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Directions. Preheat oven to 300ºF. In a large bowl, stir to combine rolled oats, dried cranberries, pumpkin seeds, and coconut flakes. In a separate bowl, stir to combine maple syrup, brown sugar, oil, and salt. Pour wet ingredients over the oats, and mix well. Pour the granola onto a rimmed sheet pan and spread it out evenly with a spatula.
Directions. Preheat the oven to 350 degrees F. In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes ...
Directions. Add the oats, almonds and coconut to a dry nonstick skillet over medium-high heat. Toast in the skillet, stirring, until they are golden brown, about 2 minutes. Stir in the wheat...
Add the brown butter to the pan and stir. Toss together the toasted oats, rice cereal, wheat germ, cranberries, pecans, pumpkin seeds, almonds and flax seeds in a large bowl. Pour over the sugar ...
Here’s the basic recipe, but note that you can change it up however you’d like! Add different nuts, different grains, different cereals. This is the beauty of making your own granola bars: You can totally customize them according to what you like.
Sourdough starter makes a great binder for homemade granola. This version is packed with dried cherries, pumpkin seeds, coconut, candied ginger, and fresh pecans (perfect for grab-and-go snacks like trail mix and granola bars because they pack a nutritious punch), and it gets a pop from orange zest.
(TESTED & PERFECTED RECIPE) Say goodbye to store-bought varieties — this cluster-packed homemade granola will spoil you for anything else! 22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!