Best 8 Maple Almond Granola With Dried Berries Recipes

HEALTHY GRANOLA

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

EASY HOMEMADE GRANOLA RECIPE

Steps:

• Adjust oven rack to upper-middle position and preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
• In a large bowl, whisk together the maple syrup, brown sugar, vanilla extract and salt. Whisk in the vegetable oil to combine. Add the oats and almonds and fold the mixture together with a rubber spatula until all of the oats and almonds are thoroughly coated.
• Turn the oat mixture onto the prepared baking sheet and spread into a thin, even layer. Using a stiff metal spatula, compress the oat mixture until very compact.
• Bake until the top is lightly browned, 40 to 45 minutes, rotating the sheet halfway through baking. Remove the granola from the oven and let cool on a wire rack to room temperature, about 1 hour. Break the cooled granola into pieces as large or as small as you like. Stir in the dried cranberries and dried apricots. The granola can be stored in an airtight container at room temperature for up to 2 weeks.

COCONUT MAPLE GRANOLA WITH MIXED NUTS AND DRIED FRUIT

Steps:

• Preheat the oven to 300 degrees F and line 2 sheet trays with parchment paper.
• In a large bowl, combine the oats, almonds, coconut, pecans, pistachios, maple syrup, coconut oil and brown sugar. Divide between the lined sheet trays.
• Bake the granola for 1 hour, stirring every 15 minutes. Remove the granola to a large mixing bowl and allow to cool slightly, about 5 minutes. Add the dried apricots, dried cherries and golden raisins and stir to combine. Allow to cool completely, then store in an airtight container for up to two weeks.

ALMOND GRANOLA WITH DRIED FRUIT RECIPE - (4/5)

Steps:

• Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper. 2. Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated. 3. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. (Granola can be stored in airtight container for up to 2 weeks.)

MAPLE ALMOND GRANOLA WITH DRIED BERRIES

Steps:

• Tech Tip.
• The maple-almond granola will stay crunchiest if sealed in an airtight container as soon as it has cooled completely.
• Preparation.
• Arrange 1 rack in top third and 1 rack in bottom third of oven; preheat to 300°F Line 2 rimmed baking sheets with parchment. Toss oats, almonds, and cinnamon in large bowl. Whisk oil, maple syrup, 1/2 cup hot water, both extracts, and sea salt in medium bowl. Drizzle over dry ingredients; toss to coat. Divide mixture between sheets, spreading in even layer.
• Bake granola 20 minutes. Stir granola; reverse sheets and bake until golden brown, 25 to 30 minutes longer. Transfer granola on sheets to racks. Sprinkle dried fruit over and cool completely, stirring occasionally. DO AHEAD Can be made 1 week ahead. Store airtight at room temperature.

ALMOND GRANOLA WITH DRIED FRUIT

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper. 2. Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and almonds until thoroughly coated. 3. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit. (Granola can be stored in airtight container for up to 2 weeks.)

ALMOND MAPLE GRANOLA

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
• In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
• Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.

MAPLE PECAN GRANOLA WITH DRIED FRUIT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix oats, pecans, and almonds together in a bowl. Whisk oil, maple syrup, and water together in a measuring cup and pour over oat mixture; stir until evenly coated. Spread oat mixture onto 2 baking sheets.
• Bake in the preheated oven for 12 minutes; stir and continue baking for 12 minutes more. Stir and bake until granola is golden brown, about 12 minutes more. Cool to room temperature.
• Mix cinnamon and cardamom together in a container with a lid; add dates, raisins, and cranberries. Cover container and shake until fruit is coated. Stir dried fruit into cooled granola.