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Reply
| | From:  Genie· (Original Message) | Sent: 6/9/2008 10:00 PM |
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| | | From: Genie· | Sent: 6/9/2008 10:01 PM |
| Pina Colada Granola
4 c oats
1 c flaked coconut
1 c slivered almonds
1/2 c wheat germ
1/2 c golden flax seed (or regular flax seed)
1/2 c dried pineapple tidbits
4 tbsp butter
1/4 c light brown sugar
1/4 c honey
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
1 tsp vanilla
Preheat oven to 350. In a large bowl, combine oats, coconut,
almonds, wheat germ, and flax seed in a large bowl. In a small
saucepan, melt butter. Add brown sugar, honey, cinnamon, ginger,
nutmeg, and salt. Stir together until well combined. Remove from
heat and stir in vanilla. Pour over oat mixture and stir well.
Spread on 2 well-greased cookie sheets and place into preheated
oven. Bake 20-25 minutes, stirring occasionally, until golden brown.
Remove from oven and allow to cool, without stirring, before adding
the pineapple pieces. Store in a airtight container.
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Reply
| | | From: Genie· | Sent: 9/18/2008 3:31 AM |
CHUNKY DATE COCONUT & ALMOND GRANOLA Yield: 12 Servings
2 c Old-fashioned oats
3/4 c Whole almonds; halved
1/2 c Sweetened flaked coconut
1/2 c Raw cashews
1/3 c Firmly packed brown sugar
1 1/2 ts Ground allspice
1 ts Ground cinnamon
1/4 c Unsalted butter
2 tb Honey
1 c Packed pitted dates, each cut crosswise into thirds Preheat oven to 300 F. Mix first 7 ingredients in large bowl. Melt butter with honey in heavy small saucepan over low heat. Pour over granola mixture and toss well. Spread out mixture on cookie sheet. Bake 20 minutes, stirring occasionally. Add dates; mix to separate any clumps. Continue to bake until granola is golden brown, stirring frequently, about 15 minutes longer. Cool. Can be made 2 weeks ahead. Store airtight at room temperature.
Makes about 6 cups.
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Reply
| | | From: Genie· | Sent: 9/19/2008 3:03 AM |
Cherry Almond Granola 1 cup packed brown sugar
1/2 cup nonfat dry milk powder
1/2 cup honey
1/3 cup unsweetened apple juice concentrate
2 tablespoons vegetable oil
3 teaspoons almond extract
6 cups old-fashioned oats
1 1/2 cups dried cherries or cranberries
1 cup slivered almonds
Fat free vanilla yogurt (optional)
In a saucepan, combine brown sugar, milk powder, honey, apple juice concentrate and oil. Cook and stir over medium heat until sugar is dissolved; stir in extract.
In a large bowl, combine oats, cherries and almonds. Drizzle with sugar mixture and mix well. Spread in a thin layer in two 15 x 10 x 1-inch baking pans coated with nonstick cooking spray. Bake at 375 degrees F for 15 to 20 minutes or until golden brown, stirring occasionally. cool completely.
Serve with yogurt if desired. Store in an airtight container.
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Reply
| | | From: Genie· | Sent: 9/19/2008 3:08 AM |
Almond Coconut Granola 3 cups old fashioned rolled oats
2/3 cup sliced almonds
1/2 cup unsweetened desiccated coconut
1/3 cup hulled sunflower or pumpkin seeds
1/2 teaspoon salt
1/4 cup unsalted butter
6 tablespoons honey
1 cup mixed dried fruits
Preheat oven to 325ºF. In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour the butter mixture over oat mixture and stir until combined well. In a large jelly roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature 2 weeks. Yield: about 6 cups | |
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Reply
| | | From: Genie· | Sent: 9/21/2008 7:50 PM |
Sally Field's Peanut Butter-Honey Granola - BettyGa | - boiling hot water
- 1 cup raisins
- 2/3 cup creamy peanut butter
- 2/3 cup honey
| - 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 4 cups rolled oats
- 1/2 cup dried figs, snipped
- 1 cup peanuts
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| Pour boiling water over raisins to plump them. Let stand 10 minutes, drain. In a saucepan, combine peanut butter, honey and cinnamon. Heat thoroughly. Remove from heat, stir in vanilla. Scatter oats in bottom of a large baking dish or shallow roasting pan. Pour warm peanut mixture over oats, stirring gently to coat oats. Spread mixture in your hand. Bake in preheated 300 degree oven for 35 to 40 minutes, stirring occasionally. Turn off oven. Stir in raisins, figs and nuts. Let mixture dry in oven for 1 1/2 hours. Store in a cool, dry place. Serve as a snack or over ice cream. | |
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