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Granola recipes..For RO-RO

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  • Granola recipes..For RO-RO

    This is the recipe my mom and i always make that is very good.. I believe it is from Wolfgang Puck....let me know if you or anyone tries this one or one of the others.. Enjoy!!!!!!!!!!!!!

    **Postrio Granola***
    1 # rolled oats
    4 oz sliced blanched almonds
    4 oz raw cashews combine in mixer bowl
    ½ c brown sugar and blend with paddle attachment
    1 Tbsp orange zest, chopped
    1 tsp ground cinnamon
    ½ tsp nutmeg, fresh grated
    10 oz unsalted butter
    ¼ c maple syrup melt together until hot but not boiling
    1 ½ tsp kosher salt
    1 c shedded unsweetened coconut, toasted in oven and cooled
    1 c chopped dried fruit(whatever fruits you like)
    - Combine dry ingredients and spices in the bowl of an electric mixer fitted with a paddle attachment. Mix thoroughly.
    - In a medium saucepot, heat the butter and syrup until hot, and slowly add to dry ingredients with the mixer on low. Mix thoroughly.
    - Spread the mixture onto a buttered sheet pan to a thickness of ½" and toast in a 325 degree oven for 40 to 50 minutes, inverting each onto a new buttered sheet pan after 30 minutes of cooking. (by sheet pan we mean a cookie sheet with ½" sides, or jelly roll pan. If you have a flat sheet pan, the mixture is sticky enough to stay together, leaving an inch all the way around.) You may need two sheet pans, depending on the size of the pan.
    - Cool completely and break up to bite sized chunks by hand. Add the toasted coconut and dried fruit. Store airtight.
    - Serve with yogurt or milk, and fresh fruit.
    I got all these recipes from a yahoo group messageboards, i thought you might like these.....

    Sunshine Morning Granola

    Dried fruit, oats and honey make up the perfect homemade granola mix
    to go in your yogurt or have on its own.


    2 C. Quaker. Oats, quick or old fashioned, uncooked
    1/3 C. honey
    1/4 C. chopped pecans (optional)
    2 Tbs. vegetable oil
    2 tsp. grated orange peel
    1 tsp. vanilla
    1/4 tsp. ground cinnamon
    1/8 tsp. salt (optional)
    2/3 C. diced dried mixed fruit (optional)


    Heat oven to 350 degrees. Combine all ingredients except dried fruit
    in large bowl; mix well. Spread evenly in 15x10-inch jelly roll pan or
    13x9-inch baking pan. Bake 20-25 minutes or until golden brown,
    stirring once after 10 minutes. Cool completely in pan. Stir in dried
    fruit. Store tightly covered up to 5 days.
    Maple-Walnut Granola with Dried Cranberries
    Bon Appétit | November 2007

    Egg whites replace the usual oil or butter.

    This recipe makes a lot of granola, but that's just fine because there
    are so many things you can do with it.

    1. For a breakfast parfait
    Layer thawed frozen berries, vanilla yogurt, and granola in a tall
    glass. Drizzle with honey.

    2. As a topping for apple pie
    Instead of streusel, sprinkle granola over the apples during the last
    five minutes of the pie's baking time.

    3. For trail mix
    Just add M&Ms or white-chocolate chips, and you're ready for a hike.

    Prep: 15 minutes; Total: 1 hour 10 minutes

    Servings: Makes about 8 cups
    subscribe to Bon Appétit
    Nonstick vegetable oil spray
    3/4 cup (packed) golden brown sugar, divided
    1/2 cup pure maple syrup
    1/4 cup egg whites (about 2 large egg whites)
    1 tablespoon vanilla extract
    1 1/4 teaspoons maple extract
    1 1/4 teaspoons ground cinnamon
    1 teaspoon ground allspice
    3 cups old-fashioned oats
    1 cup walnut halves, broken in half

    1 cup dried cranberries

    Position rack in bottom third of oven and preheat to 325°F. Generously
    coat heavy large rimmed baking sheet with nonstick spray. Stir 1/2 cup
    sugar and syrup in heavy small saucepan over low heat until sugar
    dissolves, occasionally brushing down sides with wet pastry brush.
    Pour into large bowl; cool to lukewarm. Whisk in egg whites, extracts,
    and spices. Add oats, nuts, and remaining 1/4 cup sugar; toss well.

