breakfast. I tried a lot of different granola recipes before I found this one for Vanilla Scented Granola that is just [...]

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