Foodie Friday: Granola Recipes
|Orange & Almond Granola|
Via Cookie and Kate
What makes for a wholesome breakfast or snack? Granola! It's a versatile food that is nutritious and delicious. It's a grab-and-go food - perfect to take along to the park or on hikes. Or enjoy it in a bowl with your milk of choice. We've found some great granola recipes for you to try out. Enjoy!
Orange & Almond Granola
Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
2 teaspoons orange zest (from about 1 ½ oranges, preferably organic)
2 tablespoons sugar
4 cups old-fashioned rolled oats
1 1/2 cup raw almonds
1 teaspoon fine sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
1 teaspoon ground cinnamon
1/2 cup extra-virgin olive oil or melted coconut oil
1/2 cup honey or maple syrup
1 tablespoon vanilla extract
3/4 cup raisins, preferably golden
Preheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
In a small bowl, combine the orange zest and sugar. Use your fingers to rub the zest into the sugar until it’s bright orange and very fragrant. This step will ensure that your granola is infused with orange flavor.
In a large mixing bowl, combine the oats, almonds, salt, cinnamon and orange sugar. Stir to combine. Pour in the olive oil, honey and vanilla, and mix well.
Pour the granola onto your prepared baking sheet. Spread the granola into an even layer. Bake for 19 to 23 minutes, stirring halfway, until the granola is turning lightly golden in color. The granola will crisp up as it cools.
Let the granola cool before stirring in the raisins and breaking up the granola into chunks as necessary. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.
Recipe adapted from my honey almond granola and cranberry orange granola.
|Pumpkin Spice Granola|
Via Annie's Noms
Pumpkin Spice Granola
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Annie S
3 cups (240g) rolled oats, not quick cook
1/4 cup (50g) light brown sugar
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
3/4 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp vanilla extract
1/4 cup (60ml) vegetable/sunflower oil
1 tbsp maple syrup
1/2 cup (120g) pumpkin pureé, not pie filling
1/2 - 3/4 cup add ins: pumpkin seeds, cranberries, pecans etc, optional
Preheat the oven to 160C/325F and line a baking tray with a Silpat/silicone mat/grease proof paper.
Place oats, sugar, spices and vanilla extract into a large bowl and stir until the oats are coated in the spices.
Add in oil, maple syrup and pumpkin purée and mix until well combined and the purée and oil has coated everything.
Tip onto your prepared baking tray and spread out evenly. Don't worry too much about flattening into one layer as you want some clumps of oats, but just loosely spread it out to fill the baking tray.
Place in the oven for 35-45 minutes, taking out every 15 minutes to stir and make sure the oats toast evenly.
Once the mixture has darkened and is crisp to the touch, leave to cool completely before storing in an airtight container, at room temperature.
Serve with milk, yoghurt or just snack on it by the handful!
Pumpkin Spice Granola will keep for one week.
|Cinnamon Apple Granola|
Via Spaceships and Lasers
Cinnamon Apple Granola
2 1/2 cups rolled oats
1/2 cup chopped walnuts
1 tablespoon cinnamon
pinch of salt
1 cup Santa Cruz Organic Cinnamon Apple Sauce
1/4 cup melted butter
1/4 cup raw sugar
1 teaspoon vanilla
Combine all ingredients in a bowl and mix well.
Evenly spread on a baking sheet and bake at 350 for 45-50 minutes for a chewier granola and 50-60 minutes for a crunchier granola. Stir every 10-15 minutes while baking.
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