    Spread mixture in even layer on prepared baking sheet. Bake 35
    minutes. Using metal spatula, turn granola over (bottom will be
    brown). Bake 10 minutes. Sprinkle cranberries over; bake until dry,
    about 10 minutes longer. Cool granola completely in pan.

    Gourmet | December 2003
    Active time: 10 min Start to finish: 1 1/4 hr

    Servings: Makes about 10 cups.

    4 cups old-fashioned rolled oats
    2 1/2 cups sliced almonds (1/2 lb)
    1 1/2 cups sweetened flaked coconut
    1/4 teaspoon salt
    1/2 cup vegetable oil
    1/2 cup honey
    1 cup dried cranberries (5 oz)
    1 cup golden raisins (5 1/2 oz)

    Put oven rack in middle position and preheat oven to 375°F. Line a
    large shallow baking pan with foil and oil foil.

    Toss together oats, almonds, coconut, and salt in a large bowl. Whisk
    together oil and honey, then stir into oat mixture until well coated.
    Spread mixture in baking pan and bake, stirring occasionally, until
    golden brown, 25 to 30 minutes. Stir in cranberries and raisins, then
    cool completely in pan on a rack.


  • #2
    Re: Granola recipes..For RO-RO

    Heres the rest!!!!!!!!!!!!!!!

    Vanilla-Scented Granola
    Bon Appétit | March 2002

    Servings: Makes about 8 cups.

    Nonstick vegetable oil spray
    4 cups old-fashioned oats
    1 cup sliced almonds
    1/2 cup (packed) golden brown sugar
    1/4 teaspoon salt
    1/8 teaspoon ground cinnamon
    1/3 cup vegetable oil
    1/4 cup honey
    2 tablespoons sugar
    4 teaspoons vanilla extract

    Position rack in middle of oven and preheat to 300°F. Lightly spray
    large baking sheet with nonstick spray. Mix next 5 ingredients in
    large bowl. Combine oil, honey, and sugar in small saucepan; bring to
    simmer over medium heat. Remove from heat; stir in vanilla. Pour hot
    liquid over oat mixture; stir well. Using hands, toss mixture until
    thoroughly mixed.

    Spread granola on prepared baking sheet. Bake until golden brown,
    stirring occasionally, about 30 minutes. Transfer sheet to rack; cool
    granola completely. (Can be made 2 weeks ahead. Store in airtight
    container at room temperature.
    Easy-Does-It Granola
    Epicurious | December 2005
    Developed by Tracey Seaman

    Unlike many store-bought granolas, this luxurious blend of oats, green
    pumpkin seeds, and exotic dried fruit is preservative- free and not
    overly sweet. Sprinkle it on yogurt, pancakes, or waffles — or simply
    enjoy eating it out of hand.

    Servings: Makes 15 cups.

    1 cup walnut halves
    1 cup whole almonds, with skins
    8 cups old-fashioned rolled oats
    2 sticks (1/2 pound) unsalted butter, melted
    1/3 cup honey, at room temperature
    1/2 teaspoon salt
    1 1/4 cup salted, roasted green pumpkin seeds (see Tip, below)
    1 cup dried currants
    1 cup chopped dates
    3/4 cup chopped dried strawberries or dried sour cherries

    Preheat oven to 375°F. Line 2 large shallow baking sheets with foil.
    Place walnuts and almonds on one sheet and toast until golden brown,
    about 10 minutes. Let cool, then coarsely chop and set aside.

    Reduce oven temperature to 300°F. Divide oats between baking sheets.
    In medium bowl, melt butter in microwave. Stir in honey and salt.
    Drizzle mixture onto oats and stir well with rubber spatula.

