Honey Nut Granola Recipes

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 8 ingredients. In a small bowl, whisk honey, water, oil, cinnamon, vanilla, nutmeg and salt until blended; stir into oat mixture. Cook, covered, on high 1-1/2 to 2 hours or until crisp, stirring well every 20 minutes., Stir in cranberries and raisins. Spread evenly onto waxed paper or baking sheets; cool completely. Store in airtight containers. If desired, serve with yogurt.

Steps:

• Position 1 oven rack about 6 inches from top heating element in oven; place second oven rack about 6 inches from bottom heating element. Heat oven to 325°F. Lightly grease 2 (15x10-inch) pans with sides with shortening or cooking spray.
• In large bowl, stir together oats, pecans, coconut, wheat germ and sesame seed. In medium bowl, stir together butter, honey, brown sugar, vanilla and salt. Pour over oat mixture; stir until evenly coated. Divide mixture between pans. Place 1 pan on each oven rack.
• Bake 25 to 30 minutes or until toasted. Stir every 10 minutes and switch position of pans after first 15 minutes. Spread granola on waxed paper to cool completely. Add cranberries. Store in airtight container at room temperature up to 3 days, or freeze up to 6 months.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a baking sheet.
• In a large bowl, combine oats, peanuts, and wheat germ.
• In a separate bowl, combine honey, brown sugar, vegetable oil, water, salt, and vanilla. Stir well; then pour into the oat mixture, and stir. Spread out on a cookie sheet.
• Bake for 1 hour, stirring every 15 minutes. Remove from oven, and cool before serving.

Steps:

• Preheat oven to 275°. In a large bowl, combine oats, wheat germ, cereal and coconut. Pour into 2 greased 13x9-in. baking pans. , Bake 20 minutes, stirring once. Heat honey in a saucepan until thin, about 5 minutes. Pour half into each pan; stir to coat evenly. , Return to the oven for 20-30 minutes or until golden, stirring every 10 minutes. Stir in walnuts and apricots. Cool, stirring occasionally. Store in an airtight container.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large bowl, stir oats, nuts and sunflower kernels together. In a separate bowl, mix together oil, honey, vanilla and cinnamon. Add to dry ingredients; mix well. Spread mixture onto two ungreased baking sheets.
• Bake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing.

Steps:

• Heat oven to 300 degrees.
• Combine oats, nuts, salt, cinnamon and flax in a large bowl and set aside.
• Combine oil, honey and vanilla in another, smaller bowl.
• Mix wet ingredients into dry - you may need to use your hands.
• Then spread the mixture onto two cookie sheets lined with foil or parchment.
• Bake 10 minutes. Then remove from oven and stir.
• Bake an additional 10 minutes or until slightly golden.
• Remove from oven and allow to cool completely.
• When cooled, transfer into an airtight container for storage.

Steps:

• Preheat oven to 350 degrees.
• In a large oven-proof bowl or pan, melt butter in oven.
• After butter is melted, add honey and cinnamon and mix well until cinnamon is dissolved into the honey and oil.
• Add the oats, nuts, and coconut if desired.
• Mix until the oats and nuts are well coated with honey and butter/oil.
• Place in the oven for 30 minutes or until oats and nuts are well toasted, stirring frequently.
• Allow to cool and add dried fruit and store in an airtight container. This stores for at least a month in the pantry and much longer in the refrigerator.
• I generally triple or quadruple this recipe. Cooking time is considerably longer. Just make sure you stir at least every fifteen minutes.
• Oil may be substituted for butter. Wheat germ can also be added but tends to make the texture grainy.