Best Toasted Granola Recipes

TOASTED-COCONUT GRANOLA

Steps:

• Preheat oven to 300 degrees.
• Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.
• Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.

TOASTED QUINOA GRANOLA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Rinse and thoroughly drain the quinoa. In a large bowl, stir together the maple syrup, olive oil, and cinnamon; mix in the quinoa and flax seed until the grains are thoroughly coated. Spread the mixture out as thinly as possible on the prepared baking sheet.
• Toast the granola in the preheated oven until lightly golden brown, about 15 minutes, stirring every 5 minutes. Let cool completely before storing in an air-tight container.

TOASTED COCONUT GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread oats, coconut, and almonds onto a baking sheet; toast in preheated oven until lightly browned, about 15 minutes.
• Mix toasted oats mixture with flour, raisins, brown sugar, wheat germ, cinnamon, and salt together in a large bowl; add eggs, canola oil, honey, and vanilla extract and mix into a sticky mixture.
• Generously grease a baking sheet. Spread the mixture into the baking sheet in an even layer, reaching completely to the edges.
• Bake in preheated oven until golden, about 30 minutes; carefully cut into bars immediately upon removal from oven.
• Let bars cool completely until hard before removing from sheet, at least 30 minutes.

TOASTED OAT AND NUT GRANOLA

Steps:

• Preheat the oven to 325 degrees F (160 degrees C).
• In a large bowl, combine the oats, nuts, coconut and brown sugar.
• In a liquid measuring cup, combine the maple syrup, oil, water and salt; stir with a fork until incorporated. Pour into the oat mixture and stir until coated.
• Divide the mixture among 2 rimmed baking sheets and bake until the granola is golden brown all over, 45 to 55 minutes, stirring every 20 minutes.
• Remove from the oven and let cool completely on wire racks. Serve or store in an airtight container for up to 2 months.

TOASTED ALMOND GRANOLA

Steps:

• In a large bowl, combine the oats, cereal, wheat germ, milk powder, almonds, brown sugar, sunflower kernels and salt. In a saucepan, combine the orange juice, honey and oil. Heat for 3-4 minutes over medium heat until honey is dissolved. Remove from the heat; stir in the extracts. Pour over the oat mixture; stir to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until crisp, stirring every 10 minutes. Remove and cool completely on a wire rack. Stir in dried fruits. Store in an airtight container. Serve with yogurt if desired.

TOASTED GRANOLA

Steps:

• Heat oven to 350 degrees. Combine oats, flakes, sugar, nuts, zest, nutmeg, and cinnamon in a bowl. Melt butter and honey in a saucepan; add to mixture. Spread in a 7-by-11-inch baking pan; bake until just golden, 10 minutes. Let cool in pan. Mixture will harden. Break into pieces; serve. Store in an airtight container up to 10 days.

TOASTED GRANOLA

Steps:

• In a large saucepan, bring brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat; set aside. In a large bowl, combine the oats, wheat germ, flour and salt. Stir oil and vanilla into sugar mixture; pour over oat mixture and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 250° for 1-3/4 to 2 hours or until dry and lightly browned, stirring every 15 minutes. Cool completely on wire racks. Store in an airtight container.

TOASTED QUINOA GRANOLA

Steps:

• 1. Begin buy cooking the quinoa. In a large sauce pan, bring 2C water and 1C quinoa to a rolling boil. Reduce heat to low, cover, and let simmer for ~15 minutes or until all of the water is absorbed. Set aside. 2. In a large bowl, mix together the rest of the dry ingredients. Then toss in the cooled quinoa. (This is where you would want to add the brown sugar) 3. Next, cover a large baking sheet with wax paper and evenly on spread mixture on mixture. Drizzle on agave nectar and toss. 4. Bake at 325F for 40-50 minutes, tossing every 10 minutes or so. You know it is done with it starts to brown and hardens. *note: the thinner the layer of granola, the quicker it will toast!

TOASTED GRANOLA CEREAL

Steps:

• PROCEDURE: 1. Preheat the oven to 350F degrees. Mix oats, nuts, seeds and wheat germ by hand in a large bowl.
• 2. Warm the oil in a small pan, add honey (or brown sugar) and stir gently until well blended. Add vanilla and cardamom (or cinnamon) and blend.
• 3. Drizzle over the dry ingredients in the bowl and mix thoroughly by hand.
• 4. Spread the mixture in a thin layer in one or two baking pans and roast in the preheated oven for 15 minutes, stirring every 5 minutes for even toasting.
• 5. Remove from the oven and let cool for half hour. Put the granola back in the bowl and stir in the raisins or dried fruit by hand.
• Store in airtight jars in a cool place or in the refrigerator.