    Spread oats in even layer and bake, stirring once and switching
    positions of pans halfway through, until golden, about 30 minutes
    (mixture will crisp as it cools). Transfer to large bowl, cool, add
    remaining ingredients, and toss well.

    Store airtight at room temperature up to one month.

    Tip: Salted roasted green (unhulled) pumpkin seeds, also called
    pepitas, can be found at most specialty food stores.

    Chunky Date, Coconut, and Almond Granola
    Bon Appétit | October 2006; originally published October 1992

    Serve this granola with milk and sliced bananas or yogurt for
    breakfast, or sprinkle it over ice cream for dessert.

    Prep: 25 minutes
    Total: 1 1/2 hours (includes baking and cooling time)

    Servings: Makes about 6 cups.
    subscribe to Bon Appétit
    2 cups old-fashioned oats
    3/4 cup whole almonds, halved
    1/2 cup sweetened flaked coconut
    1/2 cup raw cashews
    1/3 cup (packed) brown sugar
    1 1/2 teaspoons ground allspice
    1 teaspoon ground cinnamon
    1/4 cup (1/2 stick) unsalted butter
    2 tablespoons honey
    1 cup (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 baking 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. Do ahead Can be made 2
    weeks ahead. Store airtight at room temperature.

    Nutritional Information
    Nutritional analysis per 1/2 cup serving: 290 calories, 13.6 g fat
    (4.9 g saturated fat), 12 mg cholesterol, 40.6 g carbs, 4.6 g dietary
    fiber, 24.0 g total sugars, 36.0 g net carbs, 5.4 g protein

    Cranberry-Almond Granola

    2/3 cup frozen unsweetened apple juice concentrate, thawed
    1/2 cup maple syrup
    1/3 cup almond oil or canola oil
    1/4 cup packed dark brown sugar
    1 Tbsp. ground cinnamon
    1/2 tsp. salt or to taste
    5 cups rolled oats (NOT quick-cooking)
    1 cup toasted wheat germ
    1 cup whole almonds, coarsely chopped (4 1/2 oz.)
    1/2 cup sunflower seeds (2 oz.)
    1 cup dried cranberries, divided

    1. Position racks in the top and bottom thirds of the oven; preheat to 325 degrees. Coat 2 large baking sheets with sides with cooking spray.

    2. Whisk apple juice concentrate, maple syrup, oil and brown sugar in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Remove from heat; stir in cinnamon and salt.

    3. Mix oats, wheat germ, almonds and sunflower seeds in a large bowl. Stir in the juice mixture; toss to coat. Spread the granola evenly on the prepared baking sheets.

    4. Bake the granola for 15 minutes, stirring once or twice. Reverse sheets top to bottom and back to front. Continue baking until lightly browned and aromatic, stirring frequently, about 15 minutes more. Transfer the baking sheets to wire racks; stir 1/2 cup dried cranberries into the granola on each sheet. Let cool completely.

    Makes 9 1/2 cups (19 Servings, 1/2 cup each).

    Per serving: Calories 262, fat 11 g., cholesterol 0 mg., carbohydrate 37 g., protein 7 g., fiber 5 g., sodium 67 mg., potassium 229 mg.

    From: The Eating Well Diet by Dr. Jean Harvey-Berino
    Golden Granola
    Bon Appétit | February 2003
    Sue Ellison, Edgewater, CO

    Sue Ellison of Edgewater, Colorado, writes: "Although I play guitar
    and piano, and have worked for more than 20 years as an
    elementary-school music teacher, at this point music is just my job;
    cooking is my passion. It's an interest I share with my daughter,
    Hannah. We do a phenomenal amount of cooking together. In fact, I
    think she learned how to count using chocolate chips, standing on a
    stool next to me at the kitchen counter while I baked chocolate

    Roasted pine nuts add a southwestern accent to this lightly sweetened
    granola. Once the granola has cooled, leave it in large chunks for a
    snack or crumble it into bits for a cereal topping. Either way, it
    will keep up to one week if stored airtight.

    Servings: Makes about 5 cups.

