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Granola



From the kitchen of Stephanie Knewasser



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Granola is so versatile. I have two base recipes: One that has a sweet bite from molasses and one that is made with olive oil.



Olive Oil Granola



One of my favorite snacks is semi thawed raspberries with Greek yogurt, granola and cocoa almonds.



In a bowl whisk together:

1/2 c olive oil

1/3 c brown sugar, packed

1/4 c real maple syrup

1 Tbsp vanilla

1/4 tsp salt

pinch cinnamon


Drizzle mixture over:

5 c rolled oats

1/4 c rice krispies

3/4 c roasted sunflower seeds

2/3 c chopped pecans

1/3 c shredded coconut

Stir to coat.


Line a large pan with a silicone baking mat or parchment.

Press mixture into pan.

Pressing helps it form clusters.


Bake @ 325 35-40 minutes.

Let cool. Break into clusters.

Store in an airtight container for up to 1 month.



Molasses Granola



Molasses granola without any add-ins. A bowl of granola topped with sliced fresh fruit (strawberries, peaches...) and topped with milk makes a great breakfast.



In a bowl whisk together:

1/2 c oil (I use Canola)

1/3 c brown sugar, packed

3 Tbsp real maple syrup (may sub all/ part with honey)

2 Tbsp molasses

4 tsp vanilla

1/4 tsp salt


Drizzle brown sugar mixture over:

5 c rolled oats

2 c rice krispies

Stir to coat.


Line a large pan with a silicone baking mat or parchment.

Press mixture into pan.

Pressing helps it form clusters.


Bake @ 325 35-40 minutes.

Let cool. Break into clusters.


Add up to 2 cups favorite add-ins such as:

raisins

craisins

sliced almonds

chocolate chips

coconut

dried apricots

Turkish

figs


Store in an airtight container for up to 1 month.







familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com