Best 9 Oat And Nut Granola With Sunflower Seeds Recipes

SUPER SEEDY GRANOLA BARS

Steps:

• Toast your oats and almonds in a 350-degree F (176 C) oven for 13-15 minutes or until slightly golden brown.
• Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency (mine rolled into a ball).
• Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
• Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
• Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13 // as original recipe is written // adjust if altering batch size)
• Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
• Remove bars from dish and chop into 10 even bars (as original recipe is written // adjust if altering batch size). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

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.

NUT-AND-SEED GRANOLA

Steps:

• Position an oven rack at the bottom of the oven, and preheat to 325 degrees F.
• Whisk the maple syrup and oil together in a large bowl. Add the almonds, pecans, coconut, sunflower seeds, sesame seeds, flaxseed and salt, and toss to coat.
• Spread the mixture out on a baking sheet, and bake for 20 minutes. Remove it from the oven, and scrape and toss the mixture around. Continue to bake until golden and still slightly sticky, 10 to 12 minutes more. Or, for a deeper, toasted version, bake until deeply golden (you may start to smell the toasted nuts), 13 to 15 minutes more. Let cool. (The granola can be stored in an airtight container at room temperature for up to 5 days.)

TOASTED OAT AND NUT GRANOLA

Steps:

• Preheat the oven to 325 degrees F (160 degrees C).
• In a large bowl, combine the oats, nuts, coconut and brown sugar.
• In a liquid measuring cup, combine the maple syrup, oil, water and salt; stir with a fork until incorporated. Pour into the oat mixture and stir until coated.
• Divide the mixture among 2 rimmed baking sheets and bake until the granola is golden brown all over, 45 to 55 minutes, stirring every 20 minutes.
• Remove from the oven and let cool completely on wire racks. Serve or store in an airtight container for up to 2 months.

SWEET NUT AND SEED GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Spread almonds and walnuts on a rimmed baking sheet. Toast in the preheating oven until fragrant, 8 to 10 minutes.
• Transfer almonds and walnuts to a very large bowl. Add oats, apricots, cranberries, honey, olive oil, apricot preserves, wheat germ, sunflower seeds, chia seeds, flax seeds, oat bran, black sesame seeds, cinnamon, vanilla extract, and nutmeg. Mix well with your hands.
• Line the baking sheet with parchment paper. Spread granola mixture evenly across.
• Bake in the preheated oven for 15 minutes. Stir the mixture; bake for 15 minutes more. Stir once again, then press the mixture down firmly. Return to the oven for 15 minutes more.
• Let granola cool and dry for at least 2 hours. Crumble and transfer to an airtight container.

ULTIMATE IRRESISTIBLE GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, stir together the oats, almonds, walnuts, pecans, sesame seeds, wheat germ, coconut and sunflower seeds. In a small pan over medium heat, stir together the oil and honey. Cook and stir until blended. You could also do this in a large measuring cup in the microwave, heating for about 2 minutes and 30 seconds. Pour over the oat mixture, and stir to coat evenly. Spread out in an even layer on two cookie sheets.
• Bake for 20 minutes in the preheated oven, until the oats and nuts are toasted. Immediately after it comes out of the oven, stir in the raisins and dried cranberries. Let stand until cooled, and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks, but I guarantee it won't be around that long!

OAT AND NUT GRANOLA WITH SUNFLOWER SEEDS-THE LODGE AT RED RIVER

Steps:

• Preheat oven to 300°F
• Combine old-fashioned oats, flour, golden brown sugar, almonds, walnuts, milk powder, sunflower seeds and salt in 13x9x2-inch metal baking pan.
• In medium bowl, whisk vegetable oil, 1/2 cup water, honey, vanilla extract and maple extract to blend.
• Add to dry ingredients in pan and stir to coat well.
• Bake until granola is golden and crunchy, stirring frequently, about 45 minutes.
• Cool completely. (Granola can be prepared up to 2 weeks ahead. Store in airtight container at room temperature.).

NUTS & SEEDS GRANOLA

Steps:

• Heat the oven to 180C/160C fan gas 4. Line a large baking sheet with baking parchment to prevent the granola from sticking. Put all of the dry ingredients in a large mixing bowl. Whisk together the almond extract, vegetable oil and maple syrup in a jug, then pour into the bowl with the dry ingredients.
• Mix together well, making sure that all the dry ingredients are well coated and that there are no dry bits. Tip the mixture onto the lined baking sheet and spread out in an even layer. Cook for about 25-30 mins until golden. You will need to give the mixture a few turns every 8-10 mins to make sure it dries out evenly and doesn't clump together too much. Keep an eye on it as nuts can burn easily.
• Remove from the oven and leave to cool completely on the tray. Break up any large clumps of granola with a wooden spoon. Will keep for up to one month in an airtight container. Serve with milk or yogurt, and fresh seasonal fruit, if you like.

OAT AND NUT GRANOLA WITH SUNFLOWER SEEDS

Steps:

• Preheat oven to 300°F. Combine old-fashioned oats, flour, golden brown sugar, almonds, walnuts, milk powder, sunflower seeds and salt in 13x9x2-inch metal baking pan. Whisk vegetable oil, 1/2 cup water, honey, vanilla extract and maple extract in medium bowl to blend. Add to dry ingredients in pan and stir to coat well. Bake until granola is golden and crunchy, stirring frequently, about 45 minutes. Cool completely. (Granola can be prepared up to 2 weeks ahead. Store in airtight container at room temperature.)