    2 cups old-fashioned oats

    Nonstick vegetable oil spray
    1 cup shredded sweetened coconut
    1/2 cup pine nuts
    1/2 cup roasted salted sunflower seeds
    1/2 cup natural unsalted cashews
    1/2 cup roasted salted macadamia nuts
    1/4 cup sesame seeds
    1/2 cup pure maple syrup
    1/4 cup vegetable oil
    1/4 cup dark corn syrup
    2 teaspoons mild-flavored (light) molasses
    1/2 cup raisins

    Preheat oven to 300°F. Place oats on large rimmed baking sheet. Bake
    until oats are lightly toasted, stirring occasionally, about 15
    minutes. Transfer baked oats to large bowl.

    Increase oven temperature to 350°F. Spray same rimmed baking sheet
    with nonstick spray. Mix shredded coconut, all nuts, and sesame seeds
    into baked oats. Whisk maple syrup, vegetable oil, dark corn syrup,
    and light molasses to blend in small bowl. Pour over oat mixture; toss
    to coat evenly. Spread granola on prepared rimmed baking sheet. Bake
    12 minutes. Mix in raisins. Bake until deep golden, about 12 minutes
    longer. Cool granola on sheet.



    • #3
      Re: Granola recipes..For RO-RO

      Finally all done..


      Makes about 10 cups

      4 cups rolled oats

      1 cup whole almonds

      1 cup shredded sweetened coconut

      1/2 cup sunflower seeds

      1/4 cup ground flax seed

      1/4 cup orange zest, optional

      1/4 teaspoon salt

      1 teaspoon ground cinnamon

      -1/3 cup vegetable oil

      1/2 cup agave nectar (or 1/4 cup honey for a non-vegan version)

      1/2 cup fresh squeezed orange juice

      2 teaspoons vanilla extract

      3/4 cup dried cranberries

      3/4 cup dried figs, chopped

      3/4 cup dried apricots, chopped

      1. In a large bowl, combine the oats, almonds, coconut, sunflower
      seeds, flax seed, orange zest (if using), salt and cinnamon. Preheat
      oven to 300 degrees. Lightly coat a large baking sheet with nonstick

      2. Combine the vegetable oil and agave nectar or honey and juice in
      a small sauce pan and bring to a simmer over medium-high heat.
      Remove the pan from heat and add the orange juice and vanilla

      3. Quickly pour the liquid over the dry ingredients and mix just
      until the oats are coated. Evenly spread the granola on the prepared
      baking sheet. Bake until golden, about 30 minutes. Gently stir the
      granola two or three times. Add the chopped dried fruit to the
      cooked granola. Granola can be stored for about two weeks in an
      airtight container.

      Per cup: 490 calories, 11 g protein, 59 g carbohydrates, 25 g fat, 0
      cholesterol, 90 mg sodium, 8 g fiber. Calories from fat: 47 percent.

      Sesame Orange Granola
      From Back To The Table by Art Smith

      1 cup sweetened shredded coconut
      1/2 cup vegetable oil
      1/3 cup maple syrup
      Grated zest of 2 large oranges
      4 cups old-fashioned rolled oats
      1 cup (4 ounces) sliced almonds
      1 cup (4 ounces) coarsely chopped unsalted cashews
      1/3 cup honey
      2 teaspoons ground cinnamon
      1/2 teaspoon freshly grated nutmeg (I don't have a grinder/fresh nutmegs, so
      used ground)
      1/3 cup sesame seeds
      1 cup chopped dried fruit, such as dates, apples, apricots or a combination.
      Today I used dried sweet cherries, apples, raisins and bananas

      Position racks in the center and upper third of the oven and preheat to 375*
      F. Spread the coconut on a baking sheet. Bake on the center rack, stirring
      often, until lightly toasted, about 10 minutes. Transfer to a large bowl.

      Bring the oil, maple syrup and orange zest to a boil over medium heat in a
      medium saucepan. Place the oats, almonds, cashews, honey, cinnamon, nutmeg
      and sesame seeds in the bowl of a heavy-duty mixer and mix on low speed with
      the paddle attachment until combined, about one minute. (Or mix well with
      your hands in a large bowl.) Add the syrup mixture and mix (or toss with 2
      large spoons), until well-coated. Spread in 1/2" thick layers on 2 large
      baking sheets.

