November 14, 2018 at 4:43 pm
· Filed under Breakfast
- 1/2 cup coconut oil
- 1 cup peanut butter
- 1/2 cup honey
- 8 cups rolled oats
- 1 1/2 cups flaked unsweetened coconut
- 1 1/2 cups almonds, chopped in half
Warm the coconut oil in a saucepan over medium heat, add peanut butter and honey, and stir until blended. Pour over the oats (in a large bowl) and combine. Add coconut and almonds. Line two large baking sheets with parchment paper. Spread the granola evenly on the trays. Bake at 330 degrees for 6 minutes, stir and bake 6 more minutes (until golden). When cool, sprinkle with chocolate chips if desired.
Adapted from Minimalist Baker
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November 26, 2013 at 9:47 am
· Filed under Breakfast, Gluten-Free
8 cups rolled oats
1/2 cup almonds, chopped in half
1/2 cup pecans, broken into quarters
1/2 tsp salt
4 t cinnamon
1/2 cup coconut oil
1 cup honey
In a small skillet over medium-low heat, warm the coconut oil, honey, and spices. Pour over the oats in a large bowl and mix well. Stir in the nuts. Spread the granola evenly on baking sheets lined with parchment paper. Bake at 330 degrees, stirring every 5 minutes until golden brown (15 minutes total). Be careful not to over-bake; it will crisp as it cools. Store in an airtight container.
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October 30, 2013 at 8:24 am
· Filed under Breakfast, Gluten-Free
7 cups rolled oats
1/2 cup chopped pecans
1/2 cup chopped almonds
1/4 cup sunflower seeds
1 cup sweet potato puree
1/2 cup coconut oil, melted
1/2 cup honey (sub maple syrup or agave for vegan)
1 Tbs cinnamon
1/2 tsp salt
Mix the oats, nuts, and seeds together. In a saucepan over medium low heat, whisk the remaining ingredients. Pour over the dry ingredients and mix well. Spread the mixture evenly on two baking sheets lined with parchment paper. Bake at 325 degrees, stirring every several minutes until granola has browned. Once the granola is completely cooled, store in an airtight container.
Adapted from www.minimalistbaker.com
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July 26, 2013 at 5:57 pm
· Filed under Breakfast
8 cups rolled oats
1/2 cup coconut oil (or butter)
1/2 cup peanut butter
1/4 cup sucanat (or brown sugar)
1/2 cup honey
1 tsp vanilla
semi-sweet chocolate chips (optional)
Place the oats in a large bowl. Melt the coconut oil in a saucepan over medium heat. Stir in the peanut butter, sucanat, honey, and vanilla. Pour over oats and mix. Spread evenly on baking sheets lined with parchment paper. Bake at 330 degrees, stirring every 4 minutes, until granola is golden brown. Let cool; transfer to an airtight container. Sprinkle chocolate chips over the granola if desired.
Adapted from www.blogofjoy.com
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March 10, 2013 at 1:41 pm
· Filed under Breakfast
6 cups rolled oats
1 1/4 cups coarsely chopped pecans
1 cup unsweetened shredded coconut
1 Tbs ground cinnamon
1/2 tsp allspice
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup olive oil
2/3 cup honey
Mix first 6 ingredients in a large bowl. Stir honey and olive oil. Spread on dehydrator sheets. Dehydrate at 155 degrees for at least 6 hours. Cool; store in an airtight container.
– Oven-Baked Version –
Preheat oven to 300 degrees. Line 2 rimmed baking sheet with parchment. Spread prepared granola on the baking sheets. Bake until golden, stirring every 10 minutes, about 20 minutes. Place sheet on a cooling rack. Stir granola, cool. Store in an airtight container.
makes about 10 cups of granola
from www.epicurious.com
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December 22, 2012 at 5:37 pm
· Filed under Breakfast
A flavorful fall treat!
8 cups rolled oats
1/2 cup walnuts, chopped
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup coconut oil
3/4 cup pumpkin puree
1/2 cup honey
1/3 cup sucanat (or brown sugar)
1 Tbs cinnamon
1/4 tsp salt
1 Tbs vanilla extract
Combine the oats, walnuts, pumpkin seeds, and sunflower seeds in a bowl. In a saucepan over medium heat, add remaining ingredients and stir until combined. Pour over the oats and stir. Spread evenly on two 15″ by 11″ jelly roll pans lined with parchment paper. Bake at 325 degrees, stirring every 6 minutes until granola is crisp and golden. Cool and store in an airtight container. Serve with raisins, if desired.
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December 8, 2012 at 5:13 pm
· Filed under Breakfast
This is a family staple!
16 cups rolled oats
1/2 cup cocoa powder
2 sticks butter
1/3 cup coconut oil
2/3 cup sucanat
1/2 c. honey
Combine oats and cocoa in a large bowl. Melt the butter in a pan. Add the remaining ingredients and stir over medium heat until combined. Pour over oats and mix. Spread out on dehydrator sheets. Dehydrate at 155 degrees for at least 6 hours (it can be dehydrated longer for crisper granola). Transfer to an airtight container.
Oven-baked version: Line two 15″ by 11″ jelly roll pans with parchment paper. Spread the granola evenly on the two tray. Bake at 300 degrees for 20-25 minutes, stirring every several minutes to prevent burning.
Adapted from allrecipes.com
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December 7, 2012 at 4:48 pm
· Filed under Breakfast
8 cups rolled oats
1 cup shredded coconut
1/2 cup chopped almonds
1/2 cup sucanat
1/4 tsp salt
3/4 cup coconut oil, melted
1/2 cup honey
1 Tbs vanilla extract
1/4 tsp coconut extract
1/2 tsp cinnamon
1/4 tsp nutmeg
Combine the oats, coconut, almonds, sucanat, and salt. In a separate bowl, combine the coconut oil, maple syrup, vanilla extract, and coconut extract, and pour over the oat mixture; stir until combined. Dehydrate for 3 hours at 155 degrees in a dehydrator.
-Oven-Baked Version-
Line two 15″ by 11″ jelly roll pans with parchment paper. Spread the granola out evenly on the pans and press the granola together. Bake at 300 for 45 minutes or until golden brown, stirring every 15 minutes. After cooling, store in an airtight container.
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June 15, 2012 at 4:35 pm
· Filed under Breakfast
- 6 Tbs butter
- 1 cup peanut butter
- 3/4 cup sucanat (brown sugar)
- 7 cups rolled oats
Melt butter, peanut butter, and sucanat in a saucepan over medium heat. Pour over oats and mix. Dehydrate at 155 degrees for 2 hours.
Oven baked alteration:
Spread onto a large lightly greased cookie sheet and bake at 350 degrees for 18-20 minutes, stirring once or twice during heating if desired. Cook until granola is lightly toasted and golden (but not burnt). When cool, store in canisters.
from tammysrecipes.com
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April 22, 2012 at 7:05 pm
· Filed under Breakfast
- 14 C Rolled Oats
- 2 C wheat germ
- 1 1/3 C chopped walnuts
- 3/4 C flaked coconut
- 1 C maple syrup
- 1 1/3 C brown sugar (or sucanat)
- 3/4 C coconut oil
In a very large bowl, mix the dry ingredients. In a saucepan, mix the wet ingredients and heat on medium for one or two minutes (until sugar is dissolved). Add to the dry ingredients and mix thoroughly. Dehydrate for 2 hours at 155 degrees.
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