      Bake, stirring often, switching the positions of the baking sheets from top
      to bottom and front to back halfway through baking, until the granola is
      golden brown, about 15 minutes.

      Remove from the oven and let cool. Stir into the bowl of coconut along with
      the diced fruit. The granola can be stored at room temperature in airtight
      containers for up to 1 month.

      Master Granola Recipe Makes 1 quart

      Adjust oven rack to middle position, and heat oven to 275 degrees.
      Coat a 9-by-13-inch metal pan with cooking spray, then set aside. Mix
      oats, wheat germ, brown sugar, salt and Extra Ingredients --except
      dried fruit -- in a bowl. Bring syrup, oil, water and any Flavoring
      indicated below to a simmer in a saucepan over low heat. Drizzle over
      oat mixture, and stir to combine. Pour mixture onto prepared pan.
      Working a handful at a time, squeeze cereal to form small clumps. Bake
      for 30 minutes. Stir in dried fruit. Continue to bake until golden
      brown, about 15 minutes longer. Let cool. (Granola can be stored in an
      airtight tin for up to two weeks.) For nutrition information on each
      granola variation, go to

      2 cups old-fashioned oats
      1/2 cup wheat germ
      2 Tbs. dark brown sugar
      1/4 tsp. salt
      1 cup Extra Ingredients (see complete list below)
      1/4 cup maple syrup
      3 Tbs. flavorless oil, such as vegetable or canola
      1 Tb. water
      Flavoring (see below)

      1. Classic Granola
      Extra Ingredients: 1/3 cup chopped walnuts, 1/3 cup sweetened flake
      coconut, 1/3 cup dark or golden raisins
      Flavoring: 1/2 tsp. ground cinnamon
      You can replace the 1/4 cup of maple syrup with 2 Tbs. each of maple
      syrup and molasses.

      2. Crunchy Granola
      Extra Ingredients: 1/4 cup slivered almonds, 1/4 cup sunflower seeds,
      2 Tbs. sesame seeds, 6 Tbs. currants
      Flavoring: none

      3. Granola with Tropical Flavoring
      Add the coconut along with the cashews and banana chips.
      Extra Ingredients: 1/4 cup chopped roasted unsalted cashews, 1/4 cup
      chopped banana chips, 1/4 cup sweetened flake coconut, 1/4 cup chopped
      dried pineapple
      Flavoring: 1/2 tsp. ground ginger

      4. Granola with Cherries and Almonds
      Extra Ingredients: 1/3 cup sliced almonds, 1/3 cup sweetened flake
      coconut, 1/3 cup dried cherries
      Flavoring: 3/4 tsp. almond extract

      5. Trail Mix Granola
      Extra Ingredients: 1/4 cup chopped roasted unsalted peanuts, 1/4 cup
      sweetened flake coconut, 1/4 cup dark or golden raisins, 1/4 cup mini
      chocolate chips
      Flavoring: none
      Stir chips into the granola only after it has completely cooled.

      6. Orange-Berry Granola with Pecans
      Extra Ingredients: 1/2 cup chopped pecans,1/4 cup dried cranberries,
      1/4 cup dried blueberries
      Flavoring: 1/2 tsp. finely grated orange zest

      7. Pear Granola with Hazelnuts and Vanilla
      Extra Ingredients: 1/2 cup chopped hazelnuts, 1/4 cup chopped dried
      cherries, 1/4 cup chopped dried pears
      Flavoring: 1 tsp. vanilla extract

      8. Orange-Flavored Granola with Pistachios, Mangos and Dates
      Extra Ingredients: 1/2 cup chopped roasted pistachios, 1/4 cup chopped
      dates, 1/4 cup chopped dried mangos
      Flavoring: 1/2 tsp. finely grated orange zest and 1/4 tsp. allspice



      • #4
        Re: Granola recipes..For RO-RO

        Just wondering of anyone has tried any